486 crust recipes

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Deep dish blueberry pie with a buttery egg yolk crust, rum-spiked filling, and eight cups of berries baked until bubbling. A top-crust-only pie loaded with fruit and lightly spiced with cinnamon.

Peach pie with almond crumble topping layers fresh blanched-peeled peaches with almond extract under a buttery sliced-almond streusel. Two-temperature bake locks in juice and crisps the crumble.

Raspberry sour cream pie with five cups of fresh berries under a thick sour cream-flour-sugar topping that bakes into a chewy almost-cobbler crust. Single-crust pie with a no-fail spread-on top.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Kentucky fried chicken copycat with paprika, ground mustard, thyme, basil, oregano, and Jamaica ginger. Fried golden then finished in foil for that takeout-style crisp crust.

Bread machine potato bread using instant potato flakes for a soft, fluffy crumb. Simple ingredients, light crust, and minimal hands-on effort for a 1.5 pound loaf.

Baked rotini casserole with hot Italian sausage, chickpeas, spinach, fresh herbs, and bubbly Parmesan crust. A hearty, fiber-packed weeknight pasta bake.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.