Wedding Pie

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Pie-A-Day #48

When you dreamt about your wedding as a child did the tiered tower of frosted swoops and swirls take center stage? Or was it a tailored stack of sleek white shapes set off with sprigs of colorful blooms?   I think most young romantic dreamers desire to follow tradition.  But some couples want something different.  They want to create a new tradition.  One that reflects what they’re building together as a couple.  Like making pie.  So it happened that I spent the past week planning for and making pies for a young couple’s wedding.  I thought their decision to forego the traditional wedding cake emblematic of all aspects of their “industrial farmhouse” style celebration.  It’s one thing to make pie for people who don’t make their own.  It’s quite another to make wedding pies for a couple who bake themselves and have distinct favorites.  There were fifteen pies.  Seasonal gallettes of peach and blackberry were my choice. The groom’s favorite was strawberry-rhubarb crumble to which I added raspberries for color and brightness.  The bride was passionate about Key Lime and requested a graham cracker crust made with coconut and macadamia nuts, which turned out to be a revelation. I have the recipe for you below.

This is the last pie-a-day post this summer.  Our fourth summer of pie will be complete after the judges announce the winners at the 4th Annual Good Food Pie Contest at LACMA on Saturday.  It’s hard to believe that a simple thing like sweet (or savory) filling contained by a crust can inspire so much conversation and community which of course, is what it’s all about.  The marvelous community of home bakers, pros, writers on and off the internet, and eaters which gather each year around our virtual Pie-a-Day will coalesce as a group of actual pie competitors, their entourages, proud apron wearers, judges and loads and loads of expectant pie eaters.  My kudos to all competitors!