Meringue pie can be tricky to prepare. We figure out how to make a perfect lemon meringue pie with a sky-high topping that doesn't weep.
Though we claim to be rhubarb purists as our grandmother was, we do believe it pairs very well with tart raspberries.
Magpie’s rendition of this classic retains the beloved sticky goo but incorporates coffee, cinnamon, and bittersweet chocolate to dial down the cloying sweetness and emphasize the euphoric flavor of the 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.
Before serving decorate with whipped cream and sprinkle with pecans.
This tart is made for those of us who love the palate-puckering acidic punch of lemon.
Pie crust has intimidation written all over it. So let's bring it down to where it belongs -- you only need a few key pieces of information. For me, it comes down to three tricks plus one master formula. Trust me, you can do this. Just take it step by step -- and then show off like crazy.
For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it’s all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.
Back in the day, home cooks used to clip recipes from women's auxiliary books and the Sunday papers, or they'd find them on the label of a trusted brand. My mom made her pecan pie from the recipe on the back of the Karo corn syrup bottle. She even called it "Karo pie." Our version of this classic pie is rich and buttery and features plenty of crunchy Georgia pecans and a shot of Kentucky bourbon.
This piecrust is revolutionary. It's a press-in crust, with no rolling or chilling required. Plus, it's buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated sugar or light brown sugar. Both are equally delicious here.