Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. After all, just look at it.
DIY classic Key lime pie—including a handy little cheat sheet on substituting everyday limes for these puckery little Key suckers.
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this pie. Yep.
If you just took a look at this stunning tart and thought, “Oh, I can’t do that!”, think again. We suspect you can.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease.
Much as we love lard, we gotta say, this all-butter pie crust has a special place in our hearts—and on our thighs.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
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