This homemade blueberry pie filling is the perfect way to use up those blueberries in the fridge. You can never go wrong with a classic blueberry pie and everyone will love this delicious recipe! Who ...

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 ...

Cover the filling ... this pie with any edible berry growing in your backyard--lingonberry, huckleberry, gooseberry, elderberry--but please make sure it is safe for consumption! Recipe courtesy ...

The butter in pastry ensures it is a winner. Great served ‘as is’ or with whipped cream or plain yoghurt. This recipe may be halved to serve 6-8 people.

Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Roll out the remaining pastry on a floured work surface and cut ...

Erica Jong's quote, "Live your life by a compass, not a clock," captures a bit of my philosophy when exploring places both ...

Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...

I made this for a group of friends a few years ago when we were on holiday in Wanaka and my friend Sam liked it so much we had it three nights in a row. It’s even better for breakfast the next ...

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 ...