'Thanksgiving' on Serious Eats

Bake the Book: Classic Apple Pie

We begin our feature with a classic: apple pie. The Hoosier Mama Book of Pie takes its time with this one, using an all-butter double crust, and baking a macerated apple filling in its own cooked-down, subtly spiced syrup. They've thought of everything, from a pie wash to gloss the crust, to Crust Dust, a mixture of flour and sugar used to prep the pie shell before filling. It's so good, it's served year-round at Hoosier Mama Pie Company. More

The Serious Eats Guide to Making Gluten-Free Pie

Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts More

Thanksgiving Pie Countdown: Pumpkin Chocolate Swirl Pie

Half the fun of Thanksgiving is dreaming up the menu. Sure, there are some staples that you can't take off the menu without risking a family fight, but nothing prompts people to eat through a food coma like an enticing new dessert. That's why we're holding a Thanksgiving Pie Countdown—every day until Thanksgiving we'll share a new take on the Big Three of pies (apple, pumpkin, and pecan). First up: a chocoholic's take on pumpkin pie. More

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