Today I’m sharing five random things you may not know about me as a professional food photographer along with this mouthwatering strawberry apple pie recipe. Grab yourself a slice and read on!
STRAWBERRY APPLE PIE
Before I dive into the five random things, I wanted to share two tips with you about the recipe.
First, I originally wanted to make a strawberry rhubarb pie, but I could not find rhubarb anywhere. After three unsuccessful market attempts, I had to get creative. I decided to get some granny smith apples instead and it was a great decision! The tart flavors of the apples play so well with the sweet strawberries! If you ever can’t find rhubarb, granny smith apples may be a good backup plan.
Second, add a thin layer of flaky cereal (like Wheaties) to the bottom of the crust before adding the fruit. This helps keep the pie from getting too juicy on the bottom of the crust and makes it easier to cut. Great tip, right? I learned that one from my Mom. 🙂
FIVE RANDOM THINGS YOU MAY NOT KNOW ABOUT ME AS A PROFESSIONAL FOOD PHOTOGRAPHER
1. I QUIT MY CAREER FOR ENTREPRENEURSHIP.
I was an art director in advertising for about twelve years before I quit to pursue food photography and work for myself. I think one of the biggest challenges is learning to think like a business person, not just a creative person. Loving what you do is great, but it’s also a hinderance at first. It can be incredibly difficult to put a price on your work when all projects and budgets are so different. Three things have helped me overcome this:
- Being confident that I bring value to the table.
- Knowing my numbers and forecasting what I want to earn in the upcoming year.
- Saying NO to projects that would hold me back from 1 & 2.
2. I AM MORE OF A MINIMALIST.
I have one camera, four lenses and a few different studio lights. A lot of photographers have sooooooo much gear. For me, I know what works for me and haven’t needed as much to do what I do. When a project calls for more equipment, I will either rent it through borrowlenses.com or rent from digital tech friends who I love to work with.
Read More About: My Current Gear for Food Photography
3. I ALWAYS WEAR AN APRON WHEN I SHOOT.
A lot of food photographers have too many props. I have too many aprons. The pockets let me keep extra tools nearby and I can easily wipe off my hands when I need to handle the food. Not to mention, aprons are super cute and I think it’s fun to feel somewhat stylish on photo shoots. My two favorites right now are this one and this one.
4. I USE OUR ENTRYWAY AS MY HOME STUDIO.
I don’t have a separate studio space for my food photography. When a project requires more space, I will rent a studio space. My reason for not having a separate space yet is pretty simple: I don’t want the extra overhead cost. My home studio works out really well for my photo shoots whether I’m shooting on my own or with a team for a client shoot. I have a badass overhead setup, plenty of room for my lighting equipment, a fully equipped kitchen and a chubby studio cat (Ollie) who likes to clean up the crumbs. If you want to see some pics of my space, you can check out this post.
5. I GOT TO SHOOT WITH RICK BAYLESS.
Back in 2013, I was contacted by Lucky Peach Magazine to shoot for a winter breakfast feature. Super cool, right? When they said I’d be shooting with Rick Bayless, I practically fell out of my chair while reading the email. RICK BAYLESS!? I was still working as an art director back then and was gearing up to quit and pursue food photography full time. My boss, Reynaldo, was extremely supportive and let me have the day off so I could mentally prepare to be as professional as I could be and not be starstruck. I was still starstruck. 😉 If you want to see the pics, you can check them out here.
STRAWBERRY APPLE PIE
- 2 rolls of pre-made pie crust
- Wheaties or other flaky cereal
- 2-1/2 cups peeled & thinly sliced granny smith apples
- 2-1/2 cups sliced strawberries
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 of one lemon, juice
- 1 egg white beaten
- Preheat oven to 425 degrees Fahrenheit.
- Place one of the pre-made pie crusts into the pie pan.
- Sprinkle Wheaties to lightly cover the bottom of the crust. This helps prevent the bottom crust from becoming too soggy and will make the pie easier to cut. No one will ever know they were there.
- Mix all the ingredients (except the egg white) together in a bowl.
- Add the filling on top of the Wheaties.
- Place the other pie crust on top of the filling. I made a Lattice Crust.
- Bake for 15 minutes.
- Decrease oven temperature to 375 degrees and brush the crust with the beaten egg white.
- Bake for an additional 35-40 minutes until filling is bubbly and the crust is golden.
- Let cool for about 30 minutes before serving to allow juices to set. Enjoy!
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All images ©Regan Baroni 2014.