Makes 1 (9-inch) pie. Recipe is from “Fruit: A Savor the South cookbook” by Nancie McDermott. © 2017 by the University of North Carolina Press. Used by ...

There is an old saying that has several variations, but it goes something like this: “Every Mama crow thinks her baby is the cutest.” I’ve smiled over it many times. It’s true: To me, our children are ...

Summer just isn't summer without a peach dessert. This custard, baked with a half peach in the center and dusted with cinnamon, delivers a luxurious, creamy treat. Sadly, New England peaches are ...

At the end of Michigan's peach-growing season, it's not too late to enjoy Jeanne Weiland's homemade peach custard pie. "For our family, it's been a well-loved recipe we've had for years," said Jeanne, ...

Rich fruit custard, similar to a French clafoutis, is fast to prepare but delivers a lovely finish to your summer meal. Pour a lightly sweetened egg custard over fresh fruit and bake it until set. No ...

Peaches won't be around for much longer, so use this favourite summer fruit to jazz up traditional custard tards. Pre heat oven to 200 C. Rub butter into the combined flour, sugar and almonds. Add ...

The move to dairy-free milk products now includes frozen custard. Curly’s Frozen Custard, 4017 Camp Bowie Blvd., has added almond-milk custard, concretes and sundaes for a cholesterol-free ice cream ...

Here's a real reason to celebrate – pies don't have to be banned from a healthy diet. The problem with many pies is that they are loaded with excess fat and sugar. The crust usually is the biggest ...

1. Heat the oven to 350 F. Line a 9-inch pie pan with the rolled-out pie crust. 2. To make the filling, combine the peaches, sugar, lemon juice and salt in a medium saucepan. Cook over medium-high ...