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Feel guilty about something else, but not pie!

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I have never lived in a small town, but I’ve always longed for the small-town feel of a quilting bee, sitting with older wise woman, as we share secrets about quilting and life. And I feel the same way about baking pies. It reminds me of small towns and real people and cooking with love. But I have never had the desire to actually make a pie in real life: they seem a sort of mystery that is not accessible to me. Plus, I am lucky enough to have my friend Carol make me a perfect pie every year, and I happily trade for one of my own culinary specialties. I feel the love she puts into her perfect pie–unlike my own potential pie endeavor which would likely be filled with pie-anxiety.

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I’ve noticed in the cooking world that most people are good at either cooking, or baking. What I prefer about cooking is the free form feel, creating it in the moment. I look at a recipe as a guide and for inspiration, but then I’m off to the races and off the page with my own version of the dish. I cook from my heart and use all my senses, a pinch of this and a pinch of that, watching the food as I go, smelling as I cook, knowing what my family and friends enjoy–that’s what turns a basic recipe into my own special creation. It’s about using your senses and not being afraid to fail along the way. I get it, and I love it. But baking is another story. It seems hard to do, takes a level of concentration and precision, and seems to require kung fu moves that I don’t understand.

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That being said, I’ve long loved pie, so when I heard about Kate McDermott and the Art of the Pie, founded in 2008, my interest was piqued. Kate is a legend in the pie community (in case you didn’t know, there’s a pie community) who teaches pie workshops to thousands across the United States and at her home, Pie Cottage, in Western Washington. Yes: pie school! Just what I needed, a pie mentor! She is an award-winning, self-taught, home baker. I have tried for some time to attend one of her classes but believe it or not, they are always full with a waiting list (call now, because she’s booking for 2016!), so instead I invited Kate to my home to teach me and five of my foodie friends to “lose their fear of dough, pick up their rolling pins, and make pie.” (And maybe get a couple great pictures for my Instagram.)

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Kate arrived, suitcase in tow, with an arsenal containing enough rolling pins that I’m not quite sure how she made it through security. I would describe her as woman with a pioneer spirit in the best of ways. She’s from a lineage of pie makers, and it’s her legacy to teach this ancient art and have it spread from generation to generation. She teaches that those who will eat the pie will taste the intention you put into it. She teaches that food is love, and that pie is one of the loveliest things you can make for someone–truly my kind of gal. She is so enthusiastic and passionate, down to earth and zany.

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A true master of her craft, Kate practically has a pie PhD; she’s like the nutty professor of pies as she whips around my kitchen “supergluing” crust together and encouraging my chatty friend Michelle to stay focused, spontaneously grabbing Rachel’s carefully rolled-out crust and balling it back up, saying, you always get two chances! “What happens between you and your pie stays between you and your pie,” says Kate as well, but here we were in our little pie-making community sharing the love and the lore and our secrets. She had many useful tips that seemed to have double meanings, such as: Chill. Vent. Keep your boundaries.
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“Feel guilty about something else, but not pie,” says Kate.

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Kate has had more than 2,000 pie students–if you haven’t heard of her, get ready to, because her book comes out in 2016. Lest you think I am overly impressed, here are the words of Ruth Reichl, Former Editor in Chief of Gourmet Magazine: “I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With pioneer spirit she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you, telling you when it’s ready to be removed from the oven.” Kate’s been talking about pies for a long time and people are listening, including Real Simple, USA Today, The New York Times, Washington Post, Saveur Magazine, and thekitchn.com; Kate has been a contributor to the Kerrygold blog, the Le Creuset Blog, and Tasting Table.

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“Pie is nothing more than common sense,” according to Kate.

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Kate really demystifies the pie experience and takes it from feeling like it’s sort of untouchable and requires a certain kind of magic that I don’t possess, to: it’s common sense, and it’s about your senses. How can you tell when the pie is done? Use all of your senses–does the color look right? Walk out the front door and walk back in, and if you can smell the pie partially from the outside, then the pie is almost done. And there’s the steady bubbling of fruit, which you can see and hear.

