Pie-Making Class
Who doesn’t love a warm, freshly baked pie? Host an easy pie-making class where residents choose one filling and use prepared pie crusts for a stress-free experience.
Pick your pie: Offer a few seasonal fillings—apple, pecan, pumpkin spice, or cranberry pear.
Set up your station: Provide prepared pie crusts (almost all grocery stores have them), fillings & ingredients, and basic tools so residents can assemble their pies with ease.
This event is perfect for all ages, whether they’re pie-making pros or beginners looking to learn a new skill. Best of all, participants can take home their own freshly made pie to bake at home, filling their homes with the comforting aroma of fall.
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Basic Pie Filling Recipes:
Pumpkin Pie:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15-ounce can of canned pumpkin or fresh pumpkin puree
12-ounce can of evaporated milk
Bake at 425 degrees F for 15 minutes. Reduce the temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
Apple:
2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
1 1/2 tsp cinnamon
Dash of Nutmeg
2 Tbsp unsalted butter
3 Tbsp all-purpose flour (can adjust quantities and use cornstarch for GF)
3/4 cup granulated sugar
1 egg , + 1 Tbsp water, for egg wash
Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
Pecan:
1 cup granulated sugar
3 Tablespoons light brown sugar
1/2 teaspoon salt
1 cup light corn syrup
3/4 teaspoon vanilla extract
1/3 cup salted butter, softened or melted
3 large eggs
1 1/2 cups pecan halves (can chop the pecans or leave whole)
Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. You will know your pecan pie is done when you can shake it gently, and it is not overly jiggly. If jiggly, add another 5-10 minutes and check again.
Mixed Berry Pie:
7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
1 Tablespoon lemon juice
4 Tablespoons cornstarch
2 Tablespoons butter
1 egg , + 1 Tbsp water, for egg wash
Bake at 425 degrees F for 10 minutes, then lower temp to 375 degrees F and continue baking for about 50-55 minutes, ensuring the berry filling is bubbling through the vents for at least 5 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.