Tuesday, June 23, 2020

Pie Shop for Sale in Pie Town, NM



Dreaming of running your own pie shop? Looking to move from the city to the country? I mean, this pandemic is making most of us rethink our lives -- and our livelihoods -- so why not move to a sparsely populated area on the Continental Divide?

Pie-O-Neer in Pie Town, New Mexico is for sale!

This beloved shop is turn-key with all the equipment and furniture, a built-in loyal customer base, international press, and even an on-site apartment. 

Kathy and Stanley will be missed (and god knows, so will Kathy's pies), but whoever takes it over can turn it into something with their own style. (Think bigger, like adding an Airstream motel on the property.)  

Call Matthew (sales broker) for more info. (720) 545-8859  

To learn about the history of the pie shop and to drool over the pictures of Kathy's pies, go to their website. https://pieoneer.com

Friday, June 5, 2020

Pie for Minneapolis: A Small But Mighty Thing to Do

On the morning of May 29, I woke up to news that Minneapolis police had arrested an African-American reporter for CNN who was covering the protests resulting from the murder of George Floyd.  Already outraged by Floyd’s death and the subsequent aggression of police toward peaceful protesters, this latest arrest triggered a tipping point for me, a call to action. 

“I can’t just sit here; I need to do something!” I shouted at my computer, while reading the barrage of more news, fueling more outrage. I had had this same reaction after the Sandy Hook shooting in Newtown, Connecticut in 2012, which resulted in a spontaneous cross-country drive to bake 250 pies with a team of 60 volunteers, and handing out free slices of apple, cherry and others flavors to bring comfort to a grieving community. All that pie didn’t bring back the 26 first-graders and teachers who lost their lives, it did not change gun laws, but the residents appreciated the gesture of kindness, the display of care.

Which is why I knew when I felt that familiar ache in my heart I had to go to Minneapolis with an offering of pie.

By the afternoon of the 29th, a Friday, I put out the word on social media that if anyone in the Twin Cities could donate homemade pie, I would designate a few drop-off locations and would be handing it out on Sunday. 

What I hadn’t factored in was that people outside of Minneapolis wanted to make pies to send with me. Even with such short notice, people who knew I was driving the length of Iowa began sending me messages: “What time will you be coming through . . .” each message began, followed by the name of their town. . . Iowa City. Cedar Rapids. Ames. Hampton. Mason City. Burnsville. 

My neighbor Liza wrote, “I’ll make a few pies. And I can pick up ingredients for you at the store if you need.” Yes, I did need ingredients—enough butter and apples for six pies. 

My friend Esther, who is an excellent pie baker, messaged me around 10:00 p.m. asking, “I want to send some pies with you. What time are you leaving in the morning?”

“7:30 a.m.,” I told her.

“I can do it,” she replied, her words filled with determination, dedication, and a desire to help.

The next morning, Esther pulled into my driveway at 7:30 on the dot, bearing two pies. The top crust of her cherry pie was a collection of hearts, a message of love to George Floyd and Minneapolis. Liza had three pies waiting for me when I stopped by her house, adding to the six I had made with the help of my boyfriend, Doug, who had peeled 12 pounds of Granny Smith apples while I made the dough. 

At the very last minute—because this was all last minute—Sarah, a neighbor who lives only one mile away, had offered to drive to Minneapolis with me. We spoke on the phone late Friday night and I picked her up the next morning. It didn’t matter that we had never met. I knew that anyone whose heart was crying out I need to do something! loud enough to jump in a car with a stranger—during a pandemic, no less—would be an instant friend. Besides, I have seen over and over how pie serves as a catalyst for connecting people. 

Sarah, a spunky 40-something with a pixie haircut and a sweet smile, strapped on her N-95 mask, tossed her duffle bag in the back, and took over the driving so I could coordinate the pie pickups along our route, arranging roadside meeting times at truck stops. 

I also checked my messages.


“Be careful,” everyone wrote to me. “The situation is dangerous.” They spoke mostly of the protests, with a few adding the reminder that, by the way, there is still a deadly virus lurking. I had at least 200 messages repeating this same sentiment.  

