While there was no Bobby Flay, the NBC's Meredith Vieira challenged celebrity domestic goddess Martha Stewart and her "Mile High Apple Pie" to an apple pie bake-off Wednesday morning on "The Today Show."
There were the obvious differences: Martha Stewart made her own pie crust while Meredith opted for a Flako pre-made version. Martha included lemon in her mile-high pie while Meredith did not. Meredith uses apple pie spice, Martha utilizes cinnamon.
One thing is similarly evident though between the rolling of the eyes and playful taunts, these two ladies were in it to win it.
Find out who won the Martha vs. Meredith apple pie bake-off and get the recipes after the jump.
Cheese with that pie? It might taste good, but it's definitely not required by law in the Dairy State.
The Wisconsin State Journal debunked the myth that Wisconsin requires apple pie to be served with cheese at restaurants in the state. The paper asked Connie Von Der Heide at the Wisconsin State Law Library whether or not state law required cheese to accompany the pie after a reader inquired about it.
"It certainly sounds plausible since after all this is the Dairy State, but the answer is no," she said. "The 1935 Laws of Wis., ch. 106 came close; it required serving a small amount of cheese and butter with meals in restaurants (effective from June 1935 to March 1937)."
What crazy food laws have you heard of? Let us know in the comments below.
Ever the apex of comfort, we love how this darling apple pie truly wears its heart on its sleeve. The rustic imperfections of a home-baked pie only add to the appeal, especially with efforts made so lovingly -- and rightfully so, to blogger/baker Whitney in Chicago, who put this together for her boyfriend on their anniversary. Because really, what could possibly be more comforting than gooey apple pie?
Although everyone enjoys a white-tablecloth dinner celebration now and then, we'd like to know what you prefer: a relaxed, home-cooked meal or dinner at the nearest fancy restaurant? Argue your case in the comments. We might be tempted to kick off our shoes and indulge in a night in, if presented with options as visually appealing as this one.
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Vimeo user Animi recently posted this short stop-motion movie on making an apple pie. The video certainly is fun, set to the music of Dave Brubeck. But what we found curious was the method for making pie crust.
Do you make a cylinder of dough to create the sides of your pie dough? Let us know in the comments below.
With the holiday's just around the corner, we'll soon be digging into the wonderful world of pie. Do you have a perfect pie crust recipe, but when you put the filling in, the bottom seems to get too soggy? No problem. We've got several solutions for you!
I know that products and companies and logos have to change over the years, but I always feel a little sad when a classic character or design is changed. Really, did the change improve sales? You would think that keeping a classic character would endear a company to loyal customers even more.
Now if someone could answer this question. What exactly was the magician? Was he human? The body shape suggests a banana, or some sort of legless apple slice. Or maybe the Penguin from Batman.
Pie is probably one of America's favorite desserts. The question is what is America's favorite kind of pie?
Michael Park over at Epicurious.com gives us some answers. He revealed a pie poll from the makers of Mrs. Smiths, Schwans Consumer Brands North America. The poll asked participants to name their three favorite pies. Which one came in first, you ask? Well, it was apple of course! Turns out it was the overwhelming favorite.
I was personally surprised that Key lime pie was at the bottom of the list. But I guess with so many kinds of pie out there, it's a measure of the popularity of key lime pie that it made the list at all. So how about it? What's your favorite kind of pie?
No. that isn't a typo in the title. Yesterday was March 14th, which, in abbreviated form, is 3.14 (feel free to add the 1592653589793238... if you so desire), better known to us non-mathematicians simply as Pi.
As is usually the tradition here at Slashfood, we are willing to turn just about any circumstance into something to celebrate, so why should Pi Day be any exception? Fortunately for us, the blogosphere was full of others who jumped on this bandwagon as well. In fact, Kitchen Parade collected submissions all week, resulting in dozens of mouth-watering pie recipes all linked up on one page.
So without further ado, following are my top eight favorites, which I will be putting on my "need to make" list. (Corresponding photos can be found in the gallery at the bottom of the page after the jump.)
If I had my way, every month would be pie month. I like all kinds of pies, from apple to pumpkin to Boston Cream. My apple pie has to be ice cold though. To me, hot apple pie is...gah.
