707 Kipling Road
Join Pastry Chef Laurel Roberts Johnson in the Apple Barn at Scott Farm to learn to make the quintessential holiday pie with the farm's crisp heirloom baking apples, sweet pears, and tart quince poached in heirloom cider and honey, all tucked into a flaky crust. Take home your pie to enjoy or freeze for Thanksgiving, along with extra dough and a mixed tote of apples, pears and quince. $50. Register online or call 802-254-6868.