Every pie has its season—chiffons in spring, fruity double-crusts in summer, pecan and pumpkin in fall and decadent chocolates and creams in winter. If you're looking for pie recipes, our collection takes the cake.
Strawberry Margarita Pie
To add a little flair to your pie, rub a wedge of lime around the rim of the pie plate and then dip in sugar. This will give the pie a true margarita feel.
Fig Pecan Tart
You can also make the fig pecan tart with dried figs. Cut 1/2 pound of dried figs into quarters and mix with 1/4 cup sugar and 1/2 cup wine in a small saucepot. Simmer over medium heat until the figs are tender and then puree them to use in the recipe.
Mango Tarte Tatin
Perfect for Spring, packaged puff pastry and ripe mangoes star in this new take on a classic French dessert.
Walnut, Cherry-Apricot Tart
Preheat the oven to 350F. Crumble the macaroons; you should have 2 cups. To make the crust, stir the macaroons, ground walnuts and butter together…
Toasted Walnut and Chocolate Tart
Toast walnuts in a 350F oven for 5 to 10 minutes. In a food processor coarsely chop 3 cups walnuts for crust. Place chopped walnuts…
Snowflake Walnut Pie
Prepare Praline: Coat baking sheet with oil; set aside. In 2-quart saucepan combine sugar and water. Stir over medium heat until sugar dissolves. Bring to…
Rustic California Walnut Torte
The mellow nutty flavour of freeform walnut meringue floats atop layers of cloudy-soft cream. For a refreshing alternative try replacing the berries with orange segments.
Marion Cunningham’s Walnut Pie
“I believe in sweet desserts, and this caramelly rich recipe is tried and true! I’ve passed it on to my daughter Catherine, who served it at a restaurant in the Stanford Court Hotel. Since its publication in my Baking Book, it’s been served in restaurants nationwide; it’s a joy to find it on menus.”