Bake Luxurious 19th-Century Marlborough Pie

Pumpkin Custard Pie

This pumpkin custard pie is an old-fashioned favourite. Mix the custard in minutes, pour it directly into an unbaked pie shell, and bake!

Apple Curd

Apple curd that's smooth, gently spiced, and tastes like apple pie. An easy eggless and dairy-free filling for cookies, rolls, and desserts.

Apple Pie Bread Recipe with Honey Caramel Sauce | Let's Eat Cake

This Apple Pie Bread recipe wraps classic apple pie filling in pillowy layers of cinnamon bread. Top with vanilla ice cream and a honey caramel sauce!

Apple Pie Cheesecake

Apple pie cheesecake is an incredible blend of cheesecake and apple pie. I make mine with a walnut-infused crust and an easy crumb topping.

Old Fashioned Fresh Apple Cake Recipe

This old-fashioned fresh apple cake recipe is bursting with fresh apples, walnuts, browned butter, and warm cinnamon and vanilla flavors.

Blackberry Galette

This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result. And really, you could use any fruit. I'd stick with the polenta or cornmeal pastry only because nothing soaks up the fruit's juices better without going soggy.

Vegan Pumpkin Mousse Pie

This vegan pumpkin mousse pie is the most perfect and easy fall dessert. Perfect for Thanksgiving. The filling is no bake and fool-proof.

Old Rag Pie

This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. And please read the Additional Information section at the end of the recipe before proceeding.

Old-Fashioned Small Batch Applesauce Cookies

If you are feeling nostalgic, you will enjoy these soft and moist apple applesauce cookies. Easy recipe with just the right amount of sweetness..

Apple Pie Cinnamon Rolls - Pie Filling Stuffed Recipe - Chenée Today

Easy apple pie filled cinnamon rolls recipe! You'll love these old fashioned apple pie cinnamon rolls are stuffed with apple pie filling!

Au Pied de Cochon Restaurant

This à la carte restaurant located in the heart of the Plateau Mont-Royal. Authentic and faithful to its Quebec and Canadian roots, the dishes are generous.

Nursery Fish Pie

There are certain days when only something soothing and comforting and topped with mash potato will do; on such days, this pie could make you weep with gratitude.

Apple and Almond Cake

It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds — and cooked, cooled, pureed fruit provides moistness and flavour. If you want a smaller cake, simply halve the ingredients and use a 20cm/ 8 inch tin. I don't find it takes appreciably less time to bake.

Spiced Apple Cupcakes

Spiced apple cupcakes with cream cheese frosting are the perfect Fall dessert. They're flavored with warm spices and fresh chopped apples.

Peach Melba Pavlova

My Peach Melba Pavlova is a dream of a dessert: crisp-edged meringue with a marshmallow centre, spread with softly whipped cream, covered with golden peach wedges and drizzled with a sauce of pureed raspberries, then custard. The custard is an unconventional touch, to be sure, but you have the yolks over from making the pavlova and just one taste of the completed creation will ensure you won’t regret the extra effort! I like to make the pavlova base and the custard a day ahead. Keep the pavlova in airtight container in a cool place as humidity is the enemy of meringue (if I’m not using my oven further, I wait till both pav and oven are cold, and stash the pav base in it, making sure I’ve left a Post-It Note on the oven to tell anyone, my forgetful self included, not to switch it on!) and, once the covered custard is cool, store it safely in the fridge.

No-Fuss Fruit Tart

This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.