Make and Take: Thanksgiving Pies (Hands On)

Chef Rachel Cuzzone presents Make and Take: Thanksgiving Pies (Hands On): Menu for November 23 & 24 

Make it, take it and bake it off at home! In this class, Chef Kelly will teach you the art of the perfect pie crust, pie filling, caramel making, and pie assembly. 

After making the pie dough, rolling out to fit into a pie shell, you’ll make the filling for the pumpkin pie to sit overnight. The next morning, fill and bake off at home. You’ll also prepare the pie dough and filling for the pear pie, including the crumble also to be baked off at home. Baking, holding, and freezing instructions will be provided. 

On the menu: 

• Caramel & Pear Pie with Pecan Crumble and Overnight Pumpkin Pie
  

Chef Rachel Cuzzone presents Make and Take: Thanksgiving Pies (Hands On): Menu for November 22nd

Make it, take it and bake it off at home! In class, you will make a cookie crust and a classic flaky pie dough. 

For the peanut chocolate pie, peanut butter cream and chocolate mousse will be layered over a chocolate cookie crust. And then topped with a thin layer of chocolate ganache. 

For the pumpkin pie, after making and rolling out a pie crust, the students will mix a spiced pumpkin custard and learn to make candied orange peel. 

You will go home with a fully constructed peanut butter pie and the components to finish the pumpkin pie, as well as make a whipped cream to top it. Baking, holding, and freezing instructions will be provided.

On the menu: 

• Chocolate Peanut Butter Pie with Toasted Peanuts, 
• and Spiced Pumpkin Pie with Candied Orange Peel and Whipped Cream