by Lauren Piro in Recipes, September 24th, 2016
by Emily Lee in Recipes, September 15th, 2016
Here’s a brilliant way to change up your seasonal pie baking without having to skip all your favorite flavors: Don’t change the filling; change the crust. We’ll always love a traditional pastry or graham cracker base for a pie, but one of these crust alternatives just might become a new classic in your house.
Crispy Rice Cereal
A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. We topped this version with strawberry ice cream and fresh strawberries to mimic everyone’s favorite childhood sandwich.
Get the recipe: 4-Ingredient Peanut Butter-Strawberry Ice Cream Pie (above)
by Elizabeth Brownfield in Recipes, August 13th, 2016
In one more week, fall officially begins, and when it does, the nation will partake in a collective culinary shift. Coffee orders will transition from cold brew to espresso; comforting casseroles and slow-cooked stews will replace light salads and chilled soups come dinnertime. Most significantly of all, the market produce selections will switch from tart summer berries to apples, sweet potatoes and other hearty fall crops that pair so nicely with warming spices. Here at Food Network, we feel there’s no better way to usher in the new harvest than with a celebration of seasonal pies. These are a few of the flavors we’re anticipating most — apple, pumpkin and sweet potato — plus a few variations on each.
The Filling: Apple
An apple a day keeps the doctor away, sure. But toss the sweet-tart fruit with butter, sugar, lemon juice and fall spices and it becomes less of a preventive health measure and more a work of art. We can’t see any harm in piling them, sliced, into a deep, buttery crust either. What you decide to do with the decorative top layer is entirely up to you, but here are some popular variations.
by Allison Milam in Recipes, August 10th, 2016
Improve on the already-delicious flavor of fresh summer fruit with these five boozy recipes.
Your grandma’s retro melon-ball salad this ain’t. Think of our Boozy Minted Melon Balls (pictured above) more like an unblended melon mojito. Break out that melon baller and use it to scoop out dainty globes of watermelon and cantaloupe. Then douse them with a mixture of white rum, lime juice and honey, toss with fresh mint leaves, and give the flavors a few hours to marry. Serve the fruit in clear glasses or goblets to show off all the pretty colors. Read more
by T.K. Brady in Recipes, July 9th, 2016
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.
by Lauren Piro in Entertaining, Recipes, July 7th, 2016
Cookout season is here, and no backyard barbecue is complete without a fruity dessert. We love to use fresh produce in simple, crowd-pleasing pies and cobblers. Mix and match berries and stone fruits for an unexpected twist, or just stick to pure one-fruit flavors. Try one of these recipes for a grand finale at your next backyard party.
Strawberry Crumble Pie (pictured above)
Use this year’s strawberry haul in this Food Network Magazine recipe. Tossing the strawberries with lime juice and cardamom gives this pie a little extra oomph of flavor.
by Maria Russo in Community, Polls, April 12th, 2016
You wouldn’t necessarily believe that “smaller is better” when it comes to summer fruit pies — but leave it to the reliably adorable Mason jar to convince you. While you might cast aside the metal lids in favor of sipping lemonade Pinterest style, they’re actually the perfect vessels for baking mini pies. Our recipe has blueberries and peaches — absolutely delicious topped with a melty scoop of ice cream. Good thing you can easily claim a portion that’s all yours.
by Samantha Seneviratne in Recipes, March 30th, 2016
No matter if you’re hosting a special-occasion dessert party or simply baking for a Tuesday night at home, cake and pie are go-to treats, and they’re guaranteed crowd-pleasers. But we want to know what it is about cake and pie that makes them so beloved. Cast your vote in the polls below to tell us what you think is the best part of each dessert.
by Maria Russo in Recipes, Shows, March 12th, 2016
Puff pastry is a delicious dough with a delightful name. Its French name, pâte feuilletée, is even more evocative. The word feuilles means “leaves,” which is what the baked dough resembles — a buttery tower of flaky pastry leaves.
If you think pies are served only for dessert, with thick and syrupy sweetened-fruit fillings, think again. The co-hosts on The Kitchen introduced savory versions on this morning’s episode, just in time for Pi Day (March 14, aka 3.14). While Katie Lee’s next-level take on a chicken pot pie brings new possibilities for dinnertime decadence, Sunny Anderson’s breakfast-inspired pie reinvents the shepherd’s pie wheel. Read on below to get their recipes and see how they do it.