These pie recipes use our favorite fruits and are full of simple, crowd-pleasing bakes that are perfect when you’ve got ...

although Tuscan cooks make a similar pie using vin santo instead of rum. It was born of an abundance of Swiss chard; in winter, when local fruit was scarce, cooks used what they had available to ...

Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...

Once in a while, my aunt, married to a Swiss ... faced apple pie with a custard centre, more like a flan. I’ve since learnt how to make this, thanks to my aunt who gave me the recipe.

Here, spinach is mixed with chopped Swiss ... this recipe you'll need about half a package of phyllo. Store leftovers in the fridge for about a week. You'll have enough to make the pie again ...

You deserve better. The key to making the best fresh (or frozen) fruit pie is to cook your filling first. The two recurring issues with pie recipes that use a raw fruit filling are a soggy lower ...

I always liked eating pie, but it didn’t excite me and I didn’t enjoy baking it. No matter the recipe or approach I ... curd is topped with cranberry Swiss meringue. The egg white mixture ...

Add passion fruit purée, lime zest, juice and combine. Pour the filling into the cooled pie crust. Bake until the filling sets but still jiggles a bit, about 20 minutes. (Remember, it will firm ...