Homemade crust whose tart Granny Smith apples are balanced by a moderately sweet crumble topping, a hint of cardamom enriches the flavor experience.
Homemade crust with fresh Granny Smith apples, this pie perfectly blends tart with sweet, and adds an artistic twist by assembling broken pieces of crust across the top like a Cubist painting.
Graham cracker crust forms the foundation of a pie made only from fresh-roasted Beauregard sweet potatoes. For more fun and flavor, I’ll add a bit of bourbon.
A saltine cracker crust is the start of this pie. Next up, the filling: fresh squeezed lemon & lime juice, sweetened with condensed milk. It’s complete when topped with fresh whipped cream, + lemon & lime zest.
A holy trinity of flavors make this pie an enduring and all-time favorite: peanut butter crème , brownie crust, and chocolate ganache icing. It’s also non-dairy.
Biscoff cookie crust, extra pecans, and a slight lessening of the usual sweetness, this one is an homage to my Alabama-born mother’s original recipe.
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