Add melted butter and toss together to get small clumps.ħ. Remove pie from oven, reduce oven heat to 350. Mix all dry ingredients together in a bowl. Place the pie pan on top of a heavy sheet tray or cookie sheet to catch juices and crisp the bottom of the crust. Pile the filling high, it will reduce when baking. Roll up the overhanging dough to the edge of the pan and finish the edges as you’d like-crimp or put lines in with a fork or leave it just rolled and rustic.Ĥ. Put pan and dough in the fridge to firm the fat in the dough back up for about 15 minutes.ĥ. Remove pan from fridge and fill pie crust with your prepared filling. Add sugar, flour, cornstarch, salt, cinnamon and toss again until well coated.ģ. Roll your dough out to a circle that is about 1/8” thickness and will hang 1” over the edge of your pan. Toss until fruit is well coated with zest and juice. Mix apples, cherries, zest, lemon juice and vanilla all together in one large bowl. 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. Make one and invite a girlfriend over for a chat! Let the kiddo’s play while you have some “girl” time! Never underestimate the healing and re-energizing effects of girlfriend time! Just Do IT! Breakfast Pastry RecipesĪs always…Thanks so much for stopping by and visiting with me today.Valeri Lucks is an accidental pie maker. I hope you give this wonderful coffee cake a try. I think this would be amazing with blueberry pie filling and lemon zest in the batter! Can you envision a cranberry with orange zest with a little cinnamon? YUM! The possibilities are endless! I think with the cherry topping it will just make it pop! I’ll be honest and tell you that when I make it again…and I will…I’d add 1/2 a teaspoon almond extract to the batter. I was able to whip this up in no time at all, and with the exception of the pie filling, all the other ingredients are usually in your pantry. The big bonus… it’s not too sweet! It really is a beautiful blend of all the things you love about coffee cake.
The perfect crumb and packed with wonderful fruit flavor. This Cherry Crumble Coffee Cake is everything you want a “coffee cake” to be.
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