Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a...
Author: Martha Stewart
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates...
Author: Martha Stewart
Cinnamon's warm flavor infuses this delicately sweet dessert.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
When you don't always have time to make the real deal, enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation...
Author: Martha Stewart
Use this recipe when making our Deep-Dish Apple Pie.
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
It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.
Author: Martha Stewart
This tangy pie tastes best when it has been chilled overnight in the refrigerator.
Author: Martha Stewart
This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo:...
Author: Martha Stewart
To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.From the book "Mad...
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Author: Martha Stewart
The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.
Author: Martha Stewart
In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.
Author: Martha Stewart
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand")....
Author: Martha Stewart
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Author: Martha Stewart
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Author: Martha Stewart
Familiar pie spices -- cinnamon, nutmeg, and fresh ginger -- give the pureed filling unmistakable autumnal flavor. Reroll the pastry scraps and cut out leaf shapes, baking them on their own and scattering...
Author: Martha Stewart
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
Author: Martha Stewart
In French, "jalousie" means jealousy, but it's also the word for "shutters," which you'll clearly see as the decorative inspiration for this eye-catching tart made with store-bought puff pastry and vanilla-flecked...
Author: Martha Stewart
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals:...
Author: Martha Stewart
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.
Author: Martha Stewart
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.
Author: Martha Stewart
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light...
Author: Martha Stewart
This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.
Author: Martha Stewart
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
Author: Martha Stewart
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Author: Martha Stewart
This recipe showcases the navel orange variety known as Cara Cara.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Author: Martha Stewart
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
Author: Martha Stewart
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
Author: Martha Stewart
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
Author: Martha Stewart
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three...
Author: Martha Stewart
Author: Martha Stewart
These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and a topping of lacy sugar crackles with each bite.
Author: Martha Stewart
Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.
Author: Martha Stewart
Each slice of this peach-raspberryslab pie, a thin double-crustpie, is portable and easyto eat; it can be served on a large cutting board or pizza peel.
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart contest.
Author: Martha Stewart
These are really "faux" potpies, since the pastries are baked separately, but they are elegant nevertheless. Cod or halibut may be used instead of the wild striped bass.
Author: Martha Stewart