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

 
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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

 
Judith Browning
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...any pie bakers out there?
 
pollinator
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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.
 
Greg Martin
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If you could only have one of these which one would you pick?
 
Judith Browning
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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
 
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
[Thumbnail for intricate-pies-lauren-ko-3.jpg]
 
Greg Martin
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More pretty pies here:  https://mymodernmet.com/pies-crust-designs-karin-pfeiff-boschek/

food-art-pies-2.jpg
[Thumbnail for food-art-pies-2.jpg]
 
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?
 
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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?
 
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 :)
 
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Those pies are much too pretty to eat. Would anyone prefer a slice of Frankencake instead?
 
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Sorry, doesn't look vegan! 
 
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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
 
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