The absolute best part of baking a pie from scratch is being able to enjoy it for breakfast the next day. It’s a pastry delicacy that I truly relish with my morning cup of joe.
Absolute pie perfection comes from my daughter’s exact measurements of the lattice top on a cherry pie. My pies scream “homemade” due to their slapped together, haphazard criss-crossing and imperfect pinching of the crust. I really should take a little more time and pride in the execution, but you know what? It all tastes the same.
The last piece of deliciousness awaits. (And my daughter will be providing the Thanksgiving pies so that they actually do look as beautiful as they taste.)
Yumm. I can taste it!