Baked goods recipes

Old-school sour cream lemon pie with a stovetop curd built on margarine and milk, poured into a store-bought graham crust and topped with whipped topping. A pantry-friendly potluck classic.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.

Shaker sugar pie: brown sugar caramelized at the bottom of a flaky shell, topped with vanilla cream and butter, baked into a silky no-egg custard. American religious tradition meets Sunday dessert.

Best Shaker lemon pie made with whole sliced lemons, rind and all, macerated in sugar before baking with eggs in a double-crust shell. Four ingredients, intense lemon flavor, the legendary recipe from Shaker kitchens.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

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.

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.

Piña colada pie: a four-ingredient frozen graham-crust pie with piña colada yogurt, crushed pineapple, and whipped topping. The easiest tropical dessert in the freezer playbook.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Press-in pie crust made with canola or safflower oil and skim milk. A leaner, neutral-flavored alternative to butter pastry that mixes in 10 minutes with no rolling required.

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.

Pastry for Double-Crust Pie & Single-Crust Pie recipe