Pies from Scratch: Double Crust Apple Pie

image courtesy Benimoto
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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma. 



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In this hands-on class, we'll make an apple pie from start to finish. We'll focus on technique, comparing different pie crusts, and sharing tips for rolling out flawless dough. Then, we'll cover filling, breaking down apple varieties, and focusing on a fool-proof method for properly thickened filling. Then we'll assemble and decorate your mini pies, learning the tricks to create a beautiful baked good.

All your pie questions will be answered! Each participant will make their own miniature pie to take home and bake, as well as enjoy a slice of pie in class. Please note, this class is not gluten free. 

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