America's Test Kitchen Special Issue: The Perfect Pie (2020): Your Ultimate Guide to Classic and Modern Pies, Tarts, Toppings, Crusts, and More

  • Deep-dish apple pie (page 20)

    from America's Test Kitchen Special Issue: The Perfect Pie (2020): Your Ultimate Guide to Classic and Modern Pies, Tarts, Toppings, Crusts, and More America's Test Kitchen Special Issue

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; tart apples; apples; lemons; ground cinnamon; eggs
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Notes about Recipes in this book

  • Deep-dish apple pie

    • stef on October 25, 2019

      Prebaking the apples reduced the gap between pastry and apples. Dh loved this apple pie

  • Rhubarb custard pie

    • Shewi128 on January 10, 2020

      Did not like. The custard never full set up and was loose. The layers were not separate between the custard and rhubarb. Will not make again.

    • stef on May 30, 2020

      We really liked this pie but I wonder why it's called a custard pie. The final result is that the juices become a nice thick sauce.

  • Passion fruit curd pie

    • Shewi128 on April 02, 2020

      The flavor is amazing, but passion fruit was nearly impossible to find. I bought passion fruit puree to make the curd, but it did not set the first time I made it. I tried it again, but it still did not fully set.

  • Ginger cranberry-pear streusel pie

    • Shewi128 on January 10, 2020

      Delicious alternative to apple pie. Make sure pears are firm, but not TOO firm.

    • taste24 on June 15, 2020

      The only thing I could taste in this pie was the ginger. The pear and cranberry did not come through for me at all. Next time, I would make this with much less ginger than called for.

  • Poached pear and almond tart

    • zabeta on January 06, 2022

      This is pretty much the best dessert I could imagine. Instead of using a food processor (which I don't have), I ground the almonds by hand in a molcajete. Took a while, but the pie was worth it. Everything about it was perfect.

  • Blueberry hand pies

    • Lu1950s on January 11, 2021

      This recipe is easy and SO GOOD! We talked about them for days. My blueberries had to cook down a lot longer than the directions. The unbaked pies freeze beautifully so they're perfect to make ahead for casual entertaining.

  • Oregon blackberry pie

    • pastaplease on August 16, 2022

      Used 4 6oz containers of blackberries and 1 6oz raspberry in a deep dish, followed all other ingredients exactly. Delicious. And it set up perfectly (definitely make it early so it can sit for the suggested 4 hours). Perfect slices, no run. To serve, zap slices in microwave and add vanilla ice cream (of course).

  • Thoroughbred pie

    • jenmacgregor18 on December 01, 2019

      My only changes to recipe - I added 1 T white miso to eggs before mixing in and subbed whisky for bourbon. It is rich, best eaten in smaller pieces. It was perfect heated up a bit with a little whipped cream or ice cream.

  • Rum pumpkin chiffon pie

    • Megoola on January 10, 2021

      The recipe is online at https://imbibemagazine.com/recipe/rum-pumpkin-chiffon-pie/

  • Foolproof all-butter pie dough

    • stef on October 25, 2019

      A good dough but not my favourite

  • Gluten-free double-crust pie dough

    • jenmacgregor18 on November 02, 2019

      Made this for a green tomato mincemeat pie. I had to add a bit more water for the dough to come together— maybe 2 T. Refrigerated overnight. Was a bit difficult to roll out. It was cracking & crumbling after resting at room temp for 15 minutes. . I let it rest another 5-10 minutes and it was a bit softer and easier to handle. I refrigerated bottom crust in pie pan while I rolled out top crust. Used the shorter baking time listed for the deep dish apple- 45 minutes. It browned beautifully. The texture was crisp. It was different than a wheat crust- almost like a fried pie dough; but not off putting. Very good overall.

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  • Published Nov 01 2020
  • Format Magazine
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Master spectacular pies of every kind. With this magazine as your guide, you’ll learn every step of making display case–worthy pies—from the classic, such as Deep-Dish Apple Pie, to the elegant, like Chocolate, Matcha, and Pomegranate Tart, to the unique, such as Chai Blackberry Pie with a free-form lattice crust—with ease. Recall holiday baking memories with a not-too-sweet Pecan Pie or recreate the retro cream-and-meringue-topped pies found at your favorite diner. Then, up your game and explore modern flavors in Sablé Breton Tart with Cranberry Curd and Blueberry Earl Grey Pie. Discover a foolproof all-butter dough that rolls like a dream. Then fearlessly fashion decorative crust patterns, braided edges, and more with the help of step-by-step photos and clear instructions that set you up for success—and to impress.