Why does too much water make pie pastry tough?
When they’re good, summer pies and cakes are a great way to highlight fresh produce. But when they’re bad, they’re a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former.
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its soupy downfall. But how do you firm up the filling without making it gluey and dull-tasting?
Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.
Is it worth shelling out the bucks for forged German steel, or can a $5 blade make the cut?
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