American Pastry
A pie crust laminated with butter and lard. A New Orleans beignet pulled from oil. A pastry case at a Pennsylvania Dutch farmer’s market that runs on the honor system. American pastry is regional and old, and the diner still serves it warm.
Featured american pastry recipes
- All-butter pie crust, two discs — Iris · Iowa · Cold butter, cold water, a fork to start, your hands to finish. Two discs, one rule each.
- New Orleans beignet, ten minutes from oil to plate — Iris · New Orleans, LA · A square of dough, hot oil, a snowstorm of powdered sugar. The Café du Monde standard.
- A pop-tart from scratch, with real jam — Iris · Brooklyn, NY · Pie pastry, real fruit, a thin glaze. Rectangle on purpose.
- Apple hand pie, the lunchbox classic — Iris · Lancaster, PA · A turnover with a hot-water glaze. Sold roadside in late September.
- Shoofly pie, molasses and crumb — Iris · Lancaster, PA · A wet-bottom pie of molasses and brown sugar. Pennsylvania Dutch, very sweet.
- Sweet potato pie, a Southern thing — Iris · Atlanta, GA · Not pumpkin. Sweet potato. The difference is the whole conversation.
- Apple fritter, the diner kind — Iris · Hudson Valley, NY · Yeasted dough, chunks of apple, fried, glazed twice while hot.
- Cinnamon rolls, baked in a skillet — Iris · Salt Lake City, UT · Yeasted dough, a brown-sugar fold, baked tight in a black skillet, glazed warm.
Bake American — other categories
American across the edition
- American cuisine hub — all six lanes
- Cook American
- Bake American
- Drink American
- Preserve American
- Decorate American
- Grow American