Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.
Author: Martha Stewart
Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into...
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Author: Martha Stewart
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission...
Author: Martha Stewart
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist:...
Author: Martha Stewart
This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely,...
Author: Martha Stewart
Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.
Author: Martha Stewart
These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Author: Martha Stewart
Patti Dall'Armi is famous for her desserts, in particular her pies. She achieves her delicate, crisp piecrusts by using shortening.
Author: Martha Stewart
Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need...
Author: Martha Stewart
This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
Author: Martha Stewart
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling,...
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Author: Martha Stewart
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Author: Martha Stewart
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
We skipped the cream on top to let the tropical custard filling be the star.
Author: Martha Stewart
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should...
Author: Martha Stewart
This recipe comes from Martha's "Pies & Tarts."
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Author: Martha Stewart
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
Lemon zest and vanilla extract give the tangy buttermilk filling incredible depth of flavor. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice...
Author: Martha Stewart
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Author: Martha Stewart
Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate...
Author: Martha Stewart
Author: Martha Stewart
This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Author: Martha Stewart
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Author: Martha Stewart
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which...
Author: Martha Stewart
Author: Martha Stewart
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
Author: Martha Stewart
A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.
Author: Martha Stewart
This delicious dessert recipe is courtesy of Rebecca Beaton.
Author: Martha Stewart
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy...
Author: Sarah Carey
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Author: Martha Stewart