James Oliver Cury From Every Day with Rachael Ray November-December 2005

Secrets & Pies More Big Bites All Shook Up And the Weiner Is... Bowled Over Cocoa Nuts Cold Play Culture Club Dinner Rolls Hitting the Sauce Hot Potatoes In the Chips Jam Session Just Add Chips Liquid Assets Master Blends Pop Art Pop Stars Sausage Fest Screaming Good Secrets & Pies Shake Your Bonbon Smooth Operators Take a Dip Thanksgiving in a Box The Thick of It The Upper Crust Top of the Brine Winner's Circle View All Big Bites Louisa Kamps, whose definition of heaven is pie for breakfast, searches for the country's yummiest slice. Stephen Scott Gross Finalists Best Overall Pie (Runner Up) Verrill Farm's Kentucky Bourbon Pecan Pie » Best Orange Crush Pie The B Line's Sweet Potato Pie » Best Classic Pie Julian Pie Company's Original Apple Pie » Best Crumb Pie Grand Traverse Pie Company's Cherry Cobbler » Best Rockin' Pie Dangerously Delicious Pies' Lemon Chess Pie » Best Mass Appeal Pie Sara Lee Oven Fresh Pumpkin Pie » Best Overall Pie Little Pie Company's Sour Cream Apple Walnut Little Pie Company's Sour Cream Apple Walnut is a deliciously rich, impeccably built pie that's heartfelt and homey . . . Read more » UPPER CRUST Fat is key to pie crust, but how do the different fats influence texture and flavor? BUTTER: Tricky to work with because it melts fast, butter is nevertheless a much-preferred fat. There's no substitute for the delicious flavor it gives a crust. LARD: It reaches higher temperatures than butter, leaving behind big pockets where steam builds up during baking. The result: a tender, flaky crust. Mix with butter for better flavor. SHORTENING: Easier to work with than butter (its high melting temperature helps crusts hold their shape) and cheaper than high-quality lard, it's a favorite of restaurant chefs.) Tell us which goodies you’d like us to bite into next!

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