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Fresh Summer Fruit Pies with Jim Dodge
August 26 @ 12:00 pm - 4:30 pm
Join celebrated pastry chef and author Jim Dodge, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center.
For perfect delicious pies you need a good recipe, the right ingredients, good technique and the best baking temperatures. In this class you will leave with all three. Unfortunately, a lot of good intended but misguided tips are available online. Considered one of the best all-around apples, Gravenstein apples have a crisp, slightly acidic, tart-sweet floral flavor. Like all semi firm apples the sugar, starch and baking time needs to be adjusted. I will also discuss the best pie pans, rolling pins to use and oven tips.
After the demonstrations, the hands-on part of the class will be making and rolling the dough so you leave with a good technique and a developed sense of touch. The best professionals or home bakers have developed a sense of touch. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed.
- New England Blueberry Pie
- Lattice Top Gravenstein Apple Pie
- Peach & Brown Sugar Streusel Pie
JIM DODGE is an award winning pastry chef, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco, opened the award winning American Pie Pastry shop in Hong Kong, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues.