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cooking.nytimes.com
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
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).
www.allrecipes.com
An all-butter pie crust wraps around this award winning apple pie.
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Pumpkin pie lovers rejoice! Now you can have your pie for breakfast.
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These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.
www.delish.com
Use this recipe from New Orleans chef Donald Link to make his Fresh Pumpkin Pie this Thanksgiving.
Ingredients: flour, salt, sugar, butter, shortening, water
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Imagine a luscious, rich pecan pie. Now imagine that pie with shredded coconut and golden raisins, and you 've conjured up this sweet, gooey gardenia pie. It 's absolutely irresistible when served with whipped cream or rum raisin ice cream.
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My favorite crust for fruit pies. Always tender and flaky!
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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Blueberries and rhubarb combine in this tempting summer pie.
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Nothing says Southern hospitality better than this scrumptious pie.
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Melted candy bars and peanut butter in a fluffy frozen no-bake pie.