Pastry for Single-Crust Pie

start to finish 15 minutes

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size.

2. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding water until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.

3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry into a 12-inch circle.

4. Fold pastry circle into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it.

5. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge; crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Makes 8 servings (1 slice each).

Baked Pastry Shell Preheat oven to 450°F. Prepare as directed, except prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack.

each serving 191 cal., 12 g fat (5 g sat. fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugars, 2 g pro.

The secret to flaky piecrust is to work the dough as little as possible after adding the water.

Fat tenderizes and creates flakiness. When cutting shortening and butter into the flour, stop when fat pieces are the size of peas.

Ice-cold water keeps the fat pieces cold so they don’t melt during mixing. Add water, 1 Tbsp. at a time, tossing with a fork. Push moistened dough to side of bowl.

Once the dough is just moistened, gather it into a ball and knead gently until it holds together. At this point you can wrap dough in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw at room temperature before using.

When rolling out pastry, add just enough flour to keep it from sticking. Adding too much flour or overworking the dough will make it tough. A floured pastry cloth and a cotton stockinette rolling pin cover are also designed to help prevent sticking.

Once the pastry is rolled into a circle, carefully fold it in half, then in half again to make fourths. Place folded pastry on top of the pie plate with the folded tip in the center. Unfold pastry and ease it into the plate, being careful not to stretch or tear the pastry.

Use a small sharp knife or kitchen scissors to trim the pastry to ½ inch beyond the edge of the pie plate. After trimming, use your fingers to fold the pastry under so it’s even with the edge of the pie plate.

Crimping keeps the filling from overflowing. Crimp edges high for pies with a lot of filling. For a basic crimp, place an index finger against the inside edge of the pastry. Using the thumb and index finger of your other hand, press the pastry from the outside onto your finger.

Blind baking means baking a pastry shell before it is filled to create a stronger crust that can better hold moist filling. Before baking, line the inside of the shell with a double thickness of heavy-duty foil. The foil weights down the crust, which prevents it from bubbling up or blistering.

Pastry for Double-Crust Pie

start to finish 15 minutes

  • 2½ cups all-purpose flour
  • 1 tsp. salt
  • ½ cup shortening
  • ¼ cup butter, cut up, or shortening
  • ½ to ⅔ cup cold water

1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size (photos).

2. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding water until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. Divide pastry in half; form two balls.

3. On a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry into a 12-inch circle.

4. Fold pastry circle into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Transfer desired filling to pastry-lined pie plate. Trim pastry even with the plate’s edge (photos, opposite).

5. Roll remaining pastry ball into a 12-inch circle. Using a sharp knife, cut slits in pastry. Place pastry circle on filling; trim to ½ inch beyond edge of pie plate. Fold top pastry under bottom pastry; (crimp edge as desired). Bake as directed in recipes.

Makes 8 servings (1 slice each).

Nut Pastry Prepare as directed, except substitute ¼ cup ground toasted pecans or almonds for ¼ cup of the flour.

Lattice-Top method Prepare as directed through Step 4. Roll out remaining pastry and cut into ½-inch strips (or cut varying widths of strips for extra interest) (photos, opposite). Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern, twisting strips if desired. Trim any excess dough from strips. Press strip ends into bottom pastry edge. If desired, press edges with tines of fork. Bake as directed in recipes.

each serving 306 cal., 19 g fat (7 g sat. fat), 15 mg chol., 338 mg sodium, 30 g carb., 1 g fiber, 0 g sugars, 4 g pro.

GO EASY ON THE FLOUR—a little goes a long way, and working too much into the dough will make it tough. To minimize the need for flour, roll out dough on a pastry cloth or a smooth lint-free flour-sack towel. You can also cover the rolling pin with a cotton stockinette designed for pastry; lightly flour both the cloth and stockinette.

Blueberry Pie

hands-on time 25 minutes

bake 15 minutes at 450°F + 1 hour at 375°F

  • 6 cups fresh blueberries or three 12-oz. pkg. frozen unsweetened blueberries
  • ¾ to 1 cup sugar
  • 3 Tbsp. cornstarch
  • 1 recipe Pastry for Double-Crust Pie (left)

1. For filling, thaw blueberries if using frozen (do not drain). In a large bowl stir together sugar and cornstarch. Add berries; toss to coat.

2. Preheat oven to 450°F. Prepare and roll out Pastry for Double-Crust Pie through Step 4, lining a 9-inch pie plate with a pastry circle.

3. Stir berry mixture; transfer to pastry-lined pie plate. Trim bottom pastry even with the plate’s edge (photos, opposite). Roll out remaining pastry and cut slits in circle; place on filling and seal. (If desired, use Lattice-Top Method; photos, opposite.) (Crimp edge as desired). If desired, brush with milk and sprinkle with additional sugar.

4. Place a foil-lined baking sheet on rack below pie in oven. Bake 15 minutes. Reduce oven temperature to 375°F. Bake 1 hour more or until filling is bubbly. If needed to prevent overbrowning, cover pie loosely with foil the last 5 to 10 minutes. Cool on a wire rack.

Makes 8 servings (1 slice each).

each serving 453 cal., 19 g fat (7 g sat. fat), 15 mg chol., 340 mg sodium, 67 g carb., 4 g fiber, 30 g sugars, 5 g pro.

BLUEBERRY PIE

berry pie change-ups

Swap the blueberries in Blueberry Pie for a different flavor.

Red Raspberry Pie Prepare as directed, except substitute 6 cups fresh red raspberries or three 12-oz. pkg. frozen unsweetened red raspberries for the blueberries.

Blackberry Pie Prepare as directed, except substitute 6 cups fresh blackberries or three 12-oz. pkg. frozen unsweetened blackberries for the blueberries.

Tri-Berry Pie Prepare as directed, except use a combination of 2 cups each fresh blueberries, red raspberries, and blackberries or one 12-oz. pkg. each frozen unsweetened blueberries, red raspberries, and blackberries for the blueberries.

DOUBLE-CRUST METHOD

Classic double-crust pies are both rustic and beautiful (easy, too).

After filling the pastry-lined pie plate with the desired filling, use kitchen scissors or a sharp knife to trim the bottom pastry even with the plate’s edge.

Roll out the remaining pie pastry. Use a sharp knife to cut slits in the pastry. You can also use small cutters for a decorative look. This allows steam to escape from the filling while the pie bakes.

Gently fold the pastry in half and carefully place it on top of the filling, making sure to cover half of filling. Unfold pastry to cover other half of filling.

Using kitchen scissors, trim the top pastry ½ inch beyond the edge of the plate. Fold the top pastry under the edge of the bottom pastry.

Use the tines of a fork to press the edge of the pastry or (Crimp as desired).

LATTICE-TOP METHOD

For a lattice top, roll top pastry out and cut into strips. Strips can be the same width or varying. Place half of the pastry strips on the filling about 1 inch apart.

Fold every other strip back halfway. Place a strip in the center of the pie across the unfolded strips already in place.

