Raised Pies
Raised Pie 1
Raised Pie Basket Mould
Cast Size of Base: 5" l x 3" w
Cast Size of Top: About 7.5" l x 4" w
Height (as shown): About 6"
Height will vary based on customizations.
Starting at $85
Raised Pie 2
Raised Pie Fruit & Vine Mould
Cast Size of Base: About 6.75" D
Cast Size of Top: Ab
out 7" D
Height (as shown): About 6"
Height will vary based on customizations.'
Starting at $85
Extra Large Raised Pie
As pictured: $250
Faux Tarts, Pies & Tartlets
c.1872 Victorian Pear Tartlets
These pear tartletss are based on an image found in the c.1872 British cookbook, The Royal Book of Pastry and Confectionary by Jules Gouffe
$12 each
Berry Tartlets
Tartlets are available in raspberry, blueberry, and cherry.
$10 each
Large Fruit Tartlets
$24 each
Available in strawberry, blueberry, cherry & peach
Victorian Strawberry Tart
This pie is based on a recipe from The Illustrated London Cookery Book (1852).
Size: About 7.5" Diameter
$80
Victorian Cherry Tart
Size: About 7.5" Diameter
$80
Mince Tarlets
Available untopped or with a star-shaped pastry topper.
$10 each for open tartlets
$13 each with star topper
Mrs. Beeton's c.1891 Meat Pie
This faux pie was inspired by an image in the c.1891 publication of Mrs Beeton's The Englishwoman’s Cookery Book by Ward Lock and Co (London).
$140 as shown
Pumpkin/Sweet Potato Tart
$75
Spanish Cake
Spanish Cake
$50
Based on a recipe an early 19th century recipe by Maria Rundell