Autumnal Pies

As the days get shorter and we get closer to the holiday season, you know that means one thing - PIE! So let’s get rolling. In this class, you will learn how to make two classic pie doughs - flaky and sweet - and a selection of delicious fillings to serve at your holiday gatherings.

You’ll begin with a savory tomato pie baked between two buttery layers of flaky pastry to serve as an appetizer or part of a main course. Next, it’s on to the sweet side. First is Chai Spiced Kabocha Squash Tart, Jennifer’s riff on classic pumpkin pie, made instead with organic sweet kabocha squash, lots of fresh ginger, a delightful blend of warm chai spices, and organic maple syrup, and baked in a sweet, crisp crust. What would Thanksgiving be without pecan pie? How about a brown butter walnut pie - a delicious alternative to pecan pie, made with organic walnuts and brown butter to add surprising depth of flavor? To top it off, we’ll finish with an insanely addictive salted caramel sauce.