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Welcome To Ridgewood Culinary Studio

Welcome to Ridgewood Culinary Studio. We are an exciting, year round cooking studio. Owned and operated by Nanci Gregory and Jo Marie Quinn two friends brought together by our passion for cooking. Each of us brings to the table a world of experience and talents. We have been trained by some of the top chefs from around the world in many exciting cities such as Rome, Paris and Madrid just to name a few. We hope that our dedication, talent and enthusiasm for cooking will shine through in you and your children. So let's start cooking! We offer sessions for adults and children and registration is continuous. Walk in classes are available. We offer a broad range of other services as well as community service, private parties, birthday parties, Business Team Building and various private cooking demonstrations. Classes are kept small to maximize learning and hands on culinary experience. We are a 600 sq foot facility with a fully equipped cooking studio located in The Village of Ridgewood.

Attention Chefs!

     Mini Apple Pie 

      Pie Dough:

     1 3/4 cups: All purpose flour

     1/4 teaspoon: Salt

     1 Tablespoon: Sugar

     3/4 cup (12 tablespoons): Unsalted butter, cut into 1 inch cubes

     5-7 Tablespoons: Cold water

     Apple Filling:

     1/4 cup (4 Tablespoons): Unsalted butter

     4 apples diced, (Granny Smith, Fuji or favorite baking apple)

     3/4 cup: brown sugar

     3/4 teaspoon: cinnamon

     3/4 teaspoon: nutmeg

     1/4 teaspoon: ground ginger

     1/4 teaspoon: salt

     For topping: (Optional)

     2 tablespoons: melted butter

     1/4 cup: rolled oats

     1 tablespoon: brown sugar

     1 teaspoon: flour


  1. 1)Preheat oven to 425.°
  2. 2)Make the pie dough (or make ahead of time). Combine flour, salt and sugar in a bowl. Toss butter in the flour mixture, and then rub in with your fingertips until mixture is coarse and no chunks larger than a large pea remain. Add in water gradually and stir with a fork until dough starts to come together, then press dough into a ball with the palms of your hands. If dough is dry, add an additional tablespoon or two of water to pull the dough together. Divide dough into two balls and wrap in plastic wrap. Refrigerate for at least one hour.
  3. 3)Roll out dough to 1/8" thick on floured surface. Using a paper cupcake liner as a template cut out circles a little larger than liners. Line a greased muffin tin with dough circles. Let the extra dough hang over the edge of tin.
  4. 4)Bake mini pastry shells in oven for 12 minutes or until the shell is no longer raw but still pale. Remove from oven and reduce heat to 350.°
  5. 5)In pan over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, ginger and salt. Coat apples well and simmer about 2-3 minutes. Remove from heat.
  6. 6)Scoop a little of the mixture into each pastry shell. Be sure to press mixture down and fill to top.
  7. 7)Optional Topping: Mix topping ingredients together and sprinkle a little on each mini pie.
  8. 8)Bake 25-30 minutes in a 350° oven or until slightly golden brown. Be careful to not let crust burn.