When I was a little girl, I thought there was nothing cooler than one of those cakes with a doll stuck in the middle of it, so it looked like the doll was wearing a big dress made out of red velvet and buttercream frosting. If the doll could be made to look like a Disney Princess, that was even better. Now a culinary genius named Jessica Leigh Clark-Bojin has taken the doll-in-a-ball-gown cake concept and made it even cooler, because hers are made entirely out of pie.
Just when we thought the world had hit its pumpkin spice peak, a baffling new fall treat has sent the internet into a frenzy. Enter: clear pumpkin pie, a madcap creation from the chefs at Alinea in Chicago. What looks like gelatin poured into a pie crust is actually pumpkin pie that has been distilled into a totally transparent jello-like confection. Allegedly it tastes like real pumpkin and not pumpkin spice or pumpkin-flavored gelatin.
Crumbles make the most of the bounty of summer berries and stone fruit, transforming them into a striking yet straightforward dessert we’d happily eat all season long. It doesn’t take much convincing to put one of these together, but when we learned there was an even easier way to have our crumbles (thanks to a tip from one of our readers), a whole world of crumbles opened up to us, ready to be prepared without much effort whenever the craving struck. The secret weapon? Your freezer.
There are stories of wise, mystic women stirring cauldrons to create potions and seek divinations. I get that. My cauldron, which is actually a big ol’ Le Creuset pot, is where I stir up a mess of greens with equal parts mastery and beginner’s mind. And then I get to eat them. Truth.
Ever notice how some arguments have had the same opposing sides for what seems like all of time? We’re exploring the discourse around common kitchen arguments in our series on ancient debates and food rivalries. There are always two sides to a story, and sometimes everyone’s right. Have you ever gotten into a good-natured screaming match with someone you’ve only known for two-and-a-half days? We did. It was about pizza.
Confession: I hate pumpkin pie. It feels crazy to admit this because, like Star Wars and Fitbits, pumpkin pie has so many die-hard fans. And I want to like it, I really do, but store-bought or homemade, I’ve been consistently underwhelmed with every bite. It’s not welcoming like a slice of warm apple pie, or impressive like a proud, browned lemon meringue peak. It’s just there, inert on my plate like a bored cat.
Feeling stumped by those pie shells in the freezer aisle that come ready to go in their own individual aluminum pans? Aside from making a sweet pie, what good are they? Well, it turns out you can actually do quite a lot with them. Here are five ways to make use of this grocery-store convenience from morning to night. A rich, custardy quiche makes for a perfect lunch or brunch. A purchased pie shell makes it easy to throw one together.
Q: How long can I refrigerate an unbaked peach pie before the crust will get soggy? Sent by Jan Editor: The short answer — not terribly long at all. Fruit tends to water out pretty quickly after it’s been mixed with any sort of sugar, and as a result, your crust will grow gummy in a matter of minutes. The first thing you should do is blind bake the crust. Once par-baked (or even baked all the way), it’s less likely to grow mushy.
Whether you just rolled out a flaky, homemade buttery pie crust, or took a store-bought one out of the freezer (no shame in that!), there’s one more crucial step before you pop that pie into the oven and wish it well: brushing the dough with a glaze. But which glaze gets you the result you want? What does whole egg do to create a burnished finish? Cream? Sugar? We decided to test out a few popular glazes on pie dough strips and see how they make that pie crust pop!
If you’ve ever blind-baked a pie crust (essential for desserts like pumpkin pie), it’s likely you’ve encountered the tragedy that is a shrunken pie crust. You rolled out the dough, carefully placed it in the pie dish, made a perfectly crimped edge, and transferred it to the oven to pre-bake before adding the filling. But what came out of the oven was something almost unrecognizable.
Growing up, my favorite summer lunch was the tomato and mayonnaise sandwich. Nothing could ever beat the combination of fresh, juicy tomatoes and rich, creamy mayo on white bread (with the crusts cut off, please). That is, until now. Because now there is tomato mayo pie, which combines beautiful heirloom tomatoes with a shiitake mushroom mayo — all inside a buttery, flaky pie crust. Swoon.
Deciding where to put leftover pie has always been tricky for me. On one hand, I would love to put everything in the fridge just to be on the safe side, but the leftover turkey and side dishes are usually also battling it out for space. On the other hand, I wonder if I’m ruining the texture of certain pies by refrigerating them when most people would just leave them out on the counter. So what’s the answer?
When it comes to dessert, one thing is certain: Thanksgiving isn’t complete without pumpkin pie. This year we’re on a mission to make this classic dessert a little more interesting, and even a more glamorous star of the dessert table. From a cookie crust to candied toppings to chocolate fudge, here are five easy ways to jazz up your classic pumpkin pie. Let’s skip the whipped cream topping this year!
With just two weeks to go until Thanksgiving, I’m prepping everything — including the pies. I won’t bake them until the day of the meal, but I’m preparing and storing the unbaked pies in the freezer until then. Not only can this trick save you valuable time in the days leading up to the holiday, but your pie crust will be even better after spending time in the freezer. To be fair, this trick doesn’t work equally for all types of pie.
