Easy as Pie

Pies may be trending around town, but there's nothing like baking a fresh one at home (even if your windowsill is 40 stories aboveground). At this cooking class, pastry chef Jen Cinclair (Spoon Catering) will teach you to knead your own flaky brisée dough, then fill it with local cheeses and herbs to make a savory pie. Sweet tooths, don't fear: You'll also be crafting a traditional apple crumble, plus caramel-pecan bars.