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Deep-Dish and Cake Pies, Cobblers and Dumplings
Appears in
Published 1965
You’Il feel right at home when you read the recipes in this chapter— they’re heirloom desserts, adapted by each generation of new country cooks, and almost every family has inherited a few. We give you a roundup of our readers’ and our own favorites.
Deep-dish pies are just right for people who like double the amount of fruit filling and half as much pastry as in the regular 2-crust pie. Try the richly colored Deep Peach-Plum Pie for a summer treat. It’s a classic example of wonderful, two-fruit flavor and color blends.
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