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Art of the Pie + Free Book

  • - Per Seat
Ages 14 and Older.

Please note: Students under the age of 18 must be accompanied by a paying adult. Class price is per person.
Menu: All Butter Pie Crust - Slab Apple Pie - Lemon Meringue Pie - Homemade French Vanilla Ice Cream

Class Description: I believe anyone can make pie. Although some beg to differ on the difficulty factor, this is pie making, not rocket science. --Kate McDermott.

Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the craft of pie-making to thousands of people. In her cookbook Art of the Pie, she shares recipes for her award-winning pies, along with detailed instructions for making, rolling and baking a variety of crusts.

Our chef instructor will use Art of the Pie as a guide and cover techniques for creating a flaky all-butter crust—from mixing and rolling to blind baking. You’ll practice making fillings, whipping meringue and churning out pie’s BFF: homemade ice cream. Want to sweeten the deal? The cookbook is yours to keep.

Class recipes used with permission from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott and Andrew Scrivani. Copyright © 2016 by Kathleen L. McDermott.
Used by permission of W. W. Norton & Company, Inc.

Please Note: **Classes taught by Sur La Table Chefs. Kate McDermott will not be in attendance.



What To Expect: Great cooking about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
 

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