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Apple Pie

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FOOD
December 16, 2010 | By Veronique de Turenne, Special to the Los Angeles Times
The holidays had an accent at our house. My mother, an inspired cook, filtered American tradition through her French sensibility. It's there in the photos of our first few years in the States ? a crisp-skinned goose on the Thanksgiving table, and at Christmas, a bubbling cassoulet. As the seasons passed, American idiom crept into our kitchen. My mother experimented, learned to roast a turkey, to make cranberry sauce, to melt marshmallows on the yams. It was to this more assimilated holiday table that I first brought that most American of icons ?
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FOOD
December 21, 2013 | By S. Irene Virbila
At this very moment my neighbor, Cassy, is awaiting delivery of a 100-year-old cider press she bought on eBay. She, like many of us, has apple fever. I made an apple galette at least twice this week. And I'm dreaming of the apple hand pies I used to buy in frosty weather from the famous bakery Poîlane on Rue du Cherche-Midi in Paris. But even if you don't bake, you can get in on the apple frenzy at restaurants and bakeries. Now that we've got pumpkin desserts out of the way, inspired bakers are turning their attention to apples.
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ENTERTAINMENT
July 3, 2008 | Leslee Komaiko
Traditional or with a twist, a la mode or straight up, apple pie is a must this weekend. JAMAICA'S CAKES The reason baker Jamaica Crist's apple pies are so much better than anything you've ever made? Experience and little tricks like using brown sugar in the apple filling in lieu of white. "It gives it more of a caramel-y gooey center," Crist says. And there's the combination of shortening and butter for the perfect crust.
NEWS
October 2, 2013 | By Noelle Carter
You know it's fall when all those colorful varieties of apples start showing up in the market. It's hard not to want to snag a few of each to try out in the kitchen. But how do you tell which apples are best for a specific use? Which apples are best for eating, and which ones are best for cooking and baking?  Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples   just a few autumns ago: "The world of apples is supposedly divided cleanly in two: cookers and eaters.
FOOD
December 12, 1996 | ROSE DOSTI
DEAR SOS: How about a recipe for apple pie made with sour cream that once appeared in The Times? --BARBARA DEAR BARBARA: This sour cream apple pie recipe from Cedar Creek Inn in Palm Dessert appeared in 1984. We hope it's the one you are looking for.
FOOD
October 17, 1996 | ROBIN BENZLE, Benzle is a Cleveland humor writer. She rarely bakes apple pies
It hasn't been easy for me, going through life with an immense dislike for the most famous American dessert in the world. People regard me with great suspicion, and I've always felt like a complete outcast, as if I should move to Antarctica or something.
ENTERTAINMENT
June 7, 1987 | Alan Markfield
Hemdale's $15-million "Bethune," the joint venture between China and the West being shot in remote Yan'an in the People's Republic, has been fraught with problems: language difficulties, health problems because of primitive hygienic conditions, transportation nightmares, et al. But the biggest discontent has come right from the gut. "Our food has been a catastrophe," said co-producer Pieter Kroonenburg.
FOOD
September 20, 1990 | CHARLES PERRY, TIMES STAFF WRITER
There's nothing like homemade apple pie. At least not in the stores, apparently. Two weeks ago we tasted eight commercial apple pies, including two best-selling frozen brands and pies from six bakery chains. The scores, on a scale of 1 to 10, ranged from 2.5 only up as far as 5.8. Even the best of them inspired the comments "too sweet" and "almost acceptable but shortening flavor overwhelms everything."
FOOD
January 2, 1992 | MARCIA CONE and THELMA SNYDER, Cone and Snyder are cookbook authors
Pies in the microwave? Not impossible. This apple pie begins in the microwave and ends in the conventional oven. If your grandmother baked her apple pies in brown bags to keep them from overbrowning, the way ours did, you'll see the reason for the technique. Only 10 minutes of conventional cooking time is needed. Trifle's another good dessert to make in the microwave. This one can be prepared up to two days in advance and refrigerated.
