Chocolate pie is topped with fluffy peaks of meringue.
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.
Author: Martha Stewart
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Author: Martha Stewart
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Author: Martha Stewart
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.
Author: Martha Stewart
Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Author: Martha Stewart
This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
Author: Martha Stewart
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter...
Author: Martha Stewart
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue...
Author: Martha Stewart
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Author: Martha Stewart
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Author: Martha Stewart
These little pies with heart-healthy blueberries will please grownups and children alike.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.
Author: Martha Stewart
Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double...
Author: Martha Stewart
Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing...
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Spinach-Cheese, Chicken-Pear,...
Author: Martha Stewart
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling....
Author: Greg Lofts
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
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 a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Author: Martha Stewart
This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying...
Author: Martha Stewart
Rings of apricots top this tart for a flowerlike effect.
Author: Martha Stewart
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
In this classic with a twist, the complex flavors of brown butter and bourbon breathe new life into sweet and nutty pecan pie. Traditionalists and modernists alike will appreciate the enhancement of familiar...
Author: Martha Stewart
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Author: Martha Stewart
Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour-no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar,...
Author: Greg Lofts
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
Author: Martha Stewart
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark...
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
This sweet treat with a taste of the tropics can be savored all year long.
Author: Martha Stewart
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
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
This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Chicken-Pear,...
Author: Martha Stewart