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, ...

Discover the versatile pie crust that's so easy to make and perfect for any filling, from creamy custard to fresh fruit or ...

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 ...

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 ...

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 ...

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

The ingredients for a potato, leek and onion pie that I made mainly out of curiosity. I had concerns about what the combination might taste like, but it was an unexpectedly effective mix of textures ...