Cook the Season: Fall
Apple Hand Pies, Caramel and Mulled Cider
A fall baking class made from scratch, with apples, cider and dairy from California farms.
In this class, our young chefs made flaky pie dough by hand, filled it with farm-fresh apples, and folded and crimped their very own hand pies. While those baked, we stirred up a stovetop caramel for drizzling and a pot of mulled cider that made the whole kitchen smell like fall. Real apples, real butter, nothing from a box.
What we learned
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Pastry made by hand
Every cook pinched cold butter into flour with their fingertips, the old-fashioned way, and learned why those little bits of butter turn into flaky layers in the oven.
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Not all apples are created equal
We tasted the difference between a farm-fresh apple and one that’s been waxed and stored for months, and talked about why some varieties hold their shape in a pie while others melt into sauce.
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No more soggy filling
A little patience with the apples before they ever hit the oven is the secret to a glossy filling and a crisp, golden crust.
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Sweet science on the stove
Our chefs watched plain sugar melt into amber caramel and kept a pot of cider at a gentle simmer so the cinnamon, cloves and orange could work their magic.
Meet our local partners
Great food starts with the people who grow and make it. Thank you to the farms and makers behind this class.
- Billy Bob Orchards Organic apples, Watsonville, CA @billyboborchards
- Rainbow Orchards Fresh-pressed apple cider, Camino, CA @rainbow_orchards_ca
- Raw Farm Raw butter, Fresno, CA @raw_farm_usa
- San Martin Dairy Fresh dairy, San Martin, CA @sanmartinmilkcompany
Shopping local keeps food fresh and supports families in our community. Next time you’re at the farmers market, look for these growers and tell them Artisanal Academy sent you.
See upcoming classesSee you in the kitchen,
Chef Deborah
Follow along and tag us @ArtisanalAcademy.