When you’re an artist or a musician (two vocations I can personally relate to) and certainly in many other instances, it is vital to promote yourself. When you produce a film, a work of art, a piece of music, it is not time to be passive and shy. You produce these things because you are
Happy March to all Lovers of Pie, Film, and Art. Fresh from a well-deserved break in Mexico, Kathy and Stanley brought half their Pie Town kitchen to Santa Fe for an event with food writers and critics. During the day we made pie, or cleaned up after making pie and attended food events. We screened
Funny the questions people ask about the making of this film. One of the most common questions asked is if I ate a lot of pie while shooting and researching in Pie Town. There are, after all, two pie shops. Somewhere there is evidence that I was eating two pieces of pie at the same
We have combined “pie stories” with the blog, so now all the personal pie stories and recipes that have accrued can be accessed here. That leaves a tab for the film credits, which will be listed soon. In the future I’ll be expanding those credits, including all the “thank you’s” that continue to pile up;
Contributed by Kathy Knapp, Pie Lady of Pie Town (Makes 2 pies) 2 unbaked pie shells Pecan-Oat Mixture 1 cup butter (2 sticks), room temperature 1/2 cup sugar 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. cloves 1 cup light Karo Syrup* 1 cup dark Karo Syrup* 6 eggs 1 cup old-fashioned oats 2 cups pecan
Contributed by: Treacy Colbert It was an important errand. My mother sent my sister and me to Magee’s Bakery in Lexington, KY, to fetch a blueberry pie. We hadn’t been charged with a task of this enormity before, but Mom must have credited us with enough skill and responsibility for the job at ages 10
Contributed by: Dana Charette, California Way, way back, in the early 1960′s, when people used to come to your door and sell encyclopedias, my father let one of these people into our living room to do his sales pitch. It was for Collier’s Encyclopedia. Collier’s had ended publication of their once popular magazine but continued
Contributed by: Kathy Knapp, New Mexico (aka The Pie Lady) Unbaked pie shell 2 eggs, beaten 3/4 cup brown sugar (light or dark, or both) 1 tsp vanilla 1/2 cup butter (1 stick) 2 squares Baker’s Semi-Sweet Chocolate Optional: Toasted Nuts of your choosing & Red Chile Powder Preheat oven to 325. Melt butter and
Contributed by: Bruce Gartner, Michigan Growing up in the Detroit Michigan suburb of Dearborn, I will always remember my first experience eating “Thumb Pie.” In the late 50′s and early 60′s my father played old country music with a few of his Greyhound Bus driver buddies. One of those guys, Burgess Broyles, was a really