'Think your favorite stack of pancakes, reborn as your new favorite pie.'
. The dough for hand pies is slightly different in ingredient ratios from the sweet all-butter pie dough above, but the process is mostly the same. The pies were tasty, although I did find myself wishing that I had used a bit of tomato sauce as opposed to tomato slices, as the flavor wasn’t quite as strong and pizza-like as I'd have hoped. I suspect that the fault wasn’t with the recipe as written, but with my use of mid-winter tomatoes.
The book had led me, if not to supreme confidence in pie making, at least to the point where I was optimistic instead of worried. Having tried two pie recipes, I decided to finish off by trying one of the salad recipes that end the book. The salad recipes began as staff meals that bakery customers saw and began ordering themselves, and I couldn’t help but be charmed by that. I tried the, which combines the titular vegetable both roasted and raw, in a tahini dressing. The salad had both the sweetness of roasted cauliflower and the crunch of the raw, and the dressing was creamy without being overwhelmingly rich.
Ludwinski runs pie-baking classes at her bakery, and this book makes it clear that she’s thought quite a lot about how best to teach someone the art.
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