I love Heather Lanier’s approach to pie. As the owner of the farm, wellness retreat, and cooking school Hill of the Hawk in Big Sur, she makes pies that are stripped down so you can taste each ingredient, highlighting the fruit, which, lucky her, comes straight off the trees a few feet away from the counter where she rolls out her dough. Every note of Heather’s recipe—apple, quince, spelt, and butter—strikes clearer, louder.
The crust is as easy as you-know-what. It’s all done by hand, in a matter of moments, while the apples and quince are macerating in their spices and some sugar. Best of all, you don’t even need to stop to chill the dough. Straight into the oven it goes and an hour later, it’s ready. Pure pie, that’s what it tastes like.
— Charlotte Druckman
• ON-DEMAND: Listen to Faith and Charlotte talk about this recipe as well as how to care for your cast-iron skillet. •
From Stir, Sizzle, Bake by Charlotte Druckman. Published by Clarkson Potter/Publishers. Copyright © 2016 Charlotte Druckman, Photographs Copyright © 2016 Aubrie Pick.