Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, The Kitchn is celebrating high-pie season with a Pie Bakeoff. Enter the "classic" or "creative" category before next Monday for a chance to win lots of sweet pie-related stuff.
Since the Kitchn is in total pie mode, we made this a pie-themed roundup. Learn à la mode strategies, three approaches to the crust, how to make mini mince pies, and why one baker harbors anti-pie sentiments (gasp!).
- Pie Crust: Three Recipes: By far the most intimidating part of pie-ology: the crust. Here are three approaches: the basic, the sour cream, and the graham cracker.
- Look! Mini Mince Pies: Mini things, by definition, are just, yay. The smaller size works especially well for such a strong, mincemeaty flavor.
- A La Mode: Ice Cream Flavors That Go Well with Pie: Vanilla is always safe, but there are many other options.
- The Reluctant Baker: 5 Reasons Why I Don't Bake Pies: Peeling apples does suck, but would you go as far as not baking a pie? Hear this critic out.
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