- Griffin Swartzell
- Gold Star's apricot honey pie.
Briggs fills her pies well too. The apricot honey pie encases bright pieces of apricot slightly mellowed by added apple in that lovely crust and a delicate crumb topping. Perfumed by cardamom and anchored with cinnamon and vanilla, it makes each bite sing. My colleagues prefer the crisp caramelization and whiskey-darkened depth of the bourbon pecan pie. Quoth one: “I didn’t expect it to be that good. My whole body stopped.” Short of Berry herself calling it “scrummy,” that’ll do for an endorsement.