Sunday, July 14th, 2:00PM Eastern

Everyone loves a cherry pie, but there's something extra-special about a cherry SLAB pie. At least, there's something extra-special about the way Ken makes it, and he's going to share it all with you in this class. You'll be making two versions: a crumb-topped version Ken bakes in his favorite jelly-roll pan; you'll find out why he loves this pan. You may even win one of these pans; we'll do a drawing for one in class. And another that's a sort of hybrid of a galette and slab pie. Like Ken says, slab pies are perfect for summer because they feed a crowd at a time of year when you often have to do just that. Besides, nothing shows off your baking chops quite like a slab pie does. You won't want to miss this class!