(Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.) Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for ...

Hoosier Pie (milk, sugar, flour) I became intrigued with these old fashioned American”desperation” pies, made without fruit or nuts, relying on pantry staples. Then I heard through the ever effective ...

1 3/4 c. 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 under ...

Quinlan Cummings of Greenville, N.C., was looking for a recipe for a Lemon Chess Pie. Ruth Ann Barker of Fayetteville, N.C., sent in a recipe from the Farm Journal Complete Pie Cookbook published in ...

Cut the lemon into quarters and remove seeds. Put the lemon quarters, eggs, sugar, and vanilla in a blender and blend on HIGH while slowly pouring in the melted butter. Once the mixture is completely ...

Preheat oven to 350°F. Place pie shell on rimmed baking sheet and set side. In a large bowl with a wire whisk, whisk together the sugar, salt, flour and cornmeal. In another large bowl whisk the eggs, ...

Lemon chess pie is a classic Southern dessert. It has a smooth, custard-like filling. Bursting with lemon flavors using lemon juice and zest, baked in a pastry crust. Bursting with lemon flavors using ...

As part of Pie Week on Morning Edition, Senior National Correspondent Linda Wertheimer shares her chess pie recipe and insights into its origin.... To me, chess pie is an Oklahoma pie with definite ...