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Pie season is coming. At first, of course, there was Thanksgiving, but the entire winter holiday area brings it more and more cakes, Which is perfectly fine for me. I love Pie, I eat it, bake it, but it's a bit of love work. Except for you mold and freeze Make your crust or make your dough in advance, baking a pie will take some time and elbow grease. But every time I do it, I remember why it's worth the effort.

Pie, on the other hand, is a study. A crunchy, buttery, flaky crust weighs a soft filling of cooked fruit or silky custard or the sticky base of a pecan pie. Pie is warm and unusually cold. And the cake practically screams for a scoop of ice cream.

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SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS

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