'apple pie' 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

Pie of the Week: Winter Apple Pie with Dried Fruit

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. More

Pie Week: Caramel Apple Pie

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. More

Pie of the Week: Cheddar-Crusted Apple Pie

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. More

The Food Lab's Apple Pie, Part 1: What Are the Best Apples for Pie?

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? More

'Maida's Big Apple Pie' from Nick Malgieri

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. More

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