Shannon

Shannon is a legendary pie maker at my office. She retired several years ago but she had a very interesting background. She was a high school home economics teacher and she and her husband ran a cafe in Oregon. She would get up very early and make pies for the cafe. In fact she made over 4,000 pies in 4-1/2 years for their business, which makes 52 pies sound wimpy. She and her husband came to Utah and started working for Reclamation. She and her husband were bright spots at our office. Although she no longer made pies for the cafe, she brought pies to work which were incredible. There were so many people interested in her pies she held pie classes in her home. Kerry and I attended it twice, she is truly a master pie maker. I've tried to incorporate a lot of her hints and tips and we use several of her recipes. However, I'll never come close to her pie making, I've decided it is more art than science.

Shannon and the DOI CUPCA Group

Some of Shannon's tricks of the trade
When making a cream pie, never use non-cook pie filling.
Always use a Pyrex glass pie plate it browns up the crust.
Avoid using canned "pie fillings", instead of cherries in a thick syrup use cherries packed in water.
Libby's brand pumpkin filling is the best.
For thickening apples use cornstarch, for everything else use tapioca.
Use wax paper over cream pies to store in the refrigerator.
Danish Dessert can be used as a glaze.