Over the 4th of July weekend I had a piece of apple pie that I won’t soon forget. The crust was flakey and delicious; the fruit filling was tart and mouthwatering. I asked the baker of the pie if she would write down her recipe. Here it is:
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