The fact is I was a little scared. But I was not going to let fear paralyze me. I rationalized that it was more dangerous to my health, physically and mentally, to stay home and let my blood pressure rise and my despair grow than to hand out pie on the streets of a Midwestern city. Sometimes, you have to turn off the news, bake some pie, pack up your car, and just go. Do not overthink it. Do not listen to the naysayers. Do not worry about not having a plan in place. If you let your heart guide you, the courage will come, the rest will take shape.

I came up with a list of pat responses to the cautionary notes: 

“I have friends in Minneapolis who I’ve been talking with and they have assured me that it’s safe, that the atmosphere is 90% positive.”

“We will not be outside at night. And we are staying at a friend’s house in a suburb.”

“We will be wearing masks and gloves while out in public.”

“And,” I made a point to add, “We will definitely not be joining any protests.”

The first thing we did upon arriving in Minneapolis was join a protest. 

Our host, Therese Kiser, a high school classmate from Iowa who has lived in Minnesota for 30 years, took us downtown to show us around. We parked and walked past destroyed buildings, some still on fire, others still smoldering, others reduced to a pile of mangled steel and rubble. We watched as residents continued to board up their businesses, with artists swooping in right behind them to paint protest statements, peace signs, and portraits of George Floyd on the boards. Some of the boards had pleas written in a scrawl of spray paint: “Please don’t burn this building, People live here.” 


An organized protest had taken place at 2:00. We stumbled upon the tail end of it (though in reality, the protests are ongoing with some springing up spontaneously). The streets were closed and cars were replaced by people of all colors and ages—groups of Somali women wearing long dresses and head coverings, a middle-aged white guy on his bike wearing a Martin Luther King T-shirt, a young girl with purple hair in a shirt with the words “WE ARE ALL EQUAL” in bold letters. Almost everyone, including us, was wearing a mask. Many were holding up homemade signs made from cardboard scraps that read: Black Lives Matter. Justice for George. No justice, No Peace. RIP George Floyd. And the most gut-wrenching one, I Can’t Breathe. 
The peaceful and inspirational energy was more contagious than the coronavirus, as the next thing I knew I was taking a knee and holding up a fist shouting, "One love!" Being there—right there in this moment with this crowd willing to risk the potential consequences, from tear gas to COVID-19—boosted my faith in humanity to see so many people uniting for change.
A banner displaying a picture of Mr. Floyd had come loose from the intersection stoplight where it hung, and was dangling from one edge. In a dramatic high-wire act, an athletic black man climbed up to secure it, battling gravity and wind as he straddled the light post. The crowd erupted in a cheer when he finally succeeded in reattaching the banner. When he slipped, a collective gasp filled the air as he hung only by his hands, unable to pull himself up. This was followed by another round of cheering and applause after a group of people formed a human safety net, catching him when he let go of his grip.

And that is the extent of danger we experienced during the protest.

After that, we walked down Lake Avenue, logging over five miles according to Sarah’s Fit Bit, passing more ruins of stores and restaurants, cars with smashed windows, graffiti admonishing the harsh treatment of Blacks by law enforcement, and crews of people carrying brooms and buckets already cleaning up the mess. There were many others like us, subdued, heartbroken souls walking the city streets, wanting to take it all in, wanting to understand it, to be part of it, wanting to help change things, to make things better, equal and just.

With freeways closing at 7 p.m. and a curfew of 8 p.m., we returned to Therese’s where we made a rhubarb pie from the rhubarb her friend had just picked. Our pie, along with the ones Therese’s friends had made, brought our total up to 37. With the 15 more we would be picking up in the morning we had 52 pies—more than 400 slices to share with the grieving community of Minneapolis. 

Rachel Swan is the owner of a pie business called Pie and Mighty. After baking pies out of a church basement for several years, she and her wife and business partner, Ratchet, finally opened their own retail space in mid-March in time for Pi Day, 3.14. No sooner had they opened, the pandemic forced them to close, and just as businesses were allowed to reopen, George Floyd was killed. Pie and Mighty is at 36th and Chicago, two blocks from the epicenter of what has blown into a worldwide outpouring of anger and grief.