Unfold the folded strips and fold back other strips. Place another strip across unfolded strips parallel to the first strip in the center.

Continue folding, unfolding, and adding strips of pastry until lattice covers filling. Trim excess dough. Press strip ends into bottom pastry edge.

Peach Pie

hands-on time 40 minutes

bake 15 minutes at 450°F + 50 minutes at 375°F

  • 6 cups sliced, peeled fresh peaches or two 16-oz. pkg. frozen unsweetened sliced peaches
  • ½ to ¾ cup sugar
  • 3 Tbsp. cornstarch
  • ½ tsp. ground cinnamon or ground ginger (optional)
  • 1 recipe Pastry for Double-Crust Pie (see recipe)

1. Thaw peaches if using frozen (do not drain). In an extra-large bowl stir together sugar, cornstarch, and, if desired, cinnamon. Add peaches; toss to coat.

2. Preheat oven to 450°F. Prepare and roll out Pastry for Double-Crust Pie through Step 4, lining a 9-inch pie plate with a pastry circle.

3. Transfer filling to pastry-lined pie plate. Trim bottom pastry even with plate’s edge. Roll out remaining pastry and cut slits in circle; place on filling and seal. (Crimp edge as desired). If desired, brush top pastry with milk and sprinkle with sugar.

4. Place a foil-lined baking sheet on rack below pie in oven. Bake 15 minutes. Reduce oven temperature to 375°F. Bake 50 to 60 minutes more or until filling is bubbly in center. If needed to prevent overbrowning, cover pie loosely with foil the last 5 to 10 minutes. Cool on a wire rack.

Makes 8 servings (1 slice each).

each serving 411 cal., 19 g fat (7 g sat. fat), 15 mg chol., 338 mg sodium, 56 g carb., 3 g fiber, 22 g sugars, 5 g pro.

change it up

Make your top crust a work of art. After rolling out pastry, cut into desired-size squares or shapes. Overlap on filling; continue as directed.

PEACH PIE

FRESH PEACHES should be peeled before making the pie filling. Here’s the easiest peeling method: Dunk peaches in a large pot of boiling water for 30 to 60 seconds or until skins start to split. Use a slotted spoon to transfer peaches to a large bowl of ice water. When cool enough to handle, take them out of the water and use a paring knife to pull off the skin.

Cherry Pie

hands-on time 55 minutes

bake 15 minutes at 450°F + 1 hour at 375°F

  • 6 cups fresh tart red cherries, pitted, or two 12-oz. pkg. frozen unsweetened pitted tart red cherries
  • 1 to 1¼ cups sugar
  • 3 Tbsp. cornstarch
  • 1 recipe Pastry for Double-Crust Pie (see recipe)

1. Thaw cherries if using frozen (drain, reserving ¼ cup juice). In an extra-large bowl stir together sugar and cornstarch. Add cherries and reserved juice if using frozen cherries; toss to coat.

2. Preheat oven to 450°F. Prepare and roll out Pastry for Double-Crust Pie through Step 4, lining a 9-inch pie plate with a pastry circle.

3. Stir cherry mixture; transfer to pastry-lined pie plate. Trim bottom pastry even with plate’s edge. Roll out remaining pastry and cut slits in circle; place on filling and seal. (Crimp edge as desired). If desired, brush top with milk and sprinkle with sugar.

4. Place a foil-lined baking sheet on rack below pie in oven. Bake 15 minutes. Reduce oven temperature to 375°F. Bake about 1 hour more or until filling is bubbly. If needed to prevent overbrowning, cover pie loosely with foil the last 5 to 10 minutes. Cool on a wire rack.

Makes 8 servings (1 slice each).

each serving 473 cal., 19 g fat (7 g sat. fat), 15 mg chol., 342 mg sodium, 72 g carb., 3 g fiber, 35 g sugars, 5 g pro.

fresh or frozen

If you have fresh cherries for pie, measure them before pitting. Put on an apron and work over a shallow dish to catch the juices. Invest in a cherry pitter or use a paper clip to pluck the pit out. Frozen cherries release a lot of juice when thawed, so drain the excess juice. Measure ¼ cup juice to return to cherries (this is the exact amount of liquid you need to work with the thickener perfectly).

CHERRY PIE

Apple Pie

hands-on time 30 minutes

bake 15 minutes at 450°F + 50 minutes at 375°F

  • 1 recipe Pastry for Double-Crust Pie (see recipe)
  • ½ to ¾ cup sugar
  • 2 Tbsp. all-purpose flour
  • ½ tsp. ground cinnamon
  • 6 cups thinly sliced, peeled apples

1. Preheat oven to 450°F. Prepare and roll out Pastry for Double-Crust Pie through Step 4, lining a 9-inch pie plate with a pastry circle.

2. For filling, in an extra-large bowl combine sugar, flour, and cinnamon. Add apples; toss. Transfer to pastry-lined pie plate. Trim bottom pastry even with plate’s edge. Roll out remaining pastry and cut slits in circle; place on filling and seal. (If desired, use Lattice-Top Method; photos.) (Crimp edge as desired). If desired, brush with milk; sprinkle with sugar.

3. Place a foil-lined baking sheet on rack below pie. Bake 15 minutes. Reduce oven temperature to 375°F. Bake 50 to 60 minutes more or until bubbly in center. If needed to prevent overbrowning, cover pie loosely with foil the last 10 to 15 minutes. Cool on a wire rack.

Makes 8 servings (1 slice each).

each serving 405 cal., 19 g fat (7 g  sat. fat), 15 mg chol., 339 mg sodium, 55 g carb., 3 g fiber, 21 g sugars, 5 g pro.

Deep-Dish Apple Pie Prepare as directed, except use a 9-inch deep-dish pie plate. Roll pastry into 14-inch circles. Use ¾ cup sugar, increase flour to 3 Tbsp., and increase apples to 8 cups in filling. Continue as directed.

change it up

Omit cinnamon. Stir 1 tsp. apple pie spice into the sugar and flour.

about pie plates

The depth and size of your pie plate do matter for these recipes.

standard pie plates are what we used for testing all the recipes in this book. The standard is a 9-inch glass pie plate (with 1½-inch-high sides). It’s important to make sure you aren’t using a deep-dish pie plate.

deep-dish pie plates have tall sides up to 2 inches high. They may be ceramic, glass, or stoneware and are beautiful for presentation (which is why there are so many on the market). But they are too deep for the pies in this chapter (the filling will be too shallow in the plate after baking). If you have a deep-dish plate you would like to use, make the Deep-Dish Apple Pie (below left).

streusel topping

Use any fruit filling from pies on Pastry for Double-Crust Pie and substitute Pastry for Single-Crust Pie (see recipe) for the Pastry for Double-Crust Pie. Combine ⅔ cup each rolled oats and all-purpose flour, ½ cup packed brown sugar, and ¼ tsp. each salt and ground cinnamon. Cut in 6 Tbsp. butter, cut up, until mixture resembles coarse crumbs. Stir in ¼ cup chopped toasted walnuts or pecans. Sprinkle over filling before baking. Loosely cover top of pie with foil the last 10 to 15 minutes of baking.

