'apple pie' on Serious Eats

Apple-Pecan Bourbon-Caramel Pie

Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever. More

The Food Lab Redux: Use Science to Bake the Best Apple Pie

The only time of the year I ever feel like eating pie is in the fall, and nine times out of ten, that pie I'm craving is apple. So I don't want just any apple pie. If I'm going to eat it, it had better be the best darned homemade apple pie around. Fortunately, with years of testing, pages of notes, and thousands of words worth of summarizing under my belt, I have a recipe that delivers just that. More

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

Leftover Pie Parfait

The composition of your parfait is your own adventure. The basic rule is that you want to choose an ice cream, a topping, and a sauce which act either in harmony or in unison with your pie flavor. For instance, you could compose a harmonious concoction by pairing a slightly tart apple pie with cinnamon ice cream, graham cracker crumbles, and caramel sauce; or, you could go matchy-matchy and pair a slice of grasshopper pie with mint chocolate chip ice cream, thin mints, and chocolate sauce. More

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