Chicken potpie is a classic comfort food that takes time, but it's well worth the wait.
Author: Martha Stewart
This pie has a top-notch combination of textures and flavors: It boasts a silken peanut-butter filling, crisp chocolate-cookie crust, and crunchy peanut topping.
Author: Martha Stewart
If you can't decide between pecan and pumpkin pie, then you'll appreciate our solution. This instant classic is so impressive and irresistible, you'll want to make it again next year (if not sooner).
Author: Martha Stewart
A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.
Author: Martha Stewart
Apple pie reaches new depths of deliciousness when baked in an oven-proof bowl with calvados. Crust-lovers beware: this recipe is all about the filling.
Author: Martha Stewart
Use this dough to make our Pork Empanadas with Thyme.
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
Cornmeal shortbread crust is baked on its own, then spread with a sweetened sour cream filling and topped with basil-infused berries; piquant varieties of basil work best, enhancing the dessert's flavor...
Author: Martha Stewart
Use pastry chef Nick Malgieri's easy puff pastry recipe to make Fig and Raspberry Croustades from his cookbook "Bake! Essential Techniques for Perfect Baking."
Author: Martha Stewart
Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.
Author: Martha Stewart
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Author: Martha Stewart
We may tell you the vanilla ice cream on top of this pie is optional, but you'll know what to do.
Author: Martha Stewart
The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.
Author: Martha Stewart
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Author: Sarah Carey
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Author: Martha Stewart
These elegant and crunchy little bundles are much easier to make than they look.
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart
A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.
Author: Martha Stewart
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Author: Martha Stewart
This simple, sophisticated tart glistens with an apricot-Cognac glaze. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart
This pretty tart is enriched with creme fraiche and glazed with orange marmalade.
Author: Martha Stewart
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Author: Martha Stewart
We love the sophisticated, sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners' sugar, or cocoa.
Author: Martha Stewart
Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.
Author: Martha Stewart
These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets added flavor from cinnamon, cloves, and ginger. It's...
Author: Martha Stewart
A rich combination of Marsala wine, whipped cream, cream cheese, and vanilla is spread in a ginger crust, frozen, and served with oranges.
Author: Martha Stewart
These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.
Author: Martha Stewart
This savory golden pie is a variation of pommes Anna, a French classic usually made with potatoes alone. Here, sliced rutabaga, arranged in a skillet with thin rounds of potatoes, provides another dimension...
Author: Martha Stewart
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect canvas for the caramelized plums that get fanned...
Author: Sarah Carey
The rocky road to heaven is paved with marshmallows, almonds, chocolate, and graham crackers.
Author: Martha Stewart
For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.
Author: Martha Stewart
This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.
Author: Martha Stewart
These treats aren't tricky to make: Just pop small pumpkin-filled tarts with features cut from the leftover dough.
Author: Martha Stewart
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
Author: Martha Stewart
This version of classic tarte Tatin is made with fresh peaches and is topped with caramel sauce and sugared almonds or pistachios.
Author: Martha Stewart
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Author: Martha Stewart
The secret to making a bandanna you can eat with a fork-aka this fruit tart with a cutout crust-is using aspic cutters in varied shapes, such as circles and ovals. This just so happens to be our favorite...
Author: Martha Stewart
Michael Romano of the Union Square Cafe creates this scrumptious tart wrapped in a custard, topped with cheese, and filled with vegetables.
Author: Martha Stewart
This simple cranberry tart, exploding with bold flavors, is served with a mixture of creme fraiche and whipped cream to create the perfect dessert.
Author: Martha Stewart
The highlight of this lighter pie is the ethereal filling, which bursts with lemon juice and ginger and is topped by a swirly cloud of meringue. So help yourself to a slice of heaven -- or even a generous...
Author: Martha Stewart
Author: Martha Stewart
Use this recipe when making our Deep-Dish Apple Pie.
Author: Martha Stewart
The French flag never tasted so good. Each of the three fluted tarts is a tempting combination of a pate-sucree, creme fraiche filling, and seasonal berries. Between the blueberries and red raspberries,...
Author: Martha Stewart
Spoonfuls of biscuit dough bake atop the quinces, after poaching the fruit with vanilla bean and maple syrup.
Author: Martha Stewart
Use this recipe to make our Savory Pea Pie.
Author: Martha Stewart
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be...
Author: Martha Stewart
Author: Martha Stewart