The Apple by Chris Taylor & Paul Arguin

Every pie book has to have a basic apple pie, but you may have already noticed that we don’t exactly do basic pies (at least not the way our grandmothers used to).

Photo by Andrew Thomas Lee

MAKES ONE 9½-INCH DEEP-DISH PIE

Every pie book has to have a basic apple pie, but you may have already noticed that we don’t exactly do basic pies (at least not the way our grandmothers used to). Using the sous vide method and boiling the juices before baking, we create an apple pie with a crisp crust and perfectly cooked apples cradled in a filling that is gooey but perfectly sliceable. A classic dessert made better through the use of technology and ingenuity—what could be more American? Try the green chile variation with flavors of the American Southwest for a twist on the classic.