Pies, Tarts, Crisps

This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.

Just for a day, put aside all thoughts of diets, waist sizes, and cholesterol and make a pie with this marvelous lard crust. You may never go back.

Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy. And actually, quite elegant.

This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.

This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.

Made for little hands and little mouths, these lovely little tarts are short pastry crusts that are baked and then dolloped with any kind of jam you'd like. Make sure the kids make these with you.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

This Southern peach cobbler is going to bring back a lot of memories. We consider it Southern charm.

Sometimes a pie craving is just too strong to wait for a plate and fork and fussily crimping a top crust. Enter this easy peasy yet elegant crostata.

Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.

Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?

You no longer need to confront the eternal Thanksgiving dilemma of pumpkin or pecan pie. This recipe, in true egalitarian fashion, ensures you can have both.

If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.

Easy, tender, flaky pie crust that's never fail in terms of its ability to woo and wow. You're welcome.

Pear tarte tatin is an easy riff on classic apple tarte tatin with caramelized autumn fruit atop buttery pastry. Um, yum.

Just when you thought classic tarte tatin could get no lovelier, here comes fig tarte tatin.

Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.

The mere mention of blueberry pie sorta makes you wanna stop everything and sprint to the kitchen, doesn't it?

Just like grandma used to make—sweet but tart, with a jammy filling and a sprinkle of nutmeg. Use fresh or frozen rhubarb to make your pie dreams come true.

Know what we can't stop thinking about? This crostata. At first whiff of its heady fall spices and rustic charm, you'll tumble head over heels.