Between its sweet fruity filling and its buttery and flaky crust, made-from-scratch pie takes taste buds on a gustatory ride that's hard to top. But, what if there was a way to make each bite taste ...

For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar ...

In a stand mixer or large bowl, add the butter, vanilla bean paste, almond extract and sugar ... Now spoon the cooled cherry filling into the pie case. Once filled, place your frozen pastry ...

Goals, as they say. Galette-ifying an almond croissant works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked croissant, with one-tenth of the ...