The mesmerising layered fruit and braided dough creations of pastry chef Karin Pfeiff-Boschek.
Coloured with freeze-dried berries, spinach, and beetroot, each pie takes between two and six hours to assemble and decorate.
You may also like the equally impressive work of Lauren Ko.
Gareth writes:
Applepieman and I both appear to be having the same “Tesco Extra on a Friday night” related existential crisis…..
Stephen’s Green, Dublin this morning.
Michael Noonan’s pre-budget ‘elevenses’?
Or some manner of pie-related PR opportunity?
We may never know.
Thanks ‘Good’ Helen
Delicious desserts created and stop-motion animated by Deirdre Whelan andAlan Travers (he of the stop motion biscuit cake) for ao.com’s Cooking Wednesdays feature.
No less charming for being big ol’ Neff promos.
Full how-to and recipe for Rhubarb Pear and Ginger Oat Crumble here and Lemon Meringue Pie here.
(Thanks Becky)