APPLE PIE

Strawberry-Rhubarb Pie

hands-on time 40 minutes

bake 15 minutes at 450°F + 50 minutes at 375°F

  • 3 cups 1-inch pieces fresh rhubarb or one 16-oz. pkg. frozen unsweetened sliced rhubarb
  • 1¼ cups sugar
  • 3 Tbsp. quick-cooking tapioca, crushed, or cornstarch
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg
  • 3 cups sliced fresh strawberries
  • 1 recipe Pastry for Double-Crust Pie (see recipe)

1. Thaw rhubarb if using frozen (do not drain). In a bowl combine sugar, tapioca, salt, and nutmeg. Add rhubarb and strawberries; toss to coat. Let mixture stand 15 minutes, stirring occasionally.

2. Preheat oven to 450°F. Prepare and roll out Pastry for Double-Crust Pie through Step 4, lining a 9-inch pie plate with pastry circle.

3. Transfer rhubarb mixture to pastry. Trim bottom pastry even with plate’s edge. Roll out remaining pastry; place on filling and seal. (Crimp edge as desired).

4. Place a foil-lined baking sheet on rack below pie in oven. Bake 15 minutes. Reduce oven temperature to 375°F. Bake 50 to 55 minutes more or until bubbly in center. If needed, cover pie loosely with foil the last 5 to 10 minutes. Cool on a wire rack.

Makes 8 servings (1 slice each).

each serving 473 cal., 19 g fat (7 g sat. fat), 15 mg chol., 414 mg sodium, 72 g carb., 3 g fiber, 35 g sugars, 5 g pro.

change it up

Instead of cutting slits in top crust, cut out shapes. Attach cutouts to top crust by brushing lightly with milk. If desired, sprinkle with coarse sugar.

KEY LIMES

are smaller than regular (Persian) limes and are at peak season in the summer. They have leathery skin and more acidic juice than Persian limes. If key limes aren’t available, use regular ones.

Strawberry-Rhubarb Pie

TAPIOCA is a granular, starchy substance used to thicken fruit pies and sauces. Before using, crush the tapioca with a mortar and pestle to avoid gelatinous pearls forming in the filling. Look for quick-cooking (also called “instant” or “minute”) tapioca in the aisle with pudding mixes.

Key Lime Pie

hands-on time 30 minutes

bake 35 minutes at 325°F

cool 1 hour

chill 2 hours

  • 1 recipe Graham Cracker Crust (see recipe)
  • 36 Key limes or 4 medium Persian limes
  • 3 egg yolks, lightly beaten
  • 1 14-oz. can sweetened condensed milk
  • ½ cup heavy cream
  • 2 drops green food coloring (optional)
  • 1 recipe Sweetened Whipped Cream
  • Lime slices (optional)

1. Prepare Graham Cracker Crust. Reduce oven temperature to 325°F. Remove ½ tsp. zest and squeeze ½ cup juice from limes.

2. For filling, in a bowl combine egg yolks, sweetened condensed milk, and lime zest. Whisk in lime juice until combined (mixture will thicken). Whisk in cream and, if desired, the food coloring. Transfer filling to crust.

3. Bake 35 minutes or until filling reaches 160°F. Cool on a wire rack 1 hour. Cover and chill 2 to 24 hours.

4. Before serving, spoon or pipe Sweetened Whipped Cream onto pie. If desired, top with lime slices.

Makes 8 servings (1 slice each).

each serving 505 cal., 32 g fat (19 g sat. fat), 157 mg chol., 205 mg sodium, 50 g carb., 1 g fiber, 42 g sugars, 7 g pro.

get-together

Use a pastry bag fitted with a star tip to pipe whipped cream in large and small stars or other designs. Add thin slices of lime.

Key Lime Pie

Fresh Strawberry Pie

hands-on time 35 minutes

cool 10 minutes

chill 1 hour

  • 1 recipe Baked Pastry Shell
  • 9 cups fresh strawberries, halved
  • ½ cup water
  • ⅔ cup sugar
  • 2 Tbsp. cornstarch
  • Several drops red food coloring (optional)
  • Lemon zest and/or fresh mint (optional)

1. Prepare Baked Pastry Shell and decorate edge (photo).

2. For glaze, in a blender or food processor combine 1½ cups of the strawberries and the water. Cover and blend or process until smooth. In a 2-qt. saucepan stir together sugar and cornstarch; stir in strawberry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in food coloring. Cool 10 minutes without stirring.

3. In a large bowl combine remaining strawberries and glaze; toss to coat. Transfer strawberry mixture to baked shell. Chill 1 to 3 hours before serving (after 3 hours, bottom of crust starts to soften). If desired, top with lemon zest and/or mint.

Makes 8 servings (1 slice each).

each serving 316 cal., 12 g fat (5 g sat. fat), 15 mg chol., 189 mg sodium, 49 g carb., 4 g fiber, 25 g sugars, 4 g pro.

Fresh Strawberry Pie

Pecan Pie

hands-on time 25 minutes

bake 45 minutes at 350°F

  • 1 recipe Pastry for Single-Crust Pie (see recipe)
  • 3 eggs, lightly beaten
  • 1 cup light-color corn syrup
  • ⅔ cup sugar
  • ⅓ cup butter, melted
  • 1 tsp. vanilla
  • 1¼ cups pecan halves or chopped macadamia nuts

1. Preheat oven to 350°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry circle and trim. (Crimp edge as desired).

2. For filling, in a medium bowl combine next five ingredients (through vanilla). Stir in nuts.

3. Transfer filling to pastry-lined pie plate. To prevent overbrowning, cover edge of pie loosely with foil. Bake 25 minutes. Remove foil. Bake 20 to 25 minutes more or until filling is puffed and appears set. Cool on a wire rack. Cover; chill within 2 hours.

Makes 8 servings (1 slice each).

each serving 586 cal., 33 g fat (12 g sat. fat), 105 mg chol., 307 mg sodium, 71 g carb., 2 g fiber, 51 g sugars, 6 g pro.

Pecan Pie

PECAN HALVES give this pie its classic look, but you can use less-expensive pecan pieces, which make it easier to cut the pie cleanly.

FOR A CHOCOLATE VERSION, before adding filling to the pastry-lined pie plate, sprinkle pastry with ¾ cup semisweet chocolate chips.

Buttermilk Pie

Buttermilk Pie

hands-on time 30 minutes

bake 12 minutes at 450°F + 45 minutes at 350°F

cool 1 hour

chill 4 hours

  • 1 recipe Pastry for Single-Crust Pie (see recipe)
  • ½ cup butter, cut up
  • 1 cup sugar
  • 3 Tbsp. all-purpose flour
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • Powdered sugar (optional)

1. Preheat oven to 450°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry circle and trim. (Crimp edge as desired). Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven; reduce oven temperature to 350°F.

