3-4 tablespoons of melted butter (or dairy-free margarine)ġ.It really took off in a way I didn’t expect… but I’m cool with that.” “I thought it sat with our very midwestern focused menu dovetailed nicely. The pie was circumstantial,” she explains. “When my brother and I launched Honeypie it was actually because we wanted to create a diner that served locally sourced food. From the name Honeypie, to the pie case, everything was, in Lucks’s words, kismet. There’s slight variations between them.”Īlthough Lucks didn’t actively plan to become a pie maker, it seems the stars aligned. Whatever brand of butter, flour, or sugar you settle on, in any baking, stick with that brand. “ Buy nice butter, and buy flour that’s good. Make sure your water is cold,” she explains. Put your flour in the fridge, put your bowl in the fridge, your fat, whether it’s butter or shortening. “Everything needs to stay cold if you’re making the crust. If it’s your first time making pie at home, don’t be scared! As someone with over a decade of experience, Lucks says that all you really need is practice. Instead of settling on either of these favorites, Lucks combined the two as a celebration of Wisconsin’s heirloom apples and Door County cherries. Lucks’s personal favorite pies are apple-the first pie her mother ever taught her to make and the first she whipped up with Honeypie opened its doors in 2009-and cherry, which happens to be her grandmother’s favorite. It was part utilitarian in the past because it was a way to utilize ingredients they needed to preserve or just use, but also was a way to bring joy out of the three staple things in your pantry and celebrate something.” Everyone has a story about their grandmother’s pie or an aunt somewhere in their family history,” Lucks says. “ is so rooted in the history of our cooking at home. Within the first week, a couple pies turned into 20, and Lucks went from being front of house to a full-time pie maker. I’m sure somebody will want some,” she explains, laughing. “We actually took over a defunct restaurant, and it had a pie case in it, so I just thought, I’ll make some pies. Yes, she has been baking pies since she was a little girl after learning from her mom, but her plan when opening up Honeypie in 2009 with her brother was to work front of house and create a diner for her community. Allow the pie to cool completely before slicing.Valeri Lucks is an accidental pie maker. Place the pie dish on a sheet pan (to catch drips) and bake for about 50 minutes or until the top is a light golden brown. Using your hands, crumble the topping over the pie so that small and large clumps form. Cut the final tablespoon of butter into several pieces and dot the top of the filling. Place in a 10″ pie dish and crimp the edges. Cut in the butter until the mixture is crumbly and set aside.Īfter the dough has chilled, roll it out on a well-floured surface into about a 12″ circle. To make the crumb topping, combine the sugar, cinnamon, flour and salt in a bowl or food processor. Strain the mixture into a colander before placing in the pie shell. As you mix, you’ll notice quite a bit of liquid puddling in the bottom of the bowl. To make the filling, combine the cherries in a bowl with the sugar, lemon juice and zest, flour and salt. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Slowly pour in the ice water and pulse just until combined and a dough ball forms. To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs.
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