The City Baker's Guide to Country Living (31 page)

BOOK: The City Baker's Guide to Country Living
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“Go on up there, dear,” Margaret said.

I turned to face her. “I'm so sorry. I thought we had it.”

“It's okay. Now go on up and get your ribbon.”

I stood on shaky legs. The people in my aisle stood up to let me by, patting my shoulders, uncertain whether to offer sympathy or congratulations. Someone took my arm and led me up to the stage.

“Come on up here, Livvy,” said Melissa into the microphone. “Let's give Miss Rawlings a round of applause.”

The crowd began to clap. When I reached Melissa, she handed me the red ribbon and then pulled me into a hug. Tears ran down my face like icing over a too-hot cake. I slowly staggered across the stage and stood next to Ashley.

“It's only a pie contest,” she offered, and handed me a tissue out of her pocket.

“And now, for our grand-prize winner, I am very pleased to award this to a long-standing member of our community, who is no stranger to this stage . . .”

I groaned out load.

Ashley looked alarmed. “Is it the baby? Do you need me to get someone?”

“Margaret Hurley, also baking for the Sugar Maple Inn.”

“What?” I cried.

The crowd let out a roar, and everyone, including contestants and judges, leaped to their feet, clapping.

Margaret stood, smoothing down her skirt. Her hand went to her throat and she touched her string of pearls. A man offered to escort her to the stage, but she patted his arm away. Margaret walked up the stairs to the podium alone, her head held high.

“Congratulations, Margaret. Good to see you up here again,” Melissa said, wrapping an arm around Margaret's shoulder. She handed her the blue ribbon. “Would you like to say a few words?”

Margaret stood for a moment, gazing at the ribbon, running it through her fingers. The crowd continued to clap and whoop. She looked out into the audience and gave a small bow, then took the microphone that Melissa offered.

“I'm not one for speeches, but I would like to say thank you to the judges. I won't lie—it feels good to have this blue ribbon in my hands again.” Several people in the crowd chuckled. “Baking pies for this contest has been a tradition in my family for generations. The Sugar Maple has been a place of celebration for many of you, and it's been an honor to serve this community.” She paused, looking down the stage at me. “I'm looking forward to many more years of service and celebration, and I'm looking forward to seeing the next generation of blue-ribbon bakers carry on the tradition. Thank you.”

I wobbled across the stage and threw my arms around her, squeezing her as tightly as my belly would allow. And in front of all those people, Margaret did the most surprising thing. She hugged me back, just as tightly.

“When?” I asked.

“Early this morning, before you got up. You've been sleeping in lately.”

“How?” I asked.

“I've been practicing,” she said, pulling away but taking hold of my hand.

I bit the inside of my cheek. “You really won't sell?”

Margaret smiled. “Not if you'll help.”

“Can we get a picture of you ladies for the paper?” asked the town photographer.

I put my arm around Margaret's shoulder and leaned my head against hers. We held our ribbons to our chests and smiled our biggest smiles.

“How about one of just you, Mrs. Hurley? And can we ask you a few questions about how it feels to win again?”

Old friends and well-wishers stormed the stage. I stood back and watched as person after person shook Margaret's hand and patted her shoulder. Margaret stood as tall and graceful as she always did, but she couldn't hold back the joy in her eyes. I stepped out of the crowd that was enveloping Margaret and walked to the edge.

“Woo-hoo! Go, Margaret!” I hollered from the top step. Margaret met my eye. Grinning, she held up the blue ribbon and gave it a little shake. I blew her a kiss.

“Olivia,” someone behind me said. I turned and looked down. There, at the bottom of the steps, stood Martin McCracken.

So this is what it feels like
, I thought to myself, breathless as my lungs collapsed to make room for my rapidly expanding heart,
to commit.

“Hey.”

Martin held out his arm to help me down and then caught me in a tight embrace.

“Oh, Livvy,” he said, resting his cheek against the top of my head. “Seriously? A voice mail?” he asked into my hair, his hand resting gently on my belly.

“I didn't want to tell you,” I said into his armpit, burrowing in with my nose. He smelled like an old pillow I slept with every night, mine and no one else's. “And ruin everything.”

The baby gave a swift kick.

“Livvy, I knew before they stamped my passport where I really belonged.”

