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FOOD
February 11, 2010
Momofuku's Crack Pie Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each) Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Cookie for crust 2/3 cup plus 1 tablespoon (3 ounces) flour Scant 1/8 teaspoon baking powder Scant 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick)
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NEWS
March 14, 2014 | By Noelle Carter
It's Pi Day! While geekdom recognizes March 14 (3.14) as the unofficial glorious day symbolic of the ratio of a circle's circumference to its diameter, we say, make a pie. We've compiled 52 of our favorite pie recipes -- everything from cream pies to berry pies to custard pies and more -- to help you out. That strawberry pie pictured above? You can find the recipe below. Happy Pi Day! RECIPES: 52 favorite pies from the L.A. Times Test Kitchen Strawberry pie Total time : 20 minutes, plus chilling time Servings: Makes 1 (9-inch)
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FOOD
October 20, 2012
  Total time: 20 minutes, plus chilling time Servings: Enough dough for 6 handpies or 1 (9- to 10-inch) single-crust pie Note: The recipe can easily be doubled to make 12 hand pies. If using a food processor, process one batch at a time, as most processors are not big enough to handle a double batch at once. The dough, with sugar, can be used for sweet or savory pies, as the sugar is not enough to noticeably sweeten the crust; however, it can be omitted if desired.
NATIONAL
March 4, 2014 | By Evan Halper
WASHINGTON - As international efforts to reduce greenhouse gas emissions stall, schemes to slow global warming using fantastical technologies once dismissed as a sideshow are getting serious consideration in Washington. Ships that spew salt into the air to block sunlight. Mirrored satellites designed to bounce solar rays back into space. Massive "reverse" power plants that would suck carbon from the atmosphere. These are among the ideas the National Academy of Sciences has charged a panel of some of the nation's top climate thinkers to investigate.
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)
FOOD
November 17, 2012
Here are some basic steps to perfect mini-pies: A recipe for one standard pie filling (around 4 cups) and two to three single pie crusts should be enough to make a dozen or so pies. For fruit or nut fillings, chop the ingredients smaller than you would for a normal pie, so they fit and are proportional. Use a small round cake pan or bowl to cut the dough for the crusts - you'll want circles about 5½ inches in diameter to form each mini pie. Don't overfill the pies or the filling will spill over as they bake.
FOOD
November 17, 2012
  Total time: 1 hour, plus chilling time for the pies Servings: 12 Note: The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites. 1/4 cup water 1/4 ounce (2¼ teaspoons) powdered gelatin 1 1/4 cups (a 15-ounce can is 1¾ cups) fresh or canned pumpkin puree 3/4 cup sugar, divided 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg, preferably freshly grated, plus extra for dusting the finished pies 1/2 teaspoon salt 1/2 cup milk 3 eggs, separated 3/8 teaspoon cream of tartar 12 pre-baked mini-pie shells, still in the muffin tins Whipped cream, for garnish 1. Put the water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin is fully moistened , at least 3 minutes.
CALIFORNIA | LOCAL
June 13, 2011 | By Raja Abdulrahim, Los Angeles Times
As the light turned red at the intersection of Crenshaw and Slauson, Brian Muhammad raised two pink pie boxes in his right hand and strolled up the sidewalk: "Bean pie! Bean pie!" A yellow school bus with only a few children onboard pulled up to the curb as the driver swung open the door: "Just a regular. " Muhammad, dressed in a slightly rumpled black suit and a navy bow tie, bounded up the bus steps and handed him a pie. Video: Peddling bean pies on a busy corner "My credit good?"
FOOD
January 13, 2010 | By Sarah Karnasiewicz >>>
Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I've found myself safely on the other side of the high-stakes holiday cooking gantlet. After all, December may be a monthlong orgy of creamy pumpkin and candied pecan, rare roast beef and chestnuts, and Champagne and oysters to toast the new year -- but January and its resolutions seem to demand simplicity and thrift. Thrifty needn't mean dull or meager, however, and savory pies -- with their combination of tender, salted crust and hearty filling so elementally formal, yet endlessly varied -- fit the bill perfectly.
