Of course! Thanks for all your comments!

​@@kenhaedrichthepieacademy Wonderful 👏 ❤ 💖. I'm very glad to have found your Channel. Thank you again.

​@@kenhaedrichthepieacademyI just now concluded watching your presentation. Seriously loved ❤ it. I do have the large volume Cuisinart Pro Food Processor from 1975. Every attachment for it. I actually won it at a corporate convention playing Bingo in Bermuda 🇧🇲, true storytelling, lol. I have never used it for making pies so I'm glad to have learned your method of doing it. I'll close by thanking you for allowing me to guess during your class video replay. I admire your passion for pies and your wife's video skills. Everything went flawlessly in front of the cameras. Both of you are a good team, enjoy your evening.

Thank you! You are too kind. Be sure to sign up over at our website- ThePieAcademy.com See you there- Ken

Yes, or a hair less. Thanks for stopping by. Ke n

Thank you, my friend, for your comment. Did you carry on the tradition? Are you the apple pie maker now?

Glad to hear that I could help. Ken

Thanks for letting me know. Appreciate it. If you're not already a subscriber, I hope you'll sign up over at ThePieAcademy.com - thanks.

Thanks! Appreciate the comment - Ken

You're very welcome, Carole. If you like to make pie, and you're not already, I hope you'll sign up for The Pie Academy at this link: bit.ly/3Zesn2y

No, my friend, the cornstarch does not replace baking powder, it simply helps tenderize the dough just a bit. Typically pie pastry does not have baking powder. Hope this helps. Ken

@kenhaedrichthepieacademy Yes..Thank you and much appreciated

Of course you can do this, my friend. Takes practice, sometimes more than we want, but you got this! Ken

Yes, that was my understanding as well. Ken

Thank you, Suzy - good to see you here.

Thank you, my friend -

Hello, my friend. I typically freeze before baking. If you do it the other way around, your crust is liable to over-brown/over-bake because you'll be baking it twice. Hope this helps.

Sure, you could bake them without a bottom crust. And you can bake them from frozen. Put them on a heavy baking sheet, preferably one lined with parchment or foil to catch the spillover. I'd start them at 400° for about 30 minutes, then reduce to 375° for another 30 to 40 minutes. When the time is just about up, stick a not-too-big spoon into the center, take out a little filling, and make sure it's good and hot. Good luck!

You're quite welcome, my friend. You're going to make an awesome baker!

Thanks, Ines - I'm glad you stopped by for the workshop. Ken

Oh, that's great to hear, and I have no doubt it was beautiful. So glad you could join us. Best, Ken

Great news! How did it turn out? Ken

Indeed, my friend, don't be afraid! The Pie Academy is a no-stress zone and we love all pies, even the ugly ones and the so-called flops. They're all wonderful and everyone appreciates the effort, no matter how they look. Glad to see you here. Ken

Thanks, my friend - glad to have you here. Ken

Hello to my Canadian friend - Ken

Hi Cynthia - So glad you could join us. Ken

Hi. It was 1/4 cup plus 1 1/2 teaspoons white vinegar. You'll find the recipe in the apple pie blueprint download on the link page. Ken

Hi. It's usually not necessary, and shouldn't be in your case. Good luck with the Key Lime Pie...it has lots of fans! BTW, if you like to make pies, I hope you'll sign up for The Pie Academy right here: bit.ly/3Zesn2y

Thank you, my friend. I hope you sign up for The Pie Academy so you don't miss any of our new recipes, videos, and announcements. If you'd like to, you can sign up at this link: bit.ly/3Zesn2y

Great to meet you, too, Angelina. Wonderful to have you with us. If you haven't already, make sure to click the "notifications" bell so you know when we post our latest videos. What type of pies do you like to make? Ken

Not on purpose, but I'm sure I've come pretty close a few times.

Way to go, my friend! You got this. Ken