'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

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

Caramel Apple Pie

This is a classic apple pie, infused with the flavor of slightly bitter, creamy caramel. My favorite apple for this pie is the Northern Spy, because I enjoy the sweet and tart contrast that it lends, as well as its ability to hold its shape when it's baked. More

Cheddar Crusted Apple Pie

This recipe is designed to honor the cheddar cheese served along side. The crust has grated cheddar cheese baked into the layers, which causes it to brown more quickly than traditional pie crust, and creates an addictive, toasted cheese taste. The filling is also tailored to be paired with cheese, using firm, tart apples, and less sugar and cinnamon than traditional apple pies. A nice hit of freshly grated nutmeg is the prefect complement to the sharp cheddar, both inside and outside the crust. More

Maida's Big Apple Pie

This big free-standing pastry partially encloses a cinnamon and brown sugar-scented cooked apple filling. It's great for a crowd—in fact, it's perfect for Thanksgiving if you have a lot of people over. Best of all, it's baked on a big round pizza pan or cookie sheet, so you don't need any special equipment. More

Applesauce Pie

This pie is an excuse to bake apple pies, even when its still a bit too early in the season to get the solid baking apples that hold their shape. It's called applesauce pie because the apples loose a lot a their volume during baking, creating a flavorful, chunky "applesauce" at the bottom, and a pocket of air between the filling and the crispy, sugar-coated, top crust. It's not the prettiest pie when you cut it open, but it's delicious, especially served warm with vanilla ice cream. More

Pookie = Pie + Cookie

Discovering the Pake (a pie baked into a gigantic cake) was something of an epiphany: talk about a way to make pie even awesomer. But it also prompted a question: what else could be applied to pie for an added dimension of delicious? The answer was clear, of course: a cookie dough coating. Introducing: the Pookie, a cookie-coated pie. More

Cook the Book: Hypocrite Pie

In John T. Edge's Apple Pie: An American Story the author travels the country eating the best pies and highlighting them for us. (Tough job, eh?) Hypocrite Pie is so named because its creator, Beth Tartan, creates a false impression... More

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