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Apple Pie

How-To: Pastry that will change your life

Amy • January 23, 2017

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"I was hosting family from out of town for the Thanksgiving holidays. I asked Amy to make us a pumpkin pie and an apple pie for my family dinner. Both pies turned out amazing. Amy has nailed down one of the nicest, flakiest pie crusts I have tasted. I am picky about my pumpkin filling and this pie did not disappoint. Spicy but not too spicy, sweet but not too sweet. Apple pie was equally delicious. Everyone at the table really enjoyed Amy's desserts."

Karla J

"Amy's passion for excellent food and memorable food experiences is palpable. Whether it's her hand-crafted pasta in sumptuous sauces, or her perfectly prepared and delicious Beef Wellington, or her gorgeous and addictive desserts (anyone wanna die and go to heaven? Try her pies or her Kouign Amman!), Amy approaches each dish with thought and care, a contagious excitement, and a vision to make every mouthful a special event that you'll never want to end. Her deep connection to French and Italian sensibilities lend an elegance to her cooking and baking, and yet her style is extremely accessible; she can create a stunning Croquembouche just as easily as she can whip up a tasty Croque Monsieur! Anyone who chooses to welcome Amy into their kitchen is in for a good time and a great culinary ride."

Rebecca G

"Rich, decadent desserts, made with perfection. Amy designs beautifully balanced dessert menus that offer everything from light puffed pastry treats to deep, rich, creamy chocolate mousse. Her dessert menu makes you wish you hadn't eaten so much at dinner. From homemade doughnuts to flaky pastry pies, I can never get enough of Amy's delightful adventures in baking."

Carolyn M

“Amy’s New Year’s Eve feasts are legendary in Toronto. This year I was thrilled to snag an invitation to her beautiful home. She fed SIXTEEN people!!! We sat down to eat at 8pm and left the table well after midnight……”Auld Land Syne” was sung during dessert. Amy’s ingenuity and expertise in the kitchen left me a bit stunned. I can honestly say that I have never experienced such a rapturous dining experience in my life. She always has a theme to these evenings. This one was “Braised and Bubbly.” Here’s what she served:
Appetizers…..Fondue with pain de campagne and crudités
Amuse Bouche…..Sliced Potato with Raclette Cheese served with Cornichon
Soup……………..Squash Soup (which happened to be vegan)
Vegetable….Braised Leeks with Comté cheese
Main Course….Braised Pork, Braised Beans, Wilted Kale and Boiled Potatoes
Salad Course…Fried Chicken (or Tofu) with Pickled Red Cabbage, Red Onion, Radish, Fennel, Red Pepper and Carrots
Dessert…………Vegan Champagne Cake with Passion Fruit and Mango Puree, Champagne Cake with Citrus Buttercream.
Champagne Sorbet with Blood Orange, Grapefruit and Lemon, and
Sponge Toffee
I cannot stop thinking about this meal …….I see from Karla’s earlier post that Amy sells a variety of cakes and pies…..good lord, i’m done for…….”

Shawn W

“Amy Sellors brings a passion and joy to food that is simply unparalleled. She can make me feel excited about going home and cooking after a few minutes of talking to her. She coached me through making a simple, yet elegant and delicious endive and cheese appetizer, for an event where I needed something beautiful that could be prepared very quickly. She’s passed on countless recipes and with specific instructions about how to make them, or modify to make them even more delicious. Amy’s passion for food is contagious and inspires happiness. I’m not kidding.”

Sarah N

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