A few small details help make this the best apple pie you’ve ever baked.
The crust on this pie, an all-butter pate brisee a golden and delicately tender.
Peach pie is such a happy pie and my absolute favorite although I don’t make it nearly often enough.
A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes.
Melissa’s favorite pie and the reason she named one of our machines… MMMPIE. This pie never has left overs.