Pies & Tarts

This supereasy caramel lovers' dream pie is from Simplethings Sandwich & Pie Shop in Los Angeles. The filling is ...

Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it with...

The menu at star chef Marcus Samuelsson's Manhattan restaurant Red Rooster Harlem reflects the diverse communitie...

AJ Perry, the owner and baker at Columbus, Ohio's Sassafras Bakery, uses a combination of sweet and tart apples for t...

Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice a...

Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it ...

An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual...

For this dessert, chef Lee Woolver of The American Hotel in Sharon Springs, New York, recommends a tart apple, like t...

This recipe makes enough braised pork filling for both one 10-inch tamal pie and steamed tamales.

The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flem...

At NYC's Vandaag, chef Phillip Kirschen-Clark uses beer in everything from cocktails to desserts. Kriek—lambic beer f...

Slideshow: More Frozen Desserts

"Río Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the...

This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it se...

This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit. Plus: F&W's Dessert Cooking ...

These flaky little pies may be the ultimate grab-and-go dessert.

Plus: F&W's Vegetables Cooking Guide

Sam Mogannam's wife, Anne Walker, usually makes this dessert with Arkansas Black apples—an heirloom variety—from Moga...

Kathleen Callahan of Seattle's Emmer & Rye started her career studying marine biology, then segued into cooking f...