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    You are in: Home / Cookbooks / Pies and Tarts (Dessert)
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    39 recipes in

    Pies and Tarts (Dessert)

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    Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.

    Recipe #493383

    This tart combines a shortbread-like crust and fresh blueberries with an oaty crisp topping. The rich, buttery crust is pliant and easy to work with, and it does not need to be rolled. Adapted from a recipe from Cara Eisenpress and Phoebe Lapine's _In The Small Kitchen_ (http://amzn.to/mEWjeu), as reprinted by Caroline Russock at Serious Eats. http://bit.ly/iqcPib

    Recipe #459758

    Adapted from a recipe by my friend Aeire (author of webcomics "Queen of Wands" and "Punch an' Pie").

    Recipe #396689

    Adapted from a recipe by poush at allrecipes.com. A crispy cookie shell, a sweet date filling, and maple icing make these unique treats. Use more or less icing, depending on how sweet you like it.

    Recipe #348510

    Two packages of Walker's shortbread rounds (5 1/3 oz each) will yield the required 2 cups of crumbs. Adapted from a recipe by Maria del mar Sacasa at Serious Eats. http://bit.ly/qKwtYO

    Recipe #459995

    Adapted from a recipe in _Real Cajun_ by Donald Link. The original Chocolate Yummy is a dessert in the mold of banana pudding with 'Nilla wafers, or Jell-O salad with canned fruit. Here, the store-bought cookies are replaced with home-made, as is the pudding mix and the Cool Whip. "Cooking" time includes refrigeration time.

    Recipe #367806

    Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

    Recipe #361528

    From the 1553 German Cookbook of Sabina Welserin - Nim ain halb pfúnd mandel, mer oder minder, gestosen, darnach man sý will grosß machen, nim púterschmaltz, siben air, das weisß darúon, solchs dúrchainandergemischt, nachmals ain lot rerlen darúnder, doch der merer tail daraúfgestret vnnd die torten mit rossenwasser besprengt, aúch soll man darzú nemen vngeferlich ain 1/2 pfúnd zúcker, daranthon/jst aúch gút/ nemlich ain eitterlin vom kalb gesotten vnnd klaingehackt. - Take a half pound of ground almonds, more or less, according to how large a tart one will make. Take butter and the whites from seven eggs. Mix everything together, afterwards put a half ounce of cinnamon into it, the largest part, however, sprinkled on top, and sprinkle the tart with rose water. Also take about a half pound of sugar and put it in. The white fat from a leg of veal, cooked and finely chopped, is also especially good. (Translation by Valoise Armstrong, 1998) - DO NOT make this tart with regular supermarket Cassia cinnamon; the texture and flavor are too coarse, and the end product is not pleasant. Check Hispanic groceries for Canel cinnamon, or order it from Penzey's Spices (where it is called Ceylon True Cinnamon) or other online spice merchant.

    Recipe #244023

    Great pie....way beyond basic pumpkin. I use Pillsbury pie crust dough versus scratch. Still wonderful.

    Recipe #347106

    Adapted from a recipe by Garrett Kern. Leftover tart dough makes great Linzer cookies if filled with raspberry jam. Prep time does not include time for tart shell to cool, nor refrigeration time after assembly.

    Recipe #366164

    From the Weight Watchers boards. No crust needed. Time does not include refrigeration time.

    Recipe #335980

    I am so excited about this recipe! I just found it in Cook's Illustrated Magazine, November, 2007. I just may enjoy making pie crust again! The article is by J Kenji Alt.

    Recipe #256764

    Recipe from David Lebovitz' blog; he got it from his friend Paule Caillat of Promenades Gourmandes in Paris. He notes that it typically develops cracks, so a thin custard is probably not ideal for this shell; stick with a thick pastry cream, or chocolate ganache. Number of servings depends on the richness of the filling.

    Recipe #369124

    Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"

    Recipe #318164

    Adapted from a recipe by CliffyW at allrecipes.com.

    Recipe #332471

    Adapted from _Mrs Rowe's Little Book of Southern Pies_ by Mollie Cox Bryan, as reprinted at Serious Eats http://tinyurl.com/nndq8c by Caroline Russock. This recipe is fairly forgiving and will be just as good with the juice from regular (Persian) limes, if Key limes are not available. Squeezing the limes yourself will make a world of difference. Serve with a dollop of lightly-sweetened, freshly-whipped cream.

    Recipe #381804

    Posted to the WLS community on LiveJournal.

    Recipe #332076

    This variation on chess pie was created by David Chang for his restaurant Momofuku in New York. (Another version of this is posted as recipe #414696 but that one has some quantities misstated.) The homemade cookie crust makes it special. If you don't have 10" pie pans, you can use 9", but the filling will be deeper, so it will need an extra 5-10 minutes cooking time. Prep time includes 1 hour for cooling the cookie. Published in my local paper http://bit.ly/aEhE8I

    Recipe #415283

    My great-grandmother's recipe

    Recipe #321047

    2 Reviews |  By PaulaG

    These are made with cottage cheese and thick, creamy, non-fat yogurt. They only take a few minutes to put together and are sure to impress. The prep time does include the 2 hours chilling but not the time needed to drain the yogurt.

    Recipe #297279

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