If you bake pie, you’re in luck. If you don’t bake pie, you’re in luck. Kate McDermott’s new book, Art of the Pie is indeed, EXACTLY what her subtitle says, A Practical Guide to Homemade Crusts, Fillings, and Life. And life. Can you imagine? Kate’s got three rules of pie making, Rule #1: Keep Everything […]
pie
Pumpkin Pie
This one is for the pumpkin pie lovers at the table. It’s a classic—with the genius addition of a secret ingredient for nuance, coconut milk. Yup.
Cranberry Pie
Try this cranberry pie in the fall or winter when you are craving the bright taste of a sour cherry pie. Add pecans to this filling if you’d like, as well as some orange zest or liqueur, and serve it with champagne. (We especially love that recommendation).
Sausage and Apple Pie
Kate McDermott’s savory pie screams Sunday dinner. Make the dough ahead, invite some friends over, throw a green salad together, chill the wine. . .
The Food Schmooze® Team Invents the Pecan Pie of Our Dreams
From Faith Middleton — How do you invent a recipe? This pie recipe, just in time for Thanksgiving, began because I was tired of traditional pecan pie, especially the um, no offense, gloppy sugary mess that usually holds the whole thing together. I started dreaming about what the ideal pecan pie elements should be. Instead […]
Pumpkin Pie with Brown Sugar-Walnut Topping
We think you deserve the very best pumpkin pie recipe to dazzle your family and guests. This is my favorite dazzler, from a 2009 Bon Appétit magazine, because this pie combines the spicy quality of pumpkin with just the right amount of caramelized brown sugar, cinnamon, and toasted walnuts. Think pumpkin pie, coffee-cake style! (And […]
