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Entries tagged with 'apple pie'

Bake the Book: Apple Cider Cream Pie

Emma Kobolakis 6 comments

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. More

Bake the Book: Classic Apple Pie

Emma Kobolakis Post a comment

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

American Classics: Gouda and Tart Apple Pie

American Classics Alexandra Penfold 4 comments

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. More

Pie of the Week: Apple Butter Pie with Oatmeal Pecan Crust

Sarah Baird 3 comments

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. More

From The Pastry Dungeon: Superlative Apple Pie with Homemade Vanilla Ice Cream

Very Small Anna Anna Markow 3 comments

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. More

Pie of the Week: Apple Crème Fraîche Pie

Lauren Weisenthal Post a comment

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. More

11 Apple Pies To Make For Thanksgiving

Hally Wolhandler Post a comment

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. More

Weekend Baking Project: Peanut Butter And Apple Pie

Carrie Vasios Mullins Post a comment

What could possibly make the stellar duo of apples and peanut butter better? Oh yeah, how about adding our third favorite thing—pie. More

Share Your Sweets: Apple Pie

Share Your Sweets Carrie Vasios Mullins 3 comments

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. More

So You Miss Deep Fried McDonald's Apple Pies?

J. Kenji López-Alt 30 comments

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. More

Pie of the Week: Winter Apple Pie with Dried Fruit

Lauren Weisenthal Post a comment

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

American Classics: Cider Custard Pie

American Classics Alexandra Penfold 2 comments

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. More

Pie Week: Caramel Apple Pie

Lauren Weisenthal 4 comments

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

American Classics: Mock Apple Pie

American Classics Alexandra Penfold 12 comments

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. More

Pie of the Week: Cheddar-Crusted Apple Pie

Lauren Weisenthal 7 comments

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 2: Perfect Apple Pie Filling

J. Kenji López-Alt 21 comments

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. More

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

J. Kenji López-Alt 57 comments

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

Nick Malgieri Post a comment

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

Thanksgiving Pies: Pear and Apple Pies

Maggie Hoffman 9 comments

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.) More

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