Pie

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.

Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.

Sweet peaches and tart raspberries are natural partners in this summery pie, which has the easiest crust—i.e. no rolling required—you’ll ever make.

A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

This savory master dough recipe works for the following four pies. To make this dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.