One of our favorite things about summer: the riot of fresh fruit to be found at farmers’ markets, roadside stands, pick-your-own orchards, or just the local grocery store. Make the most of the season ...

In a large pot over medium heat, add cherries, sugar, cornstarch, lemon juice, ginger, cinnamon, almond extract and a large ...

An array of glistening fall fruit blankets the top of this creamy custard pie, a riff on the ubiquitous French fruit tarts sold in bakeries and grocery stores. Use persimmons, plums, figs and kiwi for ...

Bake in the middle of the oven for 30 minutes. Reduce the oven to 400 degrees and bake for 30 to 35 more minutes. If the crust and topping is browning to quickly, tent lightly with a foil. The pie is ...

A thin layer of crushed graham crackers under fruit filling keeps the pie crust from getting soggy. Graham crackers soak up juices, thicken the filling and add a warm, sweet flavor to every bite. This ...

It's a good time to be a pie fan. Summer's gorgeous bounty of berries and stone fruit is just coming into season, and that wonderful produce - with its endless pie combinations and permutations - is ...

It’s hot out there. Some days are too hot to even murmur the word “baking.” But summer is the time for fruit and, if you’re anything like me, you want to take advantage of all those luscious berries ...

With a touch of his finger, Pushing Daisies character Ned brings dead fruit to technicolor life for use in stunning pies that tempt you to reach into the TV for a slice. Alas, you can only drool in ...