Rose Levy Beranbaum

In 2018, Food & Wine named this recipe one of our 40 best: Of the dozens of apple pie recipes published in the past 40 years, this is hands-down the best. It comes as no surprise that it’s the creative genius of pastry queen Rose Levy Beranbaum, who penned some of the most reliable baking books still on shelves today. This pie gets its intensely apple-y flavor from macerating the apples in sugar for an hour. The liquid drained from the apples is simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day. Interestingly, this pie was developed to be “slimmer, trimmer, but just as tasty” as its double-crusted counterpart. “bigger is not necessarily better, and neither is sweeter,” said Beranbaum. Not convinced? Try a slice. You’ll see.
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Pâte Brisée Pie Shell
Rating: Unrated
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In 2018, Food & Wine named this recipe one of our 40 best: This pâte brisée pie shell is the base for our all-time favorite Deep-Dish All-American Apple Pie, but it holds up to a wide variety of sweet or savory ingredients. 
Silky Chocolate Cake
Rating: Unrated
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The thin layer of frosting on Rose Levy Beranbaum's sophisticated chocolate dessert doesn't overwhelm the cake's superfine texture. Beautiful Desserts
Espresso Ganache
Rating: Unrated
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This frosting is just like the chocolate and cream mixture found in truffles. Beautiful Desserts