When you’re ready to bake the pie, preheat the oven to 400°F with a rack set at the lowest level. Cut four slits in the pie’s ...

Pumpkin spice gets all the attention in fall, but apples deserve just as much love. These apple desserts are warm, comforting ...

This recipe is popular year-round but especially at the holidays—for many people, it’s just not Thanksgiving without mac and ...

Kim Wehby is a copy editor with over a decade of experience in the food and beverage space, including a senior editorial role at People Inc. Food Studios. She's edited and developed content for Food & ...

Everyone loves the contrast between a crisp, flaky pie crust and its juicy filling, but it's disappointing to bite into a crust that misses the mark. Whether you're struggling with a doughy texture or ...

Rustic, no-fail crisps, crumbles and cobblers are not just easier than apple pie, they’re better. Crisps and their cousins beg you to relax in true American spirit and dig in, on your own terms, in ...

Rich in pectin, the apple helped thicken the berries naturally. Since gluten-free pie crusts can easily turn soggy, we found that preheating a sheet pan in the oven and baking the pie on the lower ...

Here’s a delicious idea for dessert that really easy to make and presents beautifully on the table. Drizzle with warm caramel and serve with a scoop of vanilla ice cream. 1) I use my Chef Bryan pie ...

We wanted a pie that had a firm, juicy filling full of fresh blueberry flavor with still plump berries, and we also wanted a crisp, flaky crust. To thicken the pie, we tried cornstarch as well as our ...

Keeping the crust crisp is the biggest challenge when making a pumpkin pie. Too often the crust is soggy. Two things work against you: Pouring liquid filling onto unbaked pie dough almost guarantees a ...