As pies continue to trend up, Franklin Hills CC has found a sophisticated way to elevate this classic dessert.
Christine Haering, Pastry Chef, Franklin Hills CC, prepared a trio of mini-pies in mason jars for a member’s party in March.
Pastry Chef Christine Haering has been in the bake shop at Franklin Hills Country Club in Franklin, Mich., for 18 years.
“I love the creativity of pastry,” says Haering. “We do all sorts of desserts here at Franklin Hills—everything from cake and brownies to homemade ice cream and pie. Our a la carte dessert menu is actually quite large. We offer members between 12 and 16 items every day.”
Haering and her husband, Bob, who is Franklin Hills’ Assistant Pastry Chef, execute all of the desserts in-house for both a la carte dining as well as banquets. During their tenure, the Haerings have seen many dessert trends come and go. Some, like the influence of seasonality as well as mini-desserts, have had a lasting impact on the club’s approach to pastry.
“Seasonality is an important part of our process,” says Christine Haering. “Especially when it comes to fruit-based desserts like pies. We do rhubarb in spring, peach in summer and pumpkin in fall.”
One of Franklin Hills’ most popular pies is its Traverse City cherry pie. “My assistant developed the recipe and it’s one of our members’ favorites,” says Haering. “It has dried cherries, along with lemon zest and sugar.”
Another pie trend that’s picking up speed at Franklin Hills bridges the gap between two popular dessert trends: mini-desserts, and pie as a substitute for cake. In March, in fact, the Haerings were asked to prepare a trio of fruit pies in mini-mason jars for an upcoming Bat Mitzvah (see photo above).
“We did key lime, apple and cherry,” says Haering. “By preparing them in mason jars, we were able to maintain the integrity of the pie in a single serving. It’s just as comforting and tasty, but on a smaller scale that’s easier to eat. It’s also cleaner to serve and it looks really beautiful, too.”
The pastry power couple also does miniature, two-crusted pies in muffin tins with a lattice top. “It’s actually easier to put it in a mason jar,” Haering confesses.
For sugar-conscious members, the Haerings use a fruit sweetener that works well in place of sugar. “It’s a blend of concentrated fruit juices,” says Haering. “We try to avoid artificial sweeteners and flavorings. Plus, the taste and texture are both better. It’s still sweet, but it’s diabetic-friendly, which is important to a handful of our members.”
