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Author Archives: allison
real simple strawberry pie
Summer is my favorite season because summer means f r u i t and lots of it. Strawberries, in particular, are beautiful and delectable and are clearly begging to be baked in a pie. One morning a few weeks ago … Continue reading
buckwheat apple tart
Guest post today by a dear friend and adventurous baker. By Tim Vollmer I’ve been baking my way through the Tartine No. 3 cookbook, mostly experimenting at home with the natural fermentation breads, but also trying my hand at some … Continue reading
citrus galette
Ceci n’est pas une pie. Hopefully the patron saint of pie is as accepting and appreciative of diversity as I am and considers galettes to be within the broader family of Pie. Last Pi(e) Day I did not get my … Continue reading
peanut butter apple pie
Big shout-out to sous chef & pie-aficionado, K Mac, for his invaluable contributions to making and devouring this pie. My favorite part about baking is the earliest phase where you get to do a little dreaming. The ideal time to … Continue reading
carrot cake with maple cream cheese frosting
Rarely do I venture into the daunting land of cake. Pie is so much more manageable, like a comfortable, over-sized, cable-knit grandpa sweater. It’s comfy. It’s warm. It’s dependable. It has a certain level of understated charm. Cake feels like … Continue reading
summertime lime custard pie
Summer is a great time to forget… Forget about all of the “important” things you’ve got on your to do list. Forget about how gloomy and cold it was a few months ago. Forget about all of your worries and … Continue reading
potato and blue cheese tart
I baked this pie on Pi(e) Day, March 14th. Unfortunately being a grad student, as it turns out, means that sometimes you lose track of time and space and pretty soon three months go by before you get around to … Continue reading
the one and only éclair
After the recent mini meringue burgers aka macarons, it seems we have a theme going here with this week’s mini vanilla creme corn dogs. I never thought I would compare delicate French pastries to American fast food favorites, but the … Continue reading
the mighty macaron
Thanks to chef de cuisine Timothy Vollmer for being so adventurous with baking and for allowing me into your cozy kitchen as your sous chef for this expedition and to ogle your impressive selection of cookbooks. First, just to get … Continue reading
