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...
Author: Melissa Clark
These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature...
Author: Erin Jeanne McDowell
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...
Author: Florence Fabricant
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...
Author: Yewande Komolafe
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...
Author: Sam Sifton
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping...
Author: Julia Moskin
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...
Author: Florence Fabricant
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling...
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...
Author: Melissa Clark
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that...
Author: Sam Sifton
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.
Author: Florence Fabricant
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,...
Author: David Tanis