Humble Pie. We can all use a slice now and then, but in our case a mouthful never tasted so good. After a spiurit of contrition hung heavily overhead, I determined to back a pie inlaid with cheek and cherry. A delicious yet modest pastry emerged from five hours of prep and exacto cutting our mouthwatering, homemade crust. A last minute decision to create an inline finished out the type beautifully.
We took light inspiration from Christine Kawasaki-Chan's Easy As and wanted to acknowledge her like mindedness, but we made this idea our own.
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