I raised my face to look at him. He smiled at me then. Not the lopsided one but the blue-ribbon one. The one that showed both rows of teeth. Martin wound his fingers into my hair, tilted my head back, and kissed me.

“Come on, Liv,” Martin whispered into my ear. “Let's go home.”

No words had ever sounded so sweet.

Chapter Twenty
July, One Year Later

I
pressed my feet into the floor and rocked back, hoping the gentle sway of the chair would soothe the baby nudging me from within. No luck.

“Start the rolling pin at the center of the dough and roll outward,” I said. “Never back and forth.”

“That develops the gluten. Makes a tough crust,” Margaret added from the chair on my left.

Sarah pressed the wooden pin into the dough and rolled it away from her, brought it back to the center, and rolled it back.

“Perfect. Now just turn the dough a quarter turn.”

A little muffled snore escaped from Dotty, who was asleep in the rocking chair to my right.

Margaret stood up to inspect Sarah's work. “Make sure you have enough flour under there so it won't stick. But not too much.”

Sarah looked across the table at me, her eyebrows raised, and tentatively dusted the table with more flour.

“That's it,” Margaret said, and went to put the kettle on to boil.

Sarah was baking her own entry for the Coventry County Fair apple pie contest. Margaret and I each planned to enter our own pies, and we were harboring a serious fantasy of the Sugar
Maple taking all three ribbons. “It would be great advertising,” Margaret insisted. Not that we needed it. The Associated Press had somehow picked up the story the
Coventry County Record
ran, and several larger newspapers had published it. By the time the piece in
Food & Wine
came out, Margaret and the Sugar Maple were already all over Facebook and Twitter. Margaret handled herself with grace in every interview that followed and never once mentioned Jane White in the retelling, no matter how tempting it must have been. I'm pretty sure that's why Margaret sent me on an errand every time a reporter came by.

Salty nosed his way into the kitchen, followed by a crawling Maggie, who was never far behind, and then her father. Martin swooped down to pick her up, and she squealed in delight. He stood behind my chair and kissed the top of my head as he deposited Maggie in my lap.

“Not too rough, Mags. Don't hurt your baby brother.”

Maggie rested her head on my belly, which had just started to show.

“Hey,” I said, looking up and back at Martin's upside-down face. He leaned down farther and kissed me once on the lips.

“Hey,” he said, one hand on my head, the other on Maggie's. “I'm on my way to the house. Do you want me to take her with me?”

Margaret reached over and lifted Maggie off my lap and onto hers. “We'll mind her.”

After the fair, Martin and I had moved in with Dotty, at her insistence. She acted as if we were doing her a favor, but that couldn't have been more untrue. Dotty taught me how to take care of a baby, which ended up being much scarier, in my opinion, than actually giving birth, and I wasn't alone while Martin finished
the U.S. leg of his tour. Margaret joined us for supper most nights, and usually a few members of the extended McCracken family would wander in. Martin and I still slipped away to the sugarhouse from time to time, in search of some privacy, not having had much time for it to be just him and me. That explained Henry Junior, due on Christmas.

“Livvy, what do I do when the dough tears?”

I rocked myself up and sat down on Tom's stool, propping my foot on
Nancy Drew and the Hidden Staircase
. “It's okay, you can patch it, especially if it's the bottom crust. Just try to roll it a little thicker next time.”

Sarah carefully folded the dough into quarters and pressed it into the pie tin. She was proving to be an excellent baker. After our double win at the fair, Margaret and I had been discussing the best place to hang our ribbons when she asked if I wanted to be part owner of the Sugar Maple. I said yes without hesitation, complete in the happiness of knowing that I could keep my family—my whole family, Margaret and the McCrackens, and Alfred and Sarah too—close at hand. Margaret taught me how to do the bookkeeping, and I still did almost all of the baking. Margaret took over the pies, of course. We couldn't take her apple off the menu.

Just as Sarah closed the oven door, her pie safe in the oven, Salty gave a deep woof at the back door.

“I should head back. He needs a walk and she'll be waking up soon.” Maggie lay sleeping on Margaret's chest. I reached out to pick her up.

Margaret looked over at Dotty. “Why don't you walk him back? I'll run her home when they're both awake.”

“Thank you, thank you, thank you,” I whisper-sang, kissing Margaret and her namesake on the cheek.

