We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. I mean, just look at it.
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, doesn’t it?
“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.
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.
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.
What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That’s how much we love this crust.)
We’ve clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.
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