Unlocking the Secrets of Perfect Pie with Anne Carpenter

We welcome Anne Carpenter, a seasoned baker and author of the book You Had Me at Pie. Anne shares insights into different types of pies, including fruit, custard, and transparent pies, along with expert tips on making the perfect pie crust, choosing the right ingredients, and essential baking tools. The conversation also delves into the rise of cooking at home post-Covid, pie classes at Kitchen Conservatory, and the merits of homemade vs. store-bought pies. The episode concludes with a look ahead at Anne's upcoming book on soups.[00:00] Introduction and Warm-Up[01:31] The Importance of Balance[03:48] The Art of Pie Making[04:10] Pie Preferences and Variations[11:05] Pie Crust Mastery[25:13] Fruit Pies and Thickeners[27:15] Gelatin in Pies: When and Why[27:43] Essential Pie-Making Tools[29:54] Flour and Favorite Pies[30:27] Cherry Pie Tips and Tricks[31:38] Frozen Fruit for Pies[32:19] Pie Classes and Pie Day[33:05] Mincemeat and Raisin Pies[35:53] Pot Pies and Savory Pies[37:13] Meringue Pies: Challenges and Tips[39:04] Cobbler: A Simple Alternative[41:48] Pie Baking Tips and Tricks[45:31] Upcoming Projects and Soup Book[50:40] Closing Thoughts and FarewellYou Had Me at Pie! - Book by Anne CarpenterThis is Season 7! For more episodes, go to stlintune.com#piemaking #piecrust #baking #cherrypie #reedypress #bakingpies #potpies #fruitpies #piebakingLinks referenced in this episode:dredscottlives.orgstlintune.com