Apple Slab Pie
All the flavor of a classic double-crust apple pie, stretched across a sheet pan and cut into tidy squares. It feeds a crowd, travels well, and gives you more flaky crust per bite than any round pie ever could.
105 min
GF
Pies & tarts
13 recipes
Spiced Apple Hand Pies
Flaky sour cream pastry folded around a buttery brown-sugar apple filling, baked until the edges shatter and the seams bubble. All the satisfaction of apple pie, no fork required.
70 min
GF
Classic Quiche with an All-Butter Crust
A crisp, deeply golden pastry shell holding a custard so silky it barely holds its shape, shot through with bacon, sweet shallots, and nutty Gruyère. Bake it low and pull it while the center still wobbles, and you'll never serve a rubbery quiche again.
120 min
GF
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Rustic Summer Fruit Galette
A free-form tart with a deeply golden, all-butter crust folded over jammy stone fruit and berries. All the pleasure of pie with none of the crimping, fluting, or pie-pan anxiety.
80 min
GF
Mini Fruit Tarts
Crisp, buttery pâte sucrée shells filled with silky vanilla pastry cream and piled with fresh fruit under a glossy apricot glaze. They look like they came from a pâtisserie window, but every component is make-ahead friendly.
75 min
GF
Classic French Fruit Tart
A crisp, buttery almond-scented pastry shell filled with silky vanilla pastry cream and crowned with glossy fresh fruit. It looks like a pâtisserie window display but breaks down into three calm, make-ahead steps.
85 min
GF
Southern Lemon Icebox Pie
A cool, tangy lemon pie on a buttery graham crust that sets up silky in the fridge. Ten minutes of whisking, a quick bake to lock the filling in place, and the refrigerator does the rest.
50 min
GF
Beef and Ale Pie
Chuck braised low and slow in dark ale until it falls apart, packed into an all-butter crust and baked until the top shatters under a fork. This is the pie that makes a Sunday feel like an occasion.
210 min
GF
Three-Nut Maple Pie
A deep, glossy pie packed with toasted pecans, walnuts and almonds, bound in a maple-brown sugar custard that stays gooey rather than cloying. The crust is par-baked first, so every slice has a crisp base under all that caramel.
110 min
GF
Buttermilk Chess Pie
A true Southern chess pie: silky, tangy custard under a thin, crackly sugar top, all in a crisp all-butter shell. It's the simplest pie in the custard family and somehow the most addictive.
110 min
GF
Classic Vanilla Cream Pie
A blind-baked all-butter crust holding a thick, glossy vanilla custard under a drift of lightly sweetened whipped cream. It is the diner-case pie everyone recognizes, made properly at home.
75 min
GF
Deep-Dish Pumpkin Pie with a Butter Crust
A silky, deeply spiced pumpkin custard baked low and slow in a crisp all-butter shell. Cooking the purée with the spices first drives off excess water and wakes the spices up, which is the difference between a good pumpkin pie and a great one.
125 min
GF
Classic Double-Crust Apple Pie
A tall, all-butter pie packed with spiced apples that slice clean instead of sliding out in a puddle. The secret is a quick pre-cook of the apples and a patient, fully cooled rest before you cut.
125 min
GF