The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement...
Author: Martha Stewart
Author: Martha Stewart
Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and...
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends...
Author: Martha Stewart
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
Made from store-bought pizza dough, this savory pie filled with fresh spinach, mozzarella, and feta is a cinch to put together.
Author: Martha Stewart
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the...
Author: Martha Stewart
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Author: Martha Stewart
As with traditional icebox desserts, this tangy pie should be served cold. It's delicious by itself, or you can spoon a dollop of whipped cream onto each...
Author: Martha Stewart
The almond filling enhances the taste of the plums in this rustic free-form tart.
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Author: Martha Stewart
Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of...
Author: Martha Stewart
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within...
Author: Martha Stewart
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped...
Author: Martha Stewart
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
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...
Author: Martha Stewart
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds...
Author: Martha Stewart
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit...
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
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished...
Author: Greg Lofts
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Author: Martha Stewart
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough,...
Author: Martha Stewart
A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient:...
Author: Martha Stewart
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead;...
Author: Martha Stewart
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at...
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
A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version...
Author: Martha Stewart
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted...
Author: Martha Stewart
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Author: Martha Stewart
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes,...
Author: Martha Stewart
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat,...
Author: Martha Stewart
A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and...
Author: Martha Stewart
Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
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...
Author: Martha Stewart
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the...
Author: Martha Stewart
Author: Martha Stewart