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Pies and Tarts (Dessert)

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This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.

Recipe #485291

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

Recipe #415283

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

Recipe #361528

From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!

Recipe #335191

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

From Parade Magazine 6/15/07

Recipe #241330

This variation on the classic sweet short crust adds vanilla beans to the pastry.

Recipe #498021

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

A recipe from Stew Leonard's - a regional grocery chain in New York and Connecticut. Posted to their Facebook page:

Recipe #491559

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.

Recipe #459995

This tart from Nick Malgieri's _Bake!: Essential Techniques for Perfect Baking_ ( keeps the crumb topping crisp by baking it separately, then adding it on top of the creamy filling. Adapted from a recipe by Nick Malgieri at Serious Eats. (Crust recipe at )

Recipe #459759

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_ (, as reprinted by Caroline Russock at Serious Eats.

Recipe #459758

This summery tart has a graham-cracker crust, a creamy lemon filling and a topping of fresh berries. Adapted from a recipe by Carrie Vasos at Serious Eats.

Recipe #459757

Adapted from a recipe at Tasting Table's February menu. You can substitute berries (strawberries, raspberries, blueberries, or a mixture) or pears for the cherries.

Recipe #448009

This is almost like a vanilla custard pie, but with a less-sweet crust and less-sweet filling, it works as a great brunch dish. A very light sprinkle of grated nutmeg or ground cinnamon over the top is a nice addition. If you sprinkle the top with sugar and brulee it, this could be a wonderful addition to afternoon tea. Adapted from a recipe by Kerry Saretsky at Serious Eats.

Recipe #439509

Get a little taste of summer in the depths of winter - a graham cracker sablé crust filled with semisweet chocolate ganache, topped with bruléed marshmallow meringue. Adapted from a recipe by Jenny McCoy at Serious Eats.

Recipe #437168

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

Recipe #396689

Adapted from _Mrs Rowe's Little Book of Southern Pies_ by Mollie Cox Bryan, as reprinted at Serious Eats 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

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 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

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