It’s essentially a giant pancake, baked on top of plums and salted caramel, with a healthy shot of bourbon. It was an experiment, it was delicious, and I’m not mad about it.

Granny Smith never looked so good! Whatever you want to call it (pie, tart, galette, etc.), her sweet-tartness is balanced with tahini and soy.

When pie becomes a full meal, it is heart-breakingly beautiful and feels like a hug from your grandmother. Save this for the weekend or make it ahead.

Anything worth eating tastes better in a pie crust. Why not breakfast? Quiche relies on a rich onion jam that tastes so good it might never see the bottom of a pie crust.

Anyone can make a beautiful, sturdy, flaky crust and feel like a Michelin-star chef (at least until the pie is gone or your friends leave).