Adding cranberries to an apple pie can result in out-of-balance flavors.
The best thing about pumpkin pie shouldn't be that you only have to eat it once a year. If any Thanksgiving tradition deserves a fresh approach, it’s this one.
We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts.
After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.
The problem with most sweet potato pies is that they are pumpkin pies in disguise. Our challenge was to create a blue-ribbon dessert that still tasted like sweet potatoes.
We wanted a recipe that is tender, flavorful, and—most important—consistent.
To meet the home cook's most difficult challenge, we tested 35 variations of all-purpose pie pastry and came up with a no-fail master recipe.
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal with none of the fuss. Is it time for an apple pie makeover?
Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime.
Most coconut cream pies are no more than coconut-dusted vanilla cream pies. Others use artificial flavoring and taste like suntan lotion. We wanted honest coconut flavor.