"You can find yourself craving a bite of chocolate cake one day, while yearning for apple pie the next. You can love to eat cake and still bake pie. That's where my passion lies. I didn't grow up having pie. Instead, my family and I ate cake: vanilla sponges from Chinese bakeries, sandwiching fresh whipped cream and sliced fruit, that were just sweet enough."
"Unlike a cake, which requires cooling and then frosting, a pie is ready to eat soon after you pull it from the oven, once it has taken a moment to cool and in some of the cases below, it's ready right away. You don't have to be a pie expert or even a die-hard pie lover to make the recipes in this collection. The pies below channel classic Thanksgiving flavors, but they're also fruity, tangy and creamy like the cakes of my youth."
People often fall into cake-or-pie camps, but both desserts can be enjoyed and baked interchangeably. Vanilla sponge cakes from Chinese bakeries feature fresh whipped cream and sliced fruit and are restrained in sweetness. Pies can be served soon after baking with minimal cooling, avoiding lengthy frosting steps. Recipes focus on Thanksgiving flavors that are fruity, tangy, and creamy while remaining moderately sweet. Many recipes are streamlined for beginners, substituting gingery-sweet crumb crusts or crunchy phyllo for delicate dough. One pie uses a shingled top instead of a lattice for an elegant, low-effort finish, and a pumpkin-inspired pie uses nearly the entire squash in a graham-cracker crust.
Read at cooking.nytimes.com
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