Today’s the magical day that we finally talk about pie! Remember last month when I taught the EAT DRINK CREATE pie workshop? And it was amazing, and wonderful, and I want to do it again?! I thought you’d remember. I always get nervous when putting these events on. (Sign up for the holiday workshop here!) It’s like in high school when you’re throwing a party, and you’re afraid nobody will show. Ya feel me? But tickets sold out in a matter of days! So then I got all cocky. Just kidding. You can read all about it today over here on Style Me Pretty Living!
Aside from making and decorating pies, we also used some amazing blooms provided by Flower Muse to decorate the pies with. So let’s talk about how to make a floral pie topper & wreath, shall we? It’s easier than you think and really packs a pie punch. amirigggghhhhtttt? Honestly, this pie stayed in our fridge for weeks because I thought it was too pretty to eat. I just kept snapping an inappropriate amount of photos of it!
Flower Muse knocked it out of the park with the flowers they sent. It was so fun for me to create arrangements, big and small, for the tables! And they look especially pretty in my animal head vases from Anthropologie!
Check out the full recap for the workshop here on Style Me Pretty Living! And, of course, don’t forget to watch the short video! You can view it at the end of this post and on the Style Me Pretty recap! 🙂
Now, let’s get to the wreath business.
Keep reading to see more floral pie toppers!
First, you need to make a pie. The recipe for the apple pie we made is at the bottom of this post! Once you’ve got your pretty pretty pie, you can make these floral toppers.
- astilbe in assorted colors
- spray roses
- floral shears & wire
Start by combining your astilbe and wrapping small sections with a tiny piece of floral wire.
When a circle shape is formed and tied with wire, add in a few spray roses. You only need a few little bunches! Wrap them with floral wire to help the roses secure in place. Don’t worry if it’s not perfect!
Lay the wreath on top of your pie and gently add a few ranunculas in different sizes. Snip the stems pretty short and place the blooms on the pie. For added security, you could press the stem under the crust and into the pie. I gently pushed a few of my stems under my lattice strips on the pie above.
Making a floral topper is just a little different. But just as easy!
- rose leaves
- maroon astilbe
- garden rose
- ranuncula bloom
- floral shears, wire, & glue
Start by cutting the stem of your garden rose to about 2 inches in length. Save the stem with leaves and gently cut any small branches with leaves and place them on a clean surface.
Attach the garden rose, ranuncula, and succulent together the wire and glue. Wrap the astilbe in a small bunch and secure with floral wire. Gently combine the astilbe and the rose leaves with wire or glue. I simply dotted each leaf and place them together in an imperfect circular shape.
Place the astilbe and leaves on the pie and layer with the blooms. Again, the blooms can just rest on the pie, but you can tuck them into the crust or actual pie for added security.
This guy is my favorite.
- astilbe with leaves still attached
- green thistle
- 2 garden roses with stems & leaves
- floral shears, wire, & glue
Follow them same previous steps by layer everything on the pie. Cut the rose stems short and wrap them together with wire and place on top of the thistle!
I call this… The Berry Buddy
- 1 garden rose
- 2-3 bunches of green hypericum berry
- 2-3 small ranunculas
- floral shears, wire, & glue
Cut the rose bloom from the stem leaving about 2 inches. Trim the stem to a few strips of leaves and lay on the pie. Gently tie together the hypericum berry bunches. When you’re ready, add the garden rose and ranunculas and secure it all with wire. Now, you can secure it with wire, or just place it all on top of the pie! And voila!
Your guests will have to pick their jaws up off the floor when you show up with your fancy floral pies.
CLASSIC APPLE PIE
- 2 1/2 cups flour (+1/2 cup for rolling)
- 16 Tablespoons butter
- 1 Teaspoon Salt
- 1 Teaspoon sugar
- 6-8 Tablespoons ice water
- 4-5 Cups thinly sliced apples (peeled & cored)
- 3/4 cups sugar
- 2 tablespoons cinnamon
- Combine flour, salt, & sugar in a large mixing bowl.
- Chill the butter before use.
- When ready to use, break butter into small chunks and drop into the bowl.
- Work the butter into the flour mixture gently with your hands until butter pieces are no larger than pea-sized.
- Add water 1 tablespoon at a time and mix until dough is slightly moist and can form a ball.
- Divid the dough into two pieces and wrap in plastic wrap and chill for 1 hour in refrigerator. This pie recipe doesn’t require dough to chill so this step is optional.
- Turn 1/2 dough out onto floured surface and roll into a 12 inch round. If you chilled your dough, let it come to room temperature for about 10 minutes before rolling.
- Lay crust over pie tin and trim excess leaving 1 inch overhang.
- Combine sugar and cinnamon in small bowl.
- Layer apples in bottom pie crust. Sprinkle sugar mixture over each layer.
- Top with a few pieces of butter.
- Brush crust edge with egg wash and top with second pie crust. Brush surface with egg wash before baking and bake at 375 degrees F for 40-45 minutes! Enjoy!
“Forget the turkey!”, they’ll say. They’ll just want pie. Can you blame them? Check out the short video of the workshop below!
Check back tomorrow for more pie goodness! There’s A LOT more comin’ this way.
This post is in partnership with Flower Muse, a great floral company that can deliver blooms right to your door. They provided flowers for the workshop and for this post. Thank you for supporting the brands that help The Proper Pinwheel keep creating!
photography: tutorial photos by The Proper Pinwheel, all others by Sally Mae Photography