Margaret Chen · October 25, 2026
Salted caramel apple pie with a thick, sliceable filling. Reduce the caramel past where it looks done and cut the added sugar so nothing floods the crust.
Margaret Chen · October 25, 2026
Classic Key lime pie with a graham crust, a Key-versus-Persian juice test, and a short bake that sets the filling cleanly so every slice holds its shape.
Margaret Chen · October 25, 2026
Sour cherry pie with a woven lattice that holds its shape, plus how to weave it and why tart cherries need less thickener than you’d expect.
Margaret Chen · October 25, 2026
No-bake Key lime pie with no eggs and no oven. Learn what really sets the filling, how long to chill it, and how to tell set from merely cold.
Margaret Chen · October 25, 2026
Sweet cherries bake up flat and one-note. Lemon juice and a little almond extract bring back real cherry flavor in this tested pie, fresh or frozen fruit.
Margaret Chen · October 25, 2026
Key lime pie with a Swiss meringue: whites heated to 160°F over water, whipped glossy, and torched without cooking the filling. Full recipe.
Margaret Chen · October 25, 2026
Cherry crumb pie with one bottom crust and a buttery crumb top that lets steam escape, so a very juicy filling sets instead of flooding the slice.
Margaret Chen · October 25, 2026
A double-crust blueberry pie that actually holds a slice. Learn how much cornstarch a pound of berries needs and why mashing some of them matters.
Margaret Chen · October 25, 2026
Classic lattice peach pie with a clear, sliceable filling. Blanch-peel peaches in 40 seconds and thicken with tapioca so it sets without slumping.
Margaret Chen · October 25, 2026
A blueberry crumb pie with an oat crumb that soaks up stray juice, plus the flour-to-oat ratio, butter amount, and bake cues that keep it crisp.