2. Meanwhile, for filling, in a 2-qt. saucepan melt butter over medium-low heat. Stir in sugar and flour. Remove from heat. In a medium bowl beat eggs with a mixer on medium to high 1 minute. Stir in buttermilk and vanilla. Gradually whisk egg mixture into butter mixture until smooth.

3. Place partially baked pastry shell on oven rack; pour filling into pastry shell. Cover edge of pie loosely with foil. Bake 45 to 50 minutes or until center appears set when gently shaken. Cool on a wire rack 1 hour. Cover and chill at least 4 hours before serving. If desired, sprinkle with powdered sugar. Store leftovers in the refrigerator up to 2 days.

Makes 8 servings (1 slice each).

each serving 394 cal., 22 g fat (10 g sat. fat), 111 mg chol., 214 mg sodium, 44 g carb., 1 g fiber, 27 g sugars, 6 g pro.

Snickerdoodle Pie

Snickerdoodle Pie

hands-on time 40 minutes

bake 45 minutes at 350°F

cool 30 minutes

  • 1 recipe Pastry for Single-Crust Pie (see recipe)
  • 1 Tbsp. granulated sugar
  • ¾ tsp. ground cinnamon
  • 2 tsp. butter, melted
  • ½ cup packed brown sugar
  • ¼ cup butter
  • 3 Tbsp. water
  • 2 Tbsp. light-color corn syrup
  • 1½ tsp. vanilla
  • ¼ cup butter, softened
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. cream of tartar
  • 1 egg
  • ½ cup milk
  • 1¼ cups all-purpose flour
  • Vanilla ice cream (optional)

1. Preheat oven to 350°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry circle; trim. (Crimp edge as desired). In a small bowl combine 1 Tbsp. granulated sugar and ½ tsp. of the cinnamon. Brush pastry with 2 tsp. melted butter and sprinkle with 1 tsp. cinnamon-sugar.

2. For syrup, in a 1-qt. saucepan combine brown sugar, ¼ cup butter, the water, corn syrup, and remaining ¼ tsp. cinnamon. Bring to boiling over medium heat, stirring to dissolve brown sugar. Boil gently, uncovered, 2 minutes. Remove from heat. Stir in ½ tsp. of the vanilla.

3. For filling, in a large bowl beat ¼ cup softened butter with a mixer on medium 30 seconds. Beat in the next five ingredients (through cream of tartar) until combined. Beat in egg and remaining 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread filling into pastry. Slowly pour syrup over filling; sprinkle with remaining cinnamon-sugar.

4. Cover edge of pie loosely with foil. Bake 25 minutes. Remove foil. Bake 20 minutes more or until top is puffed and golden and a toothpick comes out clean. Cool on a wire rack at least 30 minutes. If desired, serve with ice cream.

Makes 10 servings (1 slice each).

each serving 423 cal., 20 g fat (11 g sat. fat), 61 mg chol., 380 mg sodium, 55 g carb., 1 g fiber, 27 g sugars, 5 g pro.

Pumpkin Pie

Pumpkin Pie

hands-on time 30 minutes

bake 1 hour at 400°F

cool 1 hour

  • 1 recipe Pastry for Single-Crust Pie (see recipe)
  • 1 15-oz. can pumpkin
  • ¾ cup packed brown sugar
  • 1¼ tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • ¼ tsp. ground cloves
  • 4 eggs, lightly beaten
  • 1½ cups half-and-half
  • 1 recipe Sweetened Whipped Cream (optional)

1. Preheat oven to 400°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry circle and trim. (Crimp edge as desired). Do not prick pastry. Line pastry with a double thickness of foil. Bake 15 minutes. Remove foil.

2. Meanwhile, for filling, in a large bowl combine next six ingredients (through cloves). Stir in eggs. Gradually stir in half-and-half just until combined.

3. Place baked pastry shell on oven rack; pour filling into pastry shell. Cover edge of pie loosely with foil. Bake 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife comes out clean. Cool on a wire rack 1 hour. Cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.

Makes 8 servings (1 slice each).

each serving 449 cal., 25 g fat (13 g sat. fat), 158 mg chol., 400 mg sodium, 49 g carb., 3 g fiber, 25 g sugars, 8 g pro.

Cinnamon Roll-Sweet Potato Pie

hands-on time 35 minutes

bake 12 minutes at 450°F + 55 minutes at 350°F

  • 1 14.1-oz. pkg. (2 crusts) rolled refrigerated unbaked piecrust
  • 1¼ lb. sweet potatoes, peeled and cut into 1-inch pieces
  • 3 Tbsp. butter, melted
  • ¼ cup granulated sugar
  • 1½ tsp. ground cinnamon
  • 2 eggs, lightly beaten
  • ⅓ cup milk
  • ⅓ cup sour cream
  • 2 Tbsp. bourbon
  • 1 tsp. vanilla
  • ¾ cup packed brown sugar
  • 2 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg

1. Let piecrusts stand at room temperature according to package directions. Meanwhile, in a 3-qt. saucepan cook sweet potatoes in enough boiling lightly salted water to cover 15 minutes or until tender. Drain and return to saucepan. Mash sweet potatoes; measure 1½ cups potatoes.

2. On a lightly floured surface roll one piecrust into a 14-inch circle. Brush with 1 Tbsp. of the melted butter. In a small bowl combine granulated sugar and 1 tsp. of the cinnamon. Sprinkle cinnamon-sugar over pastry; press lightly. Roll pastry into a cylinder; seal seam and ends. Cover and chill until needed.

3. Preheat oven to 450°F. Unroll remaining piecrust into a 9-inch pie plate. Fold under extra pastry even with the plate’s edge; (Crimp edge as desired). Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 350°F.

4. Meanwhile, for filling, in a large bowl whisk together eggs, milk, sour cream, bourbon, and vanilla. Stir in mashed sweet potatoes and remaining 2 Tbsp. melted butter. Stir in brown sugar, flour, salt, nutmeg, and remaining ½ tsp. cinnamon until combined.

5. Pour filling into partially baked pastry shell. To prevent overbrowning, cover edge of pie loosely with foil. Bake 30 minutes. Cut pastry cylinder into ¼-inch slices. Remove pie from oven. Remove foil. Arrange pastry slices on filling close together without overlapping. Bake 25 minutes more or until filling is puffed and set and pastry circles are light brown. Cool on a wire rack. Cover and chill within 2 hours.

Makes 8 servings (1 slice each).

each serving 442 cal., 19 g fat (9 g sat. fat), 68 mg chol., 424 mg sodium, 64 g carb., 2 g fiber, 29 g sugars, 4 g pro.

After spreading with butter and cinnamon-sugar, roll pastry up tightly. (Keep the roll snug.) Brush seam with a little water; press to seal the seam and the ends. Use a sharp knife to cut the pastry roll into ¼-inch slices.

