We've already figured out how to make great crusts and which apples to use, but I want apple slices that retain their structure as they bake, fully softening so that there is no crispness remaining, but still remaining firm enough that an individual slice retains most of its initial shape. That's exactly what we're going to address this week. More
Like burgers and pizza, I believe pie to be one of the truly perfect foods. A culinary endpoint that can be improved incrementally, but not fundamentally. The true beauty of a pie comes from that magical interaction between crust and filling. One sweet, tart, and fruity, the other buttery and rich, they complement each other in flavor and texture and create a dish that is so much greater than the sum of its parts. As such, each part deserves respect. What are the best apples for the job? More
The best part about pie design is that you can let your creativity shine, whether you crimp or braid the edges, weave a lattice, or make cutout patterns. Here's some inspiration and step-by-step instructions for ways to make any pie look beautiful. More
If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious? More
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. More
If you're on the pro side of the pumpkin pie debate, chances are you have a favorite recipe. Maybe it's as simple as opening a can of the ready-to-plop-into-crust mix (that goes into a store-bought mix). Or you swear by the time-consuming and kitchen-wrecking ordeal that involves multiple bowls, a heavy pot, a box grater, a fine-mesh sieve, an instant-read thermometer, and another couple of hours. Is one necessarily better than the other? Or is it all just a matter of taste and nostalgia? More
We're not big fans of frozen pie crusts. In fact, many of them taste like Play-doh. But if you're really in a pinch during the holidays, and the thought of making a crust from scratch is too discouraging and intimidating, we want you to somehow find pie. We are always pro-pie! So we tried the following nationally available brands, both baked plain and with a cherry filling: Trader Joe's, Pillsbury, Oronoque Orchard's, Wholly Wholesome, and Mrs. Smith. The winner, well, it wasn't even close. More
Are you a rebel? Are you a dessert maverick? Do you dare serve something other than pie at Thanksgiving? If so, these recipes are for you, and they don't look half bad. There are plenty of ways to include autumn's signature flavors into desserts that go beyond the usual offerings. More
Some people may be turkey people, some people may be stuffing people, and others really just show up to Thanksgiving for the pie. It's hard to beat a homemade apple pie, and here are a few good-looking recipes (along with some pear options thrown in for good measure.) More
This year I will be serving these Cornmeal Biscotti with Dried Cranberries and White Chocolate as a Thanksgiving pre-dessert. Yes, that's right, a pre-desert. More
Ok, so pies aren't exactly sides, but they're such important parts of the Thanksgiving tradition that I had to include them in this series. Rich pumpkin (or sweet potato) custard, spiced with cloves, ginger, cinnamon, and sometimes booze, these pies are my all-time favorite. They're sometimes even better after they've set for a day, so you can make your pies ahead of time to cut down on last minute stress. More
