Pies - TartsView Our Alphabetical Recipe Index for Pies - Tarts
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A new spin on the time honored French apple and puff pastry dessert.
A creamy and delicious pie variation.
From the Holiday Chapter, in A Passion for Baking, Marcy Goldman, Oxmoor House 2007. What makes my pecan pie special is the use of my favorite brands of corn syrup and cane syrup, but you can use other brands and still have a great-tasting pie. For a Chocolate Pecan Pie, add 3⁄4 cup chocolate chips to the filling. For a great trick on how to bake a blind pie shell (or prebake) - check out A Passion for Baking, Marcy Goldman, Oxmoor House - the special baker's trick is photographed in perfect detail. No more soggy pie crusts or buckling pie bottoms!
Filo, pineapple and a bit of baked in custard makes this scrumptious.
It has a cheesecake like taste but is whipped together in minutes and needs no chilling.
This crostata is fun because you don't have to crimp a pie border. The fruit filling is exposed and it looks fancy but it's really quite easy to make.
Your own pie shell or store-bought, a bit of spice, cheese, tomatoes and cream and voila! Pizza flavor with French sophistication. This is a brown bag gourmet treat or a fall brunch, hospitality dish. The taste says pizza; the presentation says, you genius you. Feel free to toss in some finely diced pepperoni for a pepperoni and cheese version of this fabulous appetizer or main dish.
More of a pastry than a pie or tart, this masterpiece impresses everyone and stays fresh-looking and good-tasting for days.
A herb filled, mouth-wateringly tender tart is home to a zesty filling. This is as sophisticated as you expect from quiche but as fun and flavorful as a pizza.
Nuts for pumpkin pie...then this is your recipe. It has all the amazing elements of both clasic pies: pumpkin and pecan, and laced together with a bit of spice, some cream, and an amazing brown sugar crunch topping.
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Condensed milk, versus evaporated milk, makes a great and decadent pumpkin pie. It is also perfect for new pumpkin pie bakers who worry their pies won't set and/or people who prefer creamier pies.This recipe makes a silken textured, luxurious pumpkin pie that will be a new classic.
This is sublime.