If you seek inspiration for a better pie, you need look no further than a traditional French walnut tart. It is only marginally different, but vive that difference. The reason is butter: butter in the...
Author: Mark Bittman
This is your grandma's puddin' pie, only it's vegan - a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma...
Author: Tara Parker-Pope
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple...
Author: Alison Roman
This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin...
Author: Erin Jeanne McDowell
In January 1970, The Times published a recipe for brandy Alexander pie. It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair...
Author: Amanda Hesser
This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and...
Author: Yotam Ottolenghi
This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie...
Author: Jerrelle Guy
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 gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season,...
Author: Emily Weinstein
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
The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns and Derby pie. Only Kern's Kitchen Inc. can make...
Author: Matt Lee and Ted Lee
This is a classic French dessert - impressive, but easy to make, if you are organized and get ahead on the prep work. It's essential to make the tart dough and lemon curd in advance, up to 2 days ahead;...
Author: David Tanis
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What...
Author: Melissa Clark
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
Author: Melissa Clark
Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy. Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor...
Author: Sara Bonisteel
The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little...
Author: Melissa Clark
This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip...
Author: Jerrelle Guy
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It...
Author: Samantha Seneviratne
Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with...
Author: Yossy Arefi
This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will...
Author: Clare de Boer
Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it...
Author: Erin Jeanne McDowell
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea...
Author: Yewande Komolafe
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
The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with...
Author: Erin Jeanne McDowell
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked...
Author: Kim Severson
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Author: Yotam Ottolenghi
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell. The mint flavor is subtle thanks to fresh-mint infused cream that is used...
Author: Yossy Arefi
This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding texture to a buttery crust. Grating two large ears...
Author: Jerrelle Guy
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
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone...
Author: David Tanis
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting,...
Author: Melissa Clark
More than 75 percent of the world's maple-syrup supply is produced in Quebec. In Canada the sap doesn't start running until early March, when the nights are still freezing but the days are bright. Locals...
Author: Oliver Schwaner-Albright
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
Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane...
Author: Alison Roman
This French-style apple tart is topped with nothing but fruit and a squeeze of lemon juice. Make it with homemade rough puff pastry, or a store-bought sheet of puff pastry, and use a mandolin or a sharp...
Author: Tejal Rao
Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that...
Author: Samantha Seneviratne
This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor. For the most nuanced filling, use as many different...
Author: Genevieve Ko
The chef and baker Elisabeth Prueitt's favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry....
Author: Tejal Rao
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
A cobbler is a traditional baked dish of sweetened fruit with a biscuit-dough topping. It's best to bake the fruit untopped for a half-hour or more before adding the raw disks of dough - some say they...
Author: David Tanis
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
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the...
Author: Melissa Clark
Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue dresses it up even more. Instead of focusing...
Author: Erin Jeanne McDowell
This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it...
Author: Erin Jeanne McDowell
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at...
Author: Margaux Laskey
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts...
Author: Genevieve Ko
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their...
Author: Alison Roman
This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle tart and pecan pie. Cut corners by grating the...
Author: Clare de Boer
Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn't convince...
Author: Samantha Seneviratne
Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history. The name means "cooking pot" in Spanish, and the...
Author: Von Diaz