LAST DAY FOR PICK UP IS TUESDAY 11/26 ..... we will be CLOSED the rest of the week

Flaky Fundamentals: Pumpkin Pie Baking Class
Make Thanksgiving a breeze with our ready-to-bake Gluten Free Pumpkin Pie from Flaky Apple Pie Company. Delight your guests with this effortless, delicious holiday treat that you baked!
Load image into Gallery viewer, Flaky Fundamentals: Pumpkin Pie Baking Class
Load image into Gallery viewer, Make Thanksgiving a breeze with our ready-to-bake Gluten Free Pumpkin Pie from Flaky Apple Pie Company. Delight your guests with this effortless, delicious holiday treat that you baked!

Flaky Fundamentals: Pumpkin Pie Baking Class

Regular price $125.00

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Have you ever wanted to master the art of crafting the perfect pie? We've got you!

Join us for Flaky Fundamentals, a hands-on experience where we'll guide you through each step to create your own pie entirely from scratch!

We'll supply all the ingredients, tools along with the tips and tricks you need to ensure your pie turns out just right.

What to expect:

  •  Step-by-step instructions on making an all-butter pie crust
  •  Proudly walking away with your own freshly made 9" Pumpkin Pie that's ready to be baked in the comfort of your home
  •  Make and bake an assortment of turnovers to enjoy during class 
  • Learn how to make homemade fresh whipped cream AND maple whipped cream 
  • Easy to follow recipe for you to take home to make your pie (and whip cream) over and over again for years to come
  •  A delightfully delicious and memorable experience you won't soon forget!

Available dates:

  • Tuesday, October 8th 5pm - 7pm
  • Saturday, October 26th 10am - 12pm

So what are you waiting for?!  Grab a friend and come join us!

 

*Please note: class date is subject to enrollment number minimums being met. 

 


CLASSES ARE FOR AGES 13+ 

Please wear comfortable clothing and closed toed shoes.

Workshop Cancellation Policy: All sales are final. Workshop tickets are non-refundable. Tickets may be transferred with 48 hours advance notice sent to brooke@flakyapplepieco.com

Additional workshop safety information: The Flaky Apple Pie Co. is not responsible for any injury that may occur during a workshop. Attendees will be using knives, peelers, food processors, mixers along with other kitchen items possibly including commercial ovens. By registering for this workshop you are agreeing to these terms and assuming your own risk by attending this workshop.

Baking Instructions

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Prick the crust with a fork or knife to allow it to vent.

*Pie Pro Tip - brush the top of your pie with a bit of milk and for the dessert pies, sprinkle some sugar on top.

Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

Crust should be a flaky golden brown.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

Crumb should be a deep golden color and the juices should be bubbling out of your pie.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

ENJOY!!  (It’s especially yummy with a dollop of whipped cream or ice cream.)

Prick the crust with a fork or knife to allow it to vent.

*Pie Pro Tip - brush the top of your pie with a bit of milk

 Bake at 375°F.  cooking times as follows:


Chicken:
1 hr 10 mins to 1 hr 30mins for full size
45-60 mins for individual size

Other savory pies:
50 mins to 1 hr 10mins for full size
45-60 mins for individual size
All meat is precooked

Crust should be a flaky golden brown.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and allow to cool at least 10-15 mins, or desired temperature, as fillings will be hot!

Enjoy!! Pairs great with a green salad, cornbread or rolls.

Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

Pumpkin should be 'firm' and almost cracking. Crust should be toasty brown (cooking times vary greatly).

When in doubt, stick a toothpick in the middle - If it comes out with pumpkin on it, leave it in.  If it comes out clean - it's done!

Remove your pie from oven and let it cool sufficiently to set

ENJOY! (especially yummy with a dollop of whipped cream!)

*Keep any leftovers in the fridge 

Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

Crumb should be a deep golden color 

To make sure the pumpkin underneath is fully cooked, stick a toothpick in the middle - If it comes out with pumpkin (orange) on it, leave it in.  If it comes out free of pumpkin - it's done!

*Pie pro tip: If your crumb is done, but the pumpkin isn't, cover the top with foil 

Remove your pie from oven and let it cool sufficiently to set

ENJOY! (especially yummy with a dollop of whipped cream!)

*Keep any leftovers in the fridge

Thaw the pecan syrup in warm water.  

Empty bag of pecans into the pie crust, spreading them out evenly.

Once the pecan syrup is thawed, cut the corner of the bag and pour syrup over the pecans in a circular motion making sure to coat each pecan. 

Bake your full sized pie for 40–50 mins  OR  30–40 mins for individual size.  

Pie should be set up, firm and look caramelized.  It will have puffed up slightly and might have small bubbles. Crust should be golden brown. 

Remove from oven and let it cool sufficiently to set (about 30+ mins).

Enjoy!!  (Especially yummy with a dollop of whipped cream or ice cream.)

*Keep any leftovers in the fridge

Step 1: Partially bake your pie crust (known as parbaking or blind baking)

Preheat your oven to 375°F.

(Convection ovens work great!! Adjust temperature and times accordingly).

Unwrap your frozen pie crust and place it on a parchment-lined cookie sheet (parchment provided in your box)  leaving the parchment and extra tin, that are on top, in place.

Next, fill the cavity of the pie tin about half way full with either pie weights, dried beans or rice.  Three extra pie tins with a cookie sheet placed on top will do the trick as well.

Bake at 375°F for 15-20 mins (time may vary based on your oven) until the crust just begins to brown (it will still be pale, but it should not look like raw dough).


Let pie crust cool for 10 mins before removing weights, extra tin and parchment - all of which can be discarded (pie tin can be recycled).  Please note each item will be extremely hot.

Step 2:

While crust is baking - set the molten brownie batter to the side to soften.

Once your crust is parbaked, pour batter into pie crust.  Place pie back onto parchment lined cookie sheet and bake at 375 for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer it bakes, the more set your pie will be. If you prefer your crust to not brown too much, cover your edges with aluminum foil.

Remove from oven and let cool sufficiently (20-30 minutes) or till desired temperature.   The warmer the pie, the more molten like it will be.  The cooler, the more brownie like.  #WinWin

Step 3
ENJOY!

Pairs great with hazelnut or coffee whip cream, raspberry compote, caramel drizzle and of course ice cream ….. and so much more!!  The perfect time to get creative!

Do NOT Thaw (keep turnovers in freezer until oven is preheated)

Place turnovers on parchment lined cookie sheet (parchment provided in your box)

Bake at 400°F for 24–28 mins, until crust is flaky golden brown

Transfer turnovers immediately to cooling rack and sprinkle with sugar for an added touch

ENJOY! (best served warm—reheat in microwave for about 12 seconds)

Please note: Individual ovens and thermostats may vary. Adjust temperature & cooking time according to your own experience

Learn how to bake your pie to perfection by watching our instructional how-to videos

Baking Videos

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Testimonials

More then Just pie

No pre-cooked fillings no preservatives, just raw fruit, freshly cut granny smith apples (that we peel and cut ourselves) sugar, flour ..... and lot of love. 

#OurWorkYourGlory

Finally, “easy as pie” is true, no matter your skills or available time! You can honestly tell your friends “Yes, I baked this!” 

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