A top crust only pie baked in a deeper than average pie pan.
deep dish pie
What’s dessert without a little adventure? Sometimes the offerings on dessert menus may seem, well…vanilla. For those who are eager to try something a little more unusual, pastry chef Sam Mason of New York City’s wd~50 turns a classic into something innovative. Unlike a traditional brûlée served in a ramekin, Mason’s tonka bean version … Continue reading →
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