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Pies & Tarts

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Growing up in Alabama in the 1960s, Joyce White found it almost impossible to avoid cream pies, especially because he...

Plus: More Dessert Recipes and Tips

The winning Italian combination of chocolate, mascarpone and coffee in tiramisù inspired this silky tart from Fr...

Plus: More Vegetable Recipes and Tips

Plus: More Dessert Recipes and Tips

It is essential to prebake pie crusts before filling them with custards to prevent them from becoming soggy. Plus: Mo...

Choose ripe yellow peaches rather than white ones for pie filling; they are juicier and sweet-tart. Cut them into thi...

Plus: More Dessert Recipes and Tips

This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtual...

Former F&W Test Kitchen Director Jim Fobel published this pie recipe in the magazine in 1984. Its incredibly flaky cr...

These single-serving, portable pies are a great showcase for heirloom pears, such as Flemish Beauty and Devoe, but fi...

This pumpkin-cheesecake pie started its life as a petit four at New York City's Gotham Bar and Grill, where pastry ch...

Plus: More Dessert Recipes and Tips

The tart is most delicious one day after it's baked.

Plus: More Dessert Recipes and Tips

These apple pastries can be prepared using 2 pounds of thawed frozen all-butter puff pastry. Plus: Ultimate Holiday G...

For a more rustic look, crumble the goat cheese and scatter it over the filling instead of arranging the slices in th...

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