The Times Big Pie Issue

Today's New York Times Wednesday Dining issue is a real keeper.It's all about that. Summer fave pie! There are all sorts of articles and recipes along with hints and tips given by the Dining's section regulars.It even has a piece,about empanadas , meat pies.Any pie lover or baker would benefit by keeping this section. One of the best pieces is the pie's anatomy broken down and explained in scientific terms.Follow this and you will have the perfect apple pie.There's even a photograph with the crust and filling deconstructed. It explains everything from thickening molecules to pie geometry. it even gives the best measurements for slicing the apples (imagine the guys from The Big Bang Theory giving you baking advice,it's actually Amy Rowat ,an assistant professor and biophysicist at the University of California who teaches a course in science and food).Other experts such asJulia Moskin,Florence Fabricant,Jeff Gordonier and Melissa Clark also give the best suggestions and tips for creating the perfect pie. Another reason why this issue is worth saving are the many recipes.David Tanis of A City Kitchen gives us the only savory meat pie recipe ,that of the empanadas.This is an Argentinian by way of Spain version of a Cornish pasty.Instead of fruit it has corn and potato chunks along with Canadian bacon and spices .Melissa Clark does double duty with her advice and recipe of a plum chutney crumb pie.This is crumb topped confection filled with a fiery home made plum chutney.It's topped with clove and cinnamon infused crumbs.Then there is the recipe for soaker ,a type of pie ,famous in the American South.(more on that in Friday's blog) This issue of today's New York Times Dining section is truly worth keeping.It offers good recipes and good advice on pie making.Keep ittocreate the perfect summer tome treat!