I'm making the truly scrumptious apple pie. What is the difference in a deep pie dish? Is it appropriate for this recipe? Also, would like to add a little bourbon - saw it in another Food52 recipe and was intrigued but don't want a soupy pie. Does alcohol flavor condense when cooked down or just evaporate? Any ideas on making this work?
It's a world apart from the Norooz of my grandmother, but not when it comes to food
Celebrating the Persian New Year
A Creamy Lasagna with a Surprising Boost of Flavor
Enter Your Best Banana or Plantain Recipe
Irish-Inspired Soda Bread
The Hit Waffle Towel in New Colors & Sizes
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)