How did your pie project begin? I come from a long line of home
bakers in Germany. I began baking classical German yeast pastries,
tortes and cakes for my sister, brother and myself when I was still
quite young. When my American husband made apple, cherry or
pumpkin pies, I thought they were very tasty, and a few years ago
I decided to try my own hand at pie-making. I quickly realised the
top crust would be an excellent medium for decoration.
Talk us through the tools you use to create your designs. They’re
so intricate! It’s probably obvious that the pie dough is of major
importance. I use a modified recipe from my husband’s mother
(who was also an award-winning pie baker, by the way). I commonly
use a scalpel – as well as numerous other kitchen utensils – to
carve and shape the crust, and I have a collection of more than 200
cookie cutters. I also have a few decorative embossed rolling pins tocreate surface structure, and I’m fortunate to have a 90-centimetre
commercial oven that bakes very evenly – though I do occasionally
bake pies successfully in a normal home kitchen oven.
How long does it take to make one of your pies? It may take
anywhere from about four to eight hours, depending on the
intricacy of the decorations. That includes cooling between various
operations, but not baking time.
Does the flavour of the pie affect the design you choose? Generally,
I choose the filling that is most suitable to the design I’m planning to
make. Some designs need a very smooth, flat surface, so I’d generally
use a berry filling. If the pie is going to have an open top or a loose
latticework, I try to find a colourful filling and cut the fruit decoratively.
Is it tricky to maintain structural integrity with so many cut-outs
and layers? A simple old pie baker’s trick is usually adequate: keep it
cool! Or better yet, keep it cold! Also, one must think ahead, realising
the dough will soften, shrink and swell as it bakes. If you don’t take
this into account, the designs will not fare well in the oven. You have
to watch the baking process closely for the first 20 minutes, manually
manipulating any parts that begin to move or droop. Decorative
pieces are attached using an egg wash as an adhesive.Who gets to eat the pies afterwards? They’re almost all given away
to charities, neighbours or friends, and I take some of them with
me to work at a local university, where the graduate students are
thankful to have something sweet to go with coffee.
When do you like to do your baking? Is there a certain time of day
that you settle into the kitchen? I generally don’t have the luxury
of being able to choose the time. Since I work from 7am until 5pm,
during the week I can only bake in the evening. Sometimes the pie
doesn’t come out of the oven until after midnight!
Is there any one thing we should know about you? I am a perfectionist
and do not accept compromise in my artistic endeavours.
Where can we see more of your yummy artwork? On Instagram at
@karinpfeiffboschek.the pie’s the limit
KARIN PFEIFF BOSCHEK’S INTRICATE PIE
CRUSTS ARE ALMOST TOO SWISH TO EAT.
my project