Back in July, I had the good fortune to travel back to Craftsy.com ‘s Studio F in Denver to shoot my second online video cooking class with an amazing, talented and delightful Craftsy crew. It was a whirlwind week with clouds of flour, sprinkles of sugar, strawberries and syrup, buttermilk and butterscotch, all rolled out, stirred up, baked off, and cobbled together into a sweet collection of lessons on how to make wonderful pies in your home kitchen.
I love baking, cooking, and teaching people how to do both these things, but much as I love to travel, my pies and I can only travel here and there, now and then, to share the sweetness and pleasure of pie-making with you. My new class just went “Live!” this afternoon, and I am so happy to see the fruits of our labors.
I say “Our” referring to Me plus my amazing Craftsy Super-Crew, who wrangled three video cameras, still cameras, microphones, lighting, computer-command center, kitchen-central and instructor beautification squad in a massive group endeavor resulting in this beautiful, practical video cooking class entitled, “Classic Pies Made Easy”. We had a blast creating these seven lessons over the course of three July days, and I’ll be sharing pix of the process over the next week.
Here’s a link to “Classic Pies Made Easy”
and I’ll leave you with this portrait of one my favorite pies featured in Classic Pies Made Easy: Butterscotch Pie.
Happy Thanksgiving!…I just ate a pie that came from a clever pie shop in St Johnsbury VT (my daughter lives up there and brought it to me).
It was a two-crust apple pie with a sugar walnut topping.
I am going to recreate it but using a sugar pecan topping…I don’t really like what lies beneath the pecans in the normal pecan pie, way too sweet.
Do you have any advice as to how I should prepare the sugar-pecan part?
John from New Hampshire
Happy Thanksgiving to you, too, John! I need to know more about this pie: Two crust meaning full of apples with sugar and spice and butter so it’s a classic apple pie filling — and a top crust? So where does the sugar walnut topping go? Is it like a sprinkling of candied walnuts on top of a baked crust? I am seeing three pies here: Apple pie double crust; apple pie single crust with a crumble topping with walnuts in it; and pecan pie which you do not care for, with pecans on top and a gooey filling beneath. All sound wonderful but I need help getting the picture of the pie you want to make 🙂