Pies and Tart Recipes
Every enthusiastic cook should have a solid, go-to pie or tart recipe in their repertoire. This is a collection of past favorites.
See my recommended Baking Cookbooks
Strawberry Rhubarb Crumble
A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.
Pie Crust Design, These Pie Crust Masters Show you How it’s Done
If you're looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations.
Make Ahead Vegan Samosa Shepherd’s Pie
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
Whole Wheat Chocolate Chip Skillet Cookie
Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Spread the dough in an oven-safe skillet, and bake into a single mega-cookie.
Green Spaghetti Pie
Excited about this! A whole food, plant-based everyday remake of spaghetti pie - made with a special blended kale green sauce, chickpea or whole-grain pasta, and garlic.
Zucchini Ricotta Cheesecake
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.
Tomato Tarte Tatin
A simple savory tomato tarte tatin made with ripe market tomatoes, plenty of caramelized onions, a wee splash of balsamic vinegar, and whatever pie dough you might have on hand (or in the freezer)...
Blueberry Lemon Verbena Pie
A heads up about a recipe I've done for Nikole Herriott's new For the Love of Pie series. My contribution: Blueberry Lemon Verbena Pie.
Maple Buttermilk Pie
A sweet little buttermilk pie I made. The filling is pure, creamy, maple-kissed tanginess, and simple to pull together.
A Nice Berry Pie
My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often.
