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cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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This is a two-layered pie baked in a double crust with wonderful results. Canned pie filling is spiced up with cinnamon, nutmeg, and lemon rind. Then a lemony cream cheese layer is spooned over that. The top crust is then popped on and the pie is baked until golden.
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Use canned pears or poached pears for this creamy custard pie in a graham cracker crust.
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I've had this recipe for years and have made thousands. If I take it to any function I have to take several copies of the recipe.
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It's obvious that blueberries favor lemons once you make this classic pie. Fresh lemon juice and lemon zest are spooned over the sweetened berries, and then this berry filling is piled into a pastry crust, dotted with butter, covered with a top crust and baked.
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The 'apples' in this pie are Ritz crackers. They're arranged in the bottom of a pie shell, and topped with a lemony sweet syrup. The top crust is popped on and the pie baked until golden.
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It 's hard to beat a gooey, pecan-studded pie, but this one does by adding a whole new dimension with chocolate. And it works deliciously.
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Caramel and apples are happily married in this fabulous pie. The sliced apples are first coated with sweetened cream cheese and then with a brown sugar and spice mixture. The apples are then arranged in a pie shell with a layer of caramel in between, and topped with a second crust. It bakes beautifully.
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Get 4-Ingredient Coconut-Lime Pie Recipe from Food Network
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It's creamy because of the cream cheese and creamy peanut butter. It's smooth because of the confectioners' sugar and whipped topping. All this creamy and smooth rests in a chocolate cookie crumb crust.
www.delish.com
For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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A homemade pineapple and sour cream custard is covered with a sweetened meringue and baked until golden.