Which do you like better, a thick slice of pie or a crumbly piece of cake? Us, we like them both! You can't get any better a slice of fresh peach pie with a big scoop of vanilla bean ice cream on a warm summer day. Then again, you certainly can't beat a thick piece of moist chocolate cake with creamy frosting. Better place it safe and get a piece of each!
So, tell us...
What are your favorite PIE & CAKE recipes?
Share 'em all in today's Recipe Round-Up!
A pie that would surely make George Washington proud, this delicious dessert from Big Book of Country Cooking is sure to be a hit if you bring it to a potluck, cookout or get-together. We dare you to resist tasting it as it it sits on the windowsill to cool...
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Sour Cherry Pie
The sweet and sour taste of this incredible pie can't be beat. The lime juice adds some zing...try grating some of the lime zest in too for a little more lime flavor.
2 9-inch refrigerated pie crusts
4 c. sour cherries, pitted and 1/2 c. juice reserved
1 c. sugar
1 T. all-purpose flour
2-1/2 T. cornstarch
zest and juice of one lime
2 T. butter, diced
1 egg, beaten
2 T. whipping cream
Roll out one crust; place in a 9" pie plate. Wrap with plastic wrap and chill. Roll out remaining crust to 1⁄8-inch thickness. Cut as many one-inch wide strips as possible to make a lattice; cut any leftover crust into leaf shapes with a mini cookie cutter. Place lattice strips and leaves on a parchment paper-lined baking sheet; cover with plastic wrap and chill. Combine cherries and juice in a large bowl. Sprinkle with sugar, flour, cornstarch, lime zest and juice. Toss well and pour into pie crust; dot with butter. Weave lattice strips over filling. Arrange leaves in a decorative pattern on lattice. Whisk together egg and cream; brush over lattice and edges of crust. Bake at 400 degrees for about 50 minutes, shielding after 30 minutes, if needed. Cool slightly before cutting. Serves 6 to 8.
Click here to see a printable version of this recipe.
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