Recipes with pastry
117 recipes
Geneva Pear Flan (Geneve)
Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.
Steak & Guinness Pie
Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.
MacAroon Cake (Gateau Sec Aux Noisettes)
Gateau sec aux noisettes: a French hazelnut macaroon tart with flaky pastry, raspberry puree, ground hazelnut filling, slivered almonds, and a caramelized sugar glaze. Elegant patisserie at home.
Creamed Lobster & Clams
Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.
Dorothy Flatman's Raspberry Pie
Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.
Tourtiere - Pork Pie
Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.
Date-Nut Pumpkin Pie
Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.
Country Molasses Pie
Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.
Country Apple Pie
Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.
Shoo Fly Pie
Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.
Fish Pie, Modern Version of Squid Dish
Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.
Tortiere #2
Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.
Zucchini Quiche with Tomato Topping
Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.
Deep-Dish Strawberry Pie
Fresh strawberries baked under a flaky single-crust pastry with just sugar, flour, and butter. This rustic deep-dish strawberry pie is simple, juicy, and begs for a dollop of whipped cream.
Cherry Apple Pie
Double-crust pie layered with sliced apples and tart sour cherries, spiced with cinnamon and nutmeg, and dotted with butter. The best of two classic pies in one.
Alice's Lemon Pie
Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.
Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.
Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.
Gateau sec aux noisettes: a French hazelnut macaroon tart with flaky pastry, raspberry puree, ground hazelnut filling, slivered almonds, and a caramelized sugar glaze. Elegant patisserie at home.
Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.
Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.
Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.
Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.
Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.
Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.
Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.
Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.
Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.
Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.
Fresh strawberries baked under a flaky single-crust pastry with just sugar, flour, and butter. This rustic deep-dish strawberry pie is simple, juicy, and begs for a dollop of whipped cream.
Double-crust pie layered with sliced apples and tart sour cherries, spiced with cinnamon and nutmeg, and dotted with butter. The best of two classic pies in one.
Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.
