Apple pie might be the ultimate American dessert, but we contend that it’s better in the fall. Here are 10 bright and tangy summer fruit pies to make for July 4th.
Here is Whip+Click's take on a traditional Thanksgiving dessert: a sweet potato pie you can eat by hand! This also means less dishes, which we love! Read more >
Whether it's the first slice of spiced pumpkin pie at Thanksgiving or a disastrous first attempt at a crust, everyone has wonderfully sappy pie memory. Here, three chefs share their favorites.
April Bloomfield's favorite treat in the world was shepherd’s pie. “Especially at school,” she says. “When I was doing home economics. When everyone else was making chocolate Rice Krispies Treats, I was having a go at shepherd’s pie."
Chef Rich Torrisi, of New York’s Torrisi Italian Specialties and Carbone, always loved his grandmother’s salami pie. “She made it once a year, around Easter,” he says. “I wouldn’t want to eat it right now, but back then it was a special item. Just by watching her make the crust and the rest of the pie—sometimes it would take her all day—I developed a deep connection to food.”
The Catbird Seat’s Erik Anderson’s recalls one of his mother’s pie fails. “Sunday dinners were always big around my house,” he says. “You’d always eat whatever my mother put down on the table. Once she made taco pie, and it was one of the most disgusting things ever. She took two bites and said, ‘OK, we don’t have to eat this.’”
At Boston’s Eastern Standard, pastry chef Lauren Kroesser is updating homey desserts for fall, offering sweets like a butterscotch bread pudding with salted caramel, or her rich pumpkin crémeaux with maple, pomegranate and goat cheese. But she is a pie lady at heart: “It’s my favorite thing by far to make and eat,” says Kroesser. “I love fruit pies and grew up making them with my mom. We would go up to Goodale Orchards in Ipswich every fall and pick apples and get doughnuts. Then we’d make crisps and pies.” Read more >
There's nothing wrong with the usual pecan, pumpkin or fruit pies, but serving the classic fillings as pie bars is fun, surprising and an easier way to feed a crowd. To make these three recipes from pastry chef Sarah Jordan of Chicago's Boka, you don't even need to roll out dough; you simply press it into the baking dish. Read more >
Here’s why you should study 71 pages dedicated to the art of making pie: The writers of the new cookbook, The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, have been baking pies since they were old enough to stand. Read more >
If there is one coffee table book you stock up on for food-lover gifts this year, it should be Big Appetites by photographer Christopher Boffoli. Published earlier this fall, the $10 paperback (on Amazon) explores a world of tiny people who tackle full-sized food, like this Pumpkin Pie ATV Rider. Boffoli’s caption: "Professional Driver. Closed Course. Do Not Attempt." We wish we could drive across a mile-long pie, but decided to see the next best thing. In honor of F&W Pie Week, GIF-maker Trevor Carmick of Tumblr’s cult Beer Labels in Motion, animated Boffoli’s work (left).
Pie Week is upon us. We're dedicating this week to all things pie. If you've photographed a favorite pie, either at home or out in the world, upload it to Instagram along with #FWpie and we might feature it on our website. And just in case you need some additional inspiration, here are five of our favorite pie quotes:
"Promises and pie crust are made to be broken." - Jonathan Swift
"Good apple pies are a considerable part of our domestic happiness." - Jane Austen
"If you wish to make an apple pie from scratch, you must first invent the universe." - Carl Sagan
"When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy." - Jack Handy
"I like pie." - Barack Obama
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