Tag Archives: pie buffet

5 Tips for Creating an Inviting Wedding Pie Dessert Buffet

rustic mountain wedding pie buffet

Photographer: Jessica Watson | Source: Ruffled®

Are you considering a pie dessert buffet for your wedding? Follow these tips to create a mouthwatering display:

  1. Choose rustic/country or pretty/elegant: Does the feel of your wedding lend itself more to a rustic/country feel or a pretty/elegant feel? If it’s the former, choose traditional fruit pies. If it’s the latter, think custards, meringues and fruit tarts.
  2. Vary the pie toppings: For visual interest and to whet your guests’ appetites, choose pies with a variety of tops: crumble, lattice crust, full crust top cut with slits.
  3. Display the pies at various heights: Instead of putting all the pies directly on the table, raise some up on raised cake/pie plates or props such as upturned baskets or stacks of old books.
  4. Add tall decorative elements: Especially if your buffet doesn’t include a tall wedding cake, add tall decorative elements such as flowers in vases, flowering branches, or sheaves of wheat.
  5. Add generous displays of fresh produce: Display fresh produce of the kind used in the pies. The fruits can be stacked on plate tiers or heaped in pretty bowls or baskets. The produce will add color and freshness.


Looking for pie recipes?
Take a look at our recipes (they’re all parve, so they can fit into a kosher meat or dairy meal):

Leave a comment

Filed under Wedding Decor, Wedding Reception

Recipe: Fresh Raspberry Pie

Meg Bywater Agnes Goldrich Clara Goldrich picking raspberries
Another late summer fruit pie inspired by our fruit picking trip and the popularity of pie dessert buffets for weddings: Raspberry Pie. This recipe comes from canida at Instructables.com.

Ingredients for Fresh Raspberry Pie

  • 5-6 cups fresh berries
  • 1 pie crust (homemade or store-bought) [parve pie crust recipe]
  • 1/4-1/2 cup sugar (for tart berries, use the larger amount)
  • 2 Tablespoons cornstarch
  • 1 cup water
  • Pinch salt
  • 1 Tablespoon lemon juice
  • Dash allspice (optional)

Instructions for Raspberry Pie

Visit Instructables.com for canida’s photos of the steps.

  1. Sort and gently wash berries. Set them aside to dry on a towel or in a colander.
  2. Meanwhile, make or buy your pie crust, then bake it. Use the package directions for baking a store-bought pie crust, or just bake at 350 until lightly golden-brown, 10-15 minutes depending on the recipe you’ve chosen. Homemade pie crusts may require weights to toast evenly without slipping down the sides (line with foil and add dry beans for weight if you don’t have pie-specific tools), but this isn’t absolutely necessary if aesthetics aren’t your thing.
  3. When pie crust is cool, fill with raspberries (reserve 1/4 cup berries for the glaze). Spread evenly, and mound them a bit in the center as shown below.
  4. Place in a small pot the reserved 1/4 cup raspberries, water, sugar, cornstarch, and salt.
  5. Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add lemon juice and allspice (if using). Stir until glaze becomes thick, and remove from heat.
  6. Pour the glaze over your berries, spreading gently to cover the entire top surface. Allow the pie to set up for at least 30 minutes in a cool room or in the refrigerator.
  7. Serve chilled or at room temperature.

Make-Ahead Options

Raspberry pie can be stored covered in the refrigerator for two days.

3 Comments

Filed under Recipes

Recipe: Luscious Peach Lattice Pie for a Wedding Dessert Buffet

The peaches are ripe and ready for picking at Lawrence Farms Orchards in Newburgh, New York. So are the pears, plums, and raspberries. Yesterday I took a trip there with my daughters and lots of nieces and nephews, and we came away with baskets of fresh pickings for munching, turning into jams (leave that to Mandy), and baking into pies.

With this profusion of late summer fruit and the growing popularity of pie dessert buffets at weddings, I thought it was time to share some wonderful pie recipes, beginning with a luscious peach pie. This recipe, with a traditional lattice crust top, comes from Deborah Snyder at BonAppetit.com. I did substitute purchased pie crust for Deborah’s homemade crust, because I want to get back outside and enjoy the gorgeous Hudson River Valley. (Today, we’re off to walk across the river on the Mid-Hudson bridge. Beautiful views.)

Ingredients for Peach Lattice Pie

  • 2 purchased roll-out pie crusts [parve pie crust recipe]
  • 1 cup sugar, divided
  • 1/2 teaspoon (scant) ground cinnamon
  • Pinch of salt
  • 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons whipping cream
  • 3 tablespoons all purpose flour
  • 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
  • 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

Instructions for Peach Lattice Pie

picking peaches for peach pie recipe at Lawrence Farms Orchards

  1. Prepare the bottom pie crust as directed on the crust packaging.
  2. Line a baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Chill while preparing filling.
  3. For filling, combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.
  4. Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm.
  5. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.

  6. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
  7. Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

6 Comments

Filed under Catering, Recipes