For the pie: Preheat the oven to 400˚F. On a lightly floured surface, roll the pie dough into a 12-inch circle. Transfer the crust to a 9-inch pie plate (not deep dish). Tuck the edges of the crust ...

Imagine a scrumptious homemade pear pie, laced with a flaky buttery crust and a juicy, cinnamon and nutmeg infused fresh pear pie filling. It is the stuff dessert dreams are made of. A sweet friend ...

Filling: 3 cups fresh cranberries, picked over for stems 1/2 cup plus 1 tablespoon granulated sugar 2 large ripe pears, unpeeled, cored and coarsely chopped 1 tablespoon fresh lemon juice Finely ...

Pears are one of the signature fruits of autumn and a nice change of pace from summer’s delicate fruits and berries. Though there are thousands of varieties, Bartletts are the best known. They’re ...

Thanksgiving is the only day of the year when pie is an out-and-out requirement. Yet a pie can be, even for the experienced baker, an intimidating thing -- especially on a day when a million other ...

This handed-down recipe has been made by at least three generations of Cagle women. Teresa Cagle inherited the recipe from her mother-in-law, Bernese Cagle, who inherited it from her mother-in-law, ...

Rebecca Grasley, co-founder of Los Angeles-based The Pie Hole, usually makes this pie around Thanksgiving, when pears are in season in her Pennsylvania hometown. Now she’s sharing the how tos in her ...

For the filling: 9-inch prepared pie shell, raw 8-ounce can almond paste 1/3 cup sugar ¼ cup (½ stick) unsalted butter 2 tablespoons all-purpose flour ¼ teaspoon salt 3 eggs Two 15-ounce cans pear ...

Instead of making a traditional two-crust pie in a pie plate, Food & Wine’s Justin Chapple makes this free-form, fruit-filled, ginger-laced pie on a baking sheet. In a food processor, combine 2 1/2 ...

One of the nice things about being a food writer is that people give me food, almost, I think, as a challenge. “See what you can make out of this load of stuff!” my benefactors seem to be saying. In ...

Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.” This recipe uses a standard 9-inch pie plate. 1. Place the flour, one-half teaspoon salt and the zest of one lemon in a food ...

For Susan Olson of Milwaukee, a first-place win in Gold Medal Flour’s Best Pie category at the Wisconsin State Fair was a special thrill. “It was the first time I won a major contest,” she said. “And ...