FOOD
November 21, 1991 | ROSE LEVY BERANBAUM, Beranbaum is a cookbook author
My first apple pie was really an applesauce pie. That wasn't what I'd intended, but it's what I got for using my favorite eating apple: McIntosh. I had envisioned a pie like the ones I'd seen in photos, the crust highly domed and crumpled over an abundance of apple slices piled high within. So I peeled, cored, sliced and mounded as many apples as would fit into the crust without sliding out, and carefully draped the top crust over them.
FOOD
January 26, 2013 | By Charles Perry
Boulevard Brewing in Kansas City, Mo., makes some broad-shouldered ales. This one is in the style of a Belgian tripel, and it's a big one. It pours dark red amber with a high head and a super-malty nose full of aromas of dried fruit, specifically of figs. It positively paints the palate with malt sweetness, while the hop level is relatively moderate, only 22 International Bittering Units. The hops do come forward a little (even physically forward, toward the tip of the tongue). eventually drying up the long, sweet finish.
NEWS
December 19, 2012 | By Noelle Carter
To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the center of the dough -- the closer you get to the rim, the more likely you are to roll the pin off the edges, flattening them and making the dough uneven. Rotate the dough a quarter-turn each time you roll to make sure the thickness remains even.
NEWS
November 29, 2012 | By Morgan Little
Vice President Joe Biden appeared at the grand opening of Washington, D.C.'s first Costco Thursday morning, meeting with co-founder Jim Sinegal and CEO Craig Jelinek and most importantly, searching for pies. Biden, who re-activated his Costco membership yesterday, declared “I'm looking for pies” as soon as he got a cart, perusing the bakery's offerings while shoppers gathered around him. Biden, who also gathered a number of children's books intended for a charity in Delaware, resisted attempts by employees to bring him into the tire department,  saying “Hey man, I don't need tires.
FOOD
November 17, 2012
  Total time: 1½ hours, plus cooling time for the pies Servings: 12 Note: To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump. Remove from heat and drain before using. 4 tablespoons (½ stick) butter 6 large tart apples, such as Granny Smith, peeled, cored and cut into ½-inch pieces 3 tablespoons dark brown sugar 3/4 teaspoon ground cinnamon Scant ½ teaspoon salt 1/2 cup raisins, rehydrated in rum, another liqueur or juice 12 unbaked mini pie crusts, with 12 unbaked top crusts Prepared egg wash (1 egg beaten with 1 tablespoon water)
FOOD
November 10, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Though old-school places like the Apple Pan and Pie & Burger have never wavered in their affection for pie, the old-fashioned American dessert has been missing in action at most restaurants and pastry shops for years, except at Thanksgiving. You'd see French-style tarts and, very occasionally, coy individual pies in eccentric flavors. But a slice of honest pie? Very rare, indeed. Fortunately, pie is making a comeback. It could have something to do with KCRW-FM's "Good Food" host Evan Kleiman's affection for pie, her annual pie baking contest and her app "Easy as Pie" for iPhone and iPad.
FOOD
October 20, 2012
  Total time: 1 hour, 20 minutes, plus chilling time for the filling and pies Servings: 12 1/2 cup raisins 1 cup rum, brandy or water 1/4 cup (½ stick) butter 4 large tart apples, such as Granny Smith, peeled, cored and diced into ¼-inch pieces 2 tablespoons dark brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces Prepared pie dough for 2 single crust (9- to 10-inch)
NEWS
September 18, 2012 | By Noelle Carter
So.... which apples are best for eating, and which ones are best for cooking and baking?  Click here for 52 apple recipes from the L.A. Times Test Kitchen! Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples   just a few autumns ago: The world of apples is supposedly divided cleanly in two: cookers and eaters. But does that mean you can't eat a cooker? Or cook an eater? And what makes a "cooking" apple anyway?
NEWS
July 3, 2012 | By Mary Forgione, Catharine Hamm and Chris Erskine
You'll probably grill a hot dog, watch some fireworks and, perhaps, think about the wonders of being an American. One of them is our freedom to see this country. In thinking about the Fourth of July, we've assembled a list of some of the places we think will make you remember what it is to be an American -- a hot-dog-eating, apple-pie-chomping, optimistic sort who learns from the past in order to face the future head on. A bit pie-eyed Thank goodness Harvard grad Samuel Sewall thought to record something as mundane as his first bite of "applepy.
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