To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.
Author: Martha Stewart
This recipe for Libby's famous pumpkin pie is courtesy of Libby's.
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
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
Author: Martha Stewart
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Author: Martha Stewart
This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
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
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Author: Martha Stewart
Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
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 pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
Author: Martha Stewart
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Author: Martha Stewart
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top...
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 was in full supply. This dessert gets its apple-pie-like...
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
This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant...
Author: Martha Stewart
Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.
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 alike will appreciate the enhancement of familiar...
Author: Martha Stewart
Author: Martha Stewart
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Author: Martha Stewart
A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.
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
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist:...
Author: Martha Stewart
At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts, and the whipped cream topping is swirled with...
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.
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 mushrooms to the mix. Smoky bacon adds extra flavor...
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy...
Author: Sarah Carey
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Author: Martha Stewart
Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.
Author: Martha Stewart
Author: Martha Stewart
Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Author: Martha Stewart
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its...
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on...
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 the strips until firm. Weave the strips over the filling,...
Author: Martha Stewart