Thanksgiving is right around the corner, what better time to up your pie making game! Join pastry Chef, Kir Jensen, as she walks us through her go-to pie and crostata dough and shares all the tips needed to make delicious desserts for Thanksgiving and beyond. We’ll cover three delicious pies to add to your holiday repertoire:
No-Bake Pumpkin Cheesecake with Cranberry Port Compote and Toasted Meringue
Apple Crisp Pie
Kir’s take on everyone’s favorite honey pie -A Sugar Cube classic- Bourbon Brown Butter Honey Pie.
What to expect:
Sips and Snacks
Pie instruction including demo on fillings, assembly of pie
Some hands-on time with pie dough
Each student will take home their own pie dough in a glass pie dish, ready to fill and bake at home.
Pie sampling plus a custom recipe booklet to take home.
Class to be offered on Saturday, November 2nd, Noon - 3pm.
Originally from Chicago, celebrated baker Kir Jensen has made Portland her home for the past 20 years. She is best known for her beloved dessert food cart and bake shop, The Sugar Cube. Kir’s creations have been featured in Sunset, Food & Wine and Saveur Magazine, and she is the author of Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet (Chronical Books, 2012) .