Rachel knows the power of pie, how the alchemy of ingredients as basic as flour, butter, sugar and fruit can spread joy. Which is why I called her first thing Friday morning, after realizing that I had to “do something.” 

“How are you holding up?” I asked. 

“We are tired and hurting, but we are still baking pie,” she said. 
Rachel supported my idea to come up and hand out free pie and offered her shop as a base. Her generosity did not surprise me, but I also did not take it for granted. “I don’t want this to interfere or take away from your business,” I insisted.

“The more joy we can spread, the better,” she assured me. 

Just over 24 hours later, on Sunday morning, less than 48 hours after deciding to make the trek north, I showed up at her door—which had been shattered the night before, so it, along with the other windows, was boarded up. The beginnings of an elegant mural already adorned the boards, the design based around the words, “George Floyd, Father, Son, Beautiful Spirit.”


“I put out a call to artists on Instagram,” she said. Of course she did. That is Rachel, a gentle, caring soul who embodies the healing values not only of pie but also of public art. 

The streets were quiet at 9 a.m. on Sunday, though two blocks down I could see a small group had already gathered in front of Cup Foods to pay their respects to George Floyd. 

We had discussed other possible places for handing out pie. Maybe it would be safer if we were outside a church, we had mused. But being at Pie and Mighty would prove to be an ideal location, just far enough removed from the fast-growing crowd down the street to be manageable, and close enough to serve the foot traffic, a steady stream of mourners taking bouquets of flowers to place at the memorial, tired cleanup crews, and families with their kids in tow to educate them on why racism must stop.
Our crew of volunteers for the day was comprised mostly of people I had never met. Tina, Xan, Marie, and Carol, all from Minneapolis—and Sarah from Iowa—were there because they had seen my post on Facebook. A woman named Desra, a friend of my friend Esther, had come to help. She was from Donnellson, the same small town as Sarah and me. She knew Sarah from working together years earlier at a cafĂ©. That they were both at Pie and Mighty was a coincidence. The only people I knew were Therese and Rachel. But to see us all working as a team, suited up in face masks and food service gloves, slicing pies, doling out plastic forks, and offering pie to passersby, you would have thought we were all longtime friends. Similar to how protests bring people together, the desire to bring comfort to others through pie, united us with a common cause. We may not have known each other before this day, but like individual strips of dough woven into a lattice crust, our lives would forever after be intertwined.

For three hours we served pie until every last crumb of the 600-some pieces had been served. (More pies showed up Sunday morning putting us at around 80 pies total.) Mostly I stayed inside Rachel’s shop, putting pie slices onto plates. I wanted to be outside, talking with people, listening to what they had to say and how they were feeling, learning about them. But the relative quiet in the kitchen and the repetitive motion of sliding my pie server under slice after slice after slice, lifting each piece onto a plate, was its own form of grief therapy and act of service. A minuscule act, yes, but as they say, the ocean is made of tiny drops of water. 
Without even assigning roles everyone contributed in giving of themselves, and in making things run smoothly. Tina was outside holding the “Free Pie” sign over her head for the entire three hours—except for the 10 minutes she left to get paper plates when we ran out. Marie kept the table tidy, while Sarah and Desra shuttled slices out from the kitchen as fast as I could cut them. Sarah’s Fit Bit probably logged another five miles. And Therese, who knows how to engage the public, given she’s a city council member in her suburb, took the time to draw out people's stories.

\
I gleaned snippets of conversation taking place, and heard countless times, “Thank you for being here. Thank you for doing this.” Black, Latinx, Asian, Caucasian, short, tall, skinny, chubby, scruffy, coiffed, toddlers, teenagers, moms, dads, same-sex couples . . .  pie was served to anyone who wanted a piece. Pie knows no cultural boundaries. Pie does not discriminate. 

Likewise, with offerings of apple, cherry, rhubarb, peach, peach crumble, pecan, pumpkin, chocolate cream, and combinations thereof, like cherry-rhubarb, strawberry-rhubarb, and mixed berry—our selection of pies was equally diverse. There was something for everyone. 

