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cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

The process of pressing together the side and top crusts of a pie, usually by pinching the pastry together in a fluted pattern.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.

Crisscrossed strips of dough placed on top of a pie or a savory dish, as a decorative covering. It has open sections to display the contents of the baked food.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

An open, tart-like pie that usually contains custard or fruit topped with a glaze.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside.

A preserve used as a pie filling or tart filling, which contains minced raisins, dried currants, apples, candied fruit, sweeteners, and spices.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

1. The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.

Unleavened dough consisting of flour, shortening or butter, and liquid, such as puff pastry, and pastry for pies or tarts.

A companion utensil to a cake knife, the Cake Server is used to place pieces of cut cake and pie on plates to be served.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

A kitchen utensil that is made to easily form the crisscrossed or diamond-shaped patterns for the lattice topping of a pie or pastry.