10 PIES TO DIE FOR
10 PIES TO DIE FOR
Recipe: Apple crumb pie
You can make the pie as is with just a crumb topping, or add a second crust to the top. This generous pie goes a long way.
Recipe: Two Fat Cats Bakery’s cherry pie
Two Fat Cats Bakery in Portland, Maine, uses sour cherries for this classic, but the season is very short. You can use sour cherries from a jar, but with markets full of fresh cherries, it seems a shame to get fruit from a jar. This version uses sweet cherries with both cornstarch and tapioca to thicken the red juices.
Recipe: Pumpkin pie
Laura Koller of Lincoln sent us her mother’s pumpkin pie recipe, which is the best one we’ve ever eaten. Her mother, Shirley, adds the yolks to the pumpkin base, then beats the egg whites separately to make a very fluffy filling. We used extra pie pastry to make little cutouts to set on the top of the baked pie.
Recipe: Lemon chess pie
“I always wanted to make a real southern chess pie, which is essentially eggs, butter, sugar, and a little cornmeal or flour. I found a recipe that also calls for lemon juice. Since I miss my mother’s unparalleled lemon meringue pie this time of year, I made the lemon version.”—Sheryl Julian (Dishing)
Recipe: Fudge pie
In her “The All-American Dessert Book,” Nancy Baggett writes that this fudge pie is standard fare at cafeteria-style restaurants and lunch counters in the South, where modest menus boast ‘’meat-and-three.”
Recipe: Deconstructed appe “pie”
If you’re hopeless at pie pastry, try this deconstructed apple “pie” made with thick slices of toasted challah. Cut the bread into triangles, butter it, and toast it in a 375-degree oven for 10 minutes or until lightly browned. Saute wedges of baking apples such as Cortland in plenty of butter, sprinkle with cinnamon and sugar, and spoon over the challah. Top with whipped cream.
Recipe: Strawberry-rhubarb pie
A classic New England favorite, strawberry-rhubarb pie ushers in pie season. Roll this buttery pastry between sheets of parchment paper, which makes it easier to handle. A lattice top is traditional. Weave the strips or simply lay them on the pie.
Recipe: Farmhouse apple cream pie
We were intrigued by this tart sent in by Melinda Kessler Spratlan of Amherst. “My mother, Nelle McFarland Kessler, was raised on a farm in east central Indiana,’’ she writes. “She and her mother, Bessie, often baked pies for the farm hands when they came in from the early morning chores. This is her recipe for apple pie. My mother always baked it for Thanksgiving dinner, and I have continued the tradition in my family.’’
Recipe: Lattice-topped blueberry pie
The berry filling is lightly sweetened, a little lemony, and juicy. Blueberry pie that’s too firm is probably a little dry. You want a gentle cascade of cooked berries to slip out of each wedge as you slice the pie.