Americas test kitchen apple pie

This Blue Ribbon Apple Pie by America's Test Kitchen is amazing. Great for Thanksgiving or any occasion when you want apple pie!

Apple CrumbleSERVES 6 TO 8WHY THIS RECIPE WORKS: Making an apple crumble that tastes primarily of apples starts with plenty of fruit. We tossed 4 pounds…

Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort. To create a flavorful, deep-dish apple pie recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the apples and cream mixture in a prebaked pie…

We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts. Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, their pectin is converted to a heat-stable form that keeps them from becoming mushy when cooked further in…

We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts. Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, their pectin is converted to a heat-stable form that keeps them from becoming mushy when cooked further in…

Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort. To create a flavorful, deep-dish apple pie recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the apples and cream mixture in a prebaked pie…

Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime. In the test kitchen, we have found that it’s difficult to produce a homemade apple pie with a filling that is tart as well as sweet and juicy. We wanted to develop a classic apple pie recipe—one with the clean, bright taste of apples that could be made year-round, based on apple types that are always available in the supermarket. To…

Not everyone loves pumpkin pie for dessert at Thanksgiving. So our friends at America's Test Kitchen came to the rescue with an amazing recipe for Pennsylvania Dutch Apple Pie. Managing Producer Sally Swift talked with Tucker Shaw from Cook's Country about the ingredients used to make this seasonal treat: apples, streusel topping, and -- most importantly -- melted vanilla ice cream. Yes, you heard that right - melted ice cream!

Apple Pan Dowdy in a Skillet/ America's Test Kitchen. Discover our recipe rated 4.1/5 by 11 members.

Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.