Imagine a scrumptious homemade pear pie, laced with a flaky buttery crust and a juicy, cinnamon and nutmeg infused fresh pear pie filling. It is the stuff dessert dreams are made of. A sweet friend ...

For the pie: Preheat the oven to 400˚F. On a lightly floured surface, roll the pie dough into a 12-inch circle. Transfer the crust to a 9-inch pie plate (not deep dish). Tuck the edges of the crust ...

Pears are one of the signature fruits of autumn and a nice change of pace from summer’s delicate fruits and berries. Though there are thousands of varieties, Bartletts are the best known. They’re ...

This handed-down recipe has been made by at least three generations of Cagle women. Teresa Cagle inherited the recipe from her mother-in-law, Bernese Cagle, who inherited it from her mother-in-law, ...

Rebecca Grasley, co-founder of Los Angeles-based The Pie Hole, usually makes this pie around Thanksgiving, when pears are in season in her Pennsylvania hometown. Now she’s sharing the how tos in her ...

For the filling: 9-inch prepared pie shell, raw 8-ounce can almond paste 1/3 cup sugar ¼ cup (½ stick) unsalted butter 2 tablespoons all-purpose flour ¼ teaspoon salt 3 eggs Two 15-ounce cans pear ...

Instead of making a traditional two-crust pie in a pie plate, Food & Wine’s Justin Chapple makes this free-form, fruit-filled, ginger-laced pie on a baking sheet. In a food processor, combine 2 1/2 ...

The days before Thanksgiving are calibrated by shopping lists and baking times, a checklist universe clicking down to a shared meal of thanks and camaraderie. And if your universe is populated with ...