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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Slide 17 of 24
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The Dutch; New York

F&W Best New Chef 2000 Andrew Carmellini leaves the pie at his eclectic American brasserie in the hands of talented pastry chef Kierin Baldwin. She calls her specialty G.O.A.P. (good old apple pie). She boils cider into a syrup for the filling, which is made with Pink Lady or Honeycrisp apples cooked in tangy cider vinegar. For another smart trick, she parcooks the crust to avoid sogginess.

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