GORV - Digital Magazine Issue #17 | Page 44

RV FEATURE

PIE IN THE SKY

Flavour-wise , both bakers said pie connoisseurs were becoming much more adventurous . While many travellers kept an eye out for any bakery boasting pies baked in a wood-fired oven , Matt said that unless you really cared for a smoky , ash-laden flavour , don ’ t worry too much about the sort of oven your pie was baked in . “ As long as the preparation is done properly to prepare the heat for your pies , you can pretty much bake them in anything ,” Matt said .
It ' s all in the pastry , reckons Matt Brown .

“ CONNOISSEURS WERE BECOMING MUCH MORE ADVENTUROUS .“

PIE FOR NOW

Both bakers insist that you shouldn ’ t destroy their hard work by heating your favourite pie in a microwave . Matt put it simply : “ Don ’ t kill our pies by putting them in the microwave .” Brad agreed . He said the only way was to heat the pie in a conventional oven at 180 ° C for 20 minutes . Fernvale Bakery owner , Bill Rose , said there were also health considerations when saving a pie for later consumption . His advice : never buy a hot pie and then allow it to cool , store it in the fridge and then re-heat it . Apparently that ’ s a good recipe for food poisoning . To avoid growing bacteria , buy a cold pie that the baker has already cooled once , and finish baking the pie in one final heating of 20 minutes . Bill said a well-made pie would keep for two or three days before needing to be heated for the final time and consumed , but should only be cooked at the bakery , cooled and re-heated once . “ Pies are meant to be kept below 5 ° and then heated above 60 ° but should only go through that process once ,” he said . Their final tip : when it comes to finding that perfect gourmet pie , Brad reckoned the first trick was to see if there were a lot of cars parked outside . He also recommended talking to the locals to get the lowdown on the quality of the pies .

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