Nicole Rucker’s idea to use dried apples in a pie is sort of genius. “You probably have them in your cupboard, you don’t have to peel, core and cut them, and the texture is intriguing,” she says.

‘Tis the season to be jolly — and it’s also that time in the season when most of us start our serious holiday baking. The longer baked goods are in the house, the more I yield to the temptation to ...

From County Cavan chef Neven Maguire's book "The Nation's Favourite Food," we bring you the quintessential Irish dessert. The marriage of sweet, tangy apples in a buttery crust with a creamy custard ...