Some pies are best with milk. Some are made for coffee. This pie wants to be eaten in sight of a silver tea service, a white porch, and a charming cousin who, like the strawberry chiffon, will disappear at just the right moment.
Graham Cracker Pie Crust
for a single crust pie
The Filling

3 cups strawberries, hulled and […]

You don’t have to land on a tropical island with pendulous women in printed sarongs to feel like jumping ship. Everyone needs to get away once in a while. But gas prices being what they are, maybe a short trip to the baking aisle makes more sense. And if this pie doesn’t transport you, something […]

If you like stirring things up (gently), this is the pie for you. Layers of rich chocolate batter and the creamiest cream cheese are ideal for bakers with a talent for bringing the perfect ingredients together. Besides, there’s nothing like a good marbelizing moment to make a person feel indispensable to the general design of […]

The recipe for these little tarts may have a lot of steps, but it produces equal amounts of adoration (and calories).
Sweetest, Easiest Sweet Tart Dough
for (8) tartlet pans
Blind bake for 20 minutes
Remove from oven and brush the base with the lightly beaten egg
Bake another 15 minutes, until the crusts are set
Transfer to a wire cooling […]

You don’t have to be a desperately refined spinster with a crush on a primordial hunk to appreciate the passion in this nectarine cobbler. And, like Blanche’s crush, it’s incredibly simple to make.
Fresh Nectarine Cobbler with Citrus Scented Crust

1 ½ cups granulated sugar
2 tbs cornstarch
3 lb nectarines, pitted and cut into ½ inch slices
1 tbs […]

Some of the sweetest tea times start out savory. Especially when you use mincemeat that’s already prepared.
Mincemeat Tartlets

The Zen Master’s Pie Crust
for a single crust pie
Use 3 inch round cutter to make 9 tartlet shells
Push the discs into the cups of a 12 cup muffin pan
Mincemeat Filling

2 cups prepared mincemeat
1 tsp confectioner’s sugar
Spoon one level […]

Understanding the three critical steps of the custard: making the milk mixture, simmering it to the right temperature, then adding it gradually to the egg yolks so they don’t scramble is the key to cream pie. The rest is folding, combining, and the really hard part: waiting for it to chill! (Same with […]