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Home baker Lauren Ko showcases the possibilities of edible art with creative pies

 
Judith Browning
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Location: Ozarks zone 7 alluvial,black,deep clay/loam with few rocks, wonderful creek bottom!
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I don't even like pie crusts but these are so cool looking and I do love the fillings.  

I think these would be fun if I ever baked a pie or if I could convince someone else to bake them....'tis the season.....

Baking Art Pies with Avant-Garde Crust Designs

"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi

 
Judith Browning
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...any pie bakers out there?

"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi

 
Greg Martin
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Location: Maine, zone 5
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Pie guy here.....OMG I love them!  These deserve being photoshot and put up in a museum....hmmm, pie museum.....art on the wall you appreciate while eating pie?

Thank you Judith!  Wonderful.

Permaculture...picking the lock back to Eden since 1978.
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Greg Martin
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If you could only have one of these which one would you pick?

Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden

 
Judith Browning
Posts: 8026
Location: Ozarks zone 7 alluvial,black,deep clay/loam with few rocks, wonderful creek bottom!
1801
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Greg Martin wrote:If you could only have one of these which one would you pick?



My favorite 'look' is the one on the upper right...I like all of the ones with the thin strips the best although I have to say I would be mostly swayed by the fillings

Which is your favorite? and are you baking one for the holidays?  if you do be sure and post a photo here

"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi

 
Greg Martin
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I like that one quite a lot too.  I also adore the woven edge of the pumpkin pie just below it.  On the site there's also one similar to your choice that I like a bit more for the symmetry.  I wonder if the crust gets too thick or not on the eye wall rim?
intricate-pies-lauren-ko-3.jpg
a bit more for the symmetry
a bit more for the symmetry

Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden

 
Greg Martin
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More pretty pies here:  https://mymodernmet.com/pies-crust-designs-karin-pfeiff-boschek/

food-art-pies-2.jpg
Food art pies
Food art pies

Permaculture...picking the lock back to Eden since 1978.
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Greg Martin
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I'll definitely be making pies for Christmas, but I'm not feeling like I have any time to art them up since we're hosting and the to do list I can't see the end of!  When I do find some joyful cooking time I will come back and post what I make!

Not sure how it is as I've never made it before, but I have a bunch of frozen quinces and one thing I want to try with them is a quince and pear pie....has to be good, doesn't it?

Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden

 
Dale Hodgins
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Location: Victoria British Columbia-Canada
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My kids used to waste most of the crust, on pies with great filling. So, I made pie filling, with no crust. All of the fruit, spices, eggs, etc. were used. Some, like pumpkin,  were baked in the oven. Others, like rhubarb and blackberry, were done on the stove top. Quite expedient.

I suppose corn starch could be substituted to satisfy the no gluten crowd.

That's all that kept me from creating art out of it.  

I've never seen a pomegranate pie before.
 
Greg Martin
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Yeah, that pomegranate pie pic was a first for me as well.  What do you think that is with the pomegranate....apricots?  golden cherries?

Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden

 
Dale Hodgins
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I hit the link and they don't say what's in that pie. I was very surprised to find out that the woman who baked them has only been doing it for one year. When she gets into something, she really gets into it.

My grandmother baked pies for at least 80 of her 94 years. She put a nice crinkle in the crust with a few strategic cuts in it, and some sugar on top. That's it. Nothing fancy like this.

So, I guess it stands to reason that if I start baking now, by this time next year, I will have many creations like this under my belt. Maybe not.
 
Greg Martin
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Jocelyn Campbell wrote:Gorgeous art here! Perfect to bump up for National Pie Day!



Thanks for the heads up Jocelyn...I almost missed NPD!  I only think of 3/14 when I think pie day....now I have 2 days without excuses to eat up :)

Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden

 
Mike Barkley
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Those pies are much too pretty to eat. Would anyone prefer a slice of Frankencake instead?

Argue for your limitations and they are yours forever.

 
Phil Gardener
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Sorry, doesn't look vegan!  
 
Mandy Launchbury-Rainey
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Greg Martin wrote:I like that one quite a lot too.  I also adore the woven edge of the pumpkin pie just below it.  On the site there's also one similar to your choice that I like a bit more for the symmetry.  I wonder if the crust gets too thick or not on the eye wall rim?


Hell to symmetry- ITS GOT CHERRIES IN IT

To lead a tranquil life, mind your own business and work with your hands.

 
Greg Martin
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Caramel Apple pie with some beet colorant in the pie crust weave...I want to try!

Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden

 
Greg Martin
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Open Me! :)

Permaculture...picking the lock back to Eden since 1978.
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Ruth Meyers
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Just beautiful!

Open invitation to come to my Thanksgiving dinner.

Greetings from Brambly Ridge

 
Bocca Yi
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Those are amazing.  Only a year of doing this!!! That is a very creative person, I would be curious to see what else she does over the course of her life.

Pomegranate pie doesn't sound good to me if the seeds are included, unless they soften with cooking.

Quince pie sounds delicious, do they have to be cooked on the stovetop first I wonder?

Before I went gluten free of necessity I baked pies a lot and had fun with the crusts. I was quite the homebaker, I've been baking since I could walk. Not bragging,  I'm actually quite humble, I just enjoyed it immensely.
Anyways the fanciest I did was a lattice on cherry pie or leaves on the double crust.

 
Marie Grace
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Those look really neat. I bake pies but they don't look near that good. According to the family, they taste really good.
We have a birthday this week and when I asked what kind of cake she wanted, I was told "those pie crust things." When I bake pies, I take the leftover pieces, lay them on a cookie sheet, sprinkle with cinnamon and sugar and bake. That's those pie crust things.
 
Julie Reed
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That would work for MY birthday Marie! When we were little we made those (and, uh... I still do!) and would be so disappointed if our mother didn’t have extra dough after making the pie crusts. We called them trimmings. My favorite filling is mixing butter and cream cheese, some brown sugar and some chopped up tart cherries. We would fold the dough over, like a calzone.
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