Vanilla Cream Pie

hands-on time 50 minutes

bake 20 minutes at 325°F

cool 1 hour 30 minutes

chill 3 hours

  • 1 recipe Baked Pastry Shell
  • 4 eggs
  • 1 recipe Meringue for Pie (see recipe)
  • ¾ cup sugar
  • 3 Tbsp. cornstarch
  • 2½ cups half-and-half or milk
  • 1 Tbsp. butter
  • 1½ tsp. vanilla or vanilla bean paste

1. Prepare Baked Pastry Shell. Separate egg yolks from egg whites. Set aside yolks for filling and whites for meringue.

2. Preheat oven to 325°F. Prepare Meringue for Pie.

3. For filling, in a 2-qt. saucepan stir together sugar and cornstarch. Gradually whisk in half-and-half. Cook and whisk over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.

4. Gradually whisk about 1 cup of the hot mixture into egg yolks (photos); return to remaining hot mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk 2 minutes more. Remove from heat. Stir in butter and vanilla.

5. Pour hot filling into baked shell. Immediately spread meringue over hot filling, sealing to edge of pastry. Using the back of a spoon, swirl meringue to form high, decorative peaks. Bake 20 to 25 minutes or until golden and a thermometer registers 160°F (tip). Cool on a wire rack 1½ hours. Chill 3 to 6 hours before serving; cover pie for longer storage in refrigerator.

Makes 8 servings (1 slice each).

each serving 483 cal., 24 g fat (12 g sat. fat), 139 mg chol., 314 mg sodium, 57 g carb., 1 g fiber, 35 g sugars, 10 g pro.

MERINGUE is a little finicky and needs some TLC. Learn all about it on Oven Barbecued Chicken

change it up

If you’re not a fan of meringue, top with whipped cream instead. Pour filling into the baked pastry shell and cover surface with plastic wrap; chill 3 to 6 hours. To serve, prepare Sweetened Whipped Cream and spread or pipe onto pie.

Dark Chocolate Cream Pie Prepare as directed, except increase sugar to 1 cup and stir in 3 oz. chopped unsweetened chocolate with the half-and-half. If desired, lightly sprinkle the finished pie with unsweetened cocoa powder.

Coconut Cream Pie Prepare as directed, except stir in 1 cup toasted flaked coconut with the butter and vanilla. If desired, sprinkle the finished pie with ⅓ cup toasted flaked coconut.

Banana Cream Pie Prepare as directed, except before adding filling to the baked pastry shell, arrange 3 medium bananas, sliced, in bottom of pastry. If desired, drizzle the finished pie with caramel ice cream topping.

baking class

The moment of truth is in that first cut—does your pie filling hold a straight edge? Two things will get you there: slowly whisk the yolks into the hot liquid to smoothly distribute. And cook filling for the full 2 minutes so cornstarch reaches its full thickening potential.

Lemon Meringue Pie

hands-on time 50 minutes

bake 20 minutes at 325°F

cool 1 hour 30 minutes

chill 3 hours

  • 1 recipe Baked Pastry Shell
  • 5 eggs
  • 3 large lemons
  • 1 recipe Meringue for Pie
  • 2 cups sugar
  • ⅓ cup cornstarch
  • 1 cup water
  • ⅓ cup butter, cut up

1. Prepare Baked Pastry Shell. Separate egg yolks from egg whites. Set aside five yolks for filling and four whites for meringue. (Discard remaining white.) Remove 2 tsp. zest and squeeze ¾ cup juice from lemons.

2. Preheat oven to 325°F. Prepare Meringue for Pie.

3. For filling, in a 2-qt. saucepan stir together sugar and cornstarch. Whisk in lemon zest, lemon juice, and the water. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

4. Gradually whisk about half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk 2 minutes more. Remove from heat. Add butter; stir until melted.

5. Pour hot filling into pastry shell. Spread meringue over filling; seal to pastry edge. Swirl meringue to make peaks. Bake 20 to 25 minutes or until golden and a thermometer registers 160°F (tip, right). Cool on a wire rack 1½ hours. Chill 3 to 6 hours before serving; cover pie for longer storage in refrigerator.

Makes 8 servings (1 slice each).

each serving 577 cal., 23 g fat (11 g sat. fat), 151 mg chol., 288 mg sodium, 89 g carb., 1 g fiber, 64 g sugars, 6 g pro.

FRESHLY SQUEEZED LEMON JUICE is a must here (bottled just won’t cut it). To get the most juice from a lemon, microwave it for 10 to 20 seconds, then roll it on the countertop under your palm to break up the pulp inside. Cut it in half and use a juicer for best results.

CORNSTARCH molecules swell and absorb water when they are heated. But continue cooking and whisking the filling the full 2 minutes after simmering starts. Undercooked starch-thickened fillings don’t have the strength to hold a cut edge and are more likely to weep during storage.

Meringue for Pie

hands-on time 15 minutes

stand 30 minutes

  • 4 egg whites
  • ½ cup water
  • 2 tsp. cornstarch
  • 1 tsp. vanilla
  • ½ tsp. cream of tartar
  • ½ cup sugar

1. In a large bowl allow egg whites to stand at room temperature 30 minutes.

2. In a 1-cup liquid measure whisk to combine the water and cornstarch. Microwave 45 to 60 seconds or until boiling, stirring once.

3. Add vanilla and cream of tartar to egg whites. Beat with a mixer on medium 1 minute or until soft peaks form (tips curl). Add sugar, 1 Tbsp. at a time, beating on high. Gradually beat in warm cornstarch mixture until stiff, glossy peaks form (tips stand straight) (photos, opposite).

4. Prepare desired pie filling. Quickly beat meringue with mixer and spread meringue over hot filling, sealing to edge of pastry to prevent shrinkage. Bake as directed in recipes.

is it done?

To determine the doneness of the meringue, insert an instant-read thermometer into the center of the meringue, holding the thermometer at an angle.

Tempering your yolks—whisking half the hot mixture into yolks, then slowly adding it all back into the pan—heats the yolks slowly and evenly to prevent bits of cooked eggs in your filling. Don’t stop whisking.

After cooking filling, remove pan from heat and use a spatula to stir in the pieces of butter, which add richness and help thicken the filling. You’ll want your filling to be HOT when you pour it into the pastry shell and spread the meringue over top.

why the weeping?

Weeping—a layer of moisture that forms between the meringue and filling after chilling—is the top complaint about homemade meringue pies. Three steps will help prevent this.

first, beat the mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out).

second, cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely—and doesn’t start breaking down and “leaking” during chilling.

third, spread the meringue on the filling while the filling is HOT. This heats (and seals) the underside of the meringue so it cooks as thoroughly as the top (which is exposed to the heat of the oven).

Wash your bowl and beaters with hot, soapy water (any oily residue will hinder your meringue). Beat room-temperature egg whites, vanilla, and cream of tartar just until the tips of the whites curl over when you pull out the beaters.

Add the sugar to the egg white mixture, 1 Tbsp. at a time, beating constantly. You want each addition of sugar to be fully incorporated before adding the next spoonful.

