You deserve better. The key to making the best fresh (or frozen) fruit pie is to cook your filling first. The two recurring issues with pie recipes that use a raw fruit filling are a soggy lower ...

Scatter the strawberries on top of the rhubarb, then sprinkle the fruit with the 2–3 tablespoons of sugar. Fold up the pastry edges to make a pie with an open centre. Brush the pastry with the ...

It’s not unusual to hear bakers say you should only use fresh fruit to make a wonderful homemade fruit pie. But let’s nip ...

These little pies are filled with a luscious fruity mix, spiked with a little alcohol. They remind me of the fruit pies my Nan used to make: a real treat, especially when served warm with whipped ...

Add passion fruit purée, lime zest, juice and combine. Pour the filling into the cooled pie crust. Bake until the filling sets but still jiggles a bit, about 20 minutes. (Remember, it will firm ...