Her second-round pie was an apple-cranberry creation, and upon the first taste, judges instantly declared it a Christmas pie. In the first round, Schmitz earned a win with her “Rhubarb Raspberry Pie.” ...

This is my idea of the perfect Raspberry Pie. It’s bursting with the natural sweet-tart flavor of juicy raspberries tucked into a buttery, flaky simple homemade lattice crust. The filling can be made ...

Americans love their pies, in all seasons -- pumpkin in the fall, rhubarb in the spring, berry in the summer. But while the fresh bright raspberries, blueberries and strawberries of July fairly call ...

Classic dessert recipes never really go out of style, and some old favorites are still worth making today. Find simple, homemade options that connect the past with the present dessert table. The post ...

The graham cracker crust here offers balance to the intensely tart raspberry filling. It’s intentionally saltier than most other recipes, so reduce the amount if you like. We also use Diamond Crystal ...

Summer is just about over but theres still time for one more berry dessert in my opinion! Raspberries are by far my favorite berry, and I was overjoyed the other day when I saw cartons of them on sale ...

Summer is peak season for both peaches and raspberries. Combining those fruits into a single pie is a stroke of brilliance — and we’re not the only people who think so. Carol Marsh won a blue ribbon ...

A golden-domed, syrupy-centered fruit pie may be the ideal dessert to serve at a summer gathering. But for eating out of hand, say, at a Labor Day cookout or picnic, a pie bar is superior. Pies are a ...

The Fourth of July lands at a rather awkward time, berry-wise. Strawberry season is mostly over and raspberry season isn’t yet in full swing. Nevertheless, pies must be baked for hungry Independence ...

Summer is the perfect time for pie. Too bad the heat makes turning on the oven so unappealing. But there is a delicious solution: no-bake pie! No-bake pies come together quickly and easily with very ...

Forget the stuffy crystal-cut bowl. We’ve modernized this old-school British dessert by serving it on a baking sheet instead. This way, the meringue, whipped cream and fruit are all easily accessible.

Preheat the oven to 350 degrees. Combine the flour, sugar, and oats in a large bowl. In a large skillet, melt the butter and oil. Slowly, add the oat mixture and stir frequently until golden, ...