This is a composite sketch of the perfect cherry pie. The buttery, well-seasoned crust is adapted from the Cherry Pie That'll Kill Ya at Butter and Scotch, a bar and bakery in Crown Heights, Brooklyn,...
Author: Sara Bonisteel
Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie...
Author: Erin McDowell
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also...
Author: Erin Jeanne McDowell
This silky, spiced custard is especially dreamy inside a crisp, flaky crust. Some custard pies use eggs as a binder - this one uses flour for a thick custard that always sets perfectly, creating a flat...
Author: Erin Jeanne McDowell
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally...
Author: Tejal Rao
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to...
Author: Melissa Clark
The cinnamon biscuit topping in this classic cobbler is easy to make, and easily adjustable. Reduce the buttermilk by 2 tablespoons for a crumblier, more streusel-like topping, or add 2 tablespoons to...
Author: Erin Jeanne McDowell
This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker...
Author: Christine Muhlke
Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice,...
Author: Melissa Clark
In this fruit crumble - a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the...
Author: David Tanis
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make...
Author: Clare de Boer
Community-supported agriculture takes many forms these days, but only in Charleston, S.C., will you find a C.S.A. for pie. Amy Robinette, who grew up in Spartanburg, S.C., is committed to adapting Southern...
Author: Julia Moskin
Paul Arguin, an epidemiologist, relaxes by making pie. This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships....
Author: Kim Severson
A classic berry tart is a perfect way to showcase your farmers' market bounty, but it's also kind of staid and dull, offering up visions of a vicar's tea with an old aunt. But here, you'll infuse the pastry...
Author: Melissa Clark
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice...
Author: Naz Deravian
Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike...
Author: Samantha Seneviratne
My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all...
Author: Dorie Greenspan
Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your...
Author: Yossy Arefi
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef...
Author: Florence Fabricant
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier...
Author: Melissa Clark
This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility,...
Author: William Grimes
This citrus custard in this pie is undeniably creamy, but it's made more luxurious with a layer of whipped cream on top. It's finished with raw strips of citrus zest - you can candy them in simple syrup,...
Author: Erin Jeanne McDowell
On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry...
Author: Nicole Taylor
You can use three jammy berry fillings - strawberry, raspberry and blackberry - to create a beautiful, naturally colored ombré effect in a pie. Pre-cooking the fillings helps ensure that they're thick...
Author: Erin Jeanne McDowell
Sort of a Yankee riff on the South's chess pie, this buttery and rich custard pie is adapted from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski. Use the best...
Author: Margaux Laskey
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on top. The process for weaving the herringbone pattern...
Author: Erin Jeanne McDowell
Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual puréed prunes. You can make the compote and dough...
Author: Melissa Clark
Matcha, or powdered green tea, makes this pie a verdant green. Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds in Brooklyn, use a culinary grade matcha, which is less bitter and which you...
Author: Florence Fabricant
This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie - a cross between an American open-face pie and a...
Author: Dorie Greenspan
The spring of 2013 saw us down in Charleston, S.C., a stunning city, rich with history both sad and ecstatic, in a region that offers a tremendous bounty of fresh ingredients and regional flavors. We had...
Author: Sam Sifton And Mark Bittman
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For...
Author: Isa Chandra Moskowitz
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs. These are generous portions, about five inches across,...
Author: Kay Rentschler
With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that's a bit like Key lime, but with a molasses-like edge. This is a good dessert to prepare...
Author: Melissa Clark
This impressive-looking pie is more like a traditional apple tart: Thin slices of apples are tightly arranged, then sprinkled with cinnamon and sugar. In the oven, the apples soften and create a delicious,...
Author: Erin Jeanne McDowell
This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust, instead of traditional graham crackers. Fruit...
Author: Erin Jeanne McDowell
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for...
Author: Florence Fabricant
With a sparkling bright lemon flavor, this classic Southern buttermilk chess pie filling is poured into a shortbread crust with hints of spice from freshly ground black pepper. The coarse cornmeal gives...
Author: Yewande Komolafe
Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness,...
Author: Melissa Clark
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
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
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
These diminutive egg tarts - pasteis de nata - a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which...
Author: Melissa Clark
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
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
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
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
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
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail...
Author: Melissa Clark
These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature as you fry them: If the oil is too hot, they'll look...
Author: Erin Jeanne McDowell
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