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King Arthur Flour's Fruit Pies: Classic Techniques, Creative Flavors
King Arthur Flour's Fruit Pies: Classic Techniques, Creative Flavors
Melanie Wanders
Elevate your dessert game with the best pies around!
Curiously Similar
Bring the joy of perfect pastry within reach!
Gesine Bullock-Prado
Gesine Bullock-Prado
Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.
Evan Kleiman
Evan Kleiman
Enjoy impressive teatime treats — no tea required — as King Arthur Flour's Martin Philip demystifies tender scones, moist quick breads and more!
Martin Philip
Martin Philip
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Making your own extracts is pretty much a zero-skill DIY (if you can operate the lid to a jar, you're there). And the results can be WAY more flavorful and interesting than the stuff you'd buy at the store. All you need is some jars, alcohol and whatever flavors are calling to you. Putting these mixtures together literally takes just minutes — but keep in mind many homemade extracts need up to a couple of months to develop full flavor. Once ready to use, they keep for months, too.
Jessie Oleson Moore
Pie doesn't really need to be fancied up — it's what's on the inside that counts, right? — but for presentation's sake (and Insta, tbh!) a lattice pie crust is extra drool-worthy. And here's a little secret: that lattice top isn't so difficult, but definitely earns you major cred.
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King Arthur Flour's Fruit Pies: Classic Techniques, Creative Flavors