Be part of a virtual pie bake-along

As we look ahead to November and the holiday season rolls in, we want to celebrate local foods through a casual and educational pie bake-along! This webinar, scheduled for Nov. 3 at 6 p.m., means you can join from the comfort of your home kitchen as you practice making a pie for the holiday season.

We will be preparing the crust and filling for a sweet potato and/or pumpkin pie together – choose your own adventure! – and participants will get to see the final assembly and baking process as well. Participants may choose to assemble and begin baking their pies toward the end of the webinar; to allow the dough to chill overnight for baking the following day; or to freeze the dough and filling for baking later this season.

Participants will need:

16 oz. butter

2 ¼ cups flour (plus extra for rolling)

½ cup cold water (don’t get it ready ahead of time… just know you’ll have to pour it out!)

1 tsp apple cider vinegar or vodka

1 tbsp sugar

2 – 3 cups of cooked (preferably roasted), peeled and pureed sweet potato (any variety) and/or pumpkin (you can use sugar pie pumpkins, but butternut is the house favorite; other winter squash can work as well)

2 eggs

1 ½ cups heavy cream OR 1 ½ cups condensed milk (to do it with local organic dairy, you can make your own ahead of time)

(only if using heavy cream) ¾ cup sugar

Whatever spices you like in your pumpkin pie (you can get a pumpkin pie spice blend or mix your own)

Kosher salt

A 9-inch pie baking dish

A rolling pin or bottle

This webinar is taught by the Maine Organic Farmers & Gardeners Association (MOFGA)’s Educational Programs Coordinator and former baker Madi Whaley. There will be plenty of time for questions and conversation during the webinar. Participants will receive a follow-up email with a collection of recipes and other pie recommendations from MOFGA staff.

To be a part of the pie bake-along, register at the link here.