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 ...

Both rainbow chard, with its colorful stems, or the more traditional white-stemmed chard are great for this crustless pie sent in by Jeanne ... finely chopped2bunches Swiss chard, stemmed, leaves ...

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 ...