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Entries tagged with 'Pies'

Banana Nutella Cardamom Hand Pies

Serious Eats Sarah Baird Post a comment

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

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

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

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

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

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

Rustic Turkey and Vegetable Pie

Serious Eats Kerry Saretsky 1 comment

A hot and hearty pie full of dark meat turkey, aromatic vegetables, fresh thyme, mushrooms, and wine, topped with crispy, perfect pastry. You'll never believe what a cinch it is to make. More

Extra Smooth Pumpkin Pie

Serious Eats Lauren Weisenthal 14 comments

An extra-smooth and creamy pumpkin pie. The secret ingredient is cream cheese, which gives it a smooth, rich texture, and a mild tang. More

Pear and Concord Grape Pie

Serious Eats Lauren Weisenthal Post a comment

Tart Concord grapes and mild, sweet pears (Bosc or Bartlett are good varieties to use) work well together in this classic, deep dish style pie. Try your hand at lattice weaving, or go with a traditional double-crust version, either way, the results will be delicious. More

Cranberry Apple Slab Pie

Serious Eats Lauren Weisenthal 1 comment

If you're baking for a crowd, slab pies are a delicious and practical way to go. For this fall-forward recipe, apples and cranberries simmer in their own juices beneath a sweet and savory oatmeal crumble. More

Doughnut Pies

Serious Eats cakespy Post a comment

Don't let the photo fool you: while these holey treats may resemble doughnuts, they're actually pies! They are made up of morsels of pie crust which are then filled, rolled up and pinched to ensure the filling stays inside, then fried. While they're certainly not health food, they certainly are delicious: crispy, not too-sweet, easy to make, and completely open to improvisation with flavor. More

Chocolate Avocado Pie

Serious Eats cakespy Post a comment

A rich, nutty mixture of avocado and condensed milk sits in a crunchy chocolate crust. An unusual pie that avocado lovers will adore. More

Peach and Plum Pie

Serious Eats Lauren Weisenthal 2 comments

As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches. More

Raspberry Mousse Pie

Serious Eats Lauren Weisenthal 3 comments

This pie recipe calls for frozen raspberries, delivering the flavor of summer, anytime of year. Unlike many other mousse recipes that call for egg whites, this one relies on whipped cream stabilized with gelatin to give the mousse its lift. It's just sweet enough, and feels deliciously light on the tongue, perfectly complimented by the flaky, all-butter crust. More

Fresh Fig and Hazelnut Tart

Serious Eats Lauren Weisenthal Post a comment

This tart brings fresh figs and hazelnuts together with a crumbly crust for a delightful combination of flavor and texture. This is the perfect dessert for late summer, when you want a little bit of something sweet to go with an after dinner drink. More

Strawberry Galette

Serious Eats Lauren Weisenthal 2 comments

Galettes are an excellent way to use fruit that is not quite up to par, like late summer strawberries. The lower ratio of fruit to crust and the exposure to the oven's heat allows the to fruit caramelize and concentrates the flavors. More

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