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Kate says she once heard someone say that there are three kinds of people: pie eaters pie makers, and pie seekers. Now the truth is, I may never make another pie again, without Kate holding my hand through the process and a circle of friends surrounding me. But if I ever do, Kate makes it easy by breaking it down to these simple elements:

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Four things in the dough: Flour. Fat. Salt. Water. Four things in the filling: Fruit. Sweetener. Seasoning. Thickener. Kate has all the recipes here, including the fabulous gluten-free versions which a couple of us baked. One of Kate’s magic potions is that she uses equal parts rendered leaf lard (the rendered fat around the pig’s kidneys) and butter in the crust, and the resulting taste and texture is simply amazing. More of her words of wisdom: keep everything chilled, including your hands, but most especially yourself.

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What I was most taken by was how much her craft is like a calling for her. Kate says that pie is an ancient memory, and that “teaching pie is the hope of a future moment. Everyone has a wonderful memory of pie, or of the person in their family who is the pie maker. Teaching it to someone makes a future memory for their kids, and they will possibly pass it on to their kids.” When people see their pie come out of the oven, she says, they experience “pie love.” And that we did: each of us made our own pie, with Kate’s enthusiastic guidance. All six pies fit in my two ovens, so we snacked and chatted about the topic of the day until the moment of truth was upon us. Every single pie was gorgeous and uniquely reflected the pie-personality of its maker. The crust was flaky and moist and buttery and the filling was spectacular–the kind of pie that you just can’t get enough of. One friend had so many pieces she had to lie to her husband and say she gave some to the neighbors. Our workshop and our pies exceeded my expectations. My cherry pie was the best I’ve ever had. Pie love indeed.
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Look out for “ART OF THE PIE: A Down to Earth, Homemade, Practical Guide to Artisan Pie Making and Life” featuring seasonal fruit pie, the craft of crust, and inspirational stories. It will be published Fall 2016 by The Countryman Press–W.W. Norton. Photos by Andrew Scrivani (Photographer/Director. New York Times contributor) and styling by Soo Jeong Kang (New York Times Visual Editor).
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YUM!

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Thanksgiving: Get Ahead!

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Believe or not, the holiday season is here! We've pulled together some great recipes and ideas from the feedfeed community to make your Thanksgiving feast the best (and easiest) yet.

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Stock

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Don't get us wrong, we love a good stock in a box, but finding turkey stock (which we prefer to use on Thanksgiving) can be tricky. We like to enrich chicken stock in a box or even homemade stock you have in the freezer with carrots, celery, onions, aromatics and bone in turkey breast to create a more authentic stock for Thanksgiving. The bone in turkey will add collagen and body to the stock, making every dish you include it in that much better. Simmer the stock for as long as possible, the longer the better, and be sure to skim off any fat or impurities that rise to the surface while cooking. When you're finished, strain the stock through a fine mesh strainer and store in freezer save jars or containers, making sure to leave a bit of room for expansion when it freezes.

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Homemade Turkey Stock by @bobandshan

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You can use the meat from the cooked turkey for a quick and easy meal for the coming week like these Green Chile Butternut Squash and Crispy Sage Turkey Enchiladas by@halfbakedharvest.

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Find 30+ Turkey Recipes

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Easy As Pie

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If you plan ahead! Pie dough is something that is actually better off sitting in the freezer for a couple of weeks before using it, so take advantage and make your pie dough early. We love this Vodka Pie Crust from @thejudylab because it's perfectly flaky every time, and sturdy enough for elaborate designs. If you wan't to try an intricate design this year, make sure you practice ahead of time!

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F ind 35+ Holiday Pies, Tarts and Dessert Recipes (feed edited by @southernfatty)

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Find 50+ More Ways to Get Creative with Your Crust

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Vodka Pie Crust by @thejudylab

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Don't worry, we've got the classics, too.

