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 easy filling ingredients.
Author: Martha Stewart
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
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
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to...
Author: Martha Stewart
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Author: Martha Stewart
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee...
Author: Martha Stewart
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then...
Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and cinnamon. We used ginger, saffron-spiced chicken,...
Author: Martha Stewart
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.
Author: Martha Stewart
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and...
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only...
Author: Martha Stewart
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of Martha Bakes.
Author: Martha Stewart
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
Author: Martha Stewart
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the recipe. Enjoy!
Author: Martha Stewart
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin...
Author: Martha Stewart
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for...
Author: Martha Stewart
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb,...
Author: Martha Stewart
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Author: Martha Stewart
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Author: Martha Stewart
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until just bursting, lend extra dimension, and the slightly...
Author: Martha Stewart
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Author: Martha Stewart
The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices,...
Author: Martha Stewart
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.
Author: Martha Stewart
Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche tastes best with apricots that are just ripe, sa they are easiest to peel when blanched.
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart....
Author: Martha Stewart
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Author: Martha Stewart
These individual cream "pies" get their silkiness from coconut milk and a zesty lift from limes. They're also fun to make, especially if you have kids who love spooning stuff into containers. Bake the...
Author: Martha Stewart
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with...
Author: Martha Stewart
A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart apples with a speculaas-inspired spice blend,...
Author: Martha Stewart
Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.
Author: Martha Stewart
This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so vegans can dig in.
Author: Martha Stewart
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling...
Author: Martha Stewart
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange Ginger Rounds or Orange Sable Cookies.
Author: Martha Stewart
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and...
Author: Martha Stewart
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Author: Martha Stewart
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked...
Author: Martha Stewart
Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about...
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart