The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made ... Image caption, Cherry pie was, allegedly ...
Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. First make the filling. In a large bowl ... Stand the tin on a baking tray and bake the pie for 30 minutes.
This light, coffee-flavored cake is a fun twist on the decadent classic, with layers of Kahlúa-soaked ladyfingers set between a sweet mascarpone filling. From the always-sunny brain of Flour Shop ...
include highlights like a signature Brooklyn black cake (chocolate mousse frosting and cookie whipped cream). Photograph: Romies And last but not least, the best cherry pie we’ve ever had ...