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If fussy crust is not your thing, the feedfeed community has blown us away with the amazing holiday pie fillings they've created. There's everything from this Cranberry, Apple Pear & Rosemary Pie by @malloryskitchen to Bourbon Maple Acorn Squash Pie and even an Apple Pie with a Smokey Gruyere and Thyme Crust.
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Apple Pie by @rushyama

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Classic Pumpkin Pie by @bakesinslippers

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F ind 35+ Holiday Pies, Tarts and Dessert Recipes

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Thanksgiving Cocktails

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While you're stressing about whether that turkey is under or over cooked (yes, we've done both) you may want a stiff drink. We love this Blood Orange and Sage Soda by@snixykitchen because it's perfect for all of your guests. It's great sans booze for kids, and for grown-ups, with a splash (or heavy pour) of vodka , or even as a wine spritzer.

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Get 35+ Holiday Cocktail Recipes

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Blood Orange and Sage Soda by @snixykitchen

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Make the sage simple syrup (from recipe above) this weekend and experiment with other cocktails like these Pumpkin Sage Pimm's Cups by @colljeffers.

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\nGet 35+ Holiday Cocktail Recipes

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Holiday Snacks and Appetizers

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Having homemade snacks and appetizers on hand for guests to graze on will make you look like a pro, and make your life easier. Whip up some H omemade Pumpkin Butter like this one from @vanillaandbean for breakfast the morning of Thanksgiving.Holiday Snacks and Appetizers

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Find 20+ Holiday Snacks and Appetizers

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Homemade Pumpkin Butter by @vanillaandbean

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If you're looking for the perfect snack or salad topper, try these C andied Sriracha Pecans by @thefitforkfeed, which could top these holiday greens or sweet potatoes.

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Find 20+ Holiday Snacks and Appetizers

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Fermented Foods

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If you're anything like us, you'll probably over indulge on Thanksgiving. Beat the Black Friday Bloat by preparing some Fermented Veggies like these by @human.resourcesahead of time. You could even eat a little with your Thanksgiving meal, complementing all of the richness nicely.

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Find 90+ Fermented Food Recipes

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Fermented Veggies by @human.resources

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Or drink your probiotics in cocktail form with these Spiced Rum Fig Kombucha Cocktails by @tastyyummies.

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Start planning your holiday menu now. Find a few of our favorite Thanksgiving dishes below. Once you have your menu finalized, make a master list of all the ingredients you'll need and start shopping for nonperishable items. Certain staples like buttermilk and even canned pumpkin can be sold out if you wait too long, so plan accordingly.

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Beer Brined Turkey by @foodwellsaid
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Roasted Garlic & Goat Cheese Mashed Potatoes by @showmetheyummy
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Persimmon and Pomegranate Salad with Burrata and Pistachio Dukkah by@the_bojon_gourmet
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Twice Baked Bacon Sweet Potatoes with Maple Cream by @localsavour
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Savory Kale Bread Pudding by@mykitchenlove
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Cranberry, Jalapeño and Bacon Chutney by @fiveseasonscooking
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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Thanksgiving Leftovers

There's nothing wrong with a good turkey soup, but we love how creative the feedfeed community has gotten with their holiday leftovers. There's everything from this Garlic Turkey Miso Ramen by @bliu07, to waffles made out of stuffing to Breakfast Parfaits using leftover cranberry sauce. Your leftovers will never be the same :)

Find 30+ more Thanksgiving Leftover Recipes

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Garlic Turkey Miso Ramen by @bliu07

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Turkey and Stuffing Waffles by@realfoodbydad

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Cranberry Sauce Breakfast Parfait by@illfeedyourface

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Whole Grain Salads

Is your body craving nutrients after all those fats and carbs? Try a whole grain salad for a simple and satisfying dinner, and remember salad doesn't have to be boring! Experiment and try something new like this Roasted Red Cabbage, Cauliflower, Fennel and Buckwheat Salad by @cooksophiecook. You could also go Greek with a Wheat Berry and Chickpea Salad or use up leftover turkey in this Turkey and Farro Salad.

