Pretty Pies Workshop by Kayla Peters: Thanksgiving Inspiration
We got the chance to sit in and watch Kayla create some gorgeous pies for her Pretty Pies Workshop a few weeks ago. Kayla, is one of the most talented bakers in the food industry and is best known for her lovely and oh so delicious wedding cake creations. Not only are these cakes perfect in design but taste just as great as they look. If your looking for some pie inspiration look no further than by attending one of Kayla’s Workshops or visiting her website.
Pumpkin Meringue Pie
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree2
3 large eggs
1 and 1/4 cups (250g) unbleached sugar (or brown sugar)
1 Tablespoon blackstrap molasses (optional)
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger3
1/4 teaspoon ground or freshly grated nutmeg3
1/8 teaspoon ground cloves3
1/8 teaspoon fresh ground pepper (optional)
1 cup (240ml) heavy cream
1/4 cup (60ml) milk
For the pumpkin pie filling:Whisk the pumpkin,3eggs, and sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick. I like to make the filling ahead of time and let the flavors of the spice develop overnight.
Preheat oven to375°F(190°C).
Roll out the chilled piecrust: Remove 1 disc of pie dough from the refrigerator.On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Press the bottom and edge with your fingers, making sure it is smooth against the pan. With a small and sharp knife, trim the extra overhang of crust if adding a decorative layer and/or fold over on the edge. The key is to make the edge double thickness as the crust center to prevent shrinking and keep it from browning before the center is done. Using pie weights, pre-bake the crust for 10 minutes.
Pour pumpkin pie filling into the pre-baked crust. Fill the crust to the edge of your
crust line. (Use any extra filling to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Top with a torched, Swiss meringue or leave plain and serve with whipping cream. Cover leftovers tightly and store in the refrigerator for up to 3 days.
BROWN SUGAR SWISS MERINGUE
6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
9 ounces unbleached or brown sugar (1 1/4 cups plus 1 tablespoon; 255g)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1⁄2 tsp vanilla extract
Fill a pot that will fit your stainless mixer bowl with at least 1 1/2 inches of water, adjust temperature to maintain a gentle simmer. (place a ring of tinfoil at the bottom to prevent the bowl from touching the water)
Combine egg whites, sugar, salt, cream of tartar, and vanilla in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C) Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately, spread over pre-baked pies, torch until browned.
Adapted from Sally’s Baking Addiction, The Great Pumpkin Pie || The Round House Bakery 2018
Kayla Peters of The Round House Bakery
Flowers: XO By Haliegh Kenney
Calligraphy and Paper Goods: The Letter Box Shop
Photography by Water and Grace