Recipe: Barb’s Butter Crust

This recipe is from my friend Barbara Swell.  I first “met” Barbara when I bought her book The Lost Art of Pie Making Made Easy, a sweet little paperback manual that first summer seven years ago when I was making a pie a day all summer.  It’s filled with recipes and lore.  I quickly understood that this was a woman who loved nothing more than talking to older folks about pie tradition and passing on those traditions.  We ended up meeting in person this year when she invited me to co-teach a pie camp at the John C. Campbell Folk School. Barb’s the real deal.  Her joy is to…Continue reading »

Recipe: Evan’s Basic Apple Pie

apple pie unbaked

If apples aren’t making a seasonal appearance at the farmers markets I use a mixture of tart, firm, sweet and yielding apples like Granny Smith, Golden Delicious and Pink Lady or Fuji. I love the taste of brown sugar in a pie, but if you prefer more sweetness and less butterscotch flavor use white sugar. You can also experiment by using maple syrup or palm sugar for sweetness.  The more apples in your pie, the longer it takes to bake so don’t panic if the pie has been in the oven for an hour and the slices are still firm. Sometimes it takes 70 minutes for a loaded…Continue reading »

Ugly Fruit (but Oh So Delicious)

Anya Candycot

These days we’re hearing more about food waste and how to cut down on the 40% that’s thrown away from farm to table.  Yes, 40%.  In the USA. Shocking isn’t it?  Some of it doesn’t make it from farm to supermarket because it doesn’t fit the particular standards set by each supermarket for each item.  For fruit often the size is off, too big or more often too small.  Sometimes there are blemishes.  Oh no!  Not blemishes!  Fruit isn’t our complexions fellow eaters.  Often blemishes happen because of too much sun directly on the skin of the fruit, or from an insect who sensing super sweetness collides into…Continue reading »