Find 90+ more Whole Grain Salad Recipes

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Roasted Red Cabbage, Cauliflower, Fennel and Buckwheat Salad by @cooksophiecook.

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Greek Wheat Berry and Chickpea Salad by @shiramcd

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Turkey Farro Salad by@lovelylittlekitchen

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Juice

Pick up some greens and get juicing! Your body will be very grateful for the boost in vitamins, minerals and enzymes it'll get from one serving of juice. Go green with thisDandelion Greens Juice by @ashley_neese or drink your beets in this juice. Craving something a little sweeter? Try this Apple, Carrot, Strawberry and Ginger Juice.

Find 50+ more Juice Recipes

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Dandelion Greens Juice by @ashley_neese

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Beet Juice by @blueberrytales

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Carrot, Apple, Strawberry and Ginger Juice by @thesassyperspective

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Easy Weeknight Dinners

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Let's face it, the last thing anyone feels like doing after Thanksgiving is more cooking! That's why we've compiled a variety of easy weeknight dinners on our site to help you get a healthy and satisfying meal on the table with very little effort. Kids will love these Popcorn Chicken Bites by @pinchofyum, which are baked, but just as crispy as the fried variety. Looking for something a little healthier? Try these Stuffed Sweet Potatoes or this One Pan Chicken and Cauliflower Hash.

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Popcorn Chicken Bites by @pinchofyum

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Stuffed Sweet Potatoes by@Mikkel_blueberrytales

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One Pan Chicken and Cauliflower Hash by @realfoodhealthybody

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Find 80+ more Easy Weeknight Dinner Recipes

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DIY Holiday Gifts

Skip the holiday shopping stress and make your own food gifts this year. Plan on making these beautiful Banana Bundt Cakes by @fareisle for your children's teachers or coworkers or go savory with this Bacon Sriracha Jam. If you're getting your tree this weekend, check out this clever use of extra greenery; Balsam Syrup for cocktails.

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Banana Bundt Cakes by @fareisle

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Bacon Sriracha Jam by@sinfullysabrina

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Balsam Syrup by @kchysmith

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Find 60+ more DIY Holiday Gift Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Happy November! We're all about Thanksgiving for the next few weeks, and while you may think it's too early to start planning, there are plenty of things of you can prep now to help you get ahead and make the big day less stressful. For more recipes, stories, and videos, check out our site's comprehensive Thanksgiving Page!

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Holiday Pies

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Pie dough freezes incredibly well, so there's no need to wait until the last minute to make it. Just make sure it's wrapped tightly to protect it from freezer burn.

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Photo by @jojoromancer

feedfeed Pie Crust
makes 3 double crust pies, or 6 single crust pies

Ingredients
7 1/2 cups All Purpose Flour
1/2 cup granulated sugar
4 tsp salt
2 1/4 cups butter, cubed
1 cup ice cold water
1 cup ice cold vodka (straight from freezer works best)

To make the dough, set the cubed butter in the freezer for at least one hour before making the dough. When butter is frozen, add 4 cups of flour, sugar and salt to a food processor. Pulse a few times until well combined. Add butter and process until incorporated and the butter is broken into pea-sized clumps. Add the remaining flour and pulse a few times.

Dump contents of food processor into a large bowl then drizzle water and vodka over the flour mix and fold together gently until the dough starts to come together, adding more ice water by the tablespoon if needed. Gather into a ball, then divide into 6 portions. Form dough into discs and wrap with wax paper or plastic wrap and place in a freezer safe baggie. Set in the freezer until ready to use. Just thaw in the fridge overnight the day before you want to assemble the pie.

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Now that you have the crust technique down, check out a few of our favorite holiday pie preparations!

