Using winter squash, eggs and other ingredients from Turner Farm, participants will leave with an unbaked crust and filling for one fresh pumpkin pie to bake at home. The basics of pie crust making will be demonstrated and then experienced hands on. One pie will be baked and shared with the participants. The class will be held at the Meshewa kitchen (adjacent to Turner Farm) on November 13th from 9:30AM to noon. The cost is $30 per person. Reservations are needed by November 10th. To reserve your spot, email (email@example.com) or call (513 561-7400). This class is co-sponsored by Turner Farm and Slow Food Cincinnati and will be taught by Sarah Anthony.
Participants should bring their own: Pie pan (glass or metal will do) Storage container to take the filling home in Rolling pin Mixing bowl Mixing spoon