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Pies and Tarts

From the 2017 Thanksgiving Guide
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  • Recipe

    Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

    It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground variety.

  • Recipe

    Caramel Pumpkin Pie

    The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.

  • Recipe

    Bourbon Pumpkin Tart with Walnut Streusel

    Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it's baked a day before you serve it.

  • Recipe

    Brown Sugar & Sour Cream Pumpkin Pie

  • Recipe

    Pumpkin Pie with a Leafy Rim

    Metal and unglazed ceramic pie pans work better than glass for this pie because the crust doesn't shrink as much during blind baking. Unglazed ceramic has the added advantage of making the crust extra crisp. You can double this recipe, using one 15-oz. can of pumpkin; it will be just shy of 2 cups, but that's fine. I love this pie even more when it's made with fresh pumpkin purée. Serve this with a dollop of freshly whipped cream, if you like.

  • Recipe

    Muscovado Pumpkin Pie

    The flavors of this pie are inspired by Caribbean ingredients. Muscovado sugar is a rich, moist, dark brown sugar made by an artisanal process that preserves the spicy nuances of natural molasses flavor. Because of the molasses content, the sugar is not as sweet as regular dark brown sugar.  A hint of rum complements the flavor of the sugar perfectly. The sugar’s dark color gives the pie a dramatic appearance.

  • Recipe

    Bourbon-Vanilla Bean Pumpkin Pie

  • Recipe

    Double-Ginger Pumpkin Tart

     

  • Recipe

    Bourbon Sweet Potato Pie

    Make the pie a day ahead so the flavors can mellow, and serve it chilled. We love it with softly whipped, lightly sweetened cream.

  • Recipe

    Apple Pie with Poached Dried Cherries

    I always use dried tart cherries rather than sweet ones. Tart cherries are made from sour cherries, which are “true” pie cherries, and they definitely give the pie a more complex flavor.

  • Recipe

    Classic Apple Pie Recipe

    A few small details help make this the best apple pie you've ever baked. Adding the water to the pie dough by hand prevents overmixing, to keep the dough flaky and tender. A mix of sweet and tart apples make for a perfectly balanced filling. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough. Watch our video for more tips on rolling the dough. Looking for more great pies? Get inspired by our slideshow of perfect Thanksgiving pies.

  • Recipe

    Autumn Fruit Pie

    For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm.

  • Recipe

    Apple Pie Covered with Leaves

    For this pie, I like to use Braeburns, Empires, Jonathans, Jonagolds, or Northern Spy apples.

  • Recipe

    Apple Cider Pie

    This is one of my all-time favorites.

  • Recipe

    Ginger Apple Crumb Pie

    The crunchy ginger crumb topping on this pie provides a lovely contrast to the tender apples in the filling. As you cover the pie, keep the topping as clumpy as possible for the most satisfying texture.

  • Recipe

    Chocolate Espresso Pecan Pie

     

  • Recipe

    Pecan Rum Tart

    By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.

  • Recipe

    Pear Raisin Pie

    This pie is full of the flavors of autumn harvest, perfect for Thanksgiving. My "prefab" lattice crust technique lets you take as much time as you need arranging the lattice, without it getting too soft or getting spotted with filling.

  • Recipe

    Pecan Tartlets

    This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

  • Recipe

    Pumpkin Tartlets

    You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

  • Recipe

    Gingery Cranberry-Pear Tartlets

    Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

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