Gradually beat in the thickened cornstarch mixture and keep beating until the mixture forms stiff, glossy peaks (the tips will stand straight).

Cookie-Layered French Silk Pie

French Silk Pie

hands-on time 1 hour

chill 5 hours

  • 1 recipe Baked Pastry Shell
  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips
  • ⅓ cup butter, cut up
  • ⅓ cup sugar
  • 2 egg yolks, lightly beaten
  • 3 Tbsp. crème de cacao or heavy cream
  • 1 recipe Sweetened Whipped Cream
  • 1 recipe Giant Chocolate Curls (optional)

1. Prepare Baked Pastry Shell. In a 2-qt. heavy saucepan combine 1 cup cream, chocolate chips, butter, and sugar. Cook over low heat until chocolate is melted (about 10 minutes), stirring frequently. Remove from heat.

2. Gradually stir about half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Cook and stir over medium-low heat until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat (mixture may appear slightly curdled). Stir in crème de cacao. Place saucepan in a bowl of ice water, stirring occasionally, until mixture stiffens and becomes hard to stir (about 20 minutes).

3. Transfer chocolate mixture to a medium bowl. Beat with a mixer on medium to high 2 to 3 minutes or until light and fluffy. Spread filling into baked shell. Cover and chill 5 to 24 hours. Before serving, top with Sweetened Whipped Cream and, if desired, Giant Chocolate Curls. Cover and chill any leftovers.

Makes 8 servings (1 slice each).

Cookie-Layered French Silk Pie Prepare as directed, except in Step 3, spread about half of the filling into baked shell. Sprinkle with ½ cup crushed chocolate sandwich cookies with white filling and spread with remaining filling. Chill and serve as directed.

each serving 647 cal., 49 g fat (28 g sat. fat), 150 mg chol., 274 mg sodium, 47 g carb., 2 g fiber, 27 g sugars, 6 g pro.

giant chocolate curls

Turn a 3-qt. rectangular glass baking dish upside down. In a small bowl microwave 2 oz. chopped bittersweet chocolate 45 seconds or until melted and smooth, stirring every 15 seconds. Using an offset spatula, spread chocolate over bottom of dish. Let stand 30 minutes or until set. (If needed, place dish in freezer 1 to 3 minutes to help set the chocolate; let stand at room temperature 5 to 10 minutes.) Hold a straight-edge metal spatula at an angle at one edge of the chocolate. Applying gentle, steady pressure, push the spatula forward to create curls. (You may need to repeat freezing and standing to get chocolate to the right consistency to do this.)

Ice Cream Pie

Ice Cream Pie

hands-on time 20 minutes

freeze 4 hours

stand 10 minutes

  • 1 recipe Graham Cracker Crust
  • 2 pt. (4 cups) peanut butter-swirl ice cream
  • Chopped or crushed chocolate-covered crisp peanut butter candy bars
  • 1 recipe Sweetened Whipped Cream and/or hot fudge ice cream topping (optional)

1. Prepare Graham Cracker Crust. In a chilled large bowl stir ice cream until softened but not melted. Spread ice cream into cooled crust. Sprinkle with candy bars. Cover and freeze 4 hours or until firm.

2. Let pie stand at room temperature 10 to 15 minutes before serving. If desired, top with Sweetened Whipped Cream and/or hot fudge topping.

Makes 8 servings (1 slice each).

each serving 403 cal., 23 g fat (12 g sat. fat), 45 mg chol., 251 mg sodium, 44 g carb., 1 g fiber, 31 g sugars, 6 g pro.

pick a flavor

The possibilities are endless. Mix and match any flavor of ice cream with sauces, toppings, candies, cookies, and/or sprinkles.

PURCHASED GRAHAM CRACKER CRUST can be used instead of the homemade version. The crust can be crumbly. To make it easy to cut, preheat oven to 375°F. Brush crust with 1 lightly beaten egg white and bake 5 minutes. Cool on a wire rack before filling.

Caramel-Butter Pecan Ice Cream Pie Prepare as directed, except substitute butter pecan or salted caramel ice cream for the peanut butter ice cream; omit candy. Before serving, top pie with Sweetened Whipped Cream, caramel ice cream topping, and/or almond toffee bits or chopped toasted pecans.

Layered Coffee Ice Cream Pie Prepare Chocolate Wafer Crust (right); omit peanut butter ice cream and candy. Soften 1 pt. (2 cups) vanilla bean or chocolate chunk ice cream and spread into chilled crust. Freeze 1 hour. Soften 1 pt. (2 cups) coffee ice cream; spread over ice cream in crust. Cover and freeze 4 hours or until firm. Top pie with Sweetened Whipped Cream and crushed chocolate-covered coffee beans before serving.

Graham Cracker Crust

hands-on time 10 minutes

bake 5 minutes at 375°F

  • ⅓ cup butter, melted
  • ¼ cup sugar
  • 1¼ cups finely crushed graham crackers (about 10 full cracker sheets)

1. Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl combine melted butter and sugar. Add crushed graham crackers; toss to mix well. Spread in prepared pie plate; press onto bottom and sides.

2. Bake 5 minutes or until edges are light brown. Cool on a wire rack.

Makes 8 servings (1 slice each).

Vanilla Wafer Crust Prepare as directed, except omit sugar and substitute 1½ cups finely crushed vanilla wafers (about forty-two 1½-inch-diameter cookies) for the graham crackers.

Chocolate Wafer Crust Prepare as directed, except omit sugar and substitute 1½ cups finely crushed chocolate wafer cookies (about 25) for the graham crackers. Do not bake; chill 1 hour or until firm.

Deep-Dish version Prepare as directed, except use ½ cup melted butter, ⅓ cup sugar, and 1½ cups crushed graham crackers. Spread in a 9-inch deep-dish pie plate; press onto bottom and sides.

each serving 154 cal., 9 g fat (5 g sat. fat), 20 mg chol., 126 mg sodium, 17 g carb., 0 g fiber, 10 g sugars, 1 g pro.

Maple-Nut Pan Pie

Maple-Nut Pan Pie

hands-on time 25 minutes

bake 40 minutes at 350°F

  • 1½ cups all-purpose flour
  • ⅔ cup powdered sugar
  • ¼ tsp. salt
  • ⅔ cup butter, cut up
  • 3 eggs, lightly beaten
  • 1¼ cups chopped mixed nuts
  • ¾ cup packed brown sugar
  • ¾ cup pure maple syrup
  • 3 Tbsp. butter, melted
  • ½ tsp. maple flavoring or 1 tsp. vanilla
  • Sweetened Whipped Cream (optional)

1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges. Lightly coat foil with nonstick cooking spray.

2. In a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in ⅔ cup butter until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake about 20 minutes or until light brown.

3. Meanwhile, for filling, in another medium bowl combine next six ingredients (through maple flavoring). Spread filling into hot crust.

