Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center -- this cake just might become your new favorite.
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.
The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream -- spread on the crust and dotted on the fruit -- sets like a custard.