We wanted our Mile-High Lemon Meringue Pie recipe to produce a tall and fluffy topping, so we made the meringue with a hot sugar syrup, and added a bit of cream of tartar to the egg whites before we beat them.
Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.
Before serving decorate with whipped cream and sprinkle with pecans.
The problem with pumpkin pie is pumpkin. Most pumpkins teeter toward tasteless. Instead, roast butternut squash and you get lush sweetness and kicks of caramel.