Food! Glorious Food! -- Well, OK, Pie

[lsanderson]

The Pie Issue


Sonkers, Grunts, Slumps and Crumbles
By KIM SEVERSON
These desserts are so regional that people within the same county will disagree on the proper name for them.
Video

Humble Pie? Precisely
By JENNIFER STEINHAUER
It would never think of getting as gussied-up as cake, and that’s why we love it so.

Stack Pie, Rediscovered
By MELISSA CLARK
A look into the past yields an odd treat from Appalachia.

INTERACTIVE FEATURE: Twenty Pies to Make This Summer
Revel in the season with a pie (or a tart, or a cobbler). Here are 20 recipes to carry you through the warm months.

Pie Debates: The Experts Weigh In
By THE NEW YORK TIMES
What’s the best pie pan? The right thickener? Should you bake a pie crust before adding the filling? What fat is best for the crust? We’ve got the answers.

With Pies, Beauty Is More Than Crust Deep
By LIGAYA MISHAN
A new crop of artisanal bakers, from Brooklyn to Yonkers, specialize in pies that are each as idiosyncratic as its maker.
Slide Show

Playing Up the Spicy Aspect of a Summer Fruit Pie
By MELISSA CLARK
Chunks of brown sugar spread across a bed of high-acid, tangy plums produce a nicely tart pie.
Melissa Clark Will Answer Your Pie Questions
Video

Empanadas, the Pies With a Passport
By DAVID TANIS
The empanada is the little meat pie that could, a native of Spain that has traveled the world.

Andrew Carmellini on Pie
By JEFF GORDINIER
“Don’t try to make a pie too fancy. That’s really the most important thing,” says the celebrated chef.

Science Builds a Better Pie
A biophysicist shares some of her insights on the science of an apple pie and explains how the home baker can apply them in the kitchen.

Pies on Parade
A variety from artisanal bakers around New York.

The Basics of Perfect Pie Crust
Melissa Clark told us at Thanksgiving how easy it can be to make a light and flaky pie crust. Her advice holds true for pies year-round.

-- End o' Pie --

Vinho Verde: Portuguese for ‘Cheap and Cheerful’
A bottle of wine, an enjoyable bottle of wine, for just $4? A mistake? Nope.

If Jack Daniel Were a Beekeeper
By ROBERT SIMONSON
American distillers find that they can create new whiskey drinkers, especially among women, by adding flavors of honey, fruit or maple syrup.

Comments

[minnehaha.livejournal.com]

I didn't read all of that, but the Jumbleberry Grunt recipe looks exceptional and the stack pie idea is moronic. I'd have to be convinced to taste it.

K.

[lsanderson.livejournal.com]

The Science one has some good hints.

[vgqn.livejournal.com]

The only way stack pies make sense to me is if they're all chess pies, which was alluded to in the article. Sort of making a sort of dobos torte with pie crust and custard filling, like this recipe. Makes me wonder if people who really make stack pies are rolling their eyes at these wacky New Yorkers who are stacking up fruit pies to perilous heights.

The Pie Debates article was great.