Step 3: Assembly & Baking
Additional ingredients:
1 egg, separated
1 Tbsp. heavy whipping cream
Remove the bottom crust from the refrigerator. Use a pastry brush to apply a thin layer of egg white to the bottom. This will help prevent it from getting soggy. Pour the filling into the crust-lined pie pan, and use a spoon or spatula to get a roughly even surface with which to work.
Whisk together the yolk and cream. Brush a thin layer around the edge of the crust.
Remove the crust flowers, vines and leaves from the refrigerator and let sit for a couple of minutes. Start by putting down one long piece of rope-like dough across the top of the berry filling in a loopy, simple way (like an S shape). Just make sure each end overlaps the bottom crust edges. Lay down the other rope-like pieces as branch offs, keeping the design simple and loopy. Cut down the lengths of the dough rope as it suits you. Don't worry about bad branch connections or cracking/breaking pieces; you can always cover them up with leaves. Once you are satisfied with the general vine shape, brush a thin layer of the yolk-cream mixture over it.
As you finish decorating from this point, apply the yolk-cream mixture on the tops of each piece as you go. Use a little on the undersides of those that do not want to stay (especially the center of the flowers to their petals); it'll work like a paste.
Wherever you want to designate as the 'top' of your pie, that is where you will place a flower. First place a leaf lightly down on either side. Place a flower down between them, slightly covering the inner corners of the leaves. Place several more leaves around the edge. You will have to raise the previous leaf slightly and slide the new one under. You can place as many around the edge as you want. I did not go all the way around but left a few inches opposite the flower uncovered.
Place as many leaves as desired hanging off the vine branches. You do not need to pinch these down; just gently place each where you want them. Place your flowers where ever looks good to you. Overlapping a leaf or two looks nice.
Place the pie in the refrigerator for about 30 minutes.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Place the pie in the oven on top of a cookie sheet. At about 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning. Continue baking for another 35 to 40 minutes or until the top is golden brown.
Serve warm, at room temperature or cold. Whipped cream or ice cream are excellent with it.
Enjoy!
1 egg, separated
1 Tbsp. heavy whipping cream
Remove the bottom crust from the refrigerator. Use a pastry brush to apply a thin layer of egg white to the bottom. This will help prevent it from getting soggy. Pour the filling into the crust-lined pie pan, and use a spoon or spatula to get a roughly even surface with which to work.
Whisk together the yolk and cream. Brush a thin layer around the edge of the crust.
Remove the crust flowers, vines and leaves from the refrigerator and let sit for a couple of minutes. Start by putting down one long piece of rope-like dough across the top of the berry filling in a loopy, simple way (like an S shape). Just make sure each end overlaps the bottom crust edges. Lay down the other rope-like pieces as branch offs, keeping the design simple and loopy. Cut down the lengths of the dough rope as it suits you. Don't worry about bad branch connections or cracking/breaking pieces; you can always cover them up with leaves. Once you are satisfied with the general vine shape, brush a thin layer of the yolk-cream mixture over it.
As you finish decorating from this point, apply the yolk-cream mixture on the tops of each piece as you go. Use a little on the undersides of those that do not want to stay (especially the center of the flowers to their petals); it'll work like a paste.
Wherever you want to designate as the 'top' of your pie, that is where you will place a flower. First place a leaf lightly down on either side. Place a flower down between them, slightly covering the inner corners of the leaves. Place several more leaves around the edge. You will have to raise the previous leaf slightly and slide the new one under. You can place as many around the edge as you want. I did not go all the way around but left a few inches opposite the flower uncovered.
Place as many leaves as desired hanging off the vine branches. You do not need to pinch these down; just gently place each where you want them. Place your flowers where ever looks good to you. Overlapping a leaf or two looks nice.
Place the pie in the refrigerator for about 30 minutes.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Place the pie in the oven on top of a cookie sheet. At about 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning. Continue baking for another 35 to 40 minutes or until the top is golden brown.
Serve warm, at room temperature or cold. Whipped cream or ice cream are excellent with it.
Enjoy!
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jgraznak says:
Mar 24, 2011. 12:51 PMReply
Really wonderful! Thank you for sharing your design with those of us who might be able to physically do it, but never would have had the creative mind to come up with it. I know more about shingles than cooking, but wouldn't it be easier to decide where you wanted to leaves to end, put one down and lay the leaves on top of one another, rather than having to lift each leaf and slide the next one under?If you alternated a leaf at a time, where they came together would be the "top" where the flower goes.
MsJaxFla says:
Mar 24, 2011. 10:12 AMReply
Why does the FB link on this site ever work?
revpj says:
Mar 24, 2011. 7:53 AMReply
Your pie looks like pure awesome!
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