Pies from Scratch: Double Crust Apple Pie

image courtesy Benimoto
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Taught by Sarah Lohman

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 


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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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