The Salty Tart Pie Party

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My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or 3) of her pies, you need to show up at Hola Arepa on Monday afternoons from 3-7pm. Those are the official hours, but she’s been selling out in about an hour, so line up early if you want a pie. (Unfortunately, Hola Arepa is closed on Mondays, so you’ll have to go back the next day to sample their incredible menu and mighty fine cocktails.) Michelle came over to bake some pies with me so I could give you an idea of what she’s up to, but don’t go expecting to see these two on the menu, you just never know what mood she’ll be in and the pie selection will change to match her passing culinary fancy.

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I have a lot to celebrate these days, in addition to these gorgeous pies (Michelle left them for me to devour). My latest book Gluten-Free Artisan Bread in Five came out a few weeks ago and I’ve been on book tour, I also just wrapped up a Craftsy video (the subject is very hush, hush, but I bet you can guess) and yesterday was my Birthday. To celebrate all of that I’ve paired up with my friends at Emile Henry to GIVE AWAY 5 gorgeous PIE PLATES for you. Just leave me a note about your favorite pie and you’ll be entered to win. Sorry, but it is only open to those in the USA.

Here are some more pictures of my afternoon of pie baking with Michelle. Got to love the blow torch and sugar dusting! 

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Perfect all butter crust.

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Emile Henry 9-inch pie plate. Trim the dough to fit the plate.

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Lift and drape the dough.

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Perfect fit.

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Our friend and fellow chef/food writer/food stylist, Betsy Nelson (@thatfoodgirl), stopped over, just in time to peel apples for Michelle’s pie.

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More dough rolled out for the lattice top.

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Apples topped with caramel.

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Trim the extra dough.

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Michelle crimped the edge, then brushed with egg wash.

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A generous dust of sugar.

Next up was the Persimmon Pie:

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This time homemade graham cracker crust, pressed into an Emile Henry pie plate.

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Super ripe persimmons.

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Scoop out the flesh.

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Prebake the crust.

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She made the filling with cream cheese, pumpkin puree, the persimmons and some spice. As is true with a chef, it was all to taste and pure genius instinct.

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Bake to perfection.

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Top with some sexy Swiss Meringue.

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Spread to make sure every bite has some.

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Then get out the torch. Best tool ever.

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Just in time to take the Apple pie out of the oven. She baked on a sheet, because all that caramel will not be contained and that is just fine.

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Chill the Persimmon pie and enjoy!