WILTON, Conn. -- A lattice crust pie recipe used in Colonial Times in Connecticut will be prepared in an upcoming kids' cooking program at the Wilton Historical Society.
The Colonial Cookery and Customs for Kids series opens Saturday, Nov. 19 with "Pattypan Pie with Lattice Crust."
Children in grades 4-8 will prepare the recipe and also learn about colonial manners, morals and way of life in this program.
Pattypan squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges. Lattice crust, a decorative criss-crossing of pastry strips to top the pie, is a traditional technique.
The recipe will be adapted for modern kitchens, for safety reasons, and also so the kids can recreate the recipe at home.
All participants will sample their own cooking and take home recipe cards and leftovers.
To register for the class, $10 for members; $15 for non-members, email firstname.lastname@example.org or call (203)-762-7257.
The cooking class from 11 a.m. to 12:30 p.m. is at 224 Danbury Road, Wilton.
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