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So completely off topic, but I’m posting anyway.
My son’s wedding was last weekend and months ago when my daughter-in-law mentioned they were having a Pie-Bar because they don’t like cake … I instantly thought, “Brilliance!”
|The amazing layout Morgan put together on the wedding pie bar!|
I immediately asked if I could do pies and she said yes.
Many trips to the lovely Burkes Fruit Truck that visits our small town every summer later and I was stocked with so much pie filling … a recipe I got from Cooking With Jax’s very own grandma.
I had never made cooked pie filling before and it turned out to be the key for making mini & hand pies.
Only 25 minutes baking time meant the shells didn’t burn before the filling was cooked.
|I made apple, peach, blueberry and strawberry-rhubarb.|
I packaged the pie filling with my FoodSaver and froze the bags in 4-5 cup portions.
All of the pie filling was made gluten-free so that I could later make gluten-free pies for the Celiacs in the family.
|Now is probably the right time to tell the bride I’ve never made peach pie before … or blueberry, or strawberry-rhubarb …|
I nailed a work-flow that brought everything together pretty quickly in the end.
After work I’d take out a bag of frozen filling and could whip out 40 mini-pies in less than an hour, including baking time.
At one point I was sure I wouldn’t have enough pies, I was terrified the pie-bar would be a sad, single layer of pies desperately trying to fill up space.
So I just kept making more pies.
In the end I made around 350 mini & hand pies and four large pies, including this 6.5 pound “Wedding Pie” for the bride and groom.
|Apple, of course.|
On wedding day we set out the frozen pies. I had done a “test thaw” earlier in the week and it only took about 1.5 hours to thaw the minis … that way we could set up with frozen and that was a lot easier to handle.
|What Morgan had to work with.|
Morgan took charge of the “make it pretty” portion of setup (something I’m lacking) and this is what we did!
It turned out amazing!