Fellow Bakers, I need your help.
I am trying to make a decision, and am stalled and thought I would be able to get some feedback from my baking brain trust.
My friends are getting married and would like to serve pie in lieu of wedding cake (love this! I love pie!) and approached me about baking the pies. However, they very much would like me to participate in an event the night before the wedding (it’s a weekend getaway wedding), and the venue is about 2.5 hours away from my kitchen. They want 25~ double-crust fruit pies (apple and peach, both in season) which according to the Pie and Pastry Bible keep 2 days room temperature.
I have thought about it and I think I have two options (if I want to bake the pies):
1. Bake the pies off in my kitchen with all my standard equipment, etc. early Saturday morning and drive them up, store them somewhere until serving Sunday night after dinner at the reception. My concern about thiss are (1) whether the flavor and texture of the pie will suffer, and (2) whether I will have time for the pies to cool enough to pack them in the car and make the drive, or whether I will have to start baking Friday. (I have access to a commercial kitchen with multiple ovens)
2. Bring frozen crusts and fruit fillings (or frozen whole pies) to the site, and use the oven onsite to bake the pies (available starting at 9am the day of the wedding, and I would have to leave 1:30pm). Concern: Fruit pies take a very long time to bake, there is only one oven that holds 2 pies at a time, and I think this is a dicey option.
I don’t want to bother serving pie unless it’s excellent. My friends love my baking (and support the small baking business I am starting), but it’s more important to them that I attend Saturday and Sunday and celebrate with them. On the one hand, this would be an excellent project for me to get under my belt, as I have wanted to make pies for a wedding….on the other hand, if I can’t do it right, I would rather not do it.
They have a local source for pies and need to give that person an answer soon.
As some of you might remember, I had a very similar dilemna when it came to my own wedding cake, and I decided against making it myself, and was very happy I did.