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Posts: 213So you are very creative in lots of ways! Nice to hear from you and learn what you are doing these days! Ellen
Wild Thyme OriginalsSeriously? I mean... SERIOUSLY Holy cow Kelly!!!!!! 
Angela's Bear GardenThey look amazing! You sure are multi-talented!
Kelly Dean,
Missed you at TBAI! I thought you might come :pray: But now I know what you were doing. You missed out on some very interesting after show 
fun.
Karen
The main course may be duck soup but I'm sticking around for dessert. WOW! I bet it all tastes as good as it looks.
Hugs,
Alison
Bears by EdieWow, those are fabulous, Kelly! That is so neat the way you do the pie crusts - just one big circle and then folded in for the top - very clever!
thanks, everyone - ya'll are sweet as pie :hug: :hug: :hug:
and so many questions & comments that I don't know where to start. .
first of all . . . not perfect, or even close. you probably ought to know that I don't cook for myself - ever. I subsist on Lean Cuisine, toast & coffee. I know how to cook because I was the food service director at a christian youth outreach camp for 10 years (Young Life). (I can't cook for one, but I can still whip up a dinner for 500 with my eyes closed)
the folded, free-form style of pie is french & called a 'galette'. they are usually open-faced, about 8" across and meant to serve 2. I didn't invent it, but I've never seen it done at 14" with 5 pounds of fruitand serving 10. I've never been a fan of pie before, but I like the ratio of fruit-to-crust here much better than a regular pie.
(and probably the REASON more people don't bake pies this way is that the whole things weighs in at about 15 pounds and has to be baked on a baking stone on the floor of a 450 degree oven for 25 minutes before being moved to the second shelf to finish off. it's a dangerous operation andI've got the burn scars to prove it. gives an exceptionally crisp crust, though)
my mother has no secret 'family' recipes that don't involve either 2 cans of Campbells Soup or 2 containers of Cool Whip, sometimes in the same recipe. I use cookbooks and online forums to do my research, then take it from there.
(for most fruit pies I toss the fruit with bit of sugar, let it bleed for a few hours, drain the juices, reduce the juice to about 1/4 cup. and add a splash of a liqueur like Chambord or Jack Daniels before folding them into the crust. fresh fruit doesn't need much dressing)
Benson BearsThanks Kelly, is it a standard short crust or sweetened? I'm going to give them a go when the fruit's on again, just have to see if I can get the wood stove cranked up that hot! 
