Living the Life of Pie

By Sandy Hu

I just took my apple pie out of the oven, juices bubbling and sputtering from between the lattice crust. And now my whole house smells of butter, sugar and apples – a mouthwateringly delicious combination.

I’ve been working most weekends and baking a pie isn’t what I would do normally to relax. But I am inspired to make pie after a hands-on class I took recently with a remarkable teacher, Kate McDermott, who had flown in to San Francisco from Seattle to teach a series of hands-on pie baking classes. I came home that night with a scrumptious, freshly baked rhubarb pie with the most delectable crust.

And while I loved the pie lesson and couldn’t wait to try the techniques I had learned, Kate also taught life lessons – about how we can approach food and cooking, and the value of staying in the moment as we prepare our food.

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