Similar Recipes
Dutch apple pie
This Dutch apple pie is inspired by my Dutch heritage. It has a crumble layer on the top which I think makes it one of the best apple pies.
Perfect Apple Pie
Our Perfect Apple Pie is an American classic. Perfect absolutely every single time.
Winter Apple and Dried-Fruit Pie
This variation on apple pie lends some variety in texture and flavor. You can (and should) customize the sweetness, based on the levels of tartness of the apples and dried fruits that you choose.
Apple Crème Fraîche Pie
This is a great alternative to regular apple pie, filled with a rich tangy custard and tender, tart baked apples.
Easy, Old-Fashioned Apple Pie
A classic apple pie with a golden and crisp crust and a thick and saucy filling that requires no precooking of apples.
My Perfect Apple Pie
My perfect apple pie has a crispy base, not too-sweet filling, perfectly cooked tender apple and no giant empty cavity under the pie lid.
Gooey Apple Pie
This is the pie for all you gooey-pie-lovers out there (and you know who you are). This apple pie slices cleanly and holds its shape as you lift it out of the pie plate. And it has chunks of apple that are tender yet intact, lightly bound in a thickened sauce that's just sweet enough, with a hint of spice.
Rustic Apple-Cranberry Pie
No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.
Jay's Apple Cider Cream Pie
This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet.
Apple-Pecan Bourbon-Caramel Pie
Two pie classics—apple and pecan—come together in this mash-up recipe for the holiday ages.
Pennsylvania dutch apple pie features a flakey crust and creamy apple filling that’s topped with a buttery crumble.
Serve With
Pecan Pie Ice Cream
Pie meets ice cream in this rich and creamy pecan-vanilla ice cream amped up with a salty molasses-twinged gooey swirl.
Jeni Britton Bauer's Tuscan Sundae
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
Bi-Rite Creamery's Salted Caramel Ice Cream
[Photograph: Max Falkowitz] The salted caramel ice cream from Bi-Rite Creamery is one of the best I've ever tasted. It's wildly complex, a tad smoky, and just salty enough. Just as important, it's ridiculously creamy thanks to an especially high...
Bourbon-Vanilla Ice Cream
I know Robin Bellinger wrote an Essentials post about Vanilla Ice Cream a few weeks ago, and far be it from me to try and one-up a recipe adapted from Chez Panisse Desserts, but I just made the most amazing,...
Scotch Vanilla Bean Ice Cream
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes.
Spiced Vanilla Ice Cream Recipe | Scooped
I have long resented the use of the word "vanilla" to mean bland, blah, and boring. Real vanilla is deep and complex. Anyone who thinks vanilla is boring hasn't tasted this ice cream.
Mr. Softee-Style Vanilla Bean Soft-Serve
Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup.
Irish Coffee Caramel Ice Cream with Shaved Dark Chocolate and Candied Pecans
It has buttery, smoky caramel, a dash of coffee grinds, and a generous helping of whisky for good measure. It's a bracing combination, but oh does it work. First you taste the coffee, roasted and rich, with the pleasant bitterness of an actual cup of joe. Then comes the caramel to sweeten things up just a tad, melting to sweet buttery goodness. Then the whisky: the more ice cream you eat, the more you taste it.
Scooped: Apple, Browned Butter, & Sour Cream Ice Cream
The time has come for us to end this ice cream series, October being halfway to Halloween. We wanted something to complement fall's palette of desserts: crumbles, crisps, cakes, and quickbreads, filled with apples, pears, walnuts, and cinnamon. With that in mind, apples and sour cream were a no-brainer, a lusciously tart rejoinder to rustic late-harvest food.
Scooped: Really Buttery Pecan Ice Cream
For most of my life, I never got the point of butter pecan ice cream. It always seemed like less than the sum of its parts: wan pecans poking out of bland vanilla ice cream? No thanks. When I started making ice cream, recipes for butter pecan didn't give me much hope. Three tablespoons of butter per quart? One? I had my doubts that the results would be all that satisfying.