Originally from Singapore, Stacey Mei Yan Fong loves baking and America. For a project she calls 50 Pies/50 States, she's made an elaborative representative pie for each state.
It can cost more to ship a pie than the price of the pie itself, and causes bakers a lot of headaches. So why does business boom over the holidays? Well, that's personal.
A Bluegrass State specialty, this well-loved, sugary dessert is one of the most basic to make — and maybe that's part of what has made it so popular for so many years.
In the past year, sales of pie — and the opening of pie bars — has taken off. One possible reason? Pie brings people together, bakers say, especially in times of tragedy and political discord.
The off-Broadway musical, in which a barber's clients become filling for meat pies, may make you lose your appetite. But former White House pastry chef Bill Yosses bakes a tempting pre-theater treat.
Great pumpkin pie is elusive. You could end up with a soggy crust or a grainy filling. Reporter Maanvi Singh embarked on a months-long quest to crack the code for the ideal pie.
Great pumpkin pie is elusive. You could end up with a soggy crust or a grainy filling. For months, reporter Maanvi Singh has been on a journey to learn the art and science of the ideal pie.
The sweet potato pie, sold in boxes bearing LaBelle's face, was a ho-hum seller until a video singing its praises went viral last week. Why pie fever? Partly, it's about celebrating black culture.