Yesterday Mom and I went to private pie-making class. This was something my mom had bid on at a silent charity auction.

It was at an elderly woman, Bev's, house. Bev, the "instructor" was adorable, although she didn't get around the kitchen too well (she has M.S.). She's the kind of cook, like Julia Child, that believes recipes are for breaking. That's all fine and good, except we all know that baking is a science, right? Well, it turns out, pie-making is not.

I almost died when she told us the first ingredient in her pie crust was what she called "salad oil". WHAT?! Everyone knows you need to use solid shortening or butter. Supposedly, it's the solid nature of the fat that creates the flakiness. When the crust bakes and the butter/shortening melt into the flour, the air-pockets are what create the crispness. Well, I can debunk that myth.

Anyway, the secret ingredient in Bev's crust is heavy cream. I know it sounds awful. But let me tell you! I can now whip up a world-class apple pie in under 30 minutes. Forty-five minutes in the oven and I swear you will beg me to make another. I can't wait to make pies for you guys!