Pie of the Week: No-Bake Blood Orange Pie
This creamy, rich, no-bake pie is screaming for some acidic fruit to balance it, and here in blood orange (also sometimes called Moro oranges) season, we have our perfect topping. More
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Pie of the Week: Coriander Key Lime Meringue Pie
To those Key Lime Pie purists out there, I'm sorry, this recipe is probably not for you. For everyone else, adding a little hint of coriander to key lime pie adds a delightful dimension of flavor that's worth trying the next time you've got little key limes in your possession. More
Pie of the Week: Peaches n' Cream Mousse Pie
Using frozen peaches is a great way to get summer flavor in the heart of winter, and makes this pie easy to prepare to boot. More
Pie of the Week: Chocolate Cream Pie
You can't rate any one type of Chocolate Cream Pie best— it just comes down to personal preference and taste. But for me, if I were ever to enjoy just one chocolate cream pie for the rest of my life, this one would be it. More
Pie of the Week: Sunny Meyer Lemon Tart
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. The same buttery crust is filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, making it a moderate and elegant way to enjoy the bright flavor of Meyer lemon. More
Pie of the Week: Cranberry Apple Nut Tart
A little sliver of this tart, with its delightful combination of tart apples and cranberries with sweet and mellow frangipane, will satisfy your sweet tooth without overdoing it. More
Pie of the Week: Double-Crusted Buttermilk Pie
Winter is the perfect time for custard and pudding-based pies. You'll love this version, with its delicate and tangy flavors, creamy texture, and a higher-than-average crispy crust to creamy custard ratio. More
Pie of the Week: Frozen Black Bottom Peppermint Pie
With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie. This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve. More
Pie of the Week: Eggnog Cream Pie
This easy to prepare pie stars store-bought eggnog. The nog is turned into a creamy pudding that's nestled in a gingersnap crust and topped by whipped cream and freshly grated nutmeg. More
Pie of the Week: Apple Crème Fraîche Pie
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust. More
Pie 101: The Deal With "Washing" the Crust
You've made your perfect flaky pie dough, let it rest, rolled it out, and created the beautiful, crimped crust of your dreams. Your unbaked pie is sitting in the fridge, resting and waiting for the oven to preheat. You've come so far in pursuit of a delicious and beautiful pie, don't forget the most critical aesthetic step in the pie process: applying a fine coat of egg wash or cream to the top before you pop the pie into the oven. More
Pie 101: Edge Crimping
Of all the elements that are involved with making pies, it's the outer ring of crust that causes the most angst for bakers. As the saying goes, people eat with their eyes first, and many of us feel pressured to make crusts that look every bit as well-crafted as the delicious filling inside. When it comes to crust, practice will definitely help, but there are also some small steps to keep in mind for best results: More
Pie of the Week: Pumpkin Chocolate Swirl Pie
I know that you're probably thinking that chocolate and pumpkin together doesn't seem like a very plausible combo, and before I tried this recipe I was right there with you. Now, I'm a convert. Not only do chocolate and pumpkin present the opportunity for a perfect fall color palate, but the flavors, all earthy and mellow and sweet, play off each other in a perfectly subtle and harmonious way. This is a mocha pumpkin latte, in pie form. More
Pie 101: Blind Baking
If you like to bake pies and tarts, sooner or later you're bound to encounter a recipe that instructs you to blind bake the crust prior to adding your filling. The term "blind baking" simply means baking the crust sans filling, and the method itself can feel a little strange and counter-intuitive to the uninitiated baker. Here are some tips to help you through the process. More
Pie of the Week: Salted Chocolate Pecan Pie
This recipe, for my most favorite pecan pie ever, tastes like a delicious, gooey, crunchy turtle. It's filled to the brim with nuts and caramel custard, then topped with chunks of dark chocolate and finished with a sprinkle of sea salt. I don't care if the salted caramel trend has jumped the shark, to me this is pecan pie perfection. More
Pie of the Week: Extra Smooth Pumpkin Pie
When you're on a mission to improve something that's already pretty great, small modifications can make a big difference. In this case, I set out to tweak a recipe for pumpkin pie to make a filling that's creamier in texture, slightly more complex in flavor, and less "weepy" in general (since I'm not a fan of soggy bottom crust). It took me three tries to get it just right, but for you, it will only take one. More
Pie of the Week: Peanut Butter Cup Pie
This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles a smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More
Pie of the Week: Pear and Concord Grape Pie
