A shoot centered around sweet autumn pies? We’ll take it! Inspired by all the baking + entertaining that goes on this time of year, Callie Hobbs Photography + the team below whipped up a shoot with berry tones, blues, gold, and of course – pie. How sweet it is!
Annie of Wildfield Paper Co. is the genius behind these breathtaking floral invites + calligraphy.
“When I saw you I fell in love, and you smiled because you knew.”
These romantic reds make us weak in the knees. Callie says, What I love more than anything right now are the berry colors, blues, and gold. So once that was decided we then went searching for any detail to bring in a deep romantic feeling, hence the golden, brown goblets, the gold elephant candlesticks, the hints of deep berry colors in the flowers, and the suede blue table runner.
Each guest gets their own blueberry-cranberry pie… (Recipe below!)
A hanging floral display and a floral ceremony archway by E-Flowers make for the perfect natural backdrop.
How-to make: Cranberry/Blueberry Pies in a Jar
For the crust
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons cold butter 1/2 cup ice water
• Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times. Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.
• Place the dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least 30 minutes in the refrigerator. Meanwhile prepare the filling.
• OR Use Pillsbury Refrigerated Pie Crust
Filling
1 lb (455 grams) fresh or frozen blueberries
1 lb (455 grams) fresh or frozen cranberries 1 1/2 (300 grams) cup sugar
3 tablespoons cornstarch
2 cinnamon sticks
Zest and juice of 1 lemon
1 egg + 1 tablespoon water, for egg wash
Coarse sugar, for sprinkling (optional)
• To make the filling, combine the cranberries, blueberries, sugar, cornstarch, and cinnamon sticks in a large saucepan. Cook over medium heat until mixture comes to a boil, about 10 minutes, stirring occasionally. Continue to boil for 2 minutes until thickened, stirring constantly.
• Preheat the oven to 400 degrees. Place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 -10 4 oz. glass canning jars.
• On a lightly floured surface, roll out one of the dough discs. For the bottom and top crusts, cut out a 5″ square, and press 1 square into the jar. For the tops, place the other square on top and crimp the edges. Brush with the egg wash and sprinkle generously with coarse sugar (optional)
• Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 15 minutes, until crust is light golden and filling is bubbling vigorously.
• Allow pies to cool completely and serve, or keep covered with a lid for up to three days.
• Makes eight to ten 4 oz. pies
A soft, romantic beauty look with a subtle smokey eye and a little bling. Doesn’t she look stunning?
Thanks to Callie Hobbs Photography + the team below for sending us into the week with this beauty!
Photographer: Callie Hobbs Photography / Location: Salt Lake City / Florist: E-Flowers / Hair & Makeup: Ariel of Lovely Lips and Locks / Calligraphy & Invitations: Annie of Wildfield Paper Co. / Tablecloth, Chairs, & Flatware: Diamond Rental / Cups: Emilie Jayne / Wedding Dress: Maggie Sottero from The Brides’ Shop / Hair Piece: The Brides’ Shop
