Pies from Scratch: Apple Galette
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
In this hands-on class, we'll bake a pie from start to finish with in-season fruit (apples, in this case). All your pie questions will be answered: What is the best fat to use for a crust? How do I stop my filling from being oozey? How do I make that cool crinkly edge? And so much more as we talk technique!
Each participant will make their own mini galette to take home and bake, as well as get to enjoy a slice of pie in class.
(this class is not gluten free!)
