Sometimes it’s too difficult to decide which one to make! If you just can’t make up your mind between a classic apple pie and ...

This Sourdough Apple Pie features fresh apples and warm spices, all tucked into a sourdough discard pie crust and topped with a tangy sourdough oat streusel for a delicious twist on the classic ...

Or you can put the apples in a mixing bowl and add them to the crust when ready. In a small bowl, combine 3/4 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg and 1/4 teaspoon salt.

For a golden sheen to the pie crust, brush the top with about 2 tablespoons of heavy cream. Bake for 18 minutes, then reduce the heat to 350 degrees and bake for an additional 22 minutes.

Pie crust’s secret weapon is its fat content, which helps impart both flavor and delicate flakiness. This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and ...

It’s so easy. First, you break up the pie, through both the top crust and the bottom crust, with a spatula. Then, transfer the pie from its tin into your favorite baking dish.

As the pie bakes, the brown sugar butter mixture caramelizes and sticks to the pie crust. When you cut the pie into slices for serving, each piece has a candied crust on the bottom, warm apple pie ...