A golden, walnut-studded streusel tops a filling of cinnamon-sugar apples and a simple homemade crust in this apple pie from F&W's former senior Test Kitchen editor Grace Parisi. In his no-frills ...

To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or dish, as this will absorb more heat and get hotter than a thinner one. Surprisingly, the colour of ...

Sweet cherries mingle with tart raspberries and plump blueberries for this lovely lattice-topped pie from Chicago pastry chef Paula Haney. Paula Haney made pastries at acclaimed Chicago ...

Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie.

Year-round, I opt for savory pies. But come fall, I ditch my go-to chicken potpies for the season's staple: apple pie. When it comes to pies, everyone has their own traditions and favorite flavors ...