Place to get a really good apple pie since Pie Sisters is gone

[Anonymous]

I know OP, I loved Pie Sisters for their banana creme pies. I would second Neimans or ordering from Goldbelly.com.
I personally, would pass on grocery store Apple pie (including Costco).

[Anonymous]

Not a pie, but the Rustic Apple Tarte at Trader Joe's (frozen section) is actually very good. It's great when you must have "emergency apple pie" (which I sometimes must have)!

[Anonymous]

I've had Tatte apple pie by the slice and thought it was great. I have to unfortunately recommend against Baked and Wired. While I think their cupcakes are hands down the best in the city, I ordered their apple pie 2 years ago for Tgiving and was SO disappointed. the filling was mostly mush- no solid pieces of apple.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They’re really not that hard to make. Get a food processor off marketplace to make the crust.

If you’re using a food processor to make a homemade crust, you are doing it wrong!

If you haven't tried this recipe, please hush until you have.

https://www.seriouseats.com/easy-pie-dough-recipe

I use a food processor for both pie and tart crusts and they are always flaky. I think I originally got the tart crust recipe from an Ina Garten cookbook, and she uses a food processor.

[Anonymous]

Grocery store bakery pies are not worth the calories. And I’m not a food snob. I’d eat a Mrs. Smith’s apple pie or a McDonald’s apple pie (mmm mmm) before I’d eat a Giant bakery pie.

[Anonymous]

Anonymous wrote:We really need a direct taste test of options. Can I get 8 DCUMers to appear in person to judge the options?

I volunteer as tribute

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The apple pies at Giant are fantastic. A true gem hidden in plain sight. Seriously try one before you go to a high priced Pie shop.

Take a look at the ingredients. I’d rather support a local pie shop that uses local ingredients instead of giant that uses lard, preservatives, etc. It is good to you, because that’s what the chemicals do to your brain.

There are no unusual (lard or preservatives) ingredients in my Giant's apple pie. None. I live in Virginia.

I have no idea what Giant uses for their crust, but I have to take offense at the idea that lard is bad. A combination of lard and butter makes the best light, flaky crust with just enough structure to hold its shape. Vegetable shortening, I could understand your complaint ... but if you haven't baked with lard, you're missing out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The apple pies at Giant are fantastic. A true gem hidden in plain sight. Seriously try one before you go to a high priced Pie shop.

Take a look at the ingredients. I’d rather support a local pie shop that uses local ingredients instead of giant that uses lard, preservatives, etc. It is good to you, because that’s what the chemicals do to your brain.

There are no unusual (lard or preservatives) ingredients in my Giant's apple pie. None. I live in Virginia.

I have no idea what Giant uses for their crust, but I have to take offense at the idea that lard is bad. A combination of lard and butter makes the best light, flaky crust with just enough structure to hold its shape. Vegetable shortening, I could understand your complaint ... but if you haven't baked with lard, you're missing out.

Please confirm or deny that you are the PP from 11/2 7:42.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The apple pies at Giant are fantastic. A true gem hidden in plain sight. Seriously try one before you go to a high priced Pie shop.

Take a look at the ingredients. I’d rather support a local pie shop that uses local ingredients instead of giant that uses lard, preservatives, etc. It is good to you, because that’s what the chemicals do to your brain.

There are no unusual (lard or preservatives) ingredients in my Giant's apple pie. None. I live in Virginia.

I have no idea what Giant uses for their crust, but I have to take offense at the idea that lard is bad. A combination of lard and butter makes the best light, flaky crust with just enough structure to hold its shape. Vegetable shortening, I could understand your complaint ... but if you haven't baked with lard, you're missing out.

Please confirm or deny that you are the PP from 11/2 7:42.

Deny. I am 11/2 7.42 and use butter.

[Anonymous]

I’ve used both and I really think the serious eats butter pie crust that doesn’t use the food processor is just as flakey and tastes better. I laminate mine a few extra times (ie roll it out and fold it into thirds, then roll again and repeat, then roll one more time). That probably makes it a little less tender but it ensures big flakes.

Apple pie isn’t complicated and you can’t really mess it up.

[Anonymous]

Anonymous wrote:I’ve used both and I really think the serious eats butter pie crust that doesn’t use the food processor is just as flakey and tastes better. I laminate mine a few extra times (ie roll it out and fold it into thirds, then roll again and repeat, then roll one more time). That probably makes it a little less tender but it ensures big flakes.

Apple pie isn’t complicated and you can’t really mess it up.

Sorry I meant I’ve used both Lard and butter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The apple pies at Giant are fantastic. A true gem hidden in plain sight. Seriously try one before you go to a high priced Pie shop.

Take a look at the ingredients. I’d rather support a local pie shop that uses local ingredients instead of giant that uses lard, preservatives, etc. It is good to you, because that’s what the chemicals do to your brain.

There are no unusual (lard or preservatives) ingredients in my Giant's apple pie. None. I live in Virginia.

I have no idea what Giant uses for their crust, but I have to take offense at the idea that lard is bad. A combination of lard and butter makes the best light, flaky crust with just enough structure to hold its shape. Vegetable shortening, I could understand your complaint ... but if you haven't baked with lard, you're missing out.

Please confirm or deny that you are the PP from 11/2 7:42.

Deny. I am 11/2 7.42 and use butter.

Darn. No detective career for me.

[Anonymous]

https://www.kingarthurbaking.com/recipes/apple-pie-recipe

I love King Arthur recipes. They’re great for the new-ish baker (like me). There’s no worrying about how you packed your cups of flour, it’s all perfectly weighed and there are videos and blogs for anything you find hard. Bottom crusts are east and lattice tops are idiot proof (ie even i can make one)

[Anonymous]

Mom’s Apple Pie is worth the drive if you are in the medicate DC region.

We get our holiday pies at Red Truck out in Marshall. The twice-a-year drive has become a tradition.

[Anonymous]

BTW - what did the Pie Sisters in? Over the years I heard decent reviews but always thought their location on M St was terribly inconvenient.