On a recent cold and blustery morning, one of my sisters texted a recipe for egg custard pie. She'd started Thanksgiving preparations nearly two weeks early, baking the cornbread and boiling chicken ...

Many pies are integral pieces of the American identity. From apple pie, a true icon of Americana despite its unamerican origins, to Florida's contested claim of being the birthplace of key lime pie ...

A true French classic, this cherry clafoutis combines sweet cherries with a silky custard filling. Chef Jean-Pierre shows how ...

Nicole Rucker’s idea to use dried apples in a pie is sort of genius. “You probably have them in your cupboard, you don’t have to peel, core and cut them, and the texture is intriguing,” she says.

This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, ...

If you haven't tried a classic rhubarb pie, then this is the moment to drop what you're doing, order any ingredients you don't have, and start cooking as soon as possible. The bright red, super tart ...

1. Preheat oven to 400 degrees F. 2. Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside. 3. Peel and core the apples. Slice them thin 4. Put them in a bowl and squeeze ...

Even if rhubarb grew as fast and prolifically as zucchini, it would still be utterly impossible to have a sufficient supply always at the ready to make most, let alone all, of the rhubarb custard pies ...

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