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cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
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All the fixings for apple pie are arranged in a casserole dish creating delightful apple pie bars. Top with a sweet and simple glaze!
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Spiced rum and caramel topping bring new life to apple cider, making this the perfect nightcap for those chilly fall evenings.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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This whole wheat pie crust recipe uses the secret ingredient of wheat gluten to produce a nice crispy crust perfect for any pie or quiche.
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Get 10-inch French Meat Pie Recipe from Food Network
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Tostadas layered with a homemade salsa, shrimp, and avocado are a quick and easy lunch or appetizer.
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This tasty pear pie is a change of pace from other fruit pies with the filling made of sour cream and pear slices that are topped with a layer of streusel.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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Get Apple Pie Recipe from Food Network
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Get Apple Pie Recipe from Food Network