You can’t go wrong when luscious chocolate is matched with caramel, nuts, fruit, whipped cream, custard fillings, or flaky pie crust. Browse our collection of the best pie and tart recipes featuring chocolate in the fillings, crusts, toppings, or throughout.
This pie uses the crust from our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months.
As you're piling the apples in, you may think you have too many -- keep going. They elevate the top crust and will cook down. You'll need a large disk of dough for the top crust and a small one for the bottom. Make two batches of pate brisee: Resist the temptation to double the recipe (it won't work as well).
Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks -- but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie.