aaand we’re back again with the roses!This could definitely serve 8+ people but it’s especially hard to share 😉😋 Also another callout: I used the (very small amount of) leftover dough from the previous apple rose tart, so rather than having a full pie shell, like the one that’s written out in the following recipe, I had enough for a thin base—which was also quite nice!Custard recipe from NYT Cooking 🥭💕

Taste Of Home.

One of the first pies my mother showed me how to make. The tartness of the lemon and cherries compliment the creamy sweetness of the filling. A delicious Spring and Summer treat made often in my house! :)

#melonloveThis melon pie is an unique pie with an awesome taste.

So rich, and soooo good!

My sisters favourite dessert, made so Jack can enjoy some with us. Eggs are replaced with gelatin in the filling and starch in the meringue

For one layer of pie. If you want to make 2 layers of crust, just double the amount of ingredients.

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

Very easy to make. Almost tastes like a cheesecake.

This is a great refreshing frozen summer dessert, made amazing if you have fresh picked strawberries. It's quick to make with no baking invoved. For ease in cutting use a knife that has been run under warm water. Allow slices to soften just a bit at room temperature, about 10 to 20 minutes before serving for beat texture and flavor. Keep any remaining pie frozen.