Boil the filling with a 50/50 mix of cornstarch and flour until it’s thick and bubbly, then turn off the heat and let cool completely before pouring into your crust and baking. Be sure to cut some ...

Maybe there's a flaky crust involved. Perhaps it's topped by a decadent filling. Well, you must be in the pie recipe section of your cookbook, right? Not so fast! Maybe you're dreaming of a tart ...

When it comes to baking fruit pies, patience is key; resist removing the pie from the oven until the crust is deeply golden and the filling is bubbling in the center. To avoid overbrowning as the ...

Since Drummond's filling is made in a pot, the recipe says to transfer it to a 2-quart baking dish. After that, I topped the dish with a rolled-out pie crust and brushed the top with a beaten egg.

And with good reason. Besides the nostalgia factor, baking with apples can help you get through an excess of fruit and almost always involves warming spices that will fill your home with enticing ...