I based this pie on this tart recipe from The Lovely Cupboard. I placed the nutella/pear filling in a flaky cream cheese crust (as opposed to a more shallow crumbly tart pastry) and beefed up the filling accordingly. I am realizing that I've likely been mis-categorizing some of my pies, tarts (and galettes - which are apparently something I've made and just been calling "free-formed tarts"...). I have been drawing distinctions between these based largely on the fillings rath...
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