4. Bake 20 minutes more or until filling is set. Cool on a wire rack. Use foil to lift out uncut pie. Cut into bars. If desired, top with Sweetened Whipped Cream.

Makes 24 bars.

To Store Place bars in a single layer in an airtight container; cover. Store in refrigerator up to 3 days.

each bar 203 cal., 11 g fat (5 g sat fat), 41 mg chol., 113 mg sodium, 25 g carb., 1 g fiber, 16 g sugars, 3 g pro.

get-together

Slab or pan pies are great for serving crowds. Cut them smaller if serving more than one dessert. A little whipped cream is all the garnish they need.

PUFF PASTRY is our secret weapon for making effortless fancy desserts. Scoring the edges of the squares and pricking the centers allow the edges to puff up to create a pastry “bowl.”

Roasted Apple and Pear Tarts

hands-on time 20 minutes

bake 32 minutes at 425°F

  • ½ cup packed brown sugar
  • ¼ cup butter, melted
  • ½ tsp. ground cinnamon
  • 2 cups sliced apples and/or pears
  • 1 Tbsp. bourbon (optional)
  • ½ of a 17.3-oz. pkg. (1 sheet) frozen puff pastry sheets, thawed
  • ¼ cup chopped toasted pecans or walnuts
  • Sea salt flakes (optional)

1. Preheat oven to 425°F. In a bowl combine brown sugar, melted butter, and cinnamon. Spread in a 13×9-inch baking pan. Top with apples and/or pears. Roast 15 minutes. Remove fruit. If desired, stir bourbon into sugar mixture in pan.

2. Line a baking sheet with foil. On a lightly floured surface unfold puff pastry and cut into nine 3-inch squares. Using a paring knife, make a shallow cut around each square ½ inch from the edges. Generously prick centers with a fork. Place 1 inch apart on prepared baking sheet. Bake 10 minutes. Press down centers with the back of a spoon.

3. Spoon apples and/or pears into centers of tarts. Drizzle 2 tsp. of the sugar mixture from baking pan over fruit in each tart. Sprinkle with nuts. Bake 7 to 10 minutes more or until pastry is light brown. Drizzle tarts with remaining sugar mixture and, if desired, sprinkle with salt.

Makes 9 tarts.

each tart 284 cal., 18 g fat (6 g sat. fat), 14 mg chol., 112 mg sodium, 30 g carb., 2 g fiber, 16 g sugars, 2 g pro.

Roasted Apple and Pear Tarts

Cherry Hand Pies

hands-on time 45 minutes

bake 20 minutes at 375°F

  • 3 cups fresh or frozen unsweetened pitted tart red cherries
  • ⅔ cup granulated sugar
  • 3 Tbsp. cornstarch
  • 1 tsp. orange zest
  • 1 Tbsp. orange juice
  • 3½ cups all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1½ cups butter, cut up
  • 2 eggs, lightly beaten
  • ¼ to ½ cup milk

1. For filling, in a 2-qt. saucepan combine first five ingredients (through orange juice). Cook and stir over medium heat until thickened and bubbly; cool. (Or transfer to an airtight container, cover, and chill overnight; stir before using.)

2. For pastry, in an extra-large bowl stir together flour, 2 Tbsp. granulated sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 Tbsp. of the milk over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding milk until mixture begins to come together.

3. Gather pastry into a ball, kneading gently just until it holds together. Divide pastry into fourths; form four balls. If needed, cover with plastic wrap and chill until easy to handle (up to 1 hour).

4. Preheat oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface roll each pastry ball into a 9×8-inch rectangle; cut into four 4½×4-inch rectangles. Brush edges with additional milk. Spoon 1 well-rounded Tbsp. filling onto half of each rectangle; fold remaining rectangle half over filling. Seal edges and prick tops with a fork. Place on baking sheets. Brush pies with additional milk and, if desired, sprinkle with coarse sugar.

5. Bake 20 to 25 minutes or until light brown. Remove; cool slightly on wire racks. Serve warm or at room temperature.

Makes 16 pies.

each pie 327 cal., 18 g fat (11 g sat. fat), 69 mg chol., 295 mg sodium, 37 g carb., 1 g fiber, 14 g sugars, 4 g pro.

change it up

Sweeten these pick-up-and-eat pies even more. Stir together Powdered Sugar Icing and drizzle over warm or cooled pies.

Blueberry Hand Pies Prepare as directed, except for filling, use 3 cups fresh or frozen blueberries, ⅔ cup granulated sugar, ¼ cup all-purpose flour, 1 tsp. lemon zest, and 2 Tbsp. lemon juice.

Plum Hand Pies Prepare as directed, except for filling, use 3 cups chopped fresh plums, ½ cup granulated sugar, 3 Tbsp. cornstarch, 1 Tbsp. each butter and lemon juice, and ⅛ tsp. ground cloves.

Country Peach Tart

hands-on time 30 minutes

bake 50 minutes at 375°F

cool 30 minutes

  • 1 recipe Pastry for Single-Crust Pie (see recipe)
  • ¼ cup sugar
  • 4 tsp. all-purpose flour
  • ¼ tsp. ground nutmeg, cinnamon, or ginger
  • 3 cups sliced, peeled peaches or nectarines or 3 cups frozen sliced peaches, thawed (do not drain)
  • 1 Tbsp. lemon juice
  • 1 Tbsp. sliced almonds
  • Milk

1. Preheat oven to 375°F. Prepare Pastry for Single-Crust Pie through Step 2. On a large piece of lightly floured parchment paper roll pastry into a 13-inch circle. Slide paper with pastry onto a baking sheet.

2. For filling, in a large bowl stir together sugar, flour, and nutmeg. Add peaches and lemon juice; toss to coat. Mound filling in center of pastry, leaving outer 2 inches uncovered. Using paper to lift pastry border, fold unfilled edge of pastry over filling, pleating as needed. Sprinkle filling with almonds. Lightly brush pastry top and sides with milk and sprinkle with additional sugar.

3. Bake 50 to 55 minutes or until filling is bubbly and pastry is golden. If needed to prevent overbrowning, cover tart loosely with foil the last 5 to 10 minutes. Cool on baking sheet on a wire rack 30 minutes.

Makes 8 servings (1 slice each).

each serving 250 cal., 13 g fat (5 g sat. fat), 15 mg chol., 193 mg sodium, 31 g carb., 2 g fiber, 11 g sugars, 3 g pro.

Country Apple or Pear Tart Prepare as directed, except increase sugar to ⅓ cup and substitute 1 Tbsp. finely snipped crystallized ginger and ¼ tsp. ground cinnamon for the nutmeg; substitute 4 cups sliced, peeled apples or pears for the peaches. Assemble tart as directed, except dot filling with 1 Tbsp. butter and substitute chopped walnuts or pecans for the almonds.

Country Peach-Berry Tart Prepare as directed, except add 1 cup fresh red raspberries or blueberries with the peaches; substitute chopped dry-roasted pistachio nuts for the almonds. Increase baking time to 55 to 65 minutes or until filling is bubbly.

