This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide...
Author: Melissa Clark
This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it's as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust....
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 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
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
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
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
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
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 rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.
Author: Florence Fabricant
Perfection is a fool's mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even...
Author: Sam Sifton