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King Arthur Flour's Fruit Pies

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Item # 15302763
Instructor : Melanie Wanders
$39.99 $29.99
Skill Level 3 : Proven experience
Experiment with new fillings, learn whole grain and nut crusts and create impressive embellishments for bakery-worthy results. King Arthur Flour pastry instructor Melanie Wanders’ sophisticated fruit pies are sure to make you popular.  Experiment with new fillings, learn whole grain and nut crusts and create impressive embellishments for bakery-worthy results. King Arthur Flour pastry instructor Melanie Wanders’ sophisticated fruit pies are sure to make you popular. More
Elevate your dessert game with the best pies around!

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Description
Experiment with new fillings, learn whole grain and nut crusts and create impressive embellishments for bakery-worthy results. King Arthur Flour pastry instructor Melanie Wanders’ sophisticated fruit pies are sure to make you popular.
 Experiment with new fillings, learn whole grain and nut crusts and create impressive embellishments for bakery-worthy results. King Arthur Flour pastry instructor Melanie Wanders’ sophisticated fruit pies are sure to make you popular.
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Instructor
   Melanie Wanders

Melanie Wanders has been a pastry instructor for King Arthur Flour since 2011. She received her Culinary Arts and Management degree from the Culinary Institute of America. And she worked for Alice Waters' Chez Panisse before taking over ganache production at L.A. Burdick Chocolates. She apprenticed under Austrian Master Pastry Chef Markus Faerbinger and continued on to work at Stadt-Café in Germany. Before her tenure at King Arthur, she owned Chocolaterie Wanders, a Washington, D.C., artisan chocolate shop.

Materials: What you Need

1 . Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk
2 . Pastry blender
3 . Pie plates

Lesson Plan: What you Learn

Lesson 1 : Pie Crust
00:30:48

Meet Melanie Wanders and start class by learning the delicate ratio of fat to flour, key to the perfect crust. Then find out how to make both one- and two-stage crusts, and work with alternate fats and flours.

Lesson 2 : Plum-Hazelnut Crostata
00:09:32

Up next, use a one-stage butter crust to make a plum-hazelnut crostata. And learn how to make streusel, the perfect addition to single-crust pies.

Lesson 3 : Salted Caramel Apple Pie
00:20:14

Elevate an American classic using a two-stage, oat-flour crust and a salted-caramel apple filling. Plus make a crimped double crust with apple cutouts for your best apple pie ever.

Lesson 4 : Brandied Cherry & Almond Pie
00:15:00

Find out how to fill a two-stage, almond crust with a brandied-cherry filling. You'll also learn how to make a distinctive lattice crust.

Lesson 5 : Roasted Peach Pie
00:08:42

Use a two-stage coconut oil and orange blossom water crust as the base for a roasted peach pie. Top it all off with a floral crust design.

Lesson 6 : Blackberry & White Chocolate Cream Pie
00:20:02

Try out a one-stage crust for your final pie: a blackberry, white chocolate cream number. You'll learn how to whip up a blackberry filling and finish it with a white chocolate Bavarian cream and a decorative braided edge.



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