Plums are still in season, and Robert Wemischner comes on the Market Report this week to talk about what desserts he’s making with them. Here’s his recipe for plum pie. Speaking of pie, don’t forget ...

In our October issue we listed the Top 10 Best Places for Pie in America. Get a taste of our picks as we break down these bakers' skills and publish pie recipes from each spot that would share their ...

Preheat oven to 425 degrees F. Put first six ingredients in a big bowl and mix until fruit is well coated. Place the fruit mixture in an unbaked pie shell and dot with little pieces of butter. Make a ...

Instructions: Spread canned almond pastry filling on pie crust (rolled out to 12 inches on parchment-paper-lined cookie sheet), leaving 2-inch border; top with plums, fold in edges and bake at 400 ...

Plums can mean summertime sweetness wrapped in party-dress colors. Fruit clothed in red, yellow, green or purple-black skin with juicy flesh, smooth textured like deep-pile velvet. Sweet, but with an ...

It was a soggy summer pie, half peach and half plum. The recipe called for all peaches. But we didn’t have enough. So rather than run to the store to get some more, we made do. That is how it goes ...

Make the crust: In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Stir together the egg ...