Butter Crust & Garden Fillings–A Pie-making Immersion (Appalachian Heritage Week)

Learn the art of making flaky, all-butter crusts and seasonal, sweet and savory fillings in this hands-on Appalachian pie workshop. Bake traditional mountain pies like Savory Chicken, Sorghum Pecan, and Blackberry Lattice, as well as rustic galettes, golden sunbursts, and handpies made with garden-fresh fruits and vegetables. Start your holiday pie-making early and take home skills–and recipes–that will last a lifetime. All levels welcome, but some baking knowledge is helpful. $

$85-$120

Nanette Davidson founded the folk school culinary program, wrote The Folk School Cookbook, and acted as Resident Artist for cooking for twenty years. She has studied Shaker cooking and textiles and is a repeat visitor to the Shaker historic sites in New England and Kentucky. She regularly bakes sourdough breads in her woodfired oven for friends and local markets.
Nanette Davidson (weaver) first learned to weave as a teenager at the Folk School. She then completed the well-loved professional crafts program at Haywood Community College and went on to establish a successful business making flatwoven carpets for the interior design trade and crafts galleries throughout the southeast. Nanette is a longtime member of the Southern Highland Handcraft Guild.