Pears and grapes make an amazing team. You get all of the subtle, mellow flavor of pears, punctuated by bursts of tart, electric grape flavor. Make this pie now, while Concord grapes are still in season. More
Pie of the Week: Cranberry Apple Slab Pie
A slab pie is bigger than the standard 9-inch round, slightly thinner, and designed to be enjoyed without forks (just a napkin to catch the juices). This apple and cranberry version is the perfect incarnation for any fall exploit that's more fun en masse. More
Pie of the Week: Peanut Butter and Banana Pie
This pie pays homage to the humble peanut butter and banana sandwich in that it is both delicious and simple to make. The oat crust, made from Cracklin' Oat Bran cereal, is the perfect crumbly contrast to the filling; layers of peanut butter mousse and fresh, ripe bananas. More
Snapshots from Bordeaux's Right Bank: Saint-Emilion, Pomerol, and Fronsac
In Pomerol, Fronsac, Saint-Emilion, the wines are almost exclusively merlot-based blends, which grow well in the clay soil that dominates the region. Plateaus of limestone and patches of sand scattered throughout the vineyards allow for modest growth of other grapes which lend structure and personality to the merlot with which they are blended. Unlike Left Bank wines, which are dominated by tannic cabernet sauvignon that's built to age and meant to sit for years in a cellar, these merlot-based wines are lower in tannins and acid, which gives them incredible versatility. More
Pie of the Week: Apple and Pear Tarte Tatin
This is the perfect tart for showcasing the colors and flavors of the fall season. The fruit caramelizes in a simple syrup of butter, sugar, and apple cider, making the apples and pears fork-tender over layers of flaky puff pastry. More
Pie of the Week: Strawberry Balsamic Custard Tart
While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional. More
Pie of the Week: Peach and Plum Pie
Turning over-ripe peaches and slightly tart plums come together to make the perfect end of summer pie. More
Pie of the Week: Raspberry Mousse Pie
This raspberry mousse, made the easy way, is the perfect filling for those who dream of airy cream pies. The luscious filling is just sweet enough to balance the tart raspberries, and the color is quite dramatic on the dinner table. More
Pie of the Week: Coriander Key Lime Meringue Pie
@desert dryad Actually, this was done with a torch and my torch is defective, hence the charring. Broiler works great as long as you are watchful. Also, more people have broilers in their homes.
Peaches n' Cream Mousse Pie
@andysophiemom I am so, so sorry, there was a typo in the recipe - it's 1 1/2 teaspoons, not ounces. The recipe has been amended and I am mortified.
Chocolate Oatmeal Pie
@pnwexpat I wish I was more familiar with blackstrap molasses! I'm not 100% certain, but it seems very reasonable that you could thin out the blackstrap with an invert sugar like Lyle's or corn syrup.
Chocolate Oatmeal Pie
@absc17 this is a delicious pie, but please know that I wrote the recipe without sampling the real deal. 4and20's is more gooey and tastes more strongly of molasses.
Chocolate Cream Pie
@twolefthands In this case, the tempering process is key to preventing the eggs from cooking into solid lumps. For successful tempering, be sure to whisk the eggs with the sugar and starch mixture for the full amount of time, they should be a very pale yellow. Then, when adding the hot milk mixture, whisk continuously and add the hot liquid slowly. This is the key to preventing the yolks from cooking into hard lumps.
Chocolate Cream Pie
In this case, the tempering is key to preventing the eggs from cooking into solid lumps. For a successful tempering experience, be sure to whisk the eggs with the sugar and starch mixture for the full amount of time, they should be a very pale yellow. Then, when adding the hot milk mixture, whisk continuously and add the hot liquid slowly. This is the key to preventing the yolks from cooking into hard lumps.
Sunny Meyer Lemon Tart
@spicierthebetter @sablehart I am so sorry to hear that you experienced problems with the recipe. The problem may have something to do with stove power, and the size and material of the bowl used as a double-broiler. I've increased the cooking time based on your feedback.
If you would please, tell me a little more about the consistency before you chilled the tart. I'm guessing that it was too loose going into the fridge. Any feedback can help me restructure the recipe for others.
Double-Crusted Buttermilk Pie
@jedd63 all measurements are in weight.
Eggnog Cream Pie
@reedmangler I'm so sorry to hear that this recipe is giving you trouble! I'd like to try and troubleshoot, to ensure that it works better for others. Did you whisk and cook the pudding for the full two minutes after it started to sputter and bubble? That is an important step to get the right consistency. Also, did you the whip the cream to medium peaks before folding it into the pudding?
Eggnog Cream Pie
@Historical Art Fox Yes, you can, with the exception of the cream on top, which I you should whip and pipe right before serving. Expect the texture of the filling to be slightly heavier as the cream folded into the pudding will have deflated slightly.
