Good Food
Overcoming the fears of pie crust: advice from Cheryl Day
Making your own pie can be a daunting task during a holiday that already involves so much cooking. Cheryl Day has a crust shortcut and is exploring coriander and Chinese Five Spice in her apple pies.
By Evan Kleiman • • 1 min readMaking your own pie can be a daunting task during a holiday that already involves so much cooking. Cheryl Day has a crust shortcut and is exploring coriander and Chinese Five Spice in her apple pies. Day suggests baking hand pies for socially distanced gatherings and recommends custards as a dessert default. She is the co-founder of Back in the Day Bakery in Savannah, Georgia. Along with her husband, Griffith Day, her cookbooks are “The Back in the Day Bakery Cookbook” and “Made with Love.”
Cheryl Day and her husband, Griffith Day, are the co-owners of Back in the Day Bakery in Savannah, Georgia and authors of award-winning cookbooks. Photo courtesy of Artisan.
The full episode
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Thanksgiving, savory pies, turkey alternatives, leftovers- 0:00David Chang is seated as co-host for the annual Thanksgiving show
- 5:07Savory pie: turkey, stuffing, cranberries all in a flakey pie shell
- 13:30Embracing small birds for the holiday
- 23:24Pomegranates and a pre-colonialism Thanksgiving feast
- 33:16Overcoming the fears of pie crust: advice from Cheryl DayYou’re reading this
- 42:23Leftovers: bankable assets for pho and a banh mi
The full episode
5 of 6Thanksgiving, savory pies, turkey alternatives, leftovers- 0:00David Chang is seated as co-host for the annual Thanksgiving show
- 5:07Savory pie: turkey, stuffing, cranberries all in a flakey pie shell
- 13:30Embracing small birds for the holiday
- 23:24Pomegranates and a pre-colonialism Thanksgiving feast
- 33:16Overcoming the fears of pie crust: advice from Cheryl DayYou’re reading this
- 42:23Leftovers: bankable assets for pho and a banh mi