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Tart lemon peel balances the sweetness of the raspberry filling in this pie.
Make-Ahead Tip: Place the baked and cooled pie in a freezer bag and label; freeze for up to 3 months.
Pretty chocolate ganache envelops a gorgeous red velvet cake with layers of mascarpone and vanilla bean filling.
Make-Ahead Tip: Place cooled cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. To serve, thaw cakes, if frozen. Assemble as directed in recipe.
A rosemary-flecked sugar syrup adds aromatic appeal to this autumnal favorite.
Make-Ahead Tip: Bake and cool the pie, then refrigerate for up to 24 hours. Or to freeze an unbaked pie, treat apples with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate, then place it in a labeled freezer bag. Freeze for up to 4 months.
See how to make the perfect piecrust.
This masterpiece is the perfect finale to any feast. Alternating red and white layers dressed with white chocolate frosting delight the senses with every slice.
Make-Ahead Tip: Place cooled cake layers on baking sheets and freeze until firm. Transfer layers to freezer bags. Freeze up to 4 months. Thaw at room temperature before frosting.
While a hint of citrus kisses the cake, the sweet filling, whipped cream frosting, and caramelized sugar drizzle are the real crowd pleasers.
Make-Ahead Tip: Cover and chill the filled cake overnight to let the flavors meld, then frost just before serving.
This streusel-top pie is our easiest pie recipe ever. Use tart cooking apples such as Rome Beauty or Granny Smith -- their firm texture holds up better than sweet apples and they get sweeter as they bake.
Make-Ahead Tip: Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or store in the refrigerator for up to 3 days.
Make-Ahead Tip: Layer baked and cooled bars between sheets of waxed paper in an airtight container and cover. Refrigerate for up to 3 days or freeze for up to 3 months.
Get a double dose of cheddar cheese in this rustic apple tart: in the flaky crust and in the crunchy crumb topping.
Make-Ahead Tip: Prepare pastry and chill up to 24 hours. Let stand at room temperature if too firm to roll out. Prepare Cheddar Crumb Topping. Place in a storage container; cover and chill up to 24 hours. When ready, prepare pie as directed in recipe.
The classic Italian dessert earns a fall flourish as pumpkin cake and a maple-infused mascarpone cream claim starring roles.
Make-Ahead Tip: After cutting the cake into thirds, stack cake pieces in an airtight container with a double layer of waxed paper between layers; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. To serve, thaw cake pieces, if frozen. Assemble as directed in recipe.
Make-Ahead Tip: Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months.
This towering ensemble of beauty and bliss spotlights an all-star cast of ingredients that will garner applause.
Make-Ahead Tip: Place cooled cake layers in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. To serve, thaw cakes, if frozen. Assemble as directed in recipe.
This delicious pie can be made with either fresh or frozen peaches and blueberries, but the secret ingredient is in the filling: A dash of bourbon.
Make-Ahead Tip: Freeze this pie unbaked. Prior to freezing, treat the peaches with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate, then place it in a labeled freezer bag. Enjoy within 4 months.
Packed with the zesty influences of grapefruit, lime, and orange, this pound cake combines richness and freshness in a party-perfect package.
Make-Ahead Tip: Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. To serve, thaw overnight in the refrigerator then drizzle with citrus glaze.
This sweet-tart pie has a dash of nutmeg and cloves, giving it a hint of spice. The ornate lattice top is easy to make -- just twist the lattice strips slightly as you arrange them on the pie.
Make-Ahead Tip: Let this pie stand covered at room temperature for up to 24 hours before serving. Refrigerate up to 3 days if needed, but return to room temperature before serving. Or bake and cool the pie as directed in recipe. Place