Impeccable swirls of icing, sugar flowers that defy a human made them — for all the professional flourish we admire in the cakes and pastries we buy, the highest compliment we still pay a pie is that it tastes homemade. The idea that pie should come off as homespun may be one of the reasons it's rare in higher-end restaurants. And why pie is still not the next cupcake, no matter what the... More >>>