Bring a little taste of Thanksgiving to Madrid! In this hands-on baking class, we’ll make classic pumpkin and pecan pie fillings completely from scratch (no canned pumpkin here) using local ingredients that are as minimally processed as possible. That also means no high fructose corn syrup!
You’ll fill and bake individual-sized pies in flaky, pre-baked crusts, then take home mini pies of both flavors to enjoy (or share… if you’re feeling generous!). And while everything is baking, we’ll dig into the mysteries of the pie crust and how you can overcome any fears you may have.
You’ll also take home a round of raw pie dough to roll out and turn into your own pie crust, the recipes for the flaky pie crust, pumpkin filling and pecan filling, but most importantly little more confidence making classic American Thanksgiving pies while living abroad.
Minimum 5 | Maximum 10 participants
These products contain the following allergens: Egg, Dairy, Gluten, Lactose, Tree nuts
