KDP select program

Just sign up for it.  Amazon is number one. Why would you post your stuff on the number two sites?

 

Anyways, I set my book for a free promotion and have already had it downloaded 40 times.  This is good, hopefully someone will review it!  I know I could totally pay for reviews, or even review it myself, or have my actual friends and family review it.  But. really.  Why bother?  It’s the random strangers I will never meet who will raise me to stardom or drop me like a hot potato.

 

I only have three pies left this afternoon, probably should make some more, but instead I”ll just let them sell out and I will go home early and do something regular.  Like laundry.

 

A bit about cornstarch.  People ask me pie related questions all the time.  Here is a cheat sheet on pies and cornstarch information.

Cornstarch thickens sauces because the molecules inflate at a certain temperature.  If you are making a pie (sauce, gravy, pudding etc) and it suddenly thickens, but you want it thicker, then you have to add more cornstarch.  The molecules can only inflate the once. If you cook it longer to ‘thicken it further’ eventually you will heat it enough to make the molecules explode.  Then it will be runny again.  Hilarious I know.  If you cook something with cornstarch it must fully boil to hit the temp where the cornstarch thickens it.

So, boil a pie all the way to the center to ensure that the cornstarch has hit the right temp.  Don’t bother cooking it longer.  Once it has boiled the filling is done.

If the filling is boiling and the crust is not done,  turn up the temp.

If the filling is not boiling and the crust is done, turn down the temp.

 

Easy as pie.

 

Peach Pie

 

This pie was one of the first few I made.  I actually picked the peaches off my tree, peeled, sliced, and pie’d ’em.  I know.  Aren’t I a bit enthusiastic.