Raven Brault’s pie won first prize at the Jacksaphine Count(r)y Fair. What’s her secret?
by Christina Ammon
Entering a pie contest isn’t something Applegate resident Raven Brault normally would do. But at the urging of a friend (disclosure: Me!), she decided to enter the Jacksaphine Count(r)y Fair contest.
In case you missed it, the Count(r)y Fair was a fundraiser put on by A Greater Applegate. Local musicians, food vendors and community groups gathered to celebrate all things Applegate—including pie.
The fair was held in mid-September. Raven’s trees were overloaded with ripe fruit, so a peach pie seemed like a good bet! The choice also fit her own preferences for desserts that are humble, beautiful and showcase the best fresh fruit available.
Aside from sourcing great peaches, she employed other tricks, as well—such as keeping the dough cold, not handling it too much, and even using vodka in the crust, which keeps the glutens from over-forming. These are all strategies she picked up in her long experience working at restaurants around the country.
“I love the science of baking, “ she explains, opening a little illustrated recipe booklet she used in a kindergarten class. She has been experimenting with making cookies, cakes and pies her whole life. “I love the art of it, too.”
Raven’s baking efforts paid off; she walked away with the blue ribbon at the fair. The judges said they’d never had a pie like it before, describing it as “old school peach perfection.” The panel was filled with local notables like food writer Sarah Lemon, County Commissioner Dave Dotterer, reporter Paul Fattig, Chief Vetter and the editor of The Applegater, Barbara Holiday
Friends sometimes urge Raven to open a bakery in the Applegate, but she hesitates.
“I like to stay flexible to travel. Having a pastry shop really takes up your life. You have to get up at 2 or 3 a.m. in order to open by 7 a.m. Then you’re closed by 2:00 p.m., but have to start planning for the next day, accounting, managing staff…”
So, for now, she’ll stick with the joy of baking for family friends. If she needs to feel the rush of baking professionally, she contents herself with watching the Great British Bake-Off.
Her main advice to aspiring bakers? Have patience, drop the stress, and keep perspective.
“If you screw up, don’t worry about it. Try again…it’s just pie!”
RAVEN’S PEACH PIE
Makes 1, 9” pie
Preheat oven to 400 degrees.
Combine in a large bowl:
½ cup sugar
¼ cup brown sugar
4 ½ cups sliced peaches (you can peel if you want)
Cover and leave alone for 1 hour. Roll out pie dough of your choice and place bottom in pie plate and top on a cookie sheet and put in fridge to keep cold. If you are doing lattice strips, cut and place on cookie sheet and put in fridge.
After an hour, drain peaches and save the juice. Put peaches in large bowl. You should have about 1 cup of juice.
In a small saucepan combine:
1/4 cup of cornstarch
¼ tsp cinnamon (no more!)
1/8 tsp salt
Juice from peaches
Whisk to combine. Bring to a boil and simmer for 2 mins, constantly stirring (mixture will be very thick).
Add 2 tsp. lemon juice and 1 TBSP butter.
Fold this mixture into the peaches, pour into bottom crust, put top dough on and crimp sides (or create a lattice top), then cut 4-6 vent slits into top. Sprinkle top with granulated or very coarse sugar (Sparkle sugar).
Bake for 40-50 minutes or until internal temperature is about 200 degrees.
Cover edges with foil or pie baking shield to prevent burning. Best baked in a glass pie dish for even cooking.
Enjoy!
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