Classic American Apple Pie
Welcome apple season by honing your pie-making skills and experiencing the fun of baking in a wood-fired oven. In this class we’ll tackle butter-based pastry, prepare a filling together, and practice dough-handling skills. Participants will make pies to bake in the wood-fired oven; besides their creations, they will take home pastry for future baking. Although this class will focus on the Classic American Apple Pie, other pie-types will be discussed for contrast, and a range of recipes will be furnished.
Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. With a background in cooking and archaeology, she has a particular interest in experimenting with bygone techniques, especially those hovering at the intersection of masonry and cookery. She is the food and recipe editor of Edible South Shore and South Coast magazine, and the author of Cooking with Fire, from Storey Publishing, a book featuring many photographs of Castle Hill’s oven under construction in 2013.