Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
You can substitute store-bought dough in a pinch.
Author: Martha Stewart
Store-bought puff pastry keeps the prep time for this tart to a minimum. Inspired by turtle candies, the filling is rich, nutty, and chewy.
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
Use to make the Coffee Cream Pie from "Martha Stewart's New Pies & Tarts." Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like...
Author: Martha Stewart
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Author: Martha Stewart
Use whatever jam you like as the filling for these little tarts.
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the...
Author: Martha Stewart
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator up to two days.
Author: Martha Stewart
For use with Classic Cherry Piewith a Butter Crust recipe.
Author: Martha Stewart
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic...
Author: Martha Stewart
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when...
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.
Author: Martha Stewart
Fresh berries, piled into a buttery crust and topped with whipped cream, form miniature pies. Each one can serve as a generous single portion or be shared.
Author: Martha Stewart
Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an...
Author: Martha Stewart
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding...
Author: Martha Stewart
Two layers of raspberry preserves sandwich an almond-paste-like center in the raspberry-marzipan tart.
Author: Martha Stewart
Use this recipe to make our Chocolate-Caramel Cream Pie.
Author: Martha Stewart
If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill...
Author: Greg Lofts
When making the pate brisee for this pie, form one large disk instead of two.
Author: Martha Stewart
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
Author: Martha Stewart
When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust.
Author: Martha Stewart
Oranges, underneath the signature caramelized topping, add a surprising element to this classic dessert.
Author: Martha Stewart
Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.
Author: Martha Stewart
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Author: Martha Stewart
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This Boston Cream Pie...
Author: Martha Stewart
This recipe is the crust for the Apricot Chiffon Pie.
Author: Martha Stewart
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important meal. This is an advanced-level recipe.
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of...
Author: Martha Stewart
Perfect for a party, these individual berry desserts are easy to customize.
Author: Martha Stewart
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust until custardy and fragrant. This recipe comes...
Author: Martha Stewart
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves...
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty...
Author: Martha Stewart
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Author: Sarah Carey
This vegetarian pie is great to have on hand -- it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.
Author: Martha Stewart