A good crust is the foundation of every great pie, writes Kelly Brant.
If you have the time and the energy, by all means make pie crust from scratch. But if you’re pressed for time or don’t want to bother with a from-scratch crust, don’t fret. The pie crusts found in the refrigerator section at many supermarkets are just as good.
But it’s the filling that really matters.
For recipes like Jamaican-Spiced Pumpkin and Caramel Apple read Wednesday’s Food section in the Arkansas Democrat-Gazette.