2,338 shell recipes

Peach sour cream pie with fresh peaches baked into a brown sugar custard tinged with orange zest. A late-summer fruit pie that trades the lattice top for silky cream.

Fresh blueberry pie with a tangy sour cream custard binding the berries and a crisp buttered breadcrumb crumble on top. Summer dessert with bright berry flavor and creamy texture.

Tricolor Boboli pizzas: prebaked crusts topped with olive tapenade, caramelized red onion, red peppers, goat cheese, and toasted pine nuts. A 1990s Mediterranean dinner-party shortcut.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

Try making the French version of apple pie today that's both scrumptious and healthy for you.

Vegan stuffed manicotti with herbed tofu filling baked under marinara sauce. A dairy-free Italian comfort dinner with oregano, thyme, basil, and fresh parsley.

Sloppy joe pizza with seasoned ground beef in barbecue sauce, sweet corn, green onions, and melted Monterey Jack on a pre-baked pizza crust. Quick weeknight crossover dinner ready in 30 minutes.

Vermont apple pie with layered tart apples, gingersnap-crumb streusel, crunchy walnuts, and a final pour of pure maple syrup. A New England-style heritage pie with deep fall flavors.

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.

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Southern orange pecan pie with fresh orange juice and zest brightening the classic corn syrup filling. Toasted pecans, citrus-spiked custard, and a flaky crust come together in under an hour.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Sharp cheddar, butter-glazed apples with brown sugar and warm spices, plus breakfast sausage on a crispy pizza crust. Vermont breakfast pizza is brunch at its most indulgent.

Crunchy apple pie with chopped pecans, brown sugar, and a foamy egg white batter baked in a single crust. Open-faced with a crisp, golden top.

Upside-down apple pie with a caramelized pecan or walnut topping, cinnamon-spiced apple filling, and a single fluted pastry crust. Flip it onto a plate for a stunning presentation.