We've got your Fourth of July menu planned, from festive apps to patriotic desserts. These easy recipes will make hosting an ...

So yes, the cherry pies at this restaurant in Michigan are absolutely worth a road trip. Not just because they’re objectively delicious (though they certainly are), but because they offer something ...

There’s a place in Berlin, Ohio where time slows down, forks move a little more deliberately, and pie-induced happiness is practically guaranteed. Boyd & Wurthmann Restaurant isn’t just a spot to grab ...

The federal government has stepped up its scrutiny of artificial colors in recent months. In January, days before President ...

How much filling does this recipe make? This makes enough for one 9-inch pie or a batch of cherry pie bars. You can scale it ...

This homemade cherry pie filling can be made with fresh, frozen, or canned cherries! Keep a batch ready for luscious pies, or ...

In medium bowl, combine shortbread crumbs, ¼ cup brown sugar, almond flour, butter, and ¼ teaspoon salt. Press into bottom ...

Spread the cherry pie filling evenly over the crust. Sprinkle the reserved dough on top as crumble. Bake 28-30 minutes, until golden and bubbly at the edges. Cool completely before slicing into bars.

42 ounces canned cherry pie filling, 2 cans, 21 ounces each. 15.2 ounce box yellow cake mix. 1 cup unsalted butter, melted. 1 teaspoon vanilla extract. ⅓ cup sweetened shredded coconut.

Pour cooled filling into dough in pie plate. Arrange dough strips across filling in a lattice pattern. Trim overhanging strips to 1/2 inch, and press strips into dough along rim of pie plate.

“The most important thing when making cherry pie filling,” Baldwin said, “is to use sour cherries.” They have a short season, typically from late June to mid-July, and don’t last long ...