It feels very strange to be writing my last blog post for Beaufort. I have spent the last five months working here, and it feels as though I’ve only been here for a few weeks at most. I am, however, incredibly excited to experience BEA, which is happening next weekend at the Javits Center. I’ve been to conventions before, and even to conventions at the Javits Center before, but those were comic conventions-BEA promises to be a whole different beast, with different panels on publishing, rows upon rows of booths housing different publishing houses, and, of course, a whole lot of books. I can’t wait to work with Beaufort at their booth, go through the dealer’s room and talk to different people in the business, and just soak up the atmosphere. It’s going to be amazing!
My enthusiasm for BEA, however, is tempered by the fact that I’m leaving Beaufort in two weeks. Working at Beaufort has been an experience I will never forget. This was my first foray into the world of publishing, and I could not ask for better guides than Megan, Michael, and Felicia. They have been absolutely wonderful and kind, and I am so happy to have had them as coworkers and supervisors. Beaufort is a wonderful place, where an intern can grow and flourish, and where their ideas are taken into consideration. I will be very sad to leave it behind.
I’m not quite sure how to end this, mostly because I don’t really want to. However, as Game of Thrones as taught me, all men must die, and so must this post (however ungendered it might be). I will wrap up with a simple goodbye, and the hope that the next group of interns have a wonderful time at Beaufort as I have.
Much love,
Beausenberry Pie
My final recipe is a simple one, but in times of bittersweet farewells simplicity is the best. Plus, it’s perfect for summer.
Cherry Pie
Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
How to Make:
For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.