Welcome to my new guest series!
FOR THE LOVE OF PIE — a series that celebrates the simple things.
An old family recipe,
a new addition to your recipe box
or a well-loved classic.
Stories about some of my very favourite people
baking up some of their very favourite pies, tarts, tatins and flans.
Once a week we’ll be writing about pie,
talking about ice cream
and baking with the intent of sharing.
And it’s going to be good.
First up, Nathan & Katie!
I can’t remember exactly when we met,
but I remember liking them straight away.
I liked their aesthetic
and the small snippets of their life
they shared on hearblack.
I liked their honestly
and how in love them seemed.
So when in April of last year
they asked me to be a part
of the premier issue of Kinfolk,
it took me less than a minute to think it through.
I knew I’d join in straight away.
Now in their 3rd volume,
Kinfolk continues to amaze me —
it’s an ongoing collaboration that I’m proud to be a part of.
Find out a little more and the recipe below.
ps: the images in this post were shot by the talented parker fitzgerald. he has a way of capturing moments that’s difficult to describe — SO beautiful. thanks parker!
pps: and thanks to mathew and emma for the pretty new sidebar & buttons.
Katie & Nathan Williams
The Oregon Coast
What kind of pie? Why?
Classic Apple Pie. It’s not too sweet, so we get away with an evening treat and a guilt-free breakfast the morning after.
Best served with?
Creamy vanilla ice cream in the evening, lightly-sweetened whipped cream for breakfast, or just copious amounts of ice cream either way.
Classic Apple Pie (or Tart) from David Tanis, A Platter of Figs
2 cups all-purpose flour, plus extra for sprinkling
½ pound (2 sticks) cold butter, in thin slices
½ teaspoon salt
1 egg, beaten, plus enough water to make ½ cup
8 medium crisp apples, about 3 pounds
1 cup sugar for the glaze, plus extra for sprinkling on apples
1 cup water
Put the flour, butter, and salt in a bowl. With your fingers, work the butter into the flour until it looks mealy, with some large flecks of butter remaining. Pour the egg-ice water mixture into the bowl and quickly knead the dough for only a minute or two, until it comes together. It will be soft, a little sticky, and, though gathered together, a little rough looking.
Sprinkle the dough with a little flour and pat into a rectangle about 1 inch thick. Wrap and refrigerate for at least an hour, or overnight.
Divide the pastry in half (there will be enough for 2 tarts; you can freeze one half for later). Roll out the pastry to a rectangle, approximately 11 by 16 inches.
Transfer the dough to a baking sheet and let it relax, then trim the edges to fit the pan with a little going slightly up the sides. Cover with plastic wrap and refrigerate.
Peel the apples and cut into quarters. Remove the cores and use to make glaze as follows: Combing the 1 cup sugar and 1 cup water with the cores. Stir at first to dissolve sugar, then simmer to a thick syrup. Strain and reserve. (Or use honey or a good apricot jam, thinned, for a glaze.) Slice the apples as thin as possible. Arrange the apple slices over the pastry, overlapping them like cards in solitaire. At this point the tart can be covered with plastic wrap and refrigerated for up for up to 8 hours.
Preheat oven to 375˚F. Sprinkle the sugar generously over the apples and bake until they are beautifully browned and the pastry is crisp, about 45 minutes. Cool on a rack.
Just before serving, reheat the glaze. Slide the tart from the pan onto a cutting board. Paint the apples with the warmed glaze. Slice and serve.
hi. happy summer!
i’ve pulled the summer dresses to the front of my closet
and i’ve started wearing shoes, sans socks.
this morning i saw a momma bird
feeding her baby birds
and i giggled aloud on a downtown street.
it’s possible i looked crazy.
this past monday i spent near eight hours at the beach,
i laid in the park in the summer sun.
i grilled hot dogs
and i ate frozen cream.
i drank beer on a patio
and sipped tequila after dark.
i played frisbee
i ate popovers
and i walked through
i didn’t already
it felt like summer. in may. and for all that,
how about there?
what sort of summer
(or winter) things have you been getting up to?
our ongoing items are slowly growing, watch for new items soon
my new guest series starts next week and it’s about PIE!
our porcelain bowls are perfect for ice cream and they’re available for a limited time only
these coconut rochers are delicious
our beeswax salve is great for cutting boards and it’s made in small batches right here in toronto
plus, the first two photos: michael graydon // styling + food: me
and the last two: all me
this cake looks and sounds lovely
this salad looks tasty
the second photo in this post. i love love love sweet peas
watermelon and honeydew sorbets
and this one
cutest cat toys ever
super cute crafts for kids (via)
and my instagram
it’s officially spring here
i’ve got my window open just a crack
but the way this season smells is quickly making the rounds.
there are baby buds on the trees outside,
and small white flowers springing from the dirt.
there are birds, scattered and scampering and flitting around and
singing the beautiful songs of spring.
there are flowers outside at the market now.
buckets lined together in short tight rows,
plastic pails filled with water and stems.
there are seeds for sale on the grocers’ shelves
sweet peas and petunias and all kinds of green.
it’s the season of pretty here
and that’s a brilliant thing.
i also wanted to share
some beautiful photos of the apartment where i used to live.
it’s a a place i still occasionally work, but no longer make my home.
it was shot for covet gardens by michael graydon, a name you see around here often
and who happens to also be my partner in crime.
i’ve also been working on writing my recipes down lately,
something i’m still practicing at but am enjoying just the same.
i love this one for sakura candy corn,
and this one for custard doughnuts with rhubarb sauce in issue 21 of covet gardens.
it’ll take longer than the candy corn but it’s well worth the effort!
the doughnut dough portion of the recipe is an adapted version of this jelly doughnut recipe
AND i’ve also got some super fabulous news to share!
i’ll be announcing a new regular contributor here soon.
her posts will be based around travel, recipes and cafes,
and they’re going to be beautiful!
PLUS an HG update soon!
and more big news on the way as well.
that’s all for now, friends.
hope things are swell.
these notebooks and these ones too this soap this photo cocoa carrot cake my blog feed is fixed, you can follow along here these shorts how great do these look?! (i love the 4th photo!) i'd really like to stay here! (via) dip-dyed lamp shades these glasses (via) these look perfect so much goodness in heidi merrick's spring line and this looks like it would smell nice