Everything Food
YIELD: 8 SERVINGS This recipe is super simple but requires a pan that can safely, and effectively, go from stove top to oven, such as cast iron. For a perfect Tarte Tatin, choose a variety of apple that will hold its shape while cooking, such as Granny Smith or Gala. Directions Preheat oven to 425 °F. …
YIELD: 10 SERVINGS Blackberry, blueberry, raspberry … any type of berry can be used in this pie and it will still be delicious. My favorite is a solid tie between blackberry and blueberry. Directions Preheat oven to 425 °F. Prepare the crust according to recipe directions and roll out half of the crust in between two …
YIELD: 10 SERVINGS I recommend using Bing or sour cherries for this pie to achieve that lovely deep red color that we’re so accustomed to with cherry pie. I particularly love this pie served warm from the oven à la mode. Directions Prepare the pie crust according to recipe directions and divide the crust evenly …
YIELD: 10 SERVINGS Strawberry Pie always reminds me of the beginning of summertime, right when the weather gets warm enough to start craving cold desserts. This is a great recipe to make the night before as it needs to firm up for quite some time, plus it is excellent served very cold. Directions Preheat oven …
YIELD: 10 SERVINGS Popular during the autumn months, pumpkin pie didn’t become the traditional dessert of Thanksgiving until the early 1800s. This pumpkin pie is just like the ones my mother used to make for the holiday—with a crust that’s softer on the bottom and crispy on the sides. Strange as it sounds, that was …
YIELD: 10 SERVINGS Sweet yet sour, this creamy pie will transport you straight to the Florida Keys. I recommend using bottled key lime juice for ease and availability. Directions Preheat oven to 375 °F. Mix together all the crust ingredients, in the order given, and press into a standard-size pie pan. In the bowl of a …
YIELD: 10 SERVINGS Up until the Great Depression, bananas were practically unheard of in desserts. Apparently, it was the frugalness of using the overripe bananas that led to incorporating them into sweets. With its rich, cream filling, this pie is the very opposite of frugal! It is best enjoyed right after cooling as the bananas …
YIELD: 8 SERVINGS Adding the sugary syrup to the assembled pie is fun and delicious, as it creates a crisp sugar topping, not unlike the candy crunch from crème brûlée. Directions Prepare the pie dough according to recipe directions, divide into two disks and chill for 2 hours in your refrigerator. Core and peel the …
YIELD: 20 SERVINGS The key to this super-flakey pastry is keeping the dough cold! Be sure to chill adequately between rotations to ensure a workable dough. I also recommend chilling all ingredients before getting started. Directions In a large bowl, whisk together the brown rice flour, ½ cup of the white rice flour, potato starch, …
YIELD: 2 STANDARD-SIZE PIE CRUSTS, OR ENOUGH FOR 1 LATTICE-TOPPED OR COVERED PIE This piecrust is a staple in this chapter. With a flaky, buttery consistency, it truly does make a pie stand out! Directions In a large bowl, whisk together the superfine brown rice flour, white rice flour, potato starch, tapioca flour, xanthan gum, …