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

[Anonymous]

In the time it took to read this thread, you could've made the crust.

[Anonymous]

Pie Gourmet in Vienna

[Anonymous]

Hey OP: Where did you end up ordering your apple pie and how was it?

[Anonymous]

My ILs had a great apple pie from Heidelberg. Not goopy.

[Anonymous]

OP I know Thanksgiving is behind us but if you are still looking for good pie, try Breads Unlimited on Arlington Road in Bethesda.

[Anonymous]

Anonymous wrote:

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.

Where, in heaven's name, do you find lard?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

Where, in heaven's name, do you find lard?

At any grocery store
They pretty much all carry it but might not have a big stock so if you've looked and not found it, they are just out. Giant and Wegmans both seem to carry Morrell Snow Cap Lard, which is great for baking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Where, in heaven's name, do you find lard?

At any grocery store
They pretty much all carry it but might not have a big stock so if you've looked and not found it, they are just out. Giant and Wegmans both seem to carry Morrell Snow Cap Lard, which is great for baking.

OK, great and where in the store is it generally found?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Where, in heaven's name, do you find lard?

At any grocery store
They pretty much all carry it but might not have a big stock so if you've looked and not found it, they are just out. Giant and Wegmans both seem to carry Morrell Snow Cap Lard, which is great for baking.

OK, great and where in the store is it generally found?

Near the butter. OR, go to the refridgerated section of Latino foods. It is called Manteca.

[Anonymous]

Thanks a lot. I had no idea.