As promised or hinted at, a summary of the baking I did this summer. There’s one more cake, but I’m writing up a separate post for it.
This summer I got really into pies, and it shows. Is summer a weird season to be into pies? Traditional pie dough needs to be kept cold at all times and summer temperatures in New York are not especially conducive to that. I had the AC on all season, and when I’d take out a blind-baked crust I would often set it to cool over the grates of my temperature control box (the name is escaping me; it does heat, AC, and a fan) in hopes that would make things go faster.
There is one missing photo, of a s'mores pie from Allison Kave’s First Prize Pies. I made it for the housewarming my girlfriend and I threw after she moved in with me. It was delicious but didn’t set properly so I just put the pan down on the coffee table and handed everyone forks.
I made this Mexican Chocolate Pie (Allison Kave, First Prize Pies) after receiving a job offer.
I had tart dough (Samin Nosrat, Salt, Fat, Acid, Heat) hanging around my freezer so I defrosted it and made this Savory Potato Tart (David Tanis for the New York Times).
I love absinthe, so when I came across this Licoricious Pie (Allison Kave, First Prize Pies), I knew I needed to make it. It doesn’t taste licorice-y, but rather of anise.
This Breakfast Slab Pie (Smitten Kitchen) was, indeed, my breakfast for a couple of weeks.
Lavender Milk + Honey Cake with honey whipped cream (middle) and lavender icing (top) (Odette Williams, Simple Cake).