Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde, your innkeeper and former pastry chef
Date: June 22-23, October 26-27
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

Do you like to bake but are intimidated by pies? Do you want to be able to make your own pies for Thanksgiving this year? You can be confident in a day after understanding and mastering the basic steps of pie making. You'll learn the fine points of pie assembly and baking I acquired over the 18 years  I owned a wholesale bakery. Pies were about 25% of our sales, so I learned how to make them well. A properly made pie has a great appearance, excellent flavor, and cuts and serves easily. Shelf life is 5-6 days at normal room temperature- but you probably won't ever have to worry about having any around that long.

We will make traditional and unusual pastry, as well as graham cracker crust; you will learn methods for mixer, by hand, and food processor. Fillings will include berry pies, cream pies, custard, lemon, apple, and key lime. Then we will top our pies with full crusts, lattice, streusel, meringue, and fancy decorations.

Techniques/Tips covered in this session:

-All about flour
-Perfect Whipped Cream
-Pie baking secrets

Finally, you will leave with a complete cookbook for all the recipes we worked with and several extra.

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries