These tips and recipes come courtesy of the NY Times.
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.
With Pies, Beauty Is More Than Crust Deep – A new crop of artisanal bakers, from Brooklyn to Yonkers, specialize in pies that are each as idiosyncratic as its maker. By Ligaya Mishan
It’s What’s Inside the Pie That Counts – Cake calls out from the center of the table, knowing you will come back for more. The pie is humble, rarely getting its dinner-party due, but it is whimsical and deeply evocative. By Jennifer Steinhauer.
Andrew Carmellini on Pie – “Don’t try to make a pie too fancy. That’s really the most important thing,” says the celebrated chef. By Jeff Gordinier.
Playing Up the Spicy Aspect of a Summer Fruit Pie – Chunks of brown sugar spread across a bed of high-acid, tangy plums produce a nicely tart pie. By Melissa Clark.
Empanadas, the Pies With a Passport – The empanada is the little meat pie that could, a native of Spain that has traveled the world. By David Tanis.
Sonkers, Grunts, Slumps and Crumbles – These desserts are so regional that people within the same county will disagree on the proper name for them. By Kim Severson.
Feature photo fourth of july dessert by 3liz4