Attendees at Slow Food East End’s Pie Baking workshop in November learned how to prepare a range of classic holiday pies. The workshop, hosted by East End Food Institute, was taught by Meg Williams, executive pastry chef at Amber Waves Farm and Market in Amagansett.
Williams used wheat grown and milled at the farm in her pie crusts and prepared an apple pie with Briermere Farms fruit, a pumpkin pie featuring Long Island Cheese Pumpkin (an heirloom varietal), and a cream pie.
Williams graduated from Johnson & Wales University in 2015 with an associate’s degree in Baking and Pastry Arts. Since then, she has worked in bakeries in New Jersey, Boston, and the Hamptons.