For years now, we’ve been teaching our "Baking Pies A Plenty" class, changing up our repertoire twice a year to feature pies that go with the seasons. But this year, we want to teach a special pie class featuring our favorite non-traditional pies to serve for Thanksgiving!
In this hands-on class, we’ll deliver the techniques of how to make single pie crusts the Zingerman's Bakehouse way—creating crisp and flaky all-butter crusts made with flavorful, stone-ground, high extraction, Frederick soft white wheat flour. We'll teach you how to make the dough by hand and successfully roll it out, show you what "blind-baking" a crust means, and also how to crimp the edges to make your pies look beautiful.
We’ll then make the fillings for and bake up two of our favorite non-traditional Thanksgiving pies: Bakehouse Chocolate Chess Pie (think of a rich, fudgy, brownie or flourless chocolate cake in a buttery pie shell) and our single-crust Cranberry Walnut Pie (one of Ari's favorites!) made with lots of tart cranberries and toasted walnuts in a rich, buttery, Muscovado brown sugar custard.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the 2 non-traditional Thanksgiving pies you made in class.
In-Person: We’ll end class with a tasting of the pies we made and you’ll go home with some great coupons.
|Dates for the Class