The CC kitchens were abuzz, sugar and cinnamon filled the air.

We were making pie, glorious pie, and lots of them!

The day started with making the dough and getting it chilled. Then lining all the tins.. Well, actually, the day started with a cup of tea, as it always should. Tea is an integral part of the baking process!

The apple pie is impressive looking. We use 7 whole apples per pie, along with sugar and cinnamon, so the pie looks like a giant pie mountain. We eggwash the top and sprinkle it with a little sugar and then it gets baked for a long long time. Low and slow, cooking all those apples thoroughly, letting all the juices mingle with the spices, without burning the crust. It comes out the oven looking magnificent.

Next up came the pecan pie, one of Michael’s family recipes. The pecans get put in the bottom of the pie and then topped off with the filling, as much as we can fit into one pie! The pecans float leaving a layer of the custard filling and then a layer of pecans. We like seeing the striations as we eat it.

The day wrapped up with key lime pies. We used a graham cracker crust for them, far more traditional. We use a mix of fresh limes, and bottled juice for optimal flavour, with plenty of zest too. It gets baked for a very short amount of time. Just enough to set the custard.

In other, very exciting news. We are pleased to say we will be attending our first food blogger conference. TECHmunch is being hosted by Steamy Kitchen and Bake Space as part of SXSW. We’re looking forward to meeting lots of cool people and learning as much as we can.