Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Author: Yotam Ottolenghi
Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue dresses it up even more. Instead of focusing...
Author: Erin Jeanne McDowell
This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it...
Author: Erin Jeanne McDowell
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at...
Author: Margaux Laskey
Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn't convince...
Author: Samantha Seneviratne
This silky, spiced custard is especially dreamy inside a crisp, flaky crust. Some custard pies use eggs as a binder - this one uses flour for a thick custard that always sets perfectly, creating a flat...
Author: Erin Jeanne McDowell
This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker...
Author: Christine Muhlke
This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility,...
Author: William Grimes
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also...
Author: Erin Jeanne McDowell
Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice,...
Author: Melissa Clark
The cinnamon biscuit topping in this classic cobbler is easy to make, and easily adjustable. Reduce the buttermilk by 2 tablespoons for a crumblier, more streusel-like topping, or add 2 tablespoons to...
Author: Erin Jeanne McDowell
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally...
Author: Tejal Rao
This is a composite sketch of the perfect cherry pie. The buttery, well-seasoned crust is adapted from the Cherry Pie That'll Kill Ya at Butter and Scotch, a bar and bakery in Crown Heights, Brooklyn,...
Author: Sara Bonisteel
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to...
Author: Melissa Clark
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make...
Author: Clare de Boer
Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike...
Author: Samantha Seneviratne
On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry...
Author: Nicole Taylor
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For...
Author: Isa Chandra Moskowitz
You can use three jammy berry fillings - strawberry, raspberry and blackberry - to create a beautiful, naturally colored ombré effect in a pie. Pre-cooking the fillings helps ensure that they're thick...
Author: Erin Jeanne McDowell
Sort of a Yankee riff on the South's chess pie, this buttery and rich custard pie is adapted from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski. Use the best...
Author: Margaux Laskey
This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust, instead of traditional graham crackers. Fruit...
Author: Erin Jeanne McDowell
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier...
Author: Melissa Clark
The spring of 2013 saw us down in Charleston, S.C., a stunning city, rich with history both sad and ecstatic, in a region that offers a tremendous bounty of fresh ingredients and regional flavors. We had...
Author: Sam Sifton And Mark Bittman
These diminutive egg tarts - pasteis de nata - a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which...
Author: Melissa Clark
This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie - a cross between an American open-face pie and a...
Author: Dorie Greenspan
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef...
Author: Florence Fabricant
This citrus custard in this pie is undeniably creamy, but it's made more luxurious with a layer of whipped cream on top. It's finished with raw strips of citrus zest - you can candy them in simple syrup,...
Author: Erin Jeanne McDowell
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail...
Author: Melissa Clark
You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart. For example, blueberries, peaches,...
Author: Melissa Clark
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane...
Author: Florence Fabricant
Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania...
Author: Sara Bonisteel
These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature as you fry them: If the oil is too hot, they'll look...
Author: Erin Jeanne McDowell
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for...
Author: Florence Fabricant
Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual puréed prunes. You can make the compote and dough...
Author: Melissa Clark
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve...
Author: Marian Burros
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to...
Author: Julia Moskin
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. (To make these vegan, be sure to use vegan dark...
Author: Tara Parker-Pope
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed...
Author: Amanda Hesser
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs...
Author: Martha Rose Shulman
This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide...
Author: Melissa Clark
Matcha, or powdered green tea, makes this pie a verdant green. Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds in Brooklyn, use a culinary grade matcha, which is less bitter and which you...
Author: Florence Fabricant