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 no melon, apricot or blackberry can compete. But...
Author: Sam Sifton
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a...
Author: Melissa Clark
This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet...
Author: Julia Reed
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, preparing the crust and curd a day or two in advance....
Author: David Tanis
This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in...
Author: Lidey Heuck
A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they...
Author: Dawn Perry
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to...
Author: Julia Moskin
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all...
Author: Melissa Clark
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of...
Author: The New York Times
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the...
Author: Margaux Laskey
Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in...
Author: Dawn Perry
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.
Author: Florence Fabricant
Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the...
Author: Melissa Clark
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the...
Author: Julia Moskin
When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving...
Author: Samin Nosrat
This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples be tart should be taken seriously, so the filling...
Author: Florence Fabricant
As plums bake, their tartness mellows and their juices jelly - just a couple reasons why they do so well in pies, cobblers and this crumble, which is essentially an upside-down graham cracker-crusted pie....
Author: Jerrelle Guy
This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust...
Author: Erin Jeanne McDowell
This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful...
Author: Yossy Arefi
Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania...
Author: Sara Bonisteel
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar...
Author: David Tanis
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating....
Author: Yossy Arefi
This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh...
Author: Samantha Seneviratne
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you...
Author: Melissa Clark
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve...
Author: Marian Burros
Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes...
Author: Margaux Laskey
If you're going to the trouble of making a pie, why not make it a blockbuster? This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch...
Author: Julia Moskin
Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular...
Author: Melissa Clark
What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off,...
Author: Erin Jeanne McDowell
Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting...
Author: Alison Roman
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines),...
Author: Laurie Ellen Pellicano
The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought...
Author: Martha Rose Shulman
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 rich with apricots that suggests frangipane...
Author: Florence Fabricant
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 of walnuts and brown sugar. (Don't let making...
Author: Julia Moskin
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also...
Author: Melissa Clark
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. (To make these vegan, be sure to use vegan dark...
Author: Tara Parker-Pope
The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like...
Author: Yossy Arefi
This pie's crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy plums. Feel free to play around with nectarines...
Author: Dawn Perry
You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart. For example, blueberries, peaches,...
Author: Melissa Clark
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an...
Author: Joan Nathan
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 food editor of The Ledger, in Lakeland, then...
Author: Sam Sifton
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation...
Author: Robert Trachtenberg
The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, "The Last Course," is an easy version of the classic caramelized apple...
Author: Julia Moskin
This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety...
Author: Genevieve Ko
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs...
Author: Martha Rose Shulman
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed...
Author: Amanda Hesser
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought...
Author: Melissa Clark
This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. You can substitute more lard for the butter, but you will lose some of the complexity. Make...
Author: Melissa Clark
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled...
Author: Tejal Rao
Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This...
Author: Samantha Seneviratne