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, ...

What is a hot water crust and when should you use it versus a traditional pie crust? Here's everything you need to know about ...

Baked custards are everywhere on the Thanksgiving dessert table. Apart from apple pie, just about every other holiday classic calls for baking a sugar-and-egg slurry until perfectly set. It seems ...

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 ...

My earliest memories of spring involve the distinctive crimson stalks of rhubarb reaching skyward in my grandmother's garden.

A crisp all‑butter crust holds a nutmeg‑forward buttermilk custard scented with dark rum; parbake the crust for structure, then bake until the center barely jiggles. Whole buttermilk gives the filling ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

It was the best of pies, it was the worst of pies. I have baked many, many, many pies. And when I first began making pumpkin pies this autumn, my results were at best inconsistent and, at worst, ...