Join me and my pastry chef daughter, Anne Blackwell, on Wednesday, October 21 at 6pm Eastern to make one of my favorite fall treats: German Apple Pie!
This is seriously one of the easiest and creamiest apple pies I’ve ever baked. The filling is simply cinnamon and sugar-coated apples covered in cream and sprinkled with sugar. And oh my, is it delicious!
Anne, who has wicked good knife skills, will share some of her chefy tricks and we’ll tackle very important issues like pie crust and whether you’re allowed to eat apple pie without ice cream. Oh, and we’ll also address the raging debate about whether this pie is, in fact, German. 😉
Mark your calendars then just click this button to join us LIVE on Wednesday, October 21 at 6:00pm Eastern (4:00pm Mountain, 3:00pm Pacific).
About Rebecca Blackwell
Hello! I’m Rebecca Blackwell, writer, recipe developer, and food photographer. My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat.
While I have cooked professionally, I am a home cook and baker who writes recipes for other home cooks and bakers. My home happens to have wheels, and occasionally sails, which should tell you that if the recipes work in my tiny kitchen, they will certainly work in yours.
About Anne Blackwell
Anne Blackwell is a chef who specializes in recipe testing, food photography, and video. After culinary school, Anne worked as the Sous Chef for the Keystone Conference Center in Colorado before moving to Denver to work on the pastry team at the Denver Convention Center.
In 2025, Anne joined her mom, Rebecca, as the recipe tester, videographer and photographer for the recipes published here and on Of Batter and Dough.
Perhaps it goes without saying, but Rebecca is bursting with pride and pleased as punch to be working with her.