Explore by Tags

Entries tagged with 'pies'

6 Pies We Love in Austin

Sweets Meredith Bethune 2 comments

There's no shortage of pie in Austin—in fact you could probably call it the city's favorite dessert. From chess to fruit to cream, these six slices are the perfect finish to any meal. More

Gluten-Free Tuesday: Chocolate Chip Jam Pie

Gluten Free Tuesday Elizabeth Barbone Post a comment

When I'm not sure what dessert to bring to a picnic, this is what I make. Unlike juicy summer fruit pies, you can eat this simple gluten-free chocolate chip jam pie without a plate and fork—a nice bonus for outdoor meals. More

Banana Nutella Cardamom Hand Pies

Serious Eats Sarah Baird Post a comment

Quick fried short crust pies stuffed with sliced bananas and Nutella. More

British Bites: Arugula, Salmon, and Leek Tart

British Bites Sydney Oland Post a comment

We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish. More

Arugula, Salmon, and Leek Tart

Serious Eats Sydney Oland 1 comment

We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish. More

British Bites: Beef, Ale, and Marmite Pie

British Bites Sydney Oland 2 comments

We have reached the end of May, and with it, the last dish of Marmaggedon. This recipe celebrates Marmite's salty, savory intensity, in the form of ale-stewed beef wrapped in flakey pastry. It makes for a hearty, filling dinner but could just as easily go along on a picnic as a chilled dish, instead. More

Black Bottom Chai Cream Pie

Serious Eats Sarah Baird 2 comments

A creamy chai-flavored custard set in a chocolate crust. More

Strawberry Thyme Tart with Mint Glaze

Serious Eats Sarah Baird 1 comment

A free-form strawberry tart flavored with thyme and drizzeled with a mint syrup. More

Happy Pi Day! Check Out These Pies

Erin Zimmer 1 comment

Happy Pi Day! It's not too late to enter our Pi Day Pie Contest. You have until March 18! In the meantime, check out some of the great entries we've received so far, including sushi pie... More

Valentine's Day Coeur à la Crème with Raspberries

Serious Eats Stephanie Stiavetti 4 comments

This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work! More

Peaches n' Cream Mousse Pie

Serious Eats Lauren Weisenthal 5 comments

Wintertime can wear out its welcome right about now, still months away from the growing season for berries and stone fruit. When I pine for the flavors of warmer months, I turn to frozen fruit to satisfy my cravings. The light, airy peach mousse in this pie utilizes frozen peaches for flavor that's summery, any time of year. More

Happy National Pie Day! 10 Savory Pie Recipes We Love

The Serious Eats Team Post a comment

Wait, it's not March 14th. We still have a couple of months before Pi Day. But today the pie gods are giving us another excuse to eat pie. January 23 is National Pie Day as sanctioned by the Pie Council (yes, such a council exists). They picked 1/23 because "celebrating is as easy as 1-2-3." This means, if you haven't eaten a pie already, locating one should be very high on your priority list. More

Sunny Meyer Lemon Tart

Serious Eats Lauren Weisenthal 6 comments

When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon. More

Double-Crusted Buttermilk Pie

Serious Eats Lauren Weisenthal 3 comments

This take on the classic buttermilk pie features the addition of a top crust, for those of you who like extra crispy textures with your creamy, nutmeg-scented, buttermilk filling. More

British Bites: Beef and Stilton Pasty

British Bites Sydney Oland 1 comment

Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer. More

Beef and Stilton Pasty

Serious Eats Sydney Oland 9 comments

Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer. More

Chicken Dinners: Double Crusted Chicken Pot Pie

Yvonne Ruperti 11 comments

This leek, thyme, and parsley chicken pot pie does it right with a double helping of the best part: the crust. A pizza stone keeps the bottom golden and crisp. More

Double Crusted Chicken Pot Pie

Serious Eats Yvonne Ruperti 6 comments

This leek, thyme, and parsley chicken pot pie does it right with a double helping of the best part—the crust. A pizza stone keeps the bottom golden and crisp. More

Sugar Rush: Apricot Tarts at Petrossian

New York Kathy YL Chan Post a comment

The fruit tarts at Petrossian are among the best in town. They're currently doing apricot versions with exceptionally flaky crusts. More

The Food Lab's Top Nine Tips For Perfect Apple Pie

Sweets J. Kenji López-Alt 14 comments

The perfect pie is equal parts science and art, and there are few things more intimidating in the American culinary repertoire than pie crust. How many of you have slaved away at a crust only to have it crumble upon rolling? How many of you have pulled a beautiful pie out of the oven only to realize upon slicing into it that the perfectly golden brown crust is leathery or tough? Or that your apple pie filling has turned mushy in the oven? Here are the most essential tips and techniques that will guarantee a perfect pie for your Thanksgiving table. More

More Posts