Berries and Cream Tart

hands-on time 30 minutes

chill 4 hours 30 minutes

bake 14 minutes at 450°F

  • 1 recipe Rich Tart Pastry
  • 1 8-oz. pkg. cream cheese, softened
  • ⅓ cup orange marmalade
  • 1 cup heavy cream
  • Assorted fresh berries, such as blueberries, raspberries, blackberries, and/or quartered strawberries

1. Prepare and chill Rich Tart Pastry. Preheat oven to 450°F. On a lightly floured surface roll pastry to a 12-inch circle. Fold pastry circle into fourths and transfer to a 10-inch round tart pan with a removable bottom. Unfold pastry and ease into tart pan. Press pastry into fluted sides; trim edge. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack.

2. Meanwhile, for filling, in a bowl beat cream cheese and marmalade with a mixer on medium until combined. Gradually beat in cream until mixture is light and fluffy.

3. Spread filling in baked shell. Cover; chill 4 to 24 hours. Remove sides of tart pan. Top with berries.

Makes 12 servings (1 slice each).

Individual Tarts Prepare, chill, and roll out Rich Tart Pastry. Cut into six 4½-inch circles, rerolling scraps as needed. Transfer pastry circles to six 3½-inch individual tart pans with removable bottoms; press into sides and trim edges. Prick pastries; line with foil. Bake 6 minutes. Remove foil. Bake 4 to 5 minutes more or until pastries are golden. Cool on a wire rack. Spread filling in tart shells. Cover and chill 4 to 24 hours. Remove sides of tart pans. Top with berries.

Makes 12 servings (½ tart each).

each serving 307 cal., 22 g fat (14 g sat. fat), 93 mg chol., 133 mg sodium, 24 g carb., 1 g fiber, 13 g sugars, 4 g pro.

Berries and Cream Tart

TART PANS

A tart is baked in a fluted pan with a removable bottom so it can be easily removed from the pan. Just press on the bottom to lift the removable round from the pan, slowly easing the tart out so the crust doesn’t crumble.

rich tart pastry

In a medium bowl stir together 1¼ cups all-purpose flour and ¼ cup sugar. Using a pastry blender, cut in ½ cup butter, cut up, until pea size. In a small bowl combine 2 lightly beaten egg yolks and 1 Tbsp. cold water. Gradually stir egg yolk mixture into flour mixture just until moistened. Gather pastry into a ball, kneading gently just until it holds together. Cover and chill until easy to handle (30 to 60 minutes).

Salted Truffle Tart

hands-on time 30 minutes

freeze 45 minutes

bake 18 minutes at 400°F

chill 4 hour

stand 30 minutes

  • ½ cup almonds or hazelnuts, coarsely chopped
  • ⅓ cup packed brown sugar
  • ⅓ cup regular rolled oats
  • ¾ cup all-purpose flour
  • ½ cup chilled butter, cut up
  • 1 egg yolk
  • 12 oz. bittersweet chocolate, chopped
  • 2 Tbsp. butter, cut up
  • 1 Tbsp. packed brown sugar
  • 1¼ cups heavy cream
  • ½ tsp. vanilla
  • ¼ tsp. sea salt
  • Sea salt flakes (optional)

1. Lightly butter a 9-inch square or round tart pan with a removable bottom; place in freezer. In a food processor combine nuts, ⅓ cup brown sugar, and oats. Cover and process until nuts are finely ground. Add flour; cover and pulse until combined. Add ½ cup butter; cover and pulse until mixture resembles coarse meal. Add egg yolk; cover and pulse 30 seconds or until mixture begins to come together. Remove from bowl; knead gently until pastry just holds together. Press onto bottom and sides of prepared tart pan; prick bottom. Line crust with foil. Freeze at least 45 minutes or overnight.

2. Preheat oven to 400°F. Fill foil-lined crust with dried beans or pie weights, spreading to edges. Bake 12 minutes. Remove foil and beans. Bake 6 to 8 minutes more or until deep golden. Cool on a wire rack.

3. Meanwhile, for filling, in a medium heatproof bowl combine chocolate, 2 Tbsp. butter, and 1 Tbsp. brown sugar. Bring cream just to boiling. Pour through a fine-mesh sieve into chocolate mixture (do not stir). Let stand 5 minutes. Stir in vanilla and ¼ tsp. salt until smooth. Spread filling into crust. Chill 4 to 24 hours; cover after 3 hours.

4. Let stand at room temperature 30 minutes before serving. If desired, sprinkle with sea salt flakes.

Makes 16 servings (1 piece each).

each serving 313 cal., 25 g fat (14 g sat. fat), 52 mg chol., 99 mg sodium, 24 g carb., 2 g fiber, 15 g sugars, 4 g pro.

Salted Truffle Tart

SEA SALT FLAKES have a clean flavor and crunchy texture. Maldon is a well-known brand, but many are available at large supermarkets and specialty stores.

Chocolate Ganache-Peanut Butter Tart

hands-on time 30 minutes

bake 10 minutes at 350°F

chill 4 hours

stand 10 minutes

  • 2 Tbsp. sugar
  • 2 Tbsp. butter, melted
  • 1 cup finely crushed chocolate sandwich cookies with white filling
  • 1½ cups half-and-half
  • 2 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • 3 egg yolks
  • ⅓ cup sugar
  • ½ cup creamy peanut butter
  • 1 tsp. vanilla
  • 4 oz. bittersweet chocolate, chopped
  • ⅓ cup heavy cream

1. Preheat oven to 350°F. For crust, in a medium bowl combine 2 Tbsp. sugar and melted butter. Add crushed cookies; toss to mix well. Press onto bottom of a 9-inch tart pan with a removable bottom. Bake 10 minutes or until set. Cool on a wire rack.

2. Meanwhile, for filling, in a 2-qt. saucepan combine half-and-half, flour, and salt. Cook and stir over medium heat until thickened and bubbly. In a bowl combine egg yolks and ⅓ cup sugar. Gradually stir about half of the hot mixture into egg yolk mixture; return to remaining hot mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat to medium-low; cook and stir 2 minutes more. Remove from heat. Whisk in peanut butter and vanilla. Spread filling into crust. Cover and chill 3 hours.

3. For ganache, place chocolate in a small heatproof bowl. In another small bowl microwave cream 30 to 40 seconds or just until boiling. Pour over chocolate (do not stir). Let stand 5 minutes. Stir until smooth; spread over filling. Cover and chill 1 to 24 hours.

4. Let stand at room temperature 10 minutes before removing sides of tart pan and serving.

Makes 16 servings (1 slice each).

each serving 220 cal., 15 g fat (7 g sat. fat), 52 mg chol., 134 mg sodium, 20 g carb., 1 g fiber, 14 g sugars, 4 g pro.

Chocolate Ganache-Peanut Butter Tart

perfect cuts

To get perfect cuts on chocolate tarts, first hold a long sharp knife under hot tap water to heat. Wipe knife dry and make a cut. Repeat between cuts.