This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet.
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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.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pairs the tartness of Granny Smith apples with nutty Gouda cheese.
Looking to establish a new favorite comfort food? This Apple Butter Pie, with a cookie-like oatmeal pecan crust, may be just be the answer.
This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust.
Thanksgiving is just around the corner, and most of our tables will feature an apple pie. If you're looking for inspiration, we've got everything from The Food Lab's perfected version of the classic to recipes that incorporate bacon and cheese or gooey caramel.
What could possibly make the stellar duo of apples and peanut butter better? Oh yeah, how about adding our third favorite thing—pie.
If only an apple-a-day applied to pies, we'd be the healthiest (and happiest) people around. Well, maybe we'll take our chances and bake up your recipes for apple pie, which range from sky high to adorable miniatures.
In 1992, the unthinkable happened: McDonald's replaced their beloved fried apple pies with the vastly inferior, modern baked version. Pale and doughy, they simply don't compare with the apple pies of my youth. What to do? Just fry'em ourselves.
Now that it's March, we can start counting the weeks before the first blush of rhubarb hits our markets. It's a time of great anticipation, but also of intense longing and impatience with Mother Nature's scarce offering. Above all, it presents us with the need to get creative with baking ideas. For example, a few weeks ago, I shared a pie made with frozen berries in an attempt to break up the doldrums a bit. Today, I'm jazzed to be sharing another one that thinks outside the seasonal box by marrying apples with tangy and sweet dried fruits.
The addition of boiled apple cider elevates a humble egg custard pie to a dessert that tastes much like a perfect bite of apples and whipped cream. Adapted from a collection of well-loved recipes collected by Hermine B. Horman in her book A Century of Mormon Cookery, Volume 2, I tweaked the recipe to cut down the added sugar so more of the tartness of the fruit shines through.
I'm in love with fall for about two weeks each year; the window of time when it becomes just chilly enough to wear a sweater but the sun still remains up for a reasonable amount of time. It's also the time I start getting excited about using my favorite fall flavors again. Next to Brussels sprouts and bacon sauteed in maple and Sriracha, this pie never fails to bring me back to those couple golden weeks; it's tailor made to suit my tastes, and a slice that I never want to finish.
It looks like apple pie. It smells like apple pie. It even tastes like apple pie, but the secret to this Great Depression era classic doesn't come from an orchard, it comes from a box of crackers.
Tackling this week's pie has been a frustrating exercise for me. From time to time, I've encountered a person who enjoys a hearty wedge of sharp cheddar cheese alongside his or her slice of warm apple pie, including De Niro's character in Taxi Driver. Hoping to understand the origins of this culinary proclivity, I've asked folks from many walks of life about the origin of this fascinating culinary preference. Each time, the answer is the same: they've learned from their parents or grandparents, and it's an important regional tradition from where they grew up.
We've already figured out how to make great crusts and which apples to use, but I want apple slices that retain their structure as they bake, fully softening so that there is no crispness remaining, but still remaining firm enough that an individual slice retains most of its initial shape. That's exactly what we're going to address this week.
Like burgers and pizza, I believe pie to be one of the truly perfect foods. A culinary endpoint that can be improved incrementally, but not fundamentally. The true beauty of a pie comes from that magical interaction between crust and filling. One sweet, tart, and fruity, the other buttery and rich, they complement each other in flavor and texture and create a dish that is so much greater than the sum of its parts. As such, each part deserves respect. What are the best apples for the job?
Once when visiting Maida in Miami Beach we fell to talking about pies. "They're the hardest thing of any to get right, don't you think?" Maida asked me. True perfectionist that she is, Maida meant that to get the pastry dough to a golden flakiness and the filling to just the right stage between runny and set required a lot of work. She then told me that a young friend had just asked her to teach her to make an apple pie, and that she had thought about it for a while and decided to make a big free-standing pastry that partially enclosed a cinnamon and brown sugar-scented cooked apple filling. This pie is inspired by hers.
Some people may be turkey people, some people may be stuffing people, and others really just show up to Thanksgiving for the pie. It's hard to beat a homemade apple pie, and here are a few good-looking recipes (along with some pear options thrown in for good measure.)