Apple and Blackberry Pie
Cinnamon-Apple Pie with Raisins and Crumb Topping
Golden Raisin and Apple Lattice Pie
Pear-Cardamom Pie with Almond Crust
Pear and Fig Pie with Hazelnut Crust
Rhubarb Lattice Pie with Cardamom and Orange
Classic Sour-Cherry Pie with Lattice Crust
Cherry Crumble Pie
Spiced Peach Pie with Buttermilk Crust
Peach Pie with Pecan Crumb Topping
Peach and Blackberry Pie
Old-Fashioned Blueberry-Maple Pie
Lattice-Topped Blueberry Pie
Wild Blueberry Pie with Almond Crumble Topping
Blueberry-Sour Cream Pie
Blueberry Pie with Cornmeal Crust and Lemon Curd
Mixed Berry Pie with Pecan-Orange Lattice Crust
Pumpkin-Butterscotch Pie
Classic Pumpkin Pie
Pumpkin Chiffon Pie with Pecan-Graham Cracker Crust and Ginger Whipped Cream
Sweet Potato Cream Pie
Toasted-Pecan Pie
Chocolate-Almond Pie
California Walnut Pie with Orange and Cinnamon
Maple-Hazelnut Pie
North Carolina Peanut Pie
Classic Lemon Meringue Pie
Lemon Macaroon Pie
Coconut Cream Pie
Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping
Caramel-Pecan Black Bottom Pie
Banoffee Pie
Peanut Butter and White Chocolate Cream Pie
Nectarine-White Chocolate Cream Pie
Coffee-Coconut Tart
Chilled Lime-Coconut Pie with Macadamia-Coconut Crust
crostastas
Apricot and Cherry Crostata
Apricot and Raspberry Croustade with Sour Cream Crust and Topping
Apple-Cranberry Croustade
Pear and Medjool Date Croustade
Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yogurt
Dark Chocolate and Pine Nut Crostata
tatins
Tarte Tatin
Apple and Pomegranate Tarte Tatin
Plum Tarte Tatin
turnovers
Spiced Apple Turnovers
Chaussons aux Pommes (French Apple Turnovers)
Pear and Amaretti Turnovers
Sweet-and-Sour Cherry Turnovers with Goat Cheese Cream
tarts
Golden Delicious Apple Tart
Warm Cinnamon-Apple Tart with Currants
Apple Frangipane Tart
Red Wine and Pear Brioche Tart
Classic Fruit Tart
Strawberry-Lemon Curd Tart
Lemon Cream Tart
Lemon and Honey Tart with Walnut Crust and Honeyed Figs
Blood Orange Tart with Orange Caramel Sauce
Apricot Tart with Honey and Almonds
Strawberry and White Chocolate Mousse Tart
Cherry Lattice Tart
Cherry Linzertorte
Sour Cream Tart with Santa Rosa Plum Compote
Cheesecake Tart with Tropical Fruits
Passion Fruit Tart with Crisp Meringue Top
Cranberry-Lime Tart
Speculaas Tart with Almond Filling
Hazelnut Macaroon and Strawberry Tart
Almond Tart with Honey and Orange
Chocolate and Mixed Nut Tart in Cookie Crust
Mixed Nut Tart
Chocolate-Pecan Tart
Mexican Chocolate Tart with Cinnamon-Spiced Pears
Chocolate-Raspberry Tart
Mocha Custard Tart
Chocolate Ganache Tart with Toasted Pecan Crust
Chocolate Tart with Candied Cranberries
Chocolate Truffle Linzer Heart
Dark Chocolate and Peppermint Whipped Cream Tart
Sugarplum Tart with Semisweet Chocolate Glaze
tartlets
Chocolate-Cognac Truffle Tartlets
Chocolate-Whisky Soufflé Tarts
Caramel-Hazelnut Mini Tartlets
Milk Chocolate-Pecan Tartlets
White Chocolate-Raspberry Crème Brûlée Tartlets
Cherry-Almond Tartlets
Nectarine Tartlets with Puff Pastry and Almond Filling
Mango Meringue Tartlets
Apple, Goat Cheese, and Honey Tartlets
Lemon Tartlets with Fresh Blueberries
Spiced Plum and Caramelized Apple Tartlets with Calvados Cream
Warm Banana Tartlets with Peanut Crunch Ice Cream
pastries
Cappuccino Éclairs
Profiteroles with Caramel Sauce
Chocolate Croquembouches
Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce
Strawberry Cream Puffs with Strawberry Sauce
Fried Lemon-Scented Ricotta and Mascarpone Cream Puffs
Rhubarb-Raspberry Jalousie
Raspberry Napoleon
Strawberry Napoleons with Lemon Cream
Fresh Plum Napoleon
Banana-Caramel Napoleons
Rhubarb Napoleons
Maple Mousse Napoleons with Macadamia Nut Brittle and Passion Fruit-Mango Sauce
Caramelized Banana Purses with White Chocolate Sauce
Pear and Fig Strudels with Ginger Cream
Apple Strudel with Cranberry Sauce
Dried Cherry and Walnut Strudel Bundles
Chocolate Chunk and Apricot Cannoli
Dried Cherry and Ginger Cannoli
Tart and sweet apples combine in this all-American pie. See Crust 101 (page 212) for tips on preparing, rolling, and crimping the crust. 8 servings
Crust
2½ cups unbleached all purpose flour
½ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
½ cup chilled solid non-hydrogenated vegetable shortening, cut into ½-inch pieces
3 tablespoons (or more) ice water
FillingNonstick vegetable oil spray
1¾ pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 ½ cups)
1¾ pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 ½ cups)
¾ cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
½ teaspoon plus large pinch of ground cinnamon
½ teaspoon vanilla extract
1 tablespoon unbleached all purpose flour
3 tablespoons unsalted butter, diced
1 tablespoon whole milk
CRUST: Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle 3 tablespoons ice water over; toss until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic; chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.
FILLING: Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, ¾ cup sugar, lemon juice, ½ teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, tossing occasionally, about 15 minutes. Mix in flour.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten ½-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to ½-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Stir remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.Technique Tip:
Easy on the DoughThere are two ways to transfer rolled-out pie crust dough from the work surface to the pie dish (see below): Roll the dough gently onto the rolling pin, then unroll it in the dish [1]; or fold the dough carefully into quarters, and unfold it in the pie dish [2].
Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender, and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature.