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 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

 

 

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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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