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The Food Lab's Apple Pie, Part 1: What Are the Best Apples for Pie?

by J. Kenji López-Alt
Like burgers and pizza, I believe pie to be one of the truly perfect foods. A culinary endpoint that can be improved incrementally, but not fundamentally. The true beauty of a pie comes from that magical interaction between crust and filling. One sweet, tart, and fruity, the other buttery and rich, ...
  • amy morris

    Pie apples experiment

  • Becca Wendel

    Experimental Food Science (like chemistry lab for Home Economics Majors) was doing labs like this. Too bad this type of class is hard to find, these days in the USA. All About Apples by seriouseats: Which are best for pies and which turn brown the least. #Apples #Pie #Brown

  • Erin Harper Vernon

    Apple tartness and oxcidation

  • Jennifer Heiden

    The Food Lab's Apple Pie, Part 1: What Are the Best Apples for Pie? | Serious Eats: Sweets

  • Bev Mann
    • 1 year ago

    Have always used Granny Smith and Braeburn in my pies. The taste and texture is incredible. Also, I reserve some if the juice from apple, sugar mixture and brush on the top crust. Result is beautiful golden color and the apple flavor in the crust as well.

  • Alexandra Turcios
    • 1 year ago

    What a great insight! Thank you!

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