Pie season is upon us! In this hands-on class, Adelaide Page teaches a wonderfully old-school method for making pie dough — no stand mixer or food processor required, just your hands, a bowl, and a few tricks that make all the difference.

You'll learn the key principles behind a reliably great pie: how to work fat into flour for a properly flaky crust, how to build a filling that holds together instead of leaving a gap, and how to finish it your way — whether that's a classic solid crust, a decorative lattice, or a crumbly 'crisp' topping. In this class you'll be making a classic apple pie with a couple of tips to help craft a filling with a deeper, more complex flavour and reliable texture and consistency. 

Once your dough and filling are ready, you'll get to play: Adelaide will demo a few different lattice designs and decorative finishes, as well as a special oat blend for an apple 'crisp' finish — you choose which one to put on your own pie. And yes, there will be pie to taste in class, still warm from the oven.

You'll leave with your own ready-to-bake 9" apple pie, plus an extra batch of dough and/or crisp topping that you can take home and freeze for whenever the craving for fresh pie strikes again.
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Adelaide Page was born and raised on Toronto Island in a family with no other option but to have home cooked meals every night. Her family is full of excellent cooks who both inspired and spoiled her with amazing food her whole life. Adelaide is a private chef for a local Toronto business, she spends most days cooking breakfast & dessert for both new and returning clients. She loves to create crowd pleasing dishes that incorporate seasonal and sustainable ingredients. Beautiful presentation is always a must and following trends keeps it fun and exciting! @adelaidepage