I’ve always preferred cake to pie. These are shocking, and sometimes argument-inducing, words to many that I know and love. To me, cake has everything: yummy crumbly cake, delicious and varied fillings (if you want), and an infinite variety of icings (although I am picky about my icings). Pie has great fillings, sure, but I would often leave the crust uneaten – again, sacrilege to the pie-devout.
See, the crust is the crux of the issue. I’ve never made a pie crust that I really liked. The pastry was hard to work with, the rolled dough broke when I tried to move it to the pie plate, and the taste…was never all that good. For a while I used pre-baked pie shells or the unbaked rounds from the grocery store, but the taste still wasn’t great. Better, but nothing that was going to rival a homemade cake.
In July, my friend Nicole gave me this sage piece of advice:
marilynk 