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magazine classic sour cherry pie with lattice crust
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Cooking
Weave your way to a classic lattice crust.
Christina Chaey
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
Culture
Sour cherries are not the most pleasant snacks. Too tart to be eaten raw, they shine when baked into pastries like our June 2008 sour cherry pie.
Diane Chang
Cooking
In a blind taste test, there was one clear winner.
Sam Stone
Culture
Cooking
Are you a pie ninja? Do you want to be? These challenging pie recipes are also our most rewarding.
Rochelle Bilow
Cooking
Yes, gin. Vodka works too, depending on your bar cart.
Kendra Vaculin
Cooking
It’s an architectural masterpiece—and it’s super easy to make.
Rachel Karten
Cooking
Let puff pastry and jam do all the hard work.
Ali Francis
Restaurants
Imagine a mashup of all the chocolate dessert greats (brownie, soufflé, flourless cake) nestled in a buttery, crisp crust.
Christina Chaey
techniques
Tastes so good, make a grown man cry (yes, that's a Warrant reference)
Bon Appétit
techniques
The 20 minutes I usually spend reading the sports page every morning, I spent this a.m. talking pie crust.
Adam Rapoport
techniques
Bumping up the flavor of everyone's favorite confection is as easy as pie.
Andrew Milne
Restaurants
Seriously, I’m obsessed.
Esra Erol
Cooking
Melissa Weller has all the tricks up her sleeve.
Melissa Weller
Culture
It spits out pits fast and clean, without Dexter-like cherry juice splatter.
Alex Beggs
Cooking
Your apple pie should have cheese in, on, and around it at all times.
Alex Beggs
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Peach Pie or Tart."
Julia Bainbridge
Culture
The salt and vinegar chip-flavored pie was once made when fresh fruit wasn't in season. Now it's back on the menu.
Margaret Eby
techniques
If you don't already blind-bake your pie crusts, this is why you should start.
Claire Saffitz
techniques
Get the recipe for Achatz Handmade Pie Company's Michigan Tart Cherry Pie.
Julia Bainbridge
best-new-restaurants
Tartine Manufactory's ice cream concoction is the stuff sweet dreams are made of—and now you can make it at home
Christine Muhlke
techniques
Your pie crust should never be soggy on the bottom. Never.
Alex Delany
Cooking
Mom (kind of) knows best.
Adam Rapoport