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Salted Caramel Apple Pie by @thejudylab

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Layers of homemade salted caramel make this pie one that will be requested year after year! For tips on making the decorative crust, check out Judy's snapchat takeover here.

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Classic Pumpkin Pie by @foodnessgracious

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If you wish to use fresh pumpkin, preheat oven to 350˚F and quarter a few pie or sugar pumpkins. Remove seeds, then bake for about 45 minutes, or until for tender. Let cool, then blitz in food processor until smooth. Set the puree in a cheesecloth lined fine mesh strainer set over a bowl, and let sit over night in the fridge to remove any excess water. At this point, puree can be frozen until ready to use.

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Looking to start a new tradition this year? Try these riff's on the classics.

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Chai Apple Pie by @meganleevoigt

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Classic apple pie spiced with the warming flavors of chai.

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Red Wine Poached Pear Pie by @kitchenhealssoul
Wine + Pie, how can you go wrong?

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Thanksgiving Prep Work

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\nOlive Oil Preserved Herbs by @tastyyummies

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Depending on where you live, you may be lucky enough to still have some fresh herbs in your garden. Preserve them before the first frost by mixing them with olive oil and setting them in the freezer. They will add amazing flavor to soups, casseroles, roasts and vegetable sides throughout the holidays. You could also try this same technique with butter which would be delicious when it's time to make the mashed potatoes!

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Scratch Chicken Stock by @nocrumbsleft

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If you're anything like us, you'll go through chicken stock by the gallon full come thanksgiving. Get ahead and fill your freezer with the good stuff now! This quick and easy stock recipe only simmers for 30 minutes once everything comes to a boil, so it won't take you all day. Freeze in mason jars (leaving a little room for expansion) and just defrost in a pan on the stove as you need it.

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Cast Iron Cornbread by @thecookismproject

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We love a classic cornbread stuffing! Make your homemade bread now, let it cool, then cut into cubes and freeze (in a freezer safe bag) until you are ready to prepare your stuffing. Prefer a classic dressing? Start storing any leftover baguette or fresh bread you happen to have in cubes in the freezer to use in your stuffing on Thanksgiving Day.

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Cranberry Relish With Oranges, Ginger And Apple by @brooklynsupper

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This takes all of 5 minutes to make once your ingredients are prepped, so why not cross it off the list now? Store in freezer safe jars in the freezer, then let thaw in the fridge two days before Thanksgiving.

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Candied Sriracha Pecans by @thefitforkfeed

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These delicious spiced pecans are great to have on hand as a snack, to top salads with or to chop up and add to the top of casseroles. Make a big batch and stash them in the fridge or freezer!

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Stock the Bar!
If you ask us, no holiday is complete without a cocktail (or two!). Now is the time to make holiday inspired simple syrups and infusions!

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Bourbon Infused Three Ways: Vanilla Chai, Apple Pie and Chocolate Orange by @howsweeteats

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Don't get us wrong, we agree that good bourbon is best enjoyed straight, but when you're going through mass quantities over the holidays, enhance a less expensive bottle by infusing it with inexpensive ingredients! Use them to make an unforgettable old-fashioned on Thanksgiving day!

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Asian Pear Shrub, Prosecco & Gin Cocktail w/ Rosemary Simple Syrup by @bliu07

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A two for one recipe! Prepare this pear shrub now, and it will keep in the fridge for up to two months. Same goes for the rosemary simple syrup. Consider making a few batches of simple syrup to stock your bar with. We like making a few separate batches: one with thyme, one using cinnamon sticks, one with cardamom pods and one with a few vanilla beans for holiday inspired cocktails.

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Cinnamon Spiced Brandied Cranberries by @littleepicurean

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Use these cranberries to garnish holiday cocktails, or to give as a hostess gift! They will keep for months in an airtight jar in the fridge.

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Want More Thanksgiving Inspo? Check out our Thanksgiving Category Page for 1000+ more recipes!

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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