This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide...
Author: Melissa Clark
This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor. For the most nuanced filling, use as many different...
Author: Genevieve Ko
This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. You can substitute more lard for the butter, but you will lose some of the complexity. Make...
Author: Melissa Clark
Paul Arguin, an epidemiologist, relaxes by making pie. This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships....
Author: Kim Severson
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the...
Author: Melissa Clark
This silky, spiced custard is especially dreamy inside a crisp, flaky crust. Some custard pies use eggs as a binder - this one uses flour for a thick custard that always sets perfectly, creating a flat...
Author: Erin Jeanne McDowell
Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice,...
Author: Melissa Clark
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also...
Author: Erin Jeanne McDowell
Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike...
Author: Samantha Seneviratne
Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie...
Author: Erin McDowell
On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry...
Author: Nicole Taylor
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at...
Author: Margaux Laskey
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail...
Author: Melissa Clark
This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it...
Author: Erin Jeanne McDowell
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to...
Author: Melissa Clark
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make...
Author: Clare de Boer
This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie - a cross between an American open-face pie and a...
Author: Dorie Greenspan
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Author: Yotam Ottolenghi
My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all...
Author: Dorie Greenspan
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs. These are generous portions, about five inches across,...
Author: Kay Rentschler
This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker...
Author: Christine Muhlke
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier...
Author: Melissa Clark
With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that's a bit like Key lime, but with a molasses-like edge. This is a good dessert to prepare...
Author: Melissa Clark
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef...
Author: Florence Fabricant
You can use three jammy berry fillings - strawberry, raspberry and blackberry - to create a beautiful, naturally colored ombré effect in a pie. Pre-cooking the fillings helps ensure that they're thick...
Author: Erin Jeanne McDowell
Community-supported agriculture takes many forms these days, but only in Charleston, S.C., will you find a C.S.A. for pie. Amy Robinette, who grew up in Spartanburg, S.C., is committed to adapting Southern...
Author: Julia Moskin
A classic berry tart is a perfect way to showcase your farmers' market bounty, but it's also kind of staid and dull, offering up visions of a vicar's tea with an old aunt. But here, you'll infuse the pastry...
Author: Melissa Clark
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on top. The process for weaving the herringbone pattern...
Author: Erin Jeanne McDowell
Sort of a Yankee riff on the South's chess pie, this buttery and rich custard pie is adapted from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski. Use the best...
Author: Margaux Laskey
Matcha, or powdered green tea, makes this pie a verdant green. Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds in Brooklyn, use a culinary grade matcha, which is less bitter and which you...
Author: Florence Fabricant
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For...
Author: Isa Chandra Moskowitz
This citrus custard in this pie is undeniably creamy, but it's made more luxurious with a layer of whipped cream on top. It's finished with raw strips of citrus zest - you can candy them in simple syrup,...
Author: Erin Jeanne McDowell
This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust, instead of traditional graham crackers. Fruit...
Author: Erin Jeanne McDowell
Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual puréed prunes. You can make the compote and dough...
Author: Melissa Clark
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for...
Author: Florence Fabricant
Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness,...
Author: Melissa Clark
This impressive-looking pie is more like a traditional apple tart: Thin slices of apples are tightly arranged, then sprinkled with cinnamon and sugar. In the oven, the apples soften and create a delicious,...
Author: Erin Jeanne McDowell
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
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
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
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
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
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
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
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
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
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
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef...
Author: Florence Fabricant
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail...
Author: Melissa Clark