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FROM THIS EPISODE

Chef Edward Lee puts blackened pineapple salsa on his chess pie. Author David Sedaris is ok with canned filling. Store-bought would never fly with Sherry Gore, who judges an Amish pie contest every year. And if baking just takes too long sometimes, food writer Ghillie James explains how freezing dough and even entire desserts can help you save time in the kitchen.

Banner image: Plum licorice hand pies from Good Girl Dinette. Photo: Diep Tran

One Good Dish

David Tanis

Producers:
Sarah Rogozen
Gillian Ferguson
Laryl Garcia

Guest Interview Pie in Amish Communities 6 MIN, 38 SEC

gf130905amish_cooking.jpgWhat goes down at an Amish pie contest? Sherry Gore judges one every year. She says the bakers balance competition with humility. 

Gore is the author of Simply Delicious Amish Cooking.

Guest Interview Baking with Your Freezer 1 MIN, 13 SEC

gf130905foolproof_freezer.jpg Ghillie James, author of The Foolproof Freezer Cookbook, explains how using your freezer can help you manage your baking. 

Find a recipe for James' Late Summer Frangipane Tart on the Good Food blog.

Guest Interview Chess Pie 1 MIN, 46 SEC

gf130905pickles-smoke.jpg Edward Lee says that chess pie, traditional to the American South, is like pecan pie without the nuts. Lee is chef/owner at 610 Magnolia and Milkwood in Kentucky, and the author of Smoke and Pickles.

Find a longer conversation with Lee of this conversation and a recipe for his Chess Pie with Blackened Pineapple Salsa, on the Good Food blog.

Smoke and Pickles

Edward Lee

Guest Interview Dessert with David Sedaris 4 MIN, 5 SEC

If you plan on serving pie to humorist David Sedaris, make sure it's as good as the ones his boyfriend bakes -- and please, please, please don't serve him a tart. 

Sedaris spoke with Michael Silverblatt on KCRW's Bookworm.

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