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 ...

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.

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 ...

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 ...

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 ...

Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil.

A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions ...

Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...