I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry consists of a pie crust pastry, a layer of fruit, with...Read More

...unbaked pie crusts METHOD: Bring water and juices to a boil. Add raisins and diced pears. Simmer for 10 minutes. Combine sugar and cornstarch together and then add to the...Read More

Cottage Pie is the beef version of Shepherds Pie which is traditionally made with lamb. This is a classic comfort food from the United Kingdom. INGREDIENTS: 1 tablespoon olive oil...Read More

INGREDIENTS: 3 large eggs 1 cup dark Karo syrup 1 cup sugar 2 tablespoons butter, melted 1 teaspoon vanilla 1 1/2 cups pecan halves Pastry crust in a 9-inch pie...Read More

...lightly floured plastic wrap and place bottom crust in pie dish. For berry filling, combine sugar and flour in bowl. Add blackberries and toss to coat berries evenly. Place berry...Read More

“This pie is typical of the country cooking found throughout the rural South—simple, pure, and rustic.” — Saveur Magazine INGREDIENTS: Pastry: 2 cups all-purpose flour 3/4 teaspoons baking powder 1...Read More

Ukrainian apple squares are traditionally made around the holidays to make use of stored apples that have become too soft for eating. Since apples are available at the markets virtually...Read More

...45 minutes, preferably overnight. Store refrigerated for up to 3 days; frozen, for up to 3 months. SOURCE: Recipe from Rose Levy Beranbaum’s, The Pie & Pastry Bible, Scribner, 1998...Read More

...pastry for lattice top METHOD: In a large mixing bowl, combine rhubarb, raspberries, eggs, cornstarch, sugar, and Jell-O. Pour mixture into a 9-inch pastry pie shell and top with lattice...Read More

...until completely smooth, stopping to scrape down the sides of the bowl occasionally. Pour into a prepared pie crust and chill until firm, at least 3 hours. YIELD: Serves 10....Read More