#386 Cathy Barrow - Pie Maker Extraordinaire
The Not Old - Better Show
Paul Vogelzang
4.7 • 107 Ratings
🗓️ 6 October 2019
⏱️ 13 minutes
🧾️ Download transcript
Summary
Cathy Barrow - Pie Maker Extraordinaire
Smithsonian Associates Author Interview Series
Welcome to the Not Old Better Show, I'm your host Paul Vogelzang, and this is episode number 386. Today's show is brought to you AirMedCareNetwork.com
As part of our Smithsonian Associates, Art of Living, author interview series, our guest today is Cathy Barrow. Cathy Barrow is a food writer, cooking teacher, and pie maker. I'm excited to have you hear from Cathy about the mouth-watering subject of pie making, crusts, fillings and all things flaky!
Cathy Barrow will astonish with new ways to use pastry dough deliciously, all with crowd-pleasing (and easy-to-make) results. In her new cookbook, When Pies Fly, Cathy Barrow digs into a world of doughs for galettes, small tarts, turnovers, empanadas, strudels, knishes, fried pies, and poppers, all of which are offered in sweet and savory iterations, or with stars dotting the surface, Cathy Barrow will guide us, including offering a step-by-step demonstration at Smithsonian Associates of a well-tested recipe that makes turning out a free-form pie practically foolproof.
That, of course, is our guest today, Cathy Barrow, reading from her new cookbook, "When Pies Fly." You'll hear from Cathy here today, and Cathy will be presenting at the Smithsonian Associates program, Portable Pies, Thursday, October 10, 2019.
For ticket information, please check HERE at Smithsonian Associates: https://smithsonianassociates.org/ticketing/tickets/cathy-barrow-portable-pies?utm_source=RAad&utm_medium=OAtsa&utm_content=mwX&utm_campaign=MayWe
But, now, please join me in welcoming via internet phone, author Cathy Barrow.
My thanks to https://www.airmedcarenetwork.com for sponsoring today's show, and my special thanks to Cathy Barrow for joining me today. And, thanks always to the wonderful Smiths
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Transcript
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| 0:00.0 | Welcome to the not all better show. I'm your host Paul Vogel saying and this is episode |
| 0:03.5 | number 386. Today's show is brought to you by Air Medcare Network.com. |
| 0:09.8 | As part of our Smithsonian Associates Art of Living Author Interview Series, our guest today is Kathy Barrow. |
| 0:20.0 | Kathy Barrow is a food writer, cooking teacher, and pie maker. |
| 0:24.0 | I'm excited to have you hear from Kathy |
| 0:27.0 | about the mouth-watering subject of pie-making, crusts, fillings, |
| 0:32.0 | and all things flaky. |
| 0:34.0 | Kathy Barrow will astonish with new ways to use pastry dough deliciously all with crowd-pleasing |
| 0:40.0 | and easy to make results. |
| 0:42.6 | In her new cookbook, when pies fly, |
| 0:45.1 | Kathy Barrow digs into a world of doughs |
| 0:47.6 | for gallets, small tarts, turnovers, |
| 0:50.2 | impenadas, struples, canishes, fried pies, and paupers, all of which are offered in sweet |
| 0:56.4 | and savory iterations or with stars dotting the service. |
| 1:01.5 | Kathy Barrow will guide us including offering a step-by-step demonstration at Smithsonian |
| 1:06.4 | Associates of a well-tested recipe that makes turning out a free-form pie practically foolproof. |
| 1:15.0 | Whether sweet or savory, double-crusted, |
| 1:17.8 | scattered with toasty crumbles, intricately latticed, |
| 1:21.8 | or with stars dotting the surface, I love a pie. I love to make pie, to eat pie, and to share |
| 1:29.2 | pie with friends. For years my pies were round, baked in a pie pan. I had a delicious flirtation that |
| 1:36.7 | bloomed into an all-out love affair with square slab pies on the way to pie squared my first pie book. |
| 1:45.0 | During my slab pie year because there were almost always blocks of pie dough or a container |
... |
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