Everyday Baking Blog at Allrecipes.com (8/2009)

Everyday Baking

 
Aug. 18, 2009 3:09 pm 
Updated: Aug. 17, 2013 10:42 pm
What with vacations, summer colds, and temperatures that made my kitchen hot enough to boil lead, I fell behind on my pie-baking schedule. This month, I made a Sour Cherry Pie in an Almond Crust. I based my pie off of the Cherry Pie III recipe. First of all, I made the pastry. I followed the… MORE
Weaving the lattice: start by making a big X out of the two longest strips of dough.
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Weaving the lattice: over, under, over, under....
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Fold back every other vertical strip when you lay down a horizontal strip of dough - it helps with t
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Finished lattice
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FrancesC

Living In
Seattle, Washington, USA

Member Since
Sep. 2006

Cooking Level
Professional

Cooking Interests
Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet

Hobbies
Gardening, Hiking/Camping, Reading Books, Wine Tasting

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About Me
I'm proud to say I've been an Allrecipes employee for 9 years, combining my love of the written word with my passion for food. I've worked in publishing and in the food service industry, both "front of the house" and back. I graduated from the Culinary Institute of America's Baking & Pastry program and have worked as a baker and pastry cook in Wisconsin, for a season at McMurdo Station, Antarctica, and at bakeries in Seattle. Twitter handle: @F_Crouter
My favorite things to cook
My baking career really began when I was in first grade and my family was living in Germany. Every morning my father and I would walk to the local bakery for bread and an afternoon treat, like Apfelkuchen. I love dark sour breads, baking anything with yeast in it, and anything that requires hours of patient work, like croissant and Danish doughs.
My favorite family cooking traditions
Food we ate while camping. Animal pancakes. My mom's meatloaf. My grandfather's breakfasts.
My cooking triumphs
I think a baker's real triumph is getting to work at 4 am, day in and day out, so that there are beautiful pastries and loaves of bread on display when the bakery opens three hours later. A personal triumph was making my own wedding cake.
My cooking tragedies
Heavens! Too shameful to list: all that wasted dough, those burnt nuts, spilled milk to cry over....
 
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