For those unfamiliar with the allure of chiffon pie, let me enlighten you: Chiffon is a classic pie known for its light-as-air texture thanks to a hardworking combination of unflavored gelatin and whipped eggs. Here it gets an autumnal makeover by marrying the flavors of pumpkin pie with chiffon’s cloud-like texture. Eggs get whisked with … Read more
Few dishes say “summer” like fresh peach pie. There’s a time and place for canned or frozen peaches, but this isn’t it. Here, the sweet, sunny flavors of juicy peaches take center stage. Ground cinnamon, cardamom, and nutmeg provide warmth; substitute other baking spices like ginger or allspice if you prefer. To peel ripe peaches, … Read more
In the 1960s, a young woman named Soledad Pahud left the US and returned to her hometown, Laguna, with the goal of opening a bakeshop. She attempted to re-create the American apple pie, which she learned to make during her time abroad, but to no avail. Apples, not native to the Philippines, were hard to … Read more
With its bold flavor and unmatched character, this apple pie with cheese-laced crust can make even the staunchest à la mode fan melt. Sharp cheddar cheese provides a salty undertone to the buttery pie crust that complements the sweetness of apple pie filling in a way that vanilla ice cream never could. For the filling, … Read more
Derby pie is a nut pie (traditionally walnut, often pecan) that’s similar to a classic pecan pie except that it’s studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky. Sticky-sweet and gooey, yet sturdy enough … Read more