The making of pies near this time of year is daunting for some, and a great pleasure for others. Make most tender and flaky crust to take home for a Pumpkin or Pecan pie. Then, make another double crust and the famous Apple pie. You will take home the pie to freeze and bake later as well as the crust for another single crust pie. Bring a peeler and a knife to slice apples, a rolling pin and an apron. Boxes will be provided to take pies home. Class taught by Bedford resident and chef, Jeannette Pothier. $10 material fee, payable that evening to the instructor.