Pie of the Week: Eggnog Cream Pie
@Historical Art Fox Yes, you can, with the exception of the cream on top, which I you should whip and pipe right before serving. Expect the texture of the filling to be slightly heavier as the cream folded into the pudding will have deflated slightly.
Gift Guide: For Cookie Monsters
How have I never seen that folding cooling rack anywhere before? They should come standard in NYC apartments!
Sweet Technique: How To Make Caramel
@runsarahrunnj One suggestion comes to mind - consider grinding or pounding the hard caramel into powder and incorporating the powder into a chocolate chip cookie dough. I'm wondering why you might have had an issue the second time around. Did you use a thermometer?
Pie 101: The Deal With "Washing" the Crust
@bill woods You can definitely use milk or half and half, I've only used butter for washing biscuits (which produces browning, but also a very matte finish). Generally, the less water in your wash, the better for the texture (hence, cream has less and is better than the alternatives). Water activates gluten in the flour which toughens the surface (this is why they blast artisan breads with water - to develop a crust).
Sweet Technique: How To Shape Pie Crust
@caroliiine For cutouts on pumpkin pie, it's best to blind bake it with the cutouts, because you'll have difficulty adhering a cutout to a baked shell, even using egg wash. Because cutout crusts stand up higher in the oven and are often thinner than a regular crust, be careful to watch for burning. If the crust gets too dark, place patches of foil over the dark areas to protect the crust from the heat. Also, for cutout crusts, consider incorporating some fat in addition to butter (shortening, lard, suet) which will help your design hold its shape.
Sweet Technique: How To Shape Pie Crust
@franko the scalloped edges, and other more subtle designs will work best if you've got some shortening/lard/suet in your crust.
Sweet Technique: How To Shape Pie Crust
@chuckswagon great suggestion. There are so many options, I should probably follow up this slideshow with a second installment!
Cranberry Walnut Pie
@buckaroo if it has not set, increase cooking time, until the filling puffs slightly. Ovens are not all created equal, and it's important to watch for doneness, in addition to following directions to the letter.
Pie 101: Blind Baking
Everyone, if you're considering using coins as weights, be very careful. The coins will be extremely hot and they are also very heavy (relative to beans). You risk burning yourself when you remove the weights and liner before the last phase of baking. This is why beans are often favored for commercial baking.
Salted Chocolate Pecan Pie
@The Petite Gourmet that is confusing, my apologies! For the blind baking portion, bake on the lower middle, where you were instructed to adjust the rack. Bake the filled pie on the lowest rack.
Classic Pecan Pie
@gmm80 Yes, but watch the pie closely - it will take longer to bake and the longer that it's in there, the more you risk burning the nuts on top.
Peanut Butter Cup Pie
@ohyourcook Your enthusiasm is commendable, but I promise you - even a tiny sliver packs a big punch!
Pie of the Week: Cranberry Apple Slab Pie
@Maggie Hoffman Fruit? Check! Oatmeal? Check! Sugar... what sugar?
Peanut Butter and Banana Pie
@smsingram it would be difficult to sub in a starch for the gelatin, which is included here for stabilization, not to thicken. Agar Agar might work, but I'd need to test it before endorsing it. The best alternative is this: if you're OK with a pie that doesn't hold clean lines when you slice it, you can omit the gelatin/Frangelico, make as otherwise described, and serve immediately.
Pie of the Week: Sour Cherry Pie
If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week". I promise that all the pitting will be worth it. More
Sweet Technique: Cream Biscuits
Cobbler is the perfect summer alternative to pie. The dough, unlike pie crust, requires no cut butter, no chilling, no chanting incantations at the door of the oven. It takes just minutes to put together, the dough can made and chilled in advance, and it's ready to eat right out of the oven. In fact, that's the best way to eat it. They're amazing atop a juicy cobbler, or hot out of the oven with a schmeer of salted butter and preserves. Once you're familiar with the technique, check out my grandmother's (Maine approved) blueberry cobbler recipe. More
Sweet Technique: How to Make Pâte à Choux
Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Choux relies solely upon steam trapped inside the dough to make it rise, creating large, cavernous pockets for delicious fillings. Since steam is the critical element, the technique used for making pâte à choux is designed to develop elasticity in the dough (to expand and create pockets) while maximizing moisture (to generate steam when baking). Come learn how to make them! More
@fizzgig this recipe is written to purposely yield a very runny caramel, so much so that liquid caramel pours out of the bonbon when it is cracked. If this was not clear from the photos and the description, I apologize.