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
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
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
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
Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular...
Author: Melissa Clark
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
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
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
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
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
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
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
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
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.
Author: Florence Fabricant
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
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
This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety...
Author: Genevieve Ko
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
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
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
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also...
Author: Melissa Clark
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
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you...
Author: Melissa Clark
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
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
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
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
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
With a sparkling bright lemon flavor, this classic Southern buttermilk chess pie filling is poured into a shortbread crust with hints of spice from freshly ground black pepper. The coarse cornmeal gives...
Author: Yewande Komolafe
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
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea...
Author: Yewande Komolafe
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
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought...
Author: Melissa Clark
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their...
Author: Alison Roman
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
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
If you seek inspiration for a better pie, you need look no further than a traditional French walnut tart. It is only marginally different, but vive that difference. The reason is butter: butter in the...
Author: Mark Bittman
This is your grandma's puddin' pie, only it's vegan - a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma...
Author: Tara Parker-Pope
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
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
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
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
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
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
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
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 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
Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This...
Author: Samantha Seneviratne
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
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