We have partnered with Toronto Life to bring you this delicious event!
On March 4, you're invited to a virtual pie baking masterclass with our very own Lorraine Hawley, founder of Mabel's Bakery and Chief Production Officer at Fresh City. During the masterclass, Lorraine will walk you through how to make Mabel's award-winning pie at home with the fruits you have on hand and ingredients in your pantry.
Date: Thursday, March 4, 2021
Time: 5:00 pm - 6:00 pm
An even sweeter perk? This event is FREE for all Seasons Pass Members. If you are a Seasons Pass member, check your email for your unique registration link, or contact us a email@example.com.
Not a Seasons Pass member? Register for the event here.
2 cups apple, ambrosia
1 cup cherries or rhubarb
1/2 cup sugar, raw cane, fresh city jar
2.5 cups flour, gluten-free all-purpose -bob's redmill 624g
1/2 cup butter, grassfed unsaltedShop this recipe
- 9" Deep Dish Pie Plate
- Rolling Pin
- 2 Large Bowls
- Measuring Cup
- Small Bowl
- Pastry Brush
- Clean Scissors
- To prepare pie crust, place egg in measuring cup, fill measuring cup to 1 cup line with tap cold water, add your vodka/vinegar.
- Place flour in bowl, stir in salt.
- Add shortening and incorporate using pastry cutter into pea sized bits that are fully coated in flour.
- Add butter, toss in flour and break into pea to hazelnut sized pieces using your fingers. Stir with your hands to in ensure butter and shortening are mixed evenly throughout.
- Make a well that exposes the bottom of your bowl and pour in 3/4 of liquid, mix with your hands until a shaggy ball starts to form, being careful not to over mix and adding rest of liquid if required.
- Split into two balls and place in fridge if your kitchen is warm.
- Mix sugar and tapioca in small bowl. Toss fruit with lemon juice and then with sugar mixture to coat.
- Toss a hearty handful of flour onto your work surface, place one dough ball in center. Press lightly into disk shape and toss top with more flour.
- Using your rolling pin, flipping and turning your dough as you go, adding more flour if necessary, roll your dough into approximately 12" diameter.
- Roll your dough over your pin to place gently into pie plate, do not stretch dough and leave overhang.
- Place filling into pie plate and spread evenly.
- Repeat dough rolling with second disk, cut decorative holes if desired, roll dough onto pin and place gently over top of pie.
- Trim edges and pinch dough into crimps or press with fork.
- Cool pie in fridge for one hour or more (can be left in fridge overnight).
- Whisk egg yolk with water and brush top of pie (can also use cream or leave if preferred, this step is only to give a deeper colour to the crust). Cut vents if you did not make decorative holes. Toss course sugar evenly on top.
- Bake in preheated oven at 425 for 10 minutes. Reduce heat to 350 after 10 minutes and bake for an additional 30 minutes or until juices are thickened and apple slices give easily if poked with a knife.
- Cool as long as you can stand waiting and top with ice cream, whipped cream etc.