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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Slightly North of Broad; Charleston, SC

Local-before-it-was-cool chef Frank Lee opened his kitchen in 1993 with two goals: use seasonal ingredients and honor Taoism, a philosophy that emphasizes balance. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream. His eggy French pâte sucrée crust is offset with crunchy, toasty walnut strudel.

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