Hi Marian,

 

Another question about your Pie Class....How many people do you allow?  Do you have a minimum number as well? 

 

Thanks!

 

Julie

Well, now, Julie, the amount of people you can allow per class will LARGELY depend on HOW MUCH SPACE AND HOW MANY DUPLICATES OF TOOLS YOU HAVE. I limited mine to just 6 people which GREATLY HELPED with a more one-on-one approach in teaching as well as the fact that I live in a tinee tiny house. LOL

 

Anyhoot, 3 years ago when I first started this I had to end up buying a few extras like another Apple P/C/S & Stand, another Pastry Blender & another Classic BB. And boy am I sure glad I did cuz it helped to hasten the pace along. Most people will get real bored if they have to just stand around waiting most of the time.

 

Now if you can get a place that's big enough perhaps you can go in with another consultant (she gets her own students to enroll & pay her while you do the same likewise) to help with those duplicates of necessary items. Me, I just put those "extras" on the Host order of the Show that I submitted the Deep Dish Pie Plates & such on, so thankfully I didn't have to pay full price on them, plus I got commish back on them as well.

 

HTH!!

 

 

PS Hey, for all you that are conducting Apple Pie Classes this fall how about you post a pic of your class for all of us to see ya?!!! Would LOVE to see ya in action!! TIA!!

After all that, I am just drooling.  I have to do one of these cooking classes and Apple Pie is one of my specialties.  But, one of you must let me in on your Chicken Pie recipe.  It sounds so good I need to try it.

 

THANKS for all the class instruction!

Jenn

Hi Shannnon,

Are you referring to the Chicken/Turkey Pot Pie recipe?  If so here's the link:  CHICKEN-TURKEY POT PIE.doc. It was found in the Recipes folder under the subfolder of DINNER RECIPES.  Btw, I don't think I mentioned anything about handing out CARDS persey, but this IS what I handed out along w/the other Apple Pie related recipes (the pie itself & the pie crust ones).  I guess you COULD tweak these to fit on Avery postcards to hand out instead.  But I'll leave THAT up to you to play around with! LOL

 

Now as for your questions from last year???.....Hmmmm, well I was sure hoping that I've answered as much in detail as possible here on this thread....if not, I'll do my best to answer them just as soon as you ask them!

 

HTH,

 

PS  Apple Pie Conference.....I remember that from yesterday's chat....you are TOOOOOO funnnnneeeeeeeeeee!!!! LOL  Maybe there's a place we can meet up halfway!!! LOL "And now ladies & gents, let the Great Apple Pie Debate BEGIN!!!"

Oh sorry, I didn't realize I had put "card" on the invite.  What I ended up handing out were just the recipes printed out on 8-1/2 x 11 sheets of paper stapled together w/all 3 recipes.

 

Now as for your crust not being flaky there could be a number of reasons:

1) Not cold enough water (that's why I suggest using ICE CUBES in the water you add to the crust)

2) Too much handling w/your hands (believe or not the warmth of your hands can begin to heat up/melt the fat in the shortening; that's why I suggest minimum handling)

3) Too much flour, which can lend itself to a tough crust.

4) Using OLD shortening as opposed to FRESH shortening (btw, store your unused shortening AWAY FROM HEAT & keep in a cool place)

 

Here are some more tips found @ Baking911.com when it comes to pie crusts:  Pie & Tarts 101. & more specifically on the crust itself go HERE.  From that 2nd link:

 

And here's another tip gleaned from the same page:

 

 

Now as for FREEZING the unbaked crusts there should be no problem, whether you freeze alone or as an unbaked pie.  YEARS ago in my prePC days,  I used to roll out about a dozen at a time & then freeze them in (now please don't shoot me...LOL) aluminum tins like you would store bought ones.  I'd stack them about 6-8 high with wax paper in between each one & double bag them in 2 gal ziploc bags.  Then as I needed them I would take them out & defrost them on the counter & proceeded to use them as a recipe would suggest.  The "method to my madness" was this:  If you're going to dirty up the kitchen making 2 pie crusts, then why not use the same mess & do up a DOZEN pie crusts! (Can you tell I like to work SMARTER & not HARDER??!!!)

 

Oh! And I've used those frozen pie crusts up to 6 months down the road.

 

Best wishes on your OH & on getting sign ups for your Pie Making Class!!! (Psst! Don't forget to take pics of your pies from your class to share w/all of us!!)

 

Thanks for all your wisdom Marian! Sorry so many questions.

I'm working on recipe 'cards' for your recipes and wanted to put some color on them so that's why I wanted to know what your fav. colors were.

 

I was refferencing serving the pie before the class but also if you make it for yourself. I've read some recipes that say to let it cool for 10 min or so before slicing, so I was just wondering what you did for your pie. Love the Icecream dipper cross sell with the ala mode. I was also thinking of having some warm caramel sauce and chopped nuts on hand.

 

I caught the past tense after I posted on your multi crust making. Oops! Thanks for the tips though. I'll hunt for some deep dish pie tins and see if they fit, if not then maybe I'll just have to line my pie tin with aluminum foil and freeze each one in the pie plate then stack and refreez.

 

I'll do like you did when it comes to multipling the crust recipe then, one recipe at a time. I know some recipes can be ruined if you try to increase the quantity so I wanted to double check.

 

Copy that on the individual order + shipping and tax for one show so everyone gets a receipt.

 

Thank you again for all the time you take to help me and everyone else understand how you work your business. I know I'm still in business because of you and everyone else here on the boards. I greatly appreciate all your insight and generosity to share your knowledge!

 

Since this is such a great thread could we add it to Hot Topics? I'm not sure how to do that. Maybe add your gourmet apples class to it also?

 

Thanks a bunch!

Jenny 

 

Ah, you're quite welcome, girl friend.  Just giving back some of what I, too, have received from others on the boards: what goes around comes around, I suppose. 

 

You, too, have been a wealth of info for us on the board! Thanks.

 

Btw, the reason I like mine to cool a bit longer is so that the filling will have some time to set up & not run out all over the place.  Speaking of which, there's a cross sell of the Pie Gate & Slice N Serve!

 

Btw, I love the caramel sauce addition & chopped nuts (cross sells Micro-Cooker & FC).  Also, depending on how pieces you have, you COULD serve them on Sm SA Squares.  Also, I think I forgot to mention that I also have PC Coffee ready to serve in my PC Carafe as well not to mention the use of SA Coffee & More Cups, so there's 3 more items to cross sell.....To tell you the truth, I haven't run the numbers yet, but I think you could really rack up the amount in product to show & sell at a class like this IYKWIM? 

 

Ok, off to do what you suggested w/saving this & the other semi-related topic to our Hot Topics page,