Grant Achatz's pie, inspired by his mom's, is as straightforward as it gets, with a melt-in-your-mouth all-shortening crust and a lightly sweetened pear filling with just a hint of spice. Chef Grant ...

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 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 ...

If we’ve learned anything about the cult-favorite cronuts — the love child of a croissant and donut — and brookies — another love child, now between a brownie and cookie — it’s that desserts are so ...

Thanksgiving is a magical time of year full of autumn leaves, quality friends and family time, and food, lots and lots of food. Personally, I think the food should be as magical as the crisp air and ...

Pie is immensely gratifying to make, as one must be wholly involved in the act of making it. The process requires the dirtying of hands and attention paid to every step of the process – as pie ...

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 ...