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Tracy Dempsey Redefines Pie

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We're counting down the days to Pie Social 2011 -- 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don't forget, you can get in on the action yourself. Here are details for community bakers. And don't forget about our celebrity bakers -- every day we'll introduce you to a different one.

Today: Tracy Dempsey of Tracy Dempsey Originals.

After leaving her career as a teacher to pursue her dream of becoming a pastry chef, Dempsey enrolled in the Scottsdale Community College Culinary Arts Program.

You can find Dempsey and her sweet creations all over the Valley at hot spots such as the Phoenix Public Market and Citizen Public House to name a few. Known for serving up inventive desserts --think Bacon Pecan Brittle and "Pig in the Orchard" Bread Pudding -- Dempsey's knack for all things sweet has made her a familiar name for many Phoenicians.

Find out what she thinks about pie after the jump!

Pie is the new newest oldest dessert because it has been around for ages and still lends itself to reinterpretation.

The hardest part about baking a pie is committing to one flavor.

The Phoenix food scene needs more brave independents and fewer corporate chains.

When I'm not in the kitchen, you can find me sourcing ingredients.

I'd like to throw a pie at anyone who refuses to try something new at least once.

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Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.