PIE BAKING CLASS at Rock Bottom Ranch, August 23

What’s a young Dad to do, with two daughters at home and a wife who travels for work?  Learn to cook, of course!

Michael Thompson learned the art of pie baking from his wife Jan, when she was traveling, their preschool daughters wanted Mom’s pie, and would settle for nothing less. With a late night overseas phone call, Dad got the job done, and has enjoyed the art of pie baking ever since.  Their daughters are now grown and on their own, and are also accomplished pie bakers.

Jan’s pie crust recipe is simple, easy to make, and delicious.  It can be adjusted to be partly whole wheat, and it works very well for savory and sweet pies.  Michael, who taught a sourdough bread class at Rock Bottom Ranch in February 2012, is returning to share this art with you.  Here’s how the class will run:

Students will bring one or two pie plates to class (glass, tin or foil, any size), along with a roller (straight-sided wine bottle will do) and a bowl or two of filling, which can be savory or sweet.  Feel free to be creative, or follow one of MT's recipes:

Meat & Veggie Pie:
For a standard 9" pie plate:  1/2 pound ground beef , 2 Tbs olive oil, 2 cloves garlic, 1 onion, 1 red beet, 2 carrots, 2 cups chopped greens, 1 cup broth, 3 Tbs corn starch, salt, pepper, spices to taste.  Saute ground beef in pan with a few drops of olive oil, stirring until lightly browned and finely grained, remove, drain and set aside.  Finely dice garlic and saute in olive oil, add chopped onion, peeled and chopped beets and carrots, and saute until onions are clear.  Add chopped greens, salt, pepper and other spices, lower heat, and mix in corn starch and half of the broth, and stir until mixture begins to thicken.  Taste and adjust spices as desired.  Continue stirring while slowly adding remaining broth, then stir until mixture begins to boil, then turn off heat, cover and let cool.  Bring to class with pie plates and roller, ready to make pie.
Fruit Pie:
For a standard 9" pie plate: 3 cups fruit*, 2Tbs lemon or lime juice, spices, 1/2 cup packed brown sugar, thickener**:
*Apple:  6 - 7 medium apples cored and chopped, citrus juice, brown sugar, cinnamon, **3 Tbs corn starch;
*Peach:  8 - 10 peaches, citrus juice, brown sugar, 1/4 tsp almond or vanilla extract, **3 Tbs tapioca;
*Cherry:  3 cups pitted fresh cherries, cut in half, citrus juice, brown sugar,  1/4 tsp vanilla extract,  , **3 Tbs corn starch, tapioca or arrowroot powder;
*Strawberry/Rhubarb:  3 cups chopped fresh strawberries and rhubarb stalks (3:1), citrus juice, 1 cup brown sugar,  1/4 tsp vanilla extract,  , **3 Tbs corn starch, tapioca or arrowroot powder;
During the class, we will discuss the various thickeners used in pies, which are best for what kinds of pie, and how to make various different crusts.  Students will go home with the pie(s) they made, ready to bake at home, or freeze for baking later.  Hope to see you there!