It's a crash course in crusts and fillings as Jacques presents a "pie intensive," starting with a classic Tarte Tatin, the upside-down French apple pie, with a simple pâte brisée crust. Even a beginning baker can make the creamy Custard-Fruit Galette with juicy, perfectly ripe fruit. And Jacques shows us his version of Linzertorte, made with fresh raspberries instead of jam, so it's moister and softer than the traditional version.
Add this episode to your queue to receive more information about
A Picnic of Pies and we will let you know when it becomes available.