Instructor: Judy Bunde
Date: September 8-9
Enrollment: Limited to 10

Vermont has many apple orchards and this will be mid-harvest. We will use the local varieties for all our desserts. A 4-hour session which will include instructions and hands-on preparation of these scrumptious apple desserts:

• Variations on Apple Pie

• Apple Frangipane Tart

• Make-Ahead Tart Tatin

• Classic Applesauce Cake with Penuche Icing

• Intense Apple Cider Tart

• Apple Crisp with a Twist

As we proceed, you will also learn some helpful basics and tips such as:

• Freezer tips for pie and tart baking

• Quick food processor pie dough

• Never-fail cream cheese pastry dough

• How to peel an apple......and then peel 50 more without pain

• A Primer on Apples

• Tool essentials for pie and tart baking

Come and join us in our large country kitchen, complete with 4'x8' work island, 3 ovens, 20-quart commercial mixer, and working wood stove. Your participation can be as active as you choose; get in there and do it all or sit, sip a little wine, and take a few notes.

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