Q: I have a great pumpkin chiffon pie recipe and I would like to put the filling in muffin tins and be able to get them out and serve them over a vanilla sauce on a dessert plate. Is there an easy way to get the filling out of the muffin tins? Also, can I freeze the filling and use for a later time? Maybe if I froze the whole thing it would be easier to take them out frozen and then serve them when they have thawed. Would they maintain their shape and consistency?
While pie is one of those desserts that’s great any time of year, holiday season is filled with constant occasions for homemade pies. Whether you’re making a classic, fruit-filled apple pie, or a custardy pumpkin pie, we want to make sure your Thanksgiving dinner ends with the most delicious slice possible. Here are five common pie-making mistakes, plus our best tips on how to avoid them.
Who cooks and eats here: Hannah Vainstein and Nathan Hayden Where: Santa Barbara, California Rent or Own? Rent Hannah and Nathan shared their stunning California carriage house kitchen yesterday and now we’re in for their signature summertime treat: a simple fruit tart, adapted from a humble Bisquick box years ago. (Hannah’s mother called the company in the early 90s to get this beloved recipe after it was removed from the packaging!
Q: My fiancé and I are working on creating our registry, which includes items that we need and know we will use a lot. We both love to cook and are excited about upgrading some of our well-worn kitchen items, especially our pots and pans. Is it better to register for an entire set of pots and pans? Is that a more economical way to do it? If so, how do you ever decide on brand? Or should we just find the perfect sauté pan, sauce pan, fry pan, etc. for us and not worry about matching?
I’ve always considered a pie of any kind to consist of two things. Crust and filling. So what happens if you leave out the crust? Is it still pie? We’re pretty sure this mouthwatering idea screams yes, and it might be the perfect idea for a little winter baking.Although I was at first skeptical that a pie without a crust could be true pie, this creation from Gabi at Honest Fare has persuaded me otherwise.
When baking a pie, I used to protect the crust from overbrowning by wrapping small strips of foil over the edges midway through baking. Not only was trying to wrap bits of foil onto a blazing hot pie pan difficult and dangerous, but at least one piece inevitably fell off during the trip in or out of the oven. What a relief to learn Rose Levy Berenbaum’s why-didn’t-I-think-of-it foolproof method for keeping pie crust edges from getting too brown.
One of the highlights of my recent cherry trip to Washington was an evening spent with Kate McDermott, a master pie maker and incredibly warm personality who shared her tips and tricks for making flaky, fruity, scrumptious pies. Far from intimidating, the process really can be “easy as pie.
We had a major pie-fest at our house over the weekend. Not only do I have enough pie for breakfast, lunch, and dinner this week, but I ended up with a few cups of leftover filling that just didn’t make it into a crust. The solution? Make jam!Normally, I’d just mix leftover fruit into my morning yogurt or spoon it over a bowl of ice cream. But pie fillings usually have a few tablespoons of flour or cornstarch to help them set during baking.
There are certain things that people tend to shy away from in the kitchen. Pie dough from scratch is often one of them. For many, it all just seems so mysterious&mdash how to achieve that perfect flakiness? Well, here are 5 tips to help you master that perfect no-fail pie crust. After I started my baking business, Marge, pie became a major focus of my day-to-day life.
We’ve been flipping through our recipe file dreaming about summer pies – one can never start planning these things too early, after all! One instruction we frequently come across involves blind baking. This is a technique that always seemed intimidating to us until we finally jumped in and figured it out.Blind baking is really just another way of saying “pre-baking.” It simply means that you bake the pie crust on its own before adding the filling.
We just saw this simple yet brilliant tip over at Martha Stewart: Transport your holiday pies from your oven to Grandma’s house inside a bamboo steamer basket.These round, tall bamboo boxes are the perfect shape and size to carry a pie — maybe even two or three pies, depending on the height of your pie and the size of the steamer basket.
(Image credit: Apartment Therapy) In the past 24 hours, we’ve read two articles about this technique—one from Mark Bittman in yesterday’s Times and one in Bon Appétit. Must be a trend. Both articles insist this method of pie crust is easier, but we’re not sure. Get all the details, below…The appeal is this: Instead of rolling out a pie dough and carefully transferring it to your pie plate, you skip the bottom crust altogether.
There are going to be a lot of pies making their debuts on the Kitchn soon, given the holidays and our own pie baking contest that’s coming up. Just to get your creative juices flowing, we thought we’d mention the diminutive hand pie—perfect for crust-lovers…Hand pies (also called turnovers in our family) usually remind us of summer.
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France.We’ve been talking about crostatas a lot lately, and we started to wonder what the difference is between our beloved crostata and the more refined-sounding galette, plus how they both related to tarts…Turns out, a galette and a crostata are essentially the same thing (one French, one Italian). Both of them differ from tarts in the sense that a tart is baked into a tart pan.