My mom makes the best pies on the planet but I don’t think she’s willing to share her recipes, nor is she really interested in the press. So we’ll do the next best thing and offer the best pie blueprints that are available to the public.
A good slice of apple, pumpkin, or Key lime pie is always good but there’s added comfort in the dessert come late fall and winter. Whether it’s a warm slab of a classic like strawberry rhubarb or a more debatable “pie,” it’s the post-meal stuff of the deities. And if you’re like me, you look forward to leftover pie at all hours. That could be with a nice hot toddy just before bed or the next morning as breakfast, trucker-style with a nice cup of coffee.
Not yet in the mood? Check out these masterpieces by Lauren Ko, who’s new book, Pieometry, should very much be your radar. We’re not saying you need to make something as artistic. But we are saying you could use some more delicious pie in your day-to-day.
Without further ado, here are the best pie recipes:
Apple Berry Pie
A delightful offering from U.K. pastry chef Lorraine Pascale, this berry pie is not too tricky to re-create and vibrant with fresh, fruit-forward flavors.
- Combine the apples, sugar, cinnamon, nutmeg, and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.
- In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.
- Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.
- On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.
- Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.
Pumpkin Pie with Pecan Crumble
This cold-weather classic from Jamie Oliver is wonderfully satisfying, a nice balance of nutty, rich, and a bit earthy. Being a Brit, Olive also specializes in a…
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