Py Recipes

Maple syrup pie with a silky stovetop custard filling poured into a pre-baked shell. Pure maple syrup, butter, and a single egg cook into glossy, caramel-deep filling in 10 minutes.

Apple pie topped with marshmallow meringue instead of a top crust. Cinnamon-spiced apples baked in a flaky shell, finished with fluffy marshmallow cream and egg white topping browned to golden.

Apple pie with a marshmallow meringue topping. Egg whites whipped with marshmallow creme spread cloud-soft across cinnamon-spiced apples and brown into golden peaks. A retro 1950s twist on classic apple pie.

This min fish pie is designed for kids, very funny looking and tastes very well!

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

A comfort food family favorite. A creamy chicken pie topped with biscuits.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Peaches and cream pie with sliced summer peaches baked into a single-crust shell with a sugar-flour layer and pure heavy cream poured over top. Five ingredients, summer in a slice.

Pecan-Chocolate Chip Pie with Cream Cheese Crust recipe

Classic double-crust apple pie with tart apples, cinnamon, and a whisper of nutmeg. Thinly sliced fruit and a flour-sugar coating give a clean-slicing filling that holds shape after cooling.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.