This is an apple pie that manages to be both refined and rustic.
Author: Martha Stewart
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Author: Martha Stewart
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
Author: Martha Stewart
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling,...
Author: Martha Stewart
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Author: Martha Stewart
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Author: Martha Stewart
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Author: Martha Stewart
Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.
Author: Martha Stewart
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Author: Martha Stewart
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like...
Author: Martha Stewart
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.
Author: Martha Stewart
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Author: Martha Stewart
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls...
Author: Martha Stewart
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top...
Author: Martha Stewart
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.
Author: Martha Stewart
Author: Martha Stewart
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams...
Author: Greg Lofts
For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential -- destined, perhaps, to be used in a dessert recipe, such as this one for rustic individual...
Author: Martha Stewart
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Author: Martha Stewart
If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill...
Author: Greg Lofts
Author: Martha Stewart
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin...
Author: Martha Stewart
Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Author: Martha Stewart
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Author: Martha Stewart
Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should be presented on the table whole and sliced only...
Author: Martha Stewart
Made from store-bought pizza dough, this savory pie filled with fresh spinach, mozzarella, and feta is a cinch to put together.
Author: Martha Stewart
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate...
Author: Martha Stewart
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Author: Martha Stewart
Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.
Author: Martha Stewart
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef Tony Esnault's grandmother made this tart every summer...
Author: Martha Stewart
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it...
Author: Martha Stewart
This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.
Author: Martha Stewart
Author: Martha Stewart
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Author: Martha Stewart
A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts with the spring vegetable and fish filling: light,...
Author: Martha Stewart
Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Author: Martha Stewart
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Author: Martha Stewart
Make this delicious coconut cream pie recipe for a dessert that will become your new staple.
Author: Martha Stewart
A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.
Author: Martha Stewart
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com)....
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart