Serious Eats Pie

Everything from both sweet and savory pies recipes to variations like cobblers, crisps, and galettes, as well as plenty of pie dough to choose from, all to keep you baking throughout the seasons. My old-fashioned flaky pie dough works best with all-purpose flours with a protein content around 10% (brands like Gold Medal, Pillsbury, and Immaculate) and no-frills, American-style butter. This is true for all of my recipes, but they make a particular difference when it comes to pie dough.

So what's the deal? This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. Serious Eats' Culinary Director Daniel Gritzer attempts to make Stella's infamous Pecan Pie recipe--a recipe that remains unpublished because of it's high failure rate. Serious Eats / Vicky Wasik For a Double-Crusted Pie: Shape one piece of dough according to the directions above.

Key Lime Pie Recipe

For a solid top crust, roll remaining dough the same way, or roll into a 9. A thorough and honest review of Serious Eats' cherry pie recipe, which can be made with fresh or frozen cherries and has a lattice crust. Many apple pie recipes call for pre-cooking your apples before baking.

But our easy tip eliminates this step, saving you time and minimizing cleanup without compromising the integrity of your precious pie. Here's how to make a flawless cherry pie every time, regardless of whether you use fresh or frozen fruit! It's always crispy on the bottom, flaky on the top, and perfection inside. Link in the.

The Most Popular Recipes Serious Eats Published in 2023

How to Make the Best Old. Different techniques lend themselves to different circumstances; what makes sense for a lazy Saturday afternoon won't cut it on a harried weeknight. So, while Serious Eats already boasts two of Kenji's recipes for apple pie (classic and gooey), I'd like to make the case for adding a third.

Photograph: Vicky Wasik. Video: Natalie Holt.

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