It’s all about pie this week at the always-impressive Food 52.
Everything you need to make the perfect pie.
Cook’s Illustrated’s Foolproof Pie Crust.
Four & Twenty Blackbird’s All-Butter Pie Crust.
Cranberry Sage Pie.
Lemon Chess Pie.
Oatmeal and Chocolate Pie.
Five links to read before baking a pie.
Six ways to fancy up your pie.
Get the Four & Twenty Blackbird new cookbook.
Arts and Culture
cranberry sage pie
four & twenty blackbirds
lemon chess pie
oatmeal and chocolate pie
oh, sweet Jehosephat! I'm printing out like, EVERY recipe!
I've got the day off. Am making their salted caramel apple pie to start…
3) Welp, we screwed the pooch with the apple pie. We might have made the dough too wet which could have impacted how it cooked--not evenly.
You had to cover the apples in a bowl with lemon juice, bitters, flour and sugar. The recipe didn't say if we should put this liquid in with the pie but we did--and we should not have. The result--gloop. Not terrible tasting, not a disaster. An edible failure. But not something you could serve for company, unless they were a forgiving crowd.
But I think we know where we went wrong. And for what it's worth I did make my first caramel from scratch and that part turned out ok.
Live and learn, right?
You can call the concoction, Apple Brown Betty, and nobody would know.
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