An older woman who was with her husband was so moved by the free pie, she had tears in her eyes. But mostly, people’s faces lit up at the sight of all those slices lined up on the gingham tablecloth and they smiled. While enjoying the flaky crust melting in their mouths and the sweetness on the their tongues, they could forget about the trauma the world is experiencing, even if just for those few precious minutes. Pie is a salve that way.


“Pie isn’t going to fix anything,” someone had commented on social media. 

“No, it isn’t,” I replied. “But making and sharing pie is one small thing we can do right now. And we have to trust that all those small things are going to add up to make a positive impact. People are looking for ways to help, but don’t know what to do." 

Showing up for a protest is not for everyone. Sending money is good, but often doesn’t feel like it's enough. A physical task, like making pie, offers a sense of purpose—and a few hours' respite from the news.

I know pie can’t save the world. Pie can’t bring back George Floyd or end racism (and police brutality). But pie does make people feel better. This tiny bit of comfort, this small gesture of kindness, conveys a bigger, more powerful message that says, “I see you. I hear you. I care about you. You matter. Black lives matter.” Even if you bake just one pie at time and share it with someone (maybe someone outside your own circle or comfort zone) to make a connection, to bridge a divide, to initiate a conversation about racism, it's a start. And even if change comes slowly and incrementally, if you show up and make the effort, as we all must do, a change is gonna come.


People kept asking on Sunday if we were taking donations. With their five, ten or twenty dollar bills already in hand, they would frown when we said, “No, we’re just here to give away pie.” Still, they insisted, practically shoving the money into our hands. This is what I mean when I say you can do this without a plan in place. It took mere seconds to come up with a solution. I grabbed a Sharpie and scribbled “Pie it Forward Fund” on a paper lunch sack. Pie and Mighty has a program where customers can round up their bill and the money goes toward giving free pie to someone who needs cheering up, for example, or a way to say thank you. Though, as Rachel says, and I agree with her, “We think everyone needs pie.” So in the coming weeks and months, when the smoke has cleared, the last of the broken glass swept from the sidewalks, the bouquets of flowers at Mr. Floyd’s memorial withered, the four officers handed down their prison sentences, Minneapolis will still get free pie. If you know someone who could use a slice (or a whole pie), give Pie and Mighty a call. 


Before leaving Minneapolis, Therese, Sarah and I spent an hour at George Floyd’s memorial site. The images and feelings are still so vivid—the piles of flowers arranged in sacred circles surrounded by throngs of people, the sympathy cards taped to the bus stop and buildings, the music played by a DJ moving people to dance, the free water and food offered everywhere from hot dogs to peanut butter sandwiches to whole boxes of groceries. Tears streamed down my face as I soaked in this pool of collective grief, compassion, and call for change. No amount of darkness could keep the light of humanity from shining through. If only this light, this love, this hope for the future, could be transmitted through a television screen or computer monitor. It’s a message that needs to be spread so much further in order to break the generational chains of bias and bigotry, to erase the lines of division and see that we are all so much more alike than we are different. So when you see all those protesters on the news, I can tell you firsthand, there is a more powerful, more valid reason for them to be there than any news story can convey. 

Once again, I thank pie for taking me places where I never otherwise would have gone.

It’s Wednesday, three days after our pie giveaway, and I am back on the farm in Iowa. In the midst of wrestling with a resurgence of despair after reading about the latest outrage, Rachel forwarded me a note from one of her customers who had stopped by on Sunday. “Please extend our heartfelt gratitude to all the pie makers from Iowa. We took their love and kindness into our bodies as nourishment, and it will remain with us always.”

Remember these words as your heart screams, “I can’t just sit here; I have to do something!” Don’t let the fear, the negative news, or the sense of overwhelm stop you. Because doing something, even if it’s just feeding people a few homemade pies, is absolutely, positively better than doing nothing at all. 


