The secret to this dessert is Kirsch liqueur (also known as kirschwasser), a unique cherry spirit that uses the flavoring from both cherries and their stones, imparting a delicious almond aftertaste. For another recipe with cherries, look to these Cherry Walnut Sourdough Scones—an exclusive recipe from our March/April 2018 Issue!
8. Chestnut-Hazelnut Caramel Pie
Chestnuts infuse this custard filling with a sweet, earthy flavor while a toasted hazelnut meal crust brings a warm nuttiness. Want more recipes using chestnut? Look to our chestnut baking feature in our November/December 2017 Issue!
A 130-year-old heirloom recipe is the backbone of Nashville, Tennessee pastry chef Lisa Donovan’s Dried Apple Filling. For more hand pie recipes, look to her Roasted Strawberry Hand Pies, Lemon Thyme and Blackberry Hand Pies, and Spicy Green Tomato Jam Hand Pies.
Think of this as a giant, sophisticated take on a peanut butter cup. A decadent peanut butter mousse, studded with roasted, salted peanuts, tops a bittersweet ganache base and a chocolate cookie crust. This pie will grant all your peanut-loving wishes.
11. French Silk Pie
Bergamot-scented Earl Grey tea in this piecrust brings a citrusy, floral finish to this French Silk Pie and balances the richness of our bittersweet chocolate mousse. For more tea-infused recipes, look to this guide.
12. Think of this tropical Pineapple & Coconut Pie as a Piña Colada in pie form, minus the paper umbrella and rum.
13. Satsuma Marmalade Hand Pies
This combination of slightly bitter marmalade, aromatic five-spice, and buttery crust is spine tingling. Most marmalade is comprised of the entire fruit. Here, blogger Rebecca Firth (DisplacedHousewife) used only one satsuma in its entirety and utilized the zest and meat of the remaining fruit for a less bitter filling.
