Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Maple-Honey Pecan Pie. Substituting ...

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I didn’t really mean to shake up a holiday classic, but when the sack I had in the freezer turned out to have walnuts, not pecans, I made the swap. I made another change too: I replaced the ...

What a fantastic apple pie. The crust bakes up flaky and golden brown. It's the perfect vessel for the warm apple filling ...

This pie combines all the favorites: creamy custard, flaky pie crust and a crunchy topping. If making your own pie crust, be sure to bake it and let it cool first. The key to custard is moderate heat, ...

We all know the best part of Thanksgiving is the dessert, and while we love the classics, it’s time to bring some new contenders to the table this year. Enter: this decadent maple cream pie. It’s got ...

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 ...

Try this as an alternative to that Thanksgiving staple, pecan pie. Use grades A or B maple syrup, just don’t use maple-flavored pancake syrup, which is not the same thing.