Teeny Pies

It’s almost the end of my second week here in Georgia and I just realized what a blogging slacker I’ve been. But, I’ve been making oh so many pies in lieu of writing, so I like to think that that at least halfway makes up for it. I work five days a week from six to noonish, and the pies (along with new pie knowledge) have been abundant! Generally I make between two to six types of pie a day, and there are always crusts to roll as well. Perhaps I shouldn’t have revealed just how talented I was at that particular skill so early on in my apprenticeship… 

Tomorrow we will do the great farmers market bake off which includes two hundred handpies and crostatas of varying insides. (Every time I make a crostata I think of Matty Scherbach and our ‘friends with tarts’ date!) Once everything is baked, boxed and on it’s way to the market we will start the pies for the day. 

I’ve been really able to focus and learn a lot about some unknown (to me at least) pies, including cream pies, custard pies, transparent pies, chiffon pies, and some very specific regional pies. It’s been hugely helpful to be able to work and bake on such a consistent schedule, and despite being really tired all the time, I actually appreciate the early morning baking hours as well. … I have to get used to it at some point, right!

The ladies I bake with are lovely, and once I’ve had at least one cup of coffee, I like to think I’m lovely as well. Baking in Georgia is goooood, but the time is flying. 

Kida (from Pie Lab, in Alabama) said it best. After explaining that I’m only in each shop for a month or so she said, “So you’ll be here long enough for us to get used to you, then we’ll spend the next two weeks looking all over for ya because we’ll have forgotten you’ve gone.” 

that pretty much sums it up. 

… oh, and I’ve been writing a lot too! while snacking, of course.