The Holidays are here and we couldn't be more excited! This Fall we saw an absolutely adorable Pie Station at a wedding. The Southern Bride had all of the Ladies in her family bring their signature pie in lieu of a traditional wedding cake. Our Event Staff and Servers helped dish out multiple pieces of pie to each Guest as they came through the line. Adorable mini chalkboard signs sat in front of each delicious pie giving much deserved recognition to the loving relative who crafted it.
This is such a fun and cost effective way to create a memorable and delectable desert station at your holiday soiree. Savory Pies (including pizza) can also make an appearance. Inexpensive plates can be glued to candle sticks or upside glasses and then painted to make beautiful platforms to display your pies.
We wanted to leave you with a few of our favorite pie recipes to make (or ask one of our Chefs to make) for your next party.
Sean Brock's Heritage Buttermilk Pie
1 Unbaked Pie Crust
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
3 large eggs, at room temperature
4 Tablespoons, unsalted Butter, melted
1/4 teaspoon grated lemon zest (use a microplane)
2 teaspoons fresh lemon juice
3/4 cup whole-milk buttermilk
1 vanilla beans
Preheat the oven to 350F. Keep the unbaked pie shell in the fridge until ready to use…the crust should be nice and cold before baking (but not frozen).
Whisk all other ingredients together, adding buttermilk in at the very end to avoid curdling.
Pour the buttermilk mixture into the cold, unbaked pie shell and bake for 50-60 minutes, or until you get an even jiggle throughout. You want the same kind of jiggle you would see on a panna cotta. It should not be too firm, because it will continue to cook and set up as it cools.
Allow to cool for one hour before serving.
Country Tomato Pie