Adam Perry Lang’s pumpkin pie is the size of a hubcap, its crust a thick circle of burnished pastry (“almost like a fried cannoli shell”), and the heavy cream, whipped by hand, is spiked with maple ...

Dessert is often the most anticipated course of the holidays. But with all that caloric excess – a cup of sugar here, a pint of whipped cream there – where does that leave people with diabetes? In ...

In her new cookbook, Petra (Petee) Paredez writes, “Making pie is an inherently generous act, because pie is a dish that is meant to be shared.” Millions of Americans are bracing to slice into a ...

If you’re the kind of person that spends the entire year waiting for that moment when the first crunchy leaf hits the pavement, then your fall dessert Olympics are about to begin. Regardless of ...

In early spring, when the snow comes up to our shins here in Vermont, my partner and I walk through the woods, drilling holes in maple trees and inserting taps. We then wait for the weather to warm up ...

1 9″ pre-baked pie shellInstructions: In a medium saucepan, whisk together the syrup and heavy cream/coconut milk. In a separate bowl, whisk together the cornstarch and water. Heat the maple mixture ...

Instructions: To make the praline: combine pecans, brown sugar and salt in a bowl to combine. Add corn syrup and vanilla and mix until evenly moistened. Set aside. Prepare crust by spraying 9-inch pie ...

Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the “Encyclopedia of Food and Drink in America,” Native ...