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Entries tagged with 'apple pie'

Jay's Apple Cider Cream Pie

Serious Eats Emma Kobolakis 3 comments

This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet. More

Apple Lattice Mini Pies

Serious Eats Lenore Estrada 2 comments

These adorable little pies have a buttery crust and sweet apple filling. More

Hoosier Mama's Classic Apple Pie

Serious Eats Emma Kobolakis 5 comments

Attention to detail is a hallmark of the recipes found in The Hoosier Mama Book of Pie, and this apple pie is no exception. The filling is pure apple pleasure, macerated with sugar, lemon, and a bit of Chinese five spice, basted in its own syrup and baked in an all-butter crust. More

Gouda and Tart Apple Pie

Serious Eats Alexandra Penfold 2 comments

When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pair the tartness of Granny Smith apples with nutty Gouda cheese. More

Apple Butter Pie with Oatmeal Pecan Crust

Serious Eats Sarah Baird 1 comment

In this comforting pie, a spiced apple butter filling is poured into a sweet oat-pecan crust. More

Superlative Apple Pie with Homemade Vanilla Ice Cream

Serious Eats Anna Markow 7 comments

This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything. More

Apple Crème Fraîche Pie

Serious Eats Lauren Weisenthal 1 comment

This is a great alternative to regular apple pie, filled with a rich tangy custard and tender, tart baked apples. More

Leftover Pie Parfait

Serious Eats cakespy Post a comment

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

Winter Apple and Dried Fruit Pie

Serious Eats Lauren Weisenthal Post a comment

This variation on apple pie lends some variety in texture and flavor. You can (and should) customize the sweetness, based on the levels of tartness of the apples and dried fruits that you choose. More

Caramel Apple Pie

Serious Eats Lauren Weisenthal 1 comment

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

Mock Apple Pie

Serious Eats Alexandra Penfold Post a comment

This is adapted from the recipe off the back of the Ritz cracker box. Add a dollop of homemade whipped cream or crème fraîche to balance out the sweetness of the filling and play up the puckery lemon flavor. More

Cheddar Crusted Apple Pie

Serious Eats Lauren Weisenthal 2 comments

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

Perfect Apple Pie

Serious Eats J. Kenji López-Alt 42 comments

For best results, pair this recipe with our Easy Pie Dough recipe. See our article on the best apples for pies to select good apples. More

Maida's Big Apple Pie

Serious Eats Nick Malgieri 2 comments

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

Serious Eats Lauren Weisenthal 2 comments

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

Serious Eats cakespy 11 comments

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: Cheese-Straw Apple Pie

Serious Eats Adam Kuban 2 comments

And so we've come to the final featured recipe from John T. Edge's Apple Pie: An American Story. This one gets its name because it's made with a dough similar to that used for those curiously addictive bread-basket inhabitants. The... More

Cook the Book: Coca-Cola Fried Pies

Serious Eats Adam Kuban 4 comments

In John T. Edge's Apple Pie: An American Story, one chapter has the author deep in the heartland of fried pies—the South. Edge visits two Tennessee women who excel at the art—Ivon King (in Union City) and Margo Hayes (in... More

Cook the Book: Hypocrite Pie

Serious Eats Adam Kuban 1 comment

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

Cook the Book: Paul's Fantasy Pie With Biscuit Bowl Crust

Serious Eats Adam Kuban 1 comment

In John T. Edge's Apple Pie: An American Story the author introduces us to a number of pie bakers, among them Dora Leung, whose piecrust recipe is kind of a "drop crust" and which "does not rely upon chilled ingredients... More

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