Peel, core and slice 6 to 8 firm apples (it will be about 7 cups). You can use a combination of Golden Delicious, Gala or Fuji apples. Layer them in a pie crust that has been made prior to preparing ...

Slab pie is the perfect pie for feeding a crowd since it's made in a 10x15-inch pan. This Apple Slab Pie is similar to Dutch ...

Makes 8 servings. Recipe is by Holly Clegg from her "Too Hot in the Kitchen" cookbook. Terrific Tidbit: I like to use fresh lemons but refrigerated lemon juice works fine. 1 (8-ounce) package reduced ...

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 ...

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 ...

It’s still all about stone fruit, especially peaches so I went looking through my sources for something different to do with them in a crust. Ken Haedrich’s Pie has a recipe for a Peach Sour Cream Pie ...

The post 13 Pumpkin Recipes That Make the Most of the Season Without Overloading the Plate With Anything Extra appeared first ...

The bad thing about making pies in the summer is that the stove heats up the already overheated kitchen. But the good things far outweigh it: Using up the summer fruit bounty, impressing backyard ...

1. In mixing bowl, cream together cream cheese, condensed milk and lemon juice until smooth and creamy. Stir in lemon rind. 2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.