Entries tagged with 'pies'
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[Photographs: Blake Royer] It's astounding these days the number of apples you can find at a market. No longer does the Red Delicious—which I remember as the quintessential lunchroom apple—hold the only place in the supermarket aisle. Pippin, Jonagold, Golden Noble, Winesap, Pink Lady, Schmidtberger Reinette—every name makes my mouth water with anticipation. It used to be you bought a bag of Granny Smith apples when you wanted to bake, and you added enough sugar to counteract their tartness. But now which apples are the best for baking pie? Certainly, not all of them are good for that purpose. There are many great eating apples, whether tart, sweet, mild, or fragrant. But would the same apples I love to...
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[Photograph: Robyn Lee] The canned-pumpkin shortage is worse than originally predicted. If you were going to use this ingredient in your Thanksgiving pie this year but can't find it, we've come up with a list of alternative pies that don't use pumpkin. Why not try one of them this Thanksgiving? We give you 40 pumpkin-free recipes to consider (after the jump), but first, here's our favorite pie crust recipe: Cook's Illustrated's Foolproof Pie Dough. [Special @jaydeflix/simon addendum: You can always roast fresh pumpkins for your pumpkin pie—if you can find them; heavy rain this year has negatively affected pumpkin crops in parts of the U.S. Alternatively, Carri points out, "You can also use cooked butternut squash or yams in...
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Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he chimes in with some nuttiness. [Photographs: Lee Zalben] Chocolate Peanut Butter Mousse Pie View the complete recipe here ยป Even though they call me the Peanut Butter Guy, which sounds like a rather salt-of-the-earth position, but I'll be honest. I can be a bit of a food snob. Don't get me wrong, I love diners, street food, penny candy, and all sorts of simple fare. But when I cook and bake, it's mostly from scratch. When I develop product recipes with my team at Peanut Butter & Co.,...
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"Everybody should have a go-to pie dough or tart dough that they do in their sleep," says Pim Techamuanvivit (aka Chez Pim), who recently came out with a cookbook called The Foodie Handbook. Here she shows us her go-to, which really does look ridiculously easy. Making a pie crust from scratch always sounds intimidating but this approach is more like playing with Play Doh that happens to turn into a deliciously flaky, buttery crust. (And you can do it straight on the countertop. No bowl required.) Pim finishes it off with frangipagne (she blends the almonds herself, avoiding almond meal) and fruit for a rustic galette. Become a pie dough expert in four minutes, after the jump....
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Just add filling. And then remove it. [Photograph: Robyn Lee] Well, not totally by itself. I asked this question because when I eat fruit-filled pies with my mom, she'll forgo the filling, but eat the crust with gusto. "Why don't you eat the filling?" I asked. "It's too sweet! I like the crust more." I apparently need to get or make my mom a pie with filling that isn't swimming in sugar. She isn't content with eating a crust on its own; she likes it to have that slick of sweetness from the gooey filling. She'll buy a pie from a reputable bakery or supermarket just to eat the goo-enhanced crust. When I told her that most people like...
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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.
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[Photograph: Robyn Lee] Since it's never too early to start talking pumpkin pie, here's a question: the milk part. The piemakers over in Talk are split as to what kind of milk should go into the filling. While some recipes skip milk altogether, others range from whole milk to sweetened condensed to evaporated to even coconut milk. Usually the answer has something to do with whatever your mom or grandma did. Anyone especially passionate about a certain type of milk? Related Sweet Melissa's Ginger Custard Pumpkin Pie Cook's Illustrated's Pumpkin Pie Dorie Greenspan's Sour Cream Pumpkin Pie...
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[Photo: Yummy Local] Pumpkin pie: fall standard. Apple pie: ditto. So why not apple pumpkin pie? Alice Summers from the food blog YummyLocal revives a recipe from an Emeril Lagasse Thanksgiving pie contest nearly ten years ago. Cinnamon-stewed apples form the pie's first layer, which gets smothered in a sweet pumpkin filling. It gets you thinking about pie's fall potential. Pumpkin-pecan? Pecan-cranberry? So many possibilities... Related Cook's Illustrated's Pumpkin Pie Crochet Your Own Pie Beret Deep Fried Pumpkin Pie Makes My Stomach Rumble with Glee...
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"They use serrated knives to slaughter the cakes; our pie-server spears barely pierce flesh." Warning: This podcast is PG-13. If you think pie-smeared nookie might offend you, don't hit play. If it hasn't been obvious, I'm a bit of a science-fiction fan. I get a large dose of my fix each week via a couple excellent podcasts, one of which I discovered only a few weeks ago—Norm Sherman's beautifully produced Drabblecast. I've been powering through the Drabblecast archives and was delighted to find that Episode 105 of the show featured two short stories involving pie (embedded above), both by writer-podcaster Mur Lafferty. This being scifi/speculative fiction, there's just a bit of weirdness going on here. In the first story (scrub...
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Apples and honey for a sweet new year. [Flickr: ForestForTrees] When we wanted to find some seriously delicious recipes for Rosh Hashanah, the Jewish new year, I immediately reached out to Joan Nathan, the queen (not named Esther) of Jewish cooking in this country. My wife and I have repeatedly cooked for both of our families from three of Joan's cookbooks: Jewish Cooking in America, Jewish Holiday Cookbook, and The New American Cooking. The finished dishes never fail to elicit oohs and ahhs, even from my brothers, who are certainly among the world's toughest lay food critics. Pay particular attention to Jim Cohen's Sephardic Brisket It will convince you that dried apricots and prunes are perfect complements to beef...
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