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Pie Crust

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a...

Author: Melissa Clark

Cranberry Curd Tart

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance....

Author: David Tanis

Bourbon Pecan Pie

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet...

Author: Julia Reed

Peaches and Cream Pie

This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in...

Author: Lidey Heuck

Blackberry Frozen Yogurt Pie With Cracker Crust

Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in...

Author: Dawn Perry

Perfect Peach Pie

Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But...

Author: Sam Sifton

Strawberry Cream Pie With Chocolate Cookie Crust

A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they...

Author: Dawn Perry

Butternut Squash Pie

This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of...

Author: The New York Times

Chocolate Pecan Pie

Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the...

Author: Melissa Clark

Plum Graham Cracker Crumble

As plums bake, their tartness mellows and their juices jelly - just a couple reasons why they do so well in pies, cobblers and this crumble, which is essentially an upside-down graham cracker-crusted pie....

Author: Jerrelle Guy

Strawberry Rhubarb Pie

This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.

Author: Florence Fabricant

Blueberry Rhubarb Pie

The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the...

Author: Julia Moskin

Shoofly Pie

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

Atlantic Beach Pie

Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes...

Author: Margaux Laskey

Nectarine and Blueberry Galette

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating....

Author: Yossy Arefi

Julia Child's Aunt Helen's Fluffy Pumpkin Pie

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

Banoffee Pie

With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the...

Author: Margaux Laskey

Plum Cobbler Bars

What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off,...

Author: Erin Jeanne McDowell

Blackberry Peach Cobbler

Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines),...

Author: Laurie Ellen Pellicano

Milk and Honey Pie With Cereal Crust

This pie's crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy plums. Feel free to play around with nectarines...

Author: Dawn Perry

Paul Prudhomme's Sweet Potato Pecan Pie

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

Fresh Fig Tart

The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought...

Author: Martha Rose Shulman

Crème Brûlée Pie

This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie...

Author: Jerrelle Guy

Fresh Strawberry Pie

This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh...

Author: Samantha Seneviratne

Rose Apple Tart

This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful...

Author: Yossy Arefi

Mango Pie

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving...

Author: Samin Nosrat

Perfect Pie Crust

This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust...

Author: Erin Jeanne McDowell

Blueberry Cornmeal Shortbread Tart

Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting...

Author: Alison Roman

Mini Apple Tartes Tatin

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, "The Last Course," is an easy version of the classic caramelized apple...

Author: Julia Moskin

Portuguese Egg Custard Tarts

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

Pecan Pie Truffles

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

Apricot Tart With Pistachios

Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar...

Author: David Tanis

Apple Pie Filling

Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it...

Author: Erin Jeanne McDowell

Florida Lime Pie

Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then...

Author: Sam Sifton

Whiskey Apple Crumble Pie

This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples be tart should be taken seriously, so the filling...

Author: Florence Fabricant

Apple Green Chile Pie With Cheddar Crust

In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making...

Author: Julia Moskin

Classic Apple Pie

In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all...

Author: Melissa Clark

Deep Dish Apple Pie

If you're going to the trouble of making a pie, why not make it a blockbuster? This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch...

Author: Julia Moskin

Coconut Cream Pie

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation...

Author: Robert Trachtenberg

Fannie Lou's Derby Pie

The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns and Derby pie. Only Kern's Kitchen Inc. can make...

Author: Matt Lee and Ted Lee

Sweet Potato Pie

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

Raspberry Cream Pie

Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy. Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor...

Author: Sara Bonisteel

Plum Almond Tart

This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an...

Author: Joan Nathan

Fruit Cobbler With Any Fruit

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

Gingery Mixed Berry Pie

Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with...

Author: Yossy Arefi

Strawberry Pretzel Pie

This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip...

Author: Jerrelle Guy

Dick Taeuber's Brandy Alexander Pie

In January 1970, The Times published a recipe for brandy Alexander pie. It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair...

Author: Amanda Hesser

Pear and Frangipane Crostata

Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone...

Author: David Tanis

Chocolate Truffle Tart

This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin...

Author: Erin Jeanne McDowell

Peach Raspberry Pie

The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little...

Author: Melissa Clark