MASSACHUSETTS MARLBORO PUDDING (PIE)

MASSACHUSETTS MARLBORO PUDDING (PIE)

Free-Form Apple Or Pear Tart

Free-Form Apple Or Pear Tart

Pear Tart,Sky,Pears,Apples

Pastry for a One-Crust Pie

Pastry for a One-Crust Pie

This recipe is by Craig Claiborne and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor. (Don't let making your...

Bourbon Pecan Pie

NYT Cooking: This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor. (Don't let making your...

Banoffee Pie (recipe) - "An irresistible British dessert, banoffee pie has its share of fanatics on this side of the pond, too. Banana slices, sticky toffee, and whipped cream are arranged in layers over a cookie-like crust, resulting in a dense, cool treat. Using crushed digestive biscuits and unsweetened whipped cream keeps it from being too sweet."

Banoffee Pie

Banoffee Pie (recipe) - "An irresistible British dessert, banoffee pie has its share of fanatics on this side of the pond, too. Banana slices, sticky toffee, and whipped cream are arranged in layers over a cookie-like crust, resulting in a dense, cool treat. Using crushed digestive biscuits and unsweetened whipped cream keeps it from being too sweet."

NYT Cooking: This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. <br/><br/>(Don't let making your own pie crust intimidate you: our%...

Sweet Potato Pie

NYT Cooking: This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. <br/><br/>(Don't let making your own pie crust intimidate you: our%...

This recipe was handed down to me many years ago from my sister-in-law who grew up in the Virgin Islands.  The tart pastry is wonderfully flaky and buttery and very versatile. It's become my go to tart dough. The filling is easy and a perfect balance of sweet and tart. Also, Mrs. Percival actually did exist in the islands

Mrs. Percival's Guava Tart

This recipe was handed down to me many years ago from my sister-in-law who grew up in the Virgin Islands. The tart pastry is wonderfully flaky and buttery and very versatile. It's become my go to tart dough. The filling is easy and a perfect balance of sweet and tart. Also, Mrs. Percival actually did exist in the islands

You read the title correctly. This is a Christina Tosi recipe and I surmise this pie and the real thing have a fair amount in common. The addictive quality, thinking about it when you shouldn’t be, and wondering when you’re going to get it again are likely common themes for both. I can say definitely …

Crack Pie

You read the title correctly. This is a Christina Tosi recipe and I surmise this pie and the real thing have a fair amount in common. The addictive quality, thinking about it when you shouldn’t be, and wondering when you’re going to get it again are likely common themes for both. I can say definitely …

NYT Cooking: This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our <a href="http://cooking.nytimes.com/guides/how-to-make-pie-crust">pie guide</a> has everything you need to know.

Nutmeg-Maple Cream Pie

NYT Cooking: This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our <a href="http://cooking.nytimes.com/guides/how-to-make-pie-crust">pie guide</a> has everything you need to know.

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