MASTERING PIES WORKSHOP

AUTUMN PIE BAKING
Learn the first key technique in pie baking – creating a tender, flaky crust.
Each student takes home one ‘ready-to-bake’ apple lattice topped pie!

Saturday, November 18^th
10 AM – 3 PM

Techniques & Skills:
Making a Trio of Pastry Crusts – flaky, savory and sweet shortcrust
Rolling I Docking I Crimping I Lattice Work I Blind Baking
Autumn Pastry Cut-outs I Using Removeable Bottom Tart Pans

Recipes include:

LEMON MERINGUE TART
– we’ll fit our handrolled sweet shortcrust pastry dough
into rectangular removeable bottom tart pans, bake the crust,
add homemade lemon curd filling, then garnish with hand piped
vanilla bean meringue rosettes ‘flame kissed’ with a kitchen torch!

SWEET SHORTCRUST PASTRY
– sweet shortcrust pastry is a French-style dough
with a crumbly texture sweetened with sugar,
this style of dough is ‘short’ due that the
ratio of flour to fat is usually double

LEMON CURD FILLING
– delicious fruit filling with intense tart lemony flavor
made with cream, lemon juice and eggs

VANILLA BEAN MERINGUE
– whipped egg whites with cream of tartar,
sweetened with sugar

TOMATO, FETA & CHIVE QUICHE ‘Lunch is Served!”
– hand rolled savory shortcrust pastry dough,
blind baked, then filled with quiche egg filling,
fresh chives, grape tomatoes and feta cheese

SAVORY SHORTCRUST PASTRY
– a French-style dough made with flour,
cold water, diced butter and salt
with a crumbly texture, this style of
dough is ‘short’ due that the ratio
of flour to fat is usually double

QUICHE FILLING
 – an egg based filling with grape tomatoes,
heavy cream, crumbled feta cheese and fresh chives
harvested from Le Chat’s herb garden

APPLE LATICE PIE
– flaky pastry crust filled with Michigan red baking apples,
cinnamon spice and topped with a hand-braided lattice crust,
then use your artistic license to creatively decorate the top
with an assortment of autumn shaped pastry cut-outs
(everyone will make and take home an apple pie!)

FLAKY PIE DOUGH
– learn the first key technique in pie baking – creating a tender,
flaky crust, then move on to the techniques of rolling,
crimping, docking and hand-braided lattice work

MICHIGAN APPLE FILLING
– an apple pie spice mixture of cinnamon,
fresh ground nutmeg and sugar,
tossed with Michigan apples

$135 per person