******


Read about Rose McGee who gave out free sweet potato pies in Minneapolis this week.
“This is the sacred dessert of Black culture,” McGee told HuffPost. At a time when many people feel hopeless and exhausted, these particular pies offer much more than physical sustenance. “They link us to our history, they soothe our souls and they renew us for the work ahead,” she said.
I love what she is doing, her efforts to heal extend beyond pie, and I hope to meet her one day. 


******



If you are interested in organizing your own pie giveaway, here are some tips:

1. Use your network to get homemade pies donated. (I've done events with store-bought pies and it does not have the same effect.) Unless you can organize a group baking effort, you will need to rely on individuals to bake at home. Try to offer pies that do not require refrigeration. Designate a drop-off location for the pies.  

2. Gather your supplies: folding tables, washable tablecloths, pie servers, knives, plastic forks, paper plates, napkins, food service gloves, face masks, wet wipes, dish towels, garbage can and bags, signage (just “Free Pie” works well). 

3. Promote your event through social media, email, etc. Tell everyone to spread the word. Include details like time, place, and the reason/cause for your giveaway.

4. During the giveaway, interact with people and let them tell you their stories. Pie always gets people to talk and that is the point—to create community, to unite us, to heal us. 


You may also want to read this post from 2107:  What To Do With All That Privilege

Friday, May 29, 2020

Minneapolis Pie Giveaway -- Sunday, May 31, 2020

Reading the news this morning provoked the same reaction I had after the Sandy Hook shooting -- I cannot just sit here and feel outraged; I NEED TO DO SOMETHING

This is why I'm on my way to Minneapolis to coordinate a pie giveaway on SUNDAY. 

Why pie? Because sharing pie is sharing peace, comfort, kindness, love, inclusivity, generosity. 

Pie is also about building community. And to accomplish this effort we need pies! A lot of pies! While I wish we could gather together and bake as a group, the coronavirus prevents us from doing that. Instead, we can bake pies from the safety of our own homes. Giving away pie is a small thing we can do but it's a positive thing -- baking pies will get you away from the news and into the kitchen to make something to share with others. It's a win-win and a salve for the soul.


For those of you in the Minneapolis/St Paul area who want to donate pies (or help hand out free slices), we have 2 designated pie drop-off locations. 


PIE DROP-OFF LOCATIONS: 

PIE AND MIGHTY, 3553 CHICAGO AVENUE SOUTH
(https://www.pieandmightymsp.com/contacthttps://www.pieandmightymsp.com/contact)  
Drop-off hours are Saturday 9AM to 2PM. 

EDEN PRAIRIE DROP-OFF LOCATION: 9416 Clubhouse Road, Eden Prairie, MN

Anything you want to do to help is appreciated. The word from my friends in the area is that the atmosphere is turning more positive, that there are many people out and about, some offering food, others helping with cleanup, many paying respects at the George Floyd memorial site.

When baking, please note that pie dishes will not be returned (disposable aluminum dishes work well). Refrigeration is not available so no cream or custard pies. (Fruit pies, like apple, travel best.) And please have your pie covered when dropping it off (tin foil, plastic wrap, a box.)


Donated MASKS would also be appreciated as we can hand them out to people who don't have them along with slices of pie.


PLEASE SHARE THIS POST. And please let me know if you have any suggestions or ideas to help make this effort the most generous and helpful it can be. Every little thing, every homemade pie, helps make the world a better place. Thank you!


#BlackLivesMatter #JusticeforGeorgeFloyd #Pieequalspeace #Pieislove #Baketheworldabetterplace

Tuesday, May 5, 2020

Stay Calm and Bake Pie -- Episode 7: A Celebration of YOUR Pies

Episode 7 of "Stay Calm and Bake Pie" is here. It may be my favorite one, because it's a celebration of all the pies you've been making this month.

After watching it, my friend Kee Kee (who you read more about below) texted me this:
"When this pandemic started you told me you wanted to make a difference, and maybe go stock grocery shelves (I told you that was insane!), but what you are doing with your YouTube series is inspiring people to make memories with their families, and giving them the courage to bake pies themselves (and I’m sure that courage carries over to having more confidence in the kitchen making other yummy food for their families). Such a special special episode!!!!! Bravo!!!!!"
So I guess that answers that question I still keep asking myself: HOW CAN I BE OF SERVICE TO OTHERS?

