This recipe comes to us from Sara Kate Gillingham-Ryan, founding editor of The Kitchn. This is a pie I have probably eaten every September of my life, thanks to my mom. As for baking it myself, I was ...

Today we're going to conclude our ``discussion'' of prune cakes, then present some new requests for readers to consider. However, we'll start with an interesting Prune Pie recipe which a reader ...

It makes a heavenly breakfast. For the pear and prune pie, which is topped with an oat streusel, macerate the prunes in the brandy tonight. If your pears aren’t quite ripe, put them in a paper bag ...

Step 1 Prepare the gelatin according to the package directions, but substitute the prune juice in place of water. Let the gelatin cool for 5 minutes. Whisk in the yogurt until the mixture is smooth.

It makes a heavenly breakfast. For the pear and prune pie, which is topped with an oat streusel, macerate the prunes in the brandy tonight. If your pears aren’t quite ripe, put them in a paper bag ...

There are two truths about pie crusts, according to a column published by The Charleston Evening Post on March 22, 1945: A well-made crust will always be considered the pinnacle of kitchen achievement ...

I’m glad this one still has its (tattered) dust jacket, otherwise I’d have no idea why Ruth Ellen Church is the author of Mary Meade’s Magic Recipes for the Electric Blender. Turns out, according to ...

Makes 1 (9-inch pie), or 8 servings. Note: This is the frozen Key lime pie that ends up all over Jack Nicholson's face in the film adaptation of the novel "Heartburn," Nora Ephron's thinly veiled ...

I was out in the yard cutting rhubarb the other evening, in the rain. It doesn’t matter which evening, because it seems to rain every evening (this is not, however, a complaint; I really like rain).