For ingredients, I shop at the local supermarket (they carry King Arthur Bread Flour) and farm stand. I receive and enjoy reading the King Arthur Flour (KAF) catalog. I do get ideas from them and I highly recommend visiting their store in Vermont. You will love lunch or tea at the cafe, watching the bakers at work through the huge windows onto the professional kitchen and shopping in their store. I simply can't afford all of the items I might buy there. The one item I do go back to KAF for are their double loaf bread bags (endlessly useful). I did take one of my best recipe adjustments from an item they sell through their catalog - boiled apple cider. It is a highly concentrated apple syrup that I add to my apple pie filling. Wonderful, but I boil my own cider rather than paying a premium price for theirs. Nothing could be more simple and we will do it together for the Apple Pie blog post.
To bake pies you will need the following equipment: an oven (standard, counter-top, convection - all are fine), 8 or 9 inch deep dish pie pans (mine are pyrex, but metal pans are just fine); a sheet or jelly roll pan lined with parchment paper (prevents spills in the oven); a large rolling pin; bench scraper; liquid and dry measuring cups and spoons; plastic wrap; ziploc bags; food processor; apple peeler; sharp paring knife; medium saucepan; hand or stand mixer. You can make pies without power tools but the two I have included make life so much easier.
At the top of this post I have included equipment photos. The first is a photo of my yogurt strainers. I would be lost without these when making my straight-from-the-pumpkin pie filling. The other photo is of the mini deep dish foil pie pans I will be using for this series and two metal rings I have been seeking for a long time. I like to make free-form pies and have wanted to find baking rings that would provide a little support for the crust and filling during the baking. I found these 6 inch rings at my local restaurant supply store. They are intended as egg rings for use on a griddle but since they are all metal they can also go in the oven, and are just the right size for a small free-form pie. I am also thinking of using them when we get to crusts made from phyllo dough.
In your pantry and refrigerator you will need to stock the following fresh ingredients and spices: Cinnamon, Cloves, Nutmeg, Ginger, Salt, All-Purpose Flour, Bread Flour, Baking Powder, Unsalted Butter, Lard (optional), Sugar, Sanding Sugar, Brown Sugar, Heavy Cream, Eggs, Lemons (for juice and zest), Boiled Apple Cider, and the fruit/veg/dairy/meat/nut of the week.
These are the basics. As we move through the year and test other crusts and new fillings, I will add to the pantry list. You probably have most, if not all, of these ingredients in your pantry now. If they have been there more than six months, especially spices (with the possible exception of salt), throw it out and replace it with fresh. I hope this hasn't overwhelmed you. I am certain it will help to have this background information available to you to refer to as we get deep into pie. Are you getting excited? I am.