For F&W Pie Week, we present the best apple pies in the country, from totally traditional versions with flaky crusts and cinnamon-spiced apples to deep-fried variations and others made luxuriously rich with caramel. The creator of this beauty at Slightly North of Broad in Charleston references Taoism and balance in everything he does. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream and has an eggy pâte sucrée crust offset with a topping of crunchy, toasty walnut strudel. New Slideshow: America's Best Apple Pies
If you’ve ever made a pie from scratch, you know that there’s always some dough leftover. Don’t let it go to waste! Here, some fun (and delicious) uses for those unavoidable scraps. Read more >
"I like pie." - Barack Obama
Too much of a good thing? Never if it's pie! All this week we're celebrating the pie in all its forms: sweet or savory, hot or cold, mild and humble or spicy and bold. We would love to see your pie photos so head over to Instagram and post your best pie shots and be sure to use #FWpie in the caption. Your pic could be featured on foodandwine.com! (How we may use your content: www.amexpub.com/socialmediaterms.)
In honor of Pie Week, our Vintage Visuals photo of the week. The original caption reads: "Nineteen year old Jean Halmond, Queen of Michigan's National Cherry Festival to be held in Traverse City, gives a final once-over to the 30 pound cherry pie which she later presented to President Roosevelt at White House."
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My friend Yu Bo sent me this recipe, after I begged him for it. The spices can be varied; Yu Bo told me many Sichuanese cooks would also include small amounts of licorice root (gan cao) and dried “sand ginger” (shan nai, more commonly called kaempferia galangal) but I like it with star anise and extra heat. I usually make a batch four or six times the size of the recipe, just to have it around. I use it as an ingredient in anything requiring sweet soy or as a dip for dumplings or roasted Chinese barbecue, or as a sauce for noodles. This stuff is meant to be played with in the kitchen and once you have it on hand, you will try it on everything. I even drizzle some on fried eggs. READ MORE »
F&W’s new series Seasonal Muse highlights a different ingredient obsession each month. Throughout October, we celebrated squash. This month’s muse is an autumn classic: the apple. Post photos of apple dishes you make or eat in restaurants to Instagram using #FWmuse and get inspired by browsing the hashtag for chefs’ delicious apple experiments. To kick things off, we present these souffléed apple-studded pancakes. They’re fantastic for dessert or a decadent fall brunch. Here, more incredible apple dessert recipes.