The New York Times' food columnist Melissa Clark is stopping by the TODAY kitchen to share her recipes for two decadent pies: one that's super chocolaty, plus a classic apple pie spruced up with dulce ...

Makes one 9-inch pie. Recipe is from Cynthia L. Nobles. 1 recipe Crunchy Cornmeal Double Pie Crust (see recipe) 2½ to 3 lbs. firm, ripe peaches, peeled and stones removed 1. Place a rack in lower ...

This is our family’s favorite pie crust for ease of use with a flaky outcome. We use vegetable shortening for easy dough handling and maximum flakiness; unsalted butter adds rich flavor. Put flour, ...

Lemons are everywhere here in the Chronicle office, with coworkers bringing in bags of the fresh citrus. A former coworker, Judy Minshew, sent in this unusual recipe for Shaker Lemon Pie, which uses ...