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Stylin' pies

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Stylin' pies

curiousbaker | Jul 2, 2008 07:19 AM

Okay - I posted a question before about freezing pies for a pie buffet at my wedding, Now I would like suggestions for making fabulous-looking pies. I can thing of a million things to do to make a cake look great, but I'm a bit more stumped when it come to pies. My thoughts thus far:

Crumble pies are naturally lovely, and a little drizzle of glaze criss-crossing the finish is enough to snazz up my pear-cardamom crumble pie. Lemon meringue is another that doesn't need gussying. (To me, the only point of lemon meringue is how cool it looks).

I intend to make peach pie, blueberry pie, apple pie. One of these, probably the peach, will be lattice-top. I've done very nice "plaid" lattices, in which the woven strips alternate between wide and narrow, so I'll probably do that. For one of the others, I can have fun with the cut-out - hearts or flower shapes. That leaves a third fruit pie to finish.

I intend to have at least one chocolate pie, which can be finished with whipped cream and chocolate shavings. But if I have coconut cream and key lime, I don't want to just do more whipped cream rosettes.

Ideas? And are there pies I'm forgetting?

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