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
March 1, 2014 | Betty Hallock
In the next few years, a new kind of chain pizza restaurant will pop up by the thousands across the country and beyond, pouring tomato sauce and grating mozzarella over America's culinary landscape in the race to become "the Chipotle of pizza. " That means diners get to customize their own pizzas as they're prepared in assembly-line fashion in an environment somewhere between fast-food and upscale. The pizzas are usually 11 to 12 inches, cost about $7 and are baked in a super-hot oven, so diners are sitting down to eat within minutes.
NEWS
February 21, 2014 | By Noelle Carter
You know February is National Pie Month, right? If you haven't celebrated yet, there's no time like the present. If you've got some extra time this weekend, celebrate with a homemade pie or two. Here are some tips and tricks to take your pies to the next level: CRUST RECIPES: 52 favorite pies from the L.A. Times Test Kitchen Passionate pie bakers tend to have a religious zeal about what type of fat goes into their crust, and...
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.
CALIFORNIA | LOCAL
November 17, 2013 | By Nita Lelyveld
So much in Los Angeles changes fast. Treasure the good things that don't. "Hello, Doris!" goes the chorus of regulars at the Original Farmers Market, when they stop by to see Doris Perez, who has been there as long as they know. Her first job was at the Desert Date Shop, with its saltwater taffy, plump medjools and deglet noors - though, truth be told, not many who visit remember her from way back then. They do from Du-par's, where she worked pies for 38 years, selling thousands each Thanksgiving Day from the parking lot when the rest of the market was closed.
FOOD
November 13, 2013
Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison's "Local Flavors. " This recipe uses a standard 9-inch pie plate. 2 1/4 cups flour 1/2 teaspoon plus 1/8 teaspoon sea salt, divided Zest of 2 lemons, divided 3/4 cup (1 1/2 sticks) plus 2 tablespoons cold butter, divided 1/2 teaspoon cider vinegar 1 egg, separated 1/2 cup plus 1 tablespoon sugar, divided 3/4 cup light brown sugar, packed 1/4 cup quick-cooking, small-pearl tapioca 1/2 teaspoon cardamom 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 4 cups peeled, cored and sliced pears (4 to 5 pears)
NEWS
September 1, 2013 | By Mary MacVean
Making pies in the heat is only for the bold pie maven. Enter Evan Kleiman, who has been madly making pies for several years now, starting with a summer of daily pies. These days she's got an online pie class going, and she's the head honcho for an annual pie contest. Pie crust dough is not happy in the heat, so Kleiman was lucky that Sunday at The Los Angeles Times The Taste was a little cooler than the previous day for her demonstration of a cherry tomato and cheese pie with onions and garlic.
NEWS
September 5, 2012 | By Russ Parsons
Tough question time: Just how much do you like pie? If you like it a lot -- we're talking a lot , like upper fractional percentiles -- you almost certainly already have a date to be at KCRW-FM's fourth annual Good Food Pie Contest , presided over by the pie queen herself, Evan Kleiman. The rest of you still have time to make your plans. The contest will be held Saturday at the Los Angeles County Museum of Art, starting at 2 p.m. Finalists will be announced at 3:30 p.m., and after a little stage business, the winners will be called forth at 3:45 p.m. Be sure to get there early enough so you can head to the welcome table just north of the Ahmanson Building to collect a pie ticket, which will allow you to sample the entries.
ENTERTAINMENT
July 15, 2013 | By Blake Hennon
Trust is difficult to build and easy to destroy. It's a lesson Bullet may be learning too late. The spunky, street-surviving teen has shown a willingness to lie to help her friends, but her actions backfire badly in this week's episode, titled “Try” (something of an understatement, but maybe show runner Veena Sud thought “Gambling With Life and Death” was a bit much). There are three desperate, last-chip bets: Bullet fabricates a story to get Det. Stephen Holder to search for her girlfriend; Det. Sarah Linden tries to talk her way out of mortal danger from an abductor; death row inmate Ray Seward struggles to avoid the noose.
ENTERTAINMENT
July 8, 2013 | By Rene Lynch
There's no place to hide. The pack has thinned down so much that every cut from here on out is going to hurt. Badly. This week's bloodletting victim? Chris. To be sure, it could have been any of the four competitors on the chopping block this week after a stellar competition in which everyone had to brand themselves into a product that could be sold at your local supermarket or Target. As intended, it brought out the best and worst in everyone, unveiling misguided notions about self, about food and even about one's projected place in the network's culinary kingdom.
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