Wednesday, November 16, 2016
Baking and Pastry Chef Instructor Kelly Wilson and six CIC students collaborated to produce a bevy of Thanksgiving pies for the Food Section front cover and an interior full spread in the Post & Courier newspaper.
Brittany Burkett: Bourbon Pecan Pie; Suzy Walton: Apple Slab Pie; Jasmine Melette: Pumpkin Chess Pies with Gingersnap Crust baked in half-cup Mason jars; Jordan Fagan: Chocolate Cranberry Orange Hand Pies; Greg VanDerwerker: Poached Pear and Frangipane Tart; and Mary Oster: Meatless Mincemeat Pie with a Gluten-Free Crust.
Thanks to Le Creuset for helping us set the table.
Photos here. Recipes here.