Kim Kardashian’s Wedding

Kim Kardashian’s wedding is probably the most attention seeking wedding since the royal wedding and it echoed elements of the royal wedding in the same light.  Kim’s bride’s maids were her sisters and they were all dressed in ivory Vera Wang gowns.  The wedding cake from Hansen’s was modeled after Prince William and Kate’s royal wedding cake.  Like the Duchess Kate, Kim also changed her gown for the reception, only she stepped it up a notch and changed into two other Vera Wang gowns during the reception.  The wedding was full of celebrities like Mario Lopez and Lindsay Lohan, who was wearing a stunning gown just like the won worn by Pipa at her sister’s reception.   The entire wedding and reception had a black and white theme.


Pie for Weddings

More and more couples take advantage for the holidays to have weddings and pies fit right into these holiday weddings.  Not only are miniature pies a sweet idea to present as wedding favors, but they make a great alternative to wedding cakes.  Place the mini pies on cake tiers and maybe even use a regular sized pie on the top tier to cut into.  This will bring a unique touch to a fall wedding in the country side or a Thanksgiving weekend wedding. 
With the arrival of fall there is a movement towards more home-style and hearty foods.  Warm comfort foods are the theme of weddings in the fall.  What offers more all American comfort than pie?  Pies are the latest trend in wedding favors.  Miniature pies presented in mini jars for individual servings are a hit at weddings.  Below are some pie recipes for gorgeous miniature pies, which are not only charming but great for fall weddings.  The miniature pie idea is great for fall weddings as well as upcoming holiday weddings or events. 

Very Best Apple Cutie Pies
Source: Cutie Pies: 40 Sweet, Savory, and Adorable Recipes (2011)
6 to 8 medium Granny Smith apples
1 tablespoon cornstarch
¼ cup firmly packed brown sugar
2 teaspoons cinnamon
Pinch of salt
All-Butter Crust (recipe below)
Crumb Top, optional (recipe below)
Vanilla Ice Cream, optional
Preheat the oven to 375°F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
To make the filling, peel, core, and cut the apples into ½-inch cubes.
In a small bowl, mix together the cornstarch, brown sugar, cinnamon, and salt.
In a large bowl, combine the apples and the cornstarch mixture, tossing to make sure the apples are well coated.
To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions. Cut 16 (5 ½ inch diameter) circles from the dough. Re-roll the dough scraps to make all the circles, and avoid over handling the dough.
Gently but firmly press each dough circle into a muffin cup. Fold, tuck and crimp the edges. Spoon the filling evenly into the Cutie Pie Shells, and set aside.
If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the apple filling. Bake for 25 to 30 minutes, until the crust is golden brown. To see whether the bottom is golden, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
All-Butter Pie Crust
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cold, but into ½ inch cubes
¾ cup ice water
In a large bowl, combine the flour, salt, and sugar, and mix well. Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough. With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to over handle the dough. Wrap each patty in plastic wrap.
Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks. When you’re ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about ¼ inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
Crumb Top
½ cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon cinnamon
½ cup (1 stick) unsalted butter, cold, cut into ½ inch cubes
¼ cup rolled oats
In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well. Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas. Add the rolled oats, and mix to create a crumbly consistency. Sprinkle the crumb topping over Cutie Pies.