Page 17 - United States of Pie

leaving behind a sugary crunch, and is ideal for decorating
and for sprinkling on a dessert before baking.

Brown sugar: In brown sugar, some amount of molasses is
added during processing. The sugar is moist and has a

lingering butterscotch flavor. Dark brown sugar contains
more molasses and is richer in flavor than light brown sugar.
In these recipes, light and dark brown sugar can be used
interchangeably unless otherwise indicated. For example, I
specify dark brown sugar for pies where a deeper caramel
flavor is desired. The depth of flavor and richness of color in
dark brown sugar also make it ideal in desserts such as

mincement. When measuring brown sugar for these recipes,
always pack it firmly in the measuring cup.

EGGS

I use large eggs. Organic eggs are recommended, especially in
those pies that contain raw or not fully cooked eggs.

BUTTER

The butter in all of these recipes is unsalted. In baking I recommend
using unsalted rather than salted butter. It’s better to start with a
neutral palate and add your own salt and other flavorings to it. That
way you can determine exactly how much salt is needed.

MILK AND CREAM

When I call for milk I mean full-fat milk (whole milk), and when I call
for cream I mean heavy cream. This is for a variety of reasons—

primarily for flavor and texture. I always keep a carton of whole milk
in my refrigerator. Whether you want to sit down with a frosty glass of
whole milk is up to you, but it is the only choice for baking. Thicker,
richer, and fuller in taste, whole milk offers a neutral flavor with a