A few other people sent me messages saying that while watching this episode they couldn't stop smiling. "So feel good!!!!! My face is sore from smiling the whole way through." One woman, who watched it first thing this morning, even said, "I couldn't stop smiling. And I don't usually smile until I've been awake awhile."

Even if you haven't followed one of my pie lesson videos or made a pie, I can say with confidence that watching this video is totally worth 12-1/2 minutes of your time.

Again, thank you to everyone who has been participating in making and sharing pies. And because there were a few pictures that I either forgot or didn't make the cutoff time, I'm posting them here.

Let's keep baking, everyone. Let's keep doing whatever we can to make the world a better place.

Love, Beth

EPISODE 7: Celebrating Your Pies
  

My friend Kee Kee's pie...

I woke up this morning mad at myself, because... HOW COULD I HAVE FORGOTTEN to include these other pies? Especially when this one in particular is by my friend Kee Kee (see quote above). She made her husband Eric a cherry pie for his birthday a few weeks ago. Eric is Eric Troyer, the supremely talented musician who so generously wrote the "Ms. American Pie" theme song for my pie videos!  (Eric is a former member of ELO, now in the band called The Orchestra.)

Yoda, by the way, is Kee Kee's late dog. She made a "Yoda Pie" as a thank you gift to her vet after his passing and since then every pie she makes has Yoda's name on it.


Eric not only contributed a song to my pie video series, he wrote a them song for the pandemic called "I Can't Stop Touching My Face." Kee Kee, a talented filmmaker, initiated the music video they made for the song, appropriately in their pajamas and bathrobes. Take another 3 minutes out of your day to watch this.  Then your face is really going to hurt from smiling. And I promise you will have this song stuck in your head for days. But it's a good song to have stuck. And it will make you more mindful about touching your face....as in don't!



Meanwhile in Seattle.....

My friend Dixie Wilson in Seattle has three very creative kids who, while cooped up at home, have proven just how industrious they can be. They set up a domino line that stretched the full length of the house. They wrote their own sermons for their stay-at-home Sunday church services. And they made pie!  Here is her 11-year-old daughter Madison making a banana cream pie. The pics came in just minutes after I posted the video and I was so sorry not to include them. But I realized my blog was a way to showcase them, and here they are....

And in Los Angeles....

My friend Winky's daughter, Kay Kay, is a young musician who has been creating YouTube videos for her preschool-aged music students. She has taken her creativity a step farther by doing a pie-making video, demonstrating my key lime pie recipe. And she's taken this effort up a hundred more notches by conducting her demo in Portuguese! She is just learning her husband's mother tongue and, wow, am I impressed! For all the hours and hours I've spent studying German, Spanish, and French, there is no way I could teach a pie class in another language. Even if you don't understand Portuguese, this is fun to watch because Kay Kay is just so dang adorable.



Kay Kay digs in to a slice!

Previous episodes:  Here's the playlist on YouTube

Please follow me on my social media pages:
And subscribe to my YouTube channel.

Lastly, continue sending me pictures of your finished pies!!! I will post them in my "victory shot" album on Facebook. Or who knows? Maybe I'll have to do a second episode of your pies.

Sunday, May 3, 2020

Stay Calm and Bake Pie -- Episode 6: Gluten Free Strawberry Rhubarb

Because I had so many requests, I made a gluten free pie crust for this episode of "Stay Calm and Bake Pie."

I'm no expert on gluten free baking -- and I don't need to be! That is the whole point of this series -- to show you that pie does not have to be perfect to be good. People LOVE and appreciate a homemade pie, no matter how it turns out.

This pie crust is about managing your expectations. It won't roll out smoothly and lift into your dish the way regular pie dough does. It will be sticky. It will be messy. It will break. It will look like a disaster. AND....like an ugly duckling, it will still become a gorgeous, delicious swan of a pie. I promise!

