237 pies tart recipes

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Custard rhubarb pie sets fresh rhubarb in a vanilla custard inside a flaky crust. The two-stage bake locks in the custard's silky texture while keeping the rhubarb tart and tender.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

Deep dish apple pie with a layer of sour cream over tart apples, sealed inside an egg-glazed double crust. The old-fashioned American classic served warm with cheddar or whipped cream.

Rhubarb pie with a tangy sour cream custard filling and buttery brown sugar crumb topping. Tart, creamy, and crunchy in every slice. Just 5 minutes of prep and a store-bought shell.

Tart Granny Smith apples and whole cranberries under a buttery oat-brown sugar crumble topping. Baked low and slow until bubbling and golden, this cranberry apple pie is fall on a plate.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

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.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.

Always Loved sour cream apple pie layers tart apples under a buttery crumble and a finishing blanket of sour cream. No egg custard, just clean apple flavor tangled with cinnamon and cream.

Rhubarb sour cream pie with tart rhubarb cubes baked into a tangy custard, finished with a cinnamon-sugar crumb topping. Sour cream tames the rhubarb's bite while keeping the bright spring flavor intact.

Key lime pie from the Pierhouse in the Florida Keys, a custardy filling of sweetened condensed milk, egg yolks and tart key lime juice in a graham cracker crust. Finished with a reduced lime syrup glaze.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Sheila's apple pie tops green apples with a buttery batter made from pancake mix, sugar, egg, and butter. The unconventional shortcut topping bakes into a tender, cake-like crust over tart apple filling.

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.