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St. Louis, MO 63144
Ph: 314-862-COOK (2665)
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Pies & Tarts Archive

Are you a pie person or a cake person? The world is divided between the two kinds of desserts. For those who choose pie as birthday dessert, then this pie is for you! Flaky crust and luscious caramel apple filling combine to make a dreamy dessert. Kitchen Conservatory is proud to be the epicenter of […]

Celebrate the Thirtieth Anniversary of Kitchen Conservatory, which was founded in 1984! We have selected the Top Thirty Recipes from our cooking classes. Watch our countdown of our favorite recipes, which will be available for purchase for a dollar apiece. #30 is Banana Walnut Frangipane Tart, originally created by chef Barry Marcus, who specializes in […]

Celebrate Pi Day (March 14) by baking a pie! One of the most delicious pies is chess pie, a southern transparent pie that has nothing to do with the game of chess. Traditionally, chess pie is an open-faced pie flavored with lots of lemon. Chess pie is best served at room temperature. Chess Pie ½ […]

Yesterday, a customer called to ask how much flour she should add to canned apples to make apple pie filling. There is a better way. Here are some tips to make a scrumptious apple pie: 1. Choose a fresh apple that is good for baking. I like jonathons, jonagolds, or macintosh. 2. Do not overfill […]

The short answer is no. Most foods taste best when freshly made and served. But when preparing for a big meal, we get lots of questions: Can I freeze mashed potatoes? Can I freeze apple pie? I don’t have time to make everything on Wednesday and Thursday! Many foods change their texture after defrosting. The […]

Figs are fresh and in season during the month of September, so I try to eat as many figs as possible! I vividly remember my first taste of fresh figs: on a pizza in Rome in September 1987. I was smitten with their luscious taste. Since then, my favorite pizza is fresh figs with gorgonzola […]

Tarts are open-face pies. The most spectacular tart is the simplest: an apple tart created by the Tatin sisters in 1898 with just three ingredients (butter, sugar, and apples). The secret lies in caramelizing the apples, then flipping the tart upside-down so that the luscious caramel is on top. The first picture shows the baked tart with the crust on […]

Christine writes, “I’m looking for the recipe for the Amazing Peanut Butter Pie that Marla used in her peanut butter class. I have lost mine.” On a snow day, this dessert can be made with pantry items. Pastry chef Marla Scissors (who passed away from ALS in 2008) demonstrated many wonderful dessert recipes in her […]

Kirsten writes, “Just wanted you to know that I’m in preparation of the perfect pie crust. This morning, I pulled out a bowl, pastry cutter, measuring devices, gravy separator, spatula, and ingredients. With the voice of a great mentor chanting in my mind (“cold dough, hot oven!”), I’m excited about creating a traditional Thanksgiving feast […]

Certain food combinations are much more than the sum of their parts: tomatoes and basil; bacon and eggs; chocolate and raspberries. To this list, I must add goat cheese and honey. Just drizzling honey on goat cheese and eating on a cracker is a sensory delight. Inspired by this taste, I created this dessert to showcase goat […]