Oh, my! Pie recipes, “how-to” videos and more from the L.A. Times Test Kitchen
We tested, tasted and fine-tuned. Here’s what we learned.
Sweet cherry pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie 3/4 cup sugar, plus extra for sprinkling over the pie 1/4 cup cornstarch 6 cups sweet cherries, stemmed and pitted 1 teaspoon vanilla extract 2 tablespoons orange liqueur, preferably Grand Marnier Prepared flaky pie crust for 1 double-crust pie 1 egg 1.
Nectarine almond crumble pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie Crumble topping 2/3 cup whole almonds 1/2 cup flour 1/4 cup plus 1 tablespoon light brown sugar 1/4 cup granulated sugar 1/8 teaspoon cinnamon 1/4 cup plus 1 tablespoon cold butter, cut into 1/2-inch cubes In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour.
Flaky pie crust Total time: 20 minutes, plus chilling time Servings: This makes enough crust for 1 (9- to 10-inch) pie Note: The cider vinegar is used to help “shorten” the crust, improving the texture.
Blackberry pie Total time: 1 1/2 hours, plus chilling time for the crust Servings: Makes 1 (9-inch) pie Note: Adapted from Ashley Putz of Buffalo Chips Emporium in Amador City, Calif.
Strawberry pie Total time: 20 minutes, plus chilling time Servings: Makes 1 (9-inch) pie Video: Click here to watch Times Test Kitchen manager Noelle Carter make this pie. 1/2 cup sugar 1 cup water, divided 1/2 cup orange juice, from about 1 large orange 1/2 cup rum 1 sprig mint 3 tablespoons cornstarch 8 cups strawberries, about 2 1/2 pounds, hulled 1 baked 9-inch single pie crust 1.