Salty and I burst through the back door and into the apple orchard. The branches were heavy with ripening fruit. Honeybees flew in lazy patterns among the trees under the warm late-afternoon sun. Salty bounded ahead when the sugarhouse came into view, waiting on the porch for me to catch up and then following me into the maple grove, tail high and wagging. A few leaves had turned a faded yellow, but the canopy above still glowed green. Salty herded the squirrels, which squawked back up into the trees. The air was cooler here and felt fresh against my skin. I ambled along, enjoying the rare moment of being with just Salty. For years I had thought it would always be just the two of us. Wife and mother were two roles I had never thought would be mine, but now I couldn't imagine not being both. Not to mention a business owner, an aunt, and a sister-in-law. But it was being a daughter again that I found the most surprising. Margaret and Dotty teased me and comforted me and pestered me like I was one of their own. I knew both Henry and my dad would have approved. Wherever they were, I hoped that they had found each other and spent their days swapping tunes.

We walked the carriage path up the hill. The maples thinned, replaced by oaks and pines. When we came to the clearing, I sat down on the grass and Salty scratched at the ground, turned three circles, and lay down next to me with a sigh. Puffs of cloud moved across the deepening blue sky overhead. Before us lay the farm, now so familiar, white farmhouse dwarfed by the big red barn where the cider was kept, a shaggy vegetable garden that Martin, Dotty, and I had planted in the spring. Mabel and
Crabapple in a pen.
Home
, I said to myself, the word still new on my tongue. I stood and patted my thigh with my palm. “Come on, Salt.”

Salty sprang up and brushed past me. I watched as he bounded toward the farmhouse, racing with abandon, his long legs outstretched, ears flying back, nose in the air. I followed him across the green grass and into the field, the hay high and ready for
reaping.

Blue Ribbon Apple Pie

Double Crust Pie Dough

Ingredients

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

12 tablespoons (1½ sticks) unsalted butter

3 tablespoons solid vegetable shortening (like Crisco)

6 (or more!) tablespoons ice water

Instructions

1. In a food processor, pulse together the flour, sugar, salt, butter, and vegetable shortening until the mixture looks golden and resembles coarse cornmeal.

2. Pour the flour mixture into a large bowl. Add the ice water one tablespoon at a time, lightly fluffing the mixture with your fingers. Add ice water to the mixture until the dough just begins to come together. (I always mix the water by hand so I have more control.) If you are not sure, try squeezing a little of the dough together in your hand. If it clumps, you are done.

3. Gather the dough into a ball, divide it into two pieces, then flatten the pieces into discs. Wrap the discs in plastic and put them in the refrigerator to rest for at least 1 hour.

4. Roll out the two pieces of pie dough. There are two main tricks to rolling out pie dough: One is to not use too much flour—you can always add a bit more if the dough is sticking to the table, but you can't take it away. The other is to never roll the dough out using a back-and-forth motion. Always work from the center and roll out. That will keep you from working the gluten too much. Use one dough disc to line a 9" deep-dish pie pan. Place the second rolled-out dough on a cookie sheet. Place both discs back in the refrigerator to rest.

Now onto the filling!

Ingredients

2 tablespoons unsalted butter

4 pounds apples, peeled, cored, and sliced into ¼-inch thick wedges (I like to use a mixture of mostly Cortland and McIntosh apples, with 1 or 2 Granny Smith thrown in for tartness and texture)

¾ cup sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

½ teaspoon freshly grated nutmeg

1 egg white, for the crust bottom

Instructions

1. Preheat the oven to 400˚ F. Make sure there is enough room for a tall pie—you may need to remove a rack.

2. Remove the dough discs from the refrigerator and set aside.

3. In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. If you do not have a pan large enough, you can do this in two batches.

4. Remove the apples from the skillet (but not the liquid from the pan) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon, and nutmeg. Set aside.

5. Brush the inside of the bottom crust with the beaten egg white. Pile the sautéed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Using your thumbs and index fingers, crimp the crust edge into a pretty pattern. Slice air vents into the top crust.
I like to leave my crusts plain, but you can brush the crust with an egg wash (if you like it shiny) or milk (if you like it brown and soft).

6. Turn the oven down to 375˚ F. Place the pie pan on a cookie sheet, and bake until the crust is a deep golden brown and the filling is bubbling, about 50–60 minutes.

7. Let cool completely before serving.

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