Quote:
Originally Posted by divides_by_zero
Rustic. It looks rustic.
lol
I just pile the fruit in and let the crust fall where it may. Pecan/Pumpkin/Key Lime will look a little better (maybe)
ETA:
WRT pies vs cakes, IMO the ceilings on both are comparable, though I am personally biased toward pies, but the floor on pies is higher because of the filling.
It's pretty unusual to end up with a bad crust AND a bad filling, whereas having a dry cake with some gross frosting (or, god forbid, fondant) seems all too commonplace.
ETA:
This is, unfortunately, about as good as it gets for me aesthetically. But this was (a) several years ago (b) a premade crust and (c) made for someone else who had requested a TON of meringue
Last edited by offTopic; 07-09-2017 at 10:54 PM.