Use cookie cutters to transform your
pie into an art piece!
Gluten free flour can be hard to come by these days, so if you can't find the GF all-purpose flour then use almond flour, or rice flour, or whatever GF flour variety you can find. The recipe is pretty much the same no matter which type of GF flour you use and it's a simple one.

For a double-crust pie, you will need:

3 cups GF flour (plus extra for rolling dough)
1 cup butter
2 eggs
Ice water (or milk -- some even use sour cream in addition to a liquid)
Salt
1 to 2 tablespoons sugar (optional)
2 teaspoons Xantham Gum (I didn't have any, but it can help bind the dough and give it elasticity)

For strawberry-rhubarb filling:

8 cups chopped fruit -- combo of strawberries and rhubarb
1 cup sugar
1/4 cup Minute tapioca

Watch this episode to the end, because....baby goats.

 


Previous episodes:  Here's the playlist on YouTube


Please follow me on my social media pages:
And subscribe to my YouTube channel.

Lastly, please send me pictures of your finished pies!!! I will post them in my "victory shot" album on  Facebook.

Friday, April 24, 2020

Stay Calm and Bake Pie -- Episode 5: Chicken Pot Pie

In episode 5 of "Stay Calm and Bake Pie," Doug is back by popular demand, demonstrating his culinary skills. Not sure if it's him or my improving editing skills, but damn if he doesn't look like a professional chef in this episode.

Also, there's some great music in this one.  The Mike and Amy Finders Band gave us permission to use their song, "Man in the Kitchen." It's a PERFECT fit for Doug's segment!  And legendary musician, Eric Troyer, of The Orchestra featuring ELO former members, wrote a pie song JUST FOR ME! There's a short version of it playing in the intro, and the full version for the ending.

This pie lesson project has turned into a joyful labor of love. I am enjoying the learning curve of the editing process (I'm shooting with an iPad, and only using iMovie to edit. I haven't yet advanced to Premiere or Final Cut.) It keeps my creative juices overflowing, almost as much as my chicken pot pie filling.

I especially love all the positive feedback. I am hearing over and over again, "Thank you for these videos." You. Are. So. Welcome. Thank you for watching them!

I continue to receive photos of your finished pies -- "victory shots," I call them. Sorry I have gotten behind on posting them all to the Facebook Victory Shot album, but I'm so focused on getting the next videos made I haven't had the time to go back and collect all the pie photos. There are so many! But I do see all of your pics and every single one of them, along with the accompanying stories, makes me swell with happiness and pride.

As for this particular pie, I confess, I had not made a chicken pot pie in years, so my skills were rusty on this one. And because I was nervous, and thus rushing, I spilled milk all over my stove. But guess what? That pie turned out great. It was so effing delicious it went from being comfort food to un-comfortable food because we ate WAY TOO MUCH! I hesitate to mention that because I am sensitive to the fact that there are people going hungry out there due to job loss, homelessness, illness....I am aware of how privileged we are to have this abundance of food to eat. I am also aware that for all that I preach about how pie is meant to be shared I'm not giving away many pies these days. It's not easy to get out of the house, and we live 25 minutes from town. Still....I want to be doing more to help others. I just hope that by sharing these lessons I am doing something to give back to the world.

So without further ado, here is the chicken pot pie lesson...

Next episode: GLUTEN FREE PIE!!!!

Previous episodes:  Here's the playlist on YouTube

Please follow me on my social media pages:
And subscribe to my YouTube channel.

Friday, April 17, 2020

Stay Calm and Bake Pie -- Episode 4: Key Lime

My farmer's hands.
They not only
build strong fences,
they make good pie!
And now for something a little different in the "Stay Calm and Bake Pie" video series. Doug appears as the guest baker in this episode, making key lime pie.

There are many approaches to making pie and yet the same pie made in different ways can still turn out equally good. Doug and I, with our mismatched baking styles, are proof of that. Instead of debating it, we embrace it -- and have a little fun with it in this "he said-she said" format.


