It’s time to introduce some new recipes to your Thanksgiving menu, starting with the desserts. Instead of the same ol’ pumpkin or oh-so-traditional apple pie, why not try a new pie? After just one ...

In a saucepan with a small amount of water, heat raisins until they plump. Drain and set aside to cool. In another saucepan, mix milk, flour, cornstarch, sugar and egg yolks. Cook over medium heat ...

In the wide-ranging world of pies, we’re all highly familiar with apple, pumpkin and coconut cream. But how about raisin? That one might not ring as clear of a bell. That said, the Raisin Pie that ...

Preheat oven to 350 degrees. Cook the raisins in a little bit of water until plumped, about 15 to 20 minutes. Drain and set aside. In a bowl, combine sugar, flour, butter and eggs. Beat until well ...

Reader Darcy White had asked for a recipe for Raisin Pie. Lorna Arbuckle sent in two recipes in response. After a short call, I took Lorna's advice and tested the Rich Raisin Pie recipe below. The pie ...

This rite-of-passage pie layers custardy eggs, jammy onions, and plump raisins in a buttery crust.

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. DEAR SUN SPOTS: I am writing to you for my sister-in-law. She is trying to ...

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We hold this truth to be self-evident: America loves pie. We, the people, a nation of bakers and eaters, value the art of creating that crispy, gooey, fluffy, fruity dessert — and each region reserves ...

Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you’re missing, it only takes only a piece of this fabulous walnut-raisin pie ...

Judy Laine makes this beautiful pie with cooking pears and golden raisins. (Photo by Doug MacCash, NOLA.com | The Times-Picayune) Judy Laine harvests many cooking pears from her trees, and freezes ...

This old-fashioned custard pie starts with a wonderful pecan-like base, but instead of going for the more traditional nut, cookbook writer Patty Pinner folds walnuts and raisins into the filling and ...