Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought-after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named “Food Rock Star” by Seattle Magazine, Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet,” Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. In 2008 her pie was featured in “Saveur” Magazine’s Top 100 Issue and appeared on the cover. She has been written about in many books, magazines & blogs by award-winning authors. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie-making to as many as she can.
How about a pie exchange?
A pie exchange! Well, not an entire pie but, bunches of mini handheld pies…sweet little creations that you make, bake and share with your friends. It’s like a cookie exchange but with pie dough!
I first came up with this idea when I was hosting a pie-making social for the wedding of my best friend’s son several years ago. We all had such a good time telling stories and creating pies for the wedding reception I wondered, what other way could we enjoy time together making gifts from our hearts and hands. Then it struck me. A Holiday Pie Exchange!
Here’s how to do it:
Everyone will bring a box or basket in which to bring their finished creations home. I put this right up front because sometimes this is the one thing that I forget to bring with me.
Everyone brings their favorite double-crust pie dough, already made and chilled.
My favorite uses:
2.5 cups of flour
14 tablespoons of Kerrygold Irish Butter (either salted of unsalted)
1/2 teaspoon of additional salt
8 Tablespoons of water (more if needed)
Details are here.
Each guest will also bring a little something to add as a filling. Ideas to choose from are
raspberries, blueberries, blackberries
apple pie filling
pecans or other nuts (candied is nice)
cinnamon, nutmeg and other spices you like
You might coordinate this so that you end up with a variety of choices rather than 12 cups of mascarpone cheese! But, the “pies” the limit (excuse the pun) as far as fillings go!
You’ll want to have on hand some sugar and eggs for an egg wash, too.
When guests arrive, pop their dough into fridge so that the fats will be well-chilled for rolling while you all get settled and share the latest news over a cup of tea.
Now for the fun!