Previous episodes:
Click here for my previous lessons on YouTube (apple, berry crumble, banana cream)

Next episodes:


  •  Chicken Pot Pie
  •  Gluten-free pie 
  •  Pie-in-a-Jar and other various shapes and forms 


  • Please follow me on my social media pages:
    And subscribe to my YouTube channel.

    Love, Beth
    Doug also shares some tips for what rum pairs well with the pie.

    Monday, April 13, 2020

    Stay Calm and Bake Pie -- Episode 3: Banana Cream Pie

    My "Stay Calm and Bake Pie" series continues with episode 3, and my dad's favorite pie: banana cream.

    A friend pointed out, "This is the first time I've heard your story where you didn't talk about how your parents met."

    That's true. In fact, it's a story that has become THE story of my pie journey.

    "I was born because of banana cream pie," I tell people in my talks. "My mom and dad had been dating 6 months when she invited my dad over for a homemade supper of tuna casserole, Jell-O salad, and banana cream pie for dessert. She knew banana cream was his favorite. He hadn't even finished his first slice when he proposed to her. So if not for banana cream pie, I would not be here!"

    My brother Mike with his first pie!
    This video is far shorter than the first two, but it took twice as long to edit. The reason, I'm sure, is that I wanted to make it special -- for my dad. It's a kind of tribute to him. You'll see what I mean during "The Stirring Scene." The music that accompanies that part is DeBussy's Clair de Lune, a song my dad used to play on the piano. You wouldn't know the significance of that unless a) you were a family member or b) I told you. So I am telling you.

    One thing that happened since this video went live (and I admit, I am several days delayed in posting it here), is that my younger brother Mike watched it and, as a result, made his first pie. I sent the video to him merely to watch it -- to see how I honored our dad. But he surprised me by replying with a text and pictures of him with the pie he made.

    "After getting the news from one of my large sponsors pulling back their funding promise... I took to pie making... and felt better," he wrote.

    I choked up with a confusing, bittersweet kind of joy, at once being proud of his accomplishment, moved to tears by the giant smile on his face, and hit with a pang of grief knowing how much our dad would have loved it.

    I miss my dad so much. But his memory lives on in this pie.

    I hope my pie lesson is helpful to you. Send me pictures of your results. I'll post them in my "Victory Shot" photo album on Facebook.

    Meanwhile...  Stay home. Stay Calm. Keep baking. And share your pie with others who need it.

    Next episodes:



  •  Key Lime Pie 
  •  Gluten-free pie 
  •  Pie-in-a-Jar and other various shapes and forms 

  • Please follow me on my social media pages:
    And subscribe to my YouTube channel.

    Love, Beth

    Thursday, April 2, 2020

    Stay Calm and Bake Pie -- Episode 2, Mixed Berry Crumble

    I am learning how to do the video shooting and editing on the fly -- flying solo, at that. I am using Doug's iPad to film and iMovie to edit. I'm starting to get the hang of splitting clips and splicing music. But the sound quality needs a lot of improvement. I need a wireless lavalier (clip on) microphone. I want to wait on shooting the next episode until I get the mic, but the next one is banana cream pie and Doug already bought the bananas... So to that I say, videos, like pies, are not about perfection!

    In this berry crumble episode, I think (hope) you'll find the baking instruction useful and the farm scenery soothing. Even if you can't hear a damn thing! Enjoy and send me pictures of your pies -- and stories of who you baked them with, and shared them with.

    Someone commented on my Facebook page that all this pie is going to make us fat! I had a whole spiel about that in this episode but the footage got deleted somewhere along the way. I was blathering on about how this berry pie is "just fruit," full of vitamins and antioxidants. I also added that while pie making is good for your heart and soul, exercise is good for your heart and body. So go for a walk or do an online dance class to balance out the eating. I don't want to be preachy, but I do feel it's worth mentioning.

    Next episodes:
    • Banana Cream Pie 
    • Chicken Pot Pie 
    • Key Lime Pie 
    • hopefully a gluten-free pie in there somewhere, by request. 
    • and if I keep going, then Shaker lemon, spaghetti pie, French silk, peach...the list could be a long one!
     Please follow me on my social media pages:
    And subscribe to my YouTube channel.

     Love, Beth