After the jump is a recipe for Key Lime Pie, from The Cook's Kitchen, which also has a little factoid on who liked pie so much he practically lived on it while travel ling across the country.
AOL Food has a slideshow at their site, with ideas on how to add bacon to, well... pretty much everything. No, not your typical breafast dishes. That's too obvious. We're talking about putting bacon on hot apple pie, in oatmeal, in an ice cream sundae, and in chocolate chip cookies. Someone is even trying to get the smoky flavor of bacon inside a glass of whiskey.
A lot of these ideas are too out there for me, but I think I'd try bacon in popcorn.
Looking over the list of December food holidays and I see it's filled with many foods that you'd actually associate with December and the holidays, and that's a good thing. I hate it when you have a food holiday in a month where it just seems out of place. Like June being National Turkey Lovers Month.
Or maybe you can be adventurous and try the Pumpkin Pie in another form ... liquid!
Update: a reader points out that we January 23 is National Pie Day, though I've also found a few sources that say it's today. Oh well, you can't have too many days of pie!
Last weekend I found myself in a pastry shop. It wasn't a planned outing, it just happens that a friend of mine lives right behind one of the oldest Italian bakeries in Philly and when we pulled up to her house, the scent was overwhelmingly appealing. So we wandered in and ended up spending more than $20 dollars on baked goods. While we were in the bakery, my friend Scott made the comment that he always buys his holiday desserts. Pointing at the cases all around us, he said, "Because really, why would you bother to bake when there's so much good stuff in the world."
If you think like Scott and want to buy your holiday desserts this year instead of making them, you should check out this amazing-looking vegan apple pie that Sundance Catalog is selling this year (they don't normally sell food, so it must be outrageously good for them to have added it in with their offerings). Just make sure to order it no later than November 15th if you want it for Thanksgiving.
Pie crusts are a tricky thing. I admit that I don't have a whole lot of experience with them and when I have tried to wrestle a cohesive sheet of dough into a pie pan, I've often settled for something far less than perfect. I'm okay with that though, I fill it with something delicious and call it rustic. It works for me.
But having read the Oregonian's food section today, I think I may have just learned the secret to a perfect pie crust every time. Olive oil. Danielle Certoni had always admired her mother-in-law's apple pie, and when the in-laws came for Thanksgiving, she asked her to make it. When she went into see how it was going, Danielle was surprised to discover that the secret was olive oil instead of butter or shortening. Apparently, it's quite common in other food cultures and produces a light and flaky crust without needing the same delicate treatment that we've come to expect that pastry needs. I don't have any pies on my cooking schedule, but the next time I need a crust, I'm turning to this recipe. If you make it, let me know how it turns out!
The picture is of an actual Olive Oil Pie Crust. It was posted on Flickr complete with recipe and entertaining narrative of how it came to be.
I devoured these as a kid*. They were one of the regular junk food items my sister and I would buy at the store down the street to eat while watching The Brady Bunch and The Partridge Family on Friday nights. I saw them at the store the other day and decided to pick up a box.
Pie is probably one of America's favorite desserts. The question is what is America's favorite kind of pie?
If I had my way, every month would be pie month. I like all kinds of pies, from apple to pumpkin to Boston Cream. My apple pie has to be ice cold though. To me, hot apple pie is...gah.
AOL Food has a slideshow at their site, with ideas on 
Last weekend I found myself in a pastry shop. It wasn't a planned outing, it just happens that a friend of mine lives right behind one of the oldest Italian bakeries in Philly and when we pulled up to her house, the scent was overwhelmingly appealing. So we wandered in and ended up spending more than $20 dollars on baked goods. While we were in the bakery, my friend Scott made the comment that he always buys his holiday desserts. Pointing at the cases all around us, he said, "Because really, why would you bother to bake when there's so much good stuff in the world."-on-flickr---photo-sharing!.jpg)
I devoured these as a kid*. They were one of the regular junk food items my sister and I would buy at the store down the street to eat while watching The Brady Bunch and The Partridge Family on Friday nights. I saw them at the store the other day and decided to pick up a box. 
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