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Chowhound's simple apple pie recipe yields a fresh, flaky, and delicious dessert for your Thanksgiving, Christmas, or special occasion feast. Guide includes clear...
cooking.nytimes.com
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
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www.allrecipes.com
This easy dish of ground beef, cream of mushroom soup, green onion and Worcestershire sauce served over brown rice is full of flavor and goes great with corn and a salad.
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This is an excellent recipe for upside-down apple pie. With caramel and pecans, it is rich, full of apple flavor, and absolutely delicious.
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All the goodness of a pumpkin pie is blended into a smoothie and topped with crushed cinnamon graham cracker crumbs.
www.delish.com
A kick of spice is the perfect complement to rich, gooey caramel and crunchy, buttery pecans.
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This double-crust apple pie baked on a cookie sheet delivers a surprising crunch thanks to a hidden layer of sweetened corn flakes.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This airy retro icebox dessert first appeared in “Fruit Pies: Delightful Confections Starring Fresh Fruit,” a booklet published by The New York Times Food News department in 1952, and it’s an excellent way to make use of summer’s strawberry bounty Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
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