Think of this pie as an original pop tart: same ingredients as regular pie but flatter and rectangle. It’s made here with apple and raspberries but any fruit filling will work (just get the thickener to fruit ratio correct). Next time will make Pear and ginger. This is a great grab and go snack. Sarah brought this idea from Wisconsin to the MSL kitchens and widened our pie-eyes forever. http://www.marthastewart.com/recipe/apple-raspberry-slab-pie
Meanwhile, homemade pie=home but book tour equals away from home. Won’t be making much pie but hopefully eating some out there in America. Already rocked by the independent bookstores– alive and well at the center of their communities, feels like home away from home. Check out the attached posted schedule and come say hi. Know where to get any great pie in your neck of the woods?
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Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie. -
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
June 7, 2013 at 6:13 pm
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