Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
As Beth Howard explains, grieving is a lot like making pie. Except there’s no real recipe. You just sorta make it up as you go.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
This simple crumble works its considerable magic on whatever fruit you fancy.
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
Not too sweet. Not too tart. Just right. That’s what we think of this obscenely simple crumble and its come-hither appeal.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
Rose Levy Beranbaum shares her recipe for easy, tender, flaky, cream cheese pie pastry. You’re welcome.
Grandmothers tend to know a thing or three about pastry. Flakey, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
This tart, which sits squarely on the sweet side of things, is a lovely melding of cheese course and last course—and even lovelier with a generous pour of port.
Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
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