Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
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...
Author: Greg Lofts
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
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can...
Author: Martha Stewart
Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking...
Author: Martha Stewart
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are...
Author: Martha Stewart
Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon...
Author: Martha Stewart
A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.
Author: Martha Stewart
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.
Author: Martha Stewart
Filled with three different varieties of apples, this apple pie has next-level texture and flavor. A simple mix of butter, brown sugar, flour, and oats...
Author: Sarah Carey
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 mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff,...
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
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
Author: Martha Stewart
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Author: Martha Stewart
In Boston cream pie, a classic first made at the Parker House hotel, the chilled custard filling is sandwiched between two cake layers.
Author: Martha Stewart
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Author: Martha Stewart
This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
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...
Author: Martha Stewart
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has...
Author: Martha Stewart
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice...
Author: Martha Stewart
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests...
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
Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a...
Author: Martha Stewart
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Author: Martha Stewart
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! --...
Author: Martha Stewart
This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
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...
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity...
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...
Author: Martha Stewart
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
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...
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...
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
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a...
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
Author: Martha Stewart
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Author: Martha Stewart