King Arthur Flour's Fruit Pies
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.
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
Lesson Plan: What you Learn
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.
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.
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.
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.
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.
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.