When it comes to making pies, here is what you need to remember.
Nothing beats a homemade pie. You may be stuffed after a delicious family dinner, but just the smell of one is more than enough to make you dive headfirst into gluttony. Looking to up your pie game? The Southern Weekend is here to help.
We talked with Anthony DiBernardo, owner and chef at Swig & Swine in Charleston, South Carolina, to get his top tips for making a bourbon pecan pie, pumpkin pie, and an apple pie.
“In my opinion, the beauty of the pie is the fact that it’s rooted in the American holiday tradition,” he says. “It’s such a celebratory piece of the meal.”
Pie is an easy gift to share and something that all of the family can enjoy. Whatever type of pie, you know you’re in for a treat. But some pies can be improved with a few additional touches.
For his bourbon pecan pie, Anthony recommends pouring your bourbon onto the pie as you take it out of the oven. While it’s still hot and cooking, drizzle your liquor over the top.
With making the quintessential pumpkin pie, allow your eggs to come to room temperature for a few hours before adding them into the batter. Make sure to add them slowly, one at a time.
For the apple pie, he recommends going with a streusel topping rather than the traditional pie topping. Anthony uses a simple combination of brown sugar, flour, and butter to make his topping.
Another great part of pie is that it can be eaten at any time of the year. Whether it’s an apple pie for the fourth of July or a pumpkin pie for Thanksgiving dinner, we hope these tips find you well in your pie-making!
Give this video a watch, and then share your tips for making incredible pies!