America’s Best Apple Pies

Unlike cakes and fancy pastries, pie generally doesn’t have dazzling looks to fall back on: Perfection lies in the taste and texture of t...
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Blue Duck Tavern; Washington, DC

Chef Sebastien Archambault and pastry chef Naomi Gallego rely on a wood-burning oven for most of the upgraded tavern classics served at this restaurant in the Park Hyatt. Texas-born Archambault trained in Paris (under Alain Ducasse), and both locales influenced his 6-inch apple pie. A nod to French pastry, this version of the American classic has a crispy and butter-heavy crust, with a dark caramel and an acidic swirl of Granny Smith apples. Though the award-winning menu changes every six weeks, the pie has remained untouched since its introduction in 2006.

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