The perfect pie is equal parts science and art, and there are few things more intimidating in the American culinary repertoire than pie crust. How many of you have slaved away at a crust only to have it crumble upon rolling? How many of you have pulled a beautiful pie out of the oven only to realize upon slicing into it that the perfectly golden brown crust is leathery or tough? Or that your apple pie filling has turned mushy in the oven? Here are the most essential tips and techniques that will guarantee a perfect pie for your Thanksgiving table.
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This week on Ask The Food Lab: how to make sure that your pizza dough doesn't stick to the peel before launching it into the oven, as well as tips on how to make the best apple pie filling and crust.
If you're baking for a crowd, slab pies are a delicious and practical way to go. For this fall-forward recipe, apples and cranberries simmer in their own juices beneath a sweet and savory oatmeal crumble.
Boston Marlborough Pie recipe might be old-fashioned, but that doesn't mean it shouldn't have a place at your holiday table. It's an apple pie, sure, but not the usual double crust, cinnamon-spiced one we're used to eating. The hallmark of a Marlborough Pie is applesauce instead of sliced apples, with lots of lemon to tart things up and eggs for thickener: a sharp, delicious apple custard, "a glorification of everyday apple."
As we said in our pumpkin pie taste-test, we're not big on endorsing frozen pies. The insta-pie typically tastes wrong and sad, but we realize how crazy the holidays get so we ventured into the freezer section to see if any decent frozen apple pies existed. Could they taste homemade? At all? Or more like a McDonald's apple pie pocket, which, for the record, we all need sometimes. We tried six brands: three of the classics (Marie Callenders, Sara Lee, and Mrs. Smith's) and three less processed, more "all natural" pies (Vermont Mystic, Amy's, and Wholly Wholsome). Many scoops of vanilla ice cream later, we found two winners.
What if pumpkin, apple, and pecan pie could be combined into one triple threat, a veritable Turducken of a Thanksgiving pie?
We're not big on frozen pies, but we tried six of them anyhow: Marie Callenders, Sara Lee, Mrs. Smith's, Vermont Mystic, Amy's, and Wholly Wholsome. Did any of them taste like grandma's? Eh, maybe a couple. Others definitely did not. Check out our results.
The inspiration for this recipe is the favorite after school snack of apple wedges with peanut butter. There's something about the cool, crisp, tart apples paired with the rich, creamy, salty-sweet taste of peanut butter. Why not multiply it by pie?
We are preparing for our next taste test installment: frozen apple pie. Though we're fans of grandma's labor-intensive kind, we're curious if a great frozen one exists. Do you have a favorite brand?...
What's geeky? Making an apple pie with an Apple logo. What's geekier? Cutting the latticed logo with a 45-watt carbon-dioxide laser. Good job, Evil Mad Scientist Laboratories! [via Neatorama] Related Hot Dog Bun Grilling Jig Photo of the Day: Death Star Melon How to Make Edible Googly Eyes for Cupcakes, Cookies, Etc....