If the top crust is relatively simple, Pfeiff-Boschek decorates it on a flat, metal disk, then cools it and slides it onto the pie. “I often place it on the disk in the freezer for 10 or 15 minutes to ...
In Germany, a country known more for kuchen than pie, one baker has become a sensation for her design-savvy, American-style pastries. Karin Pfeiff-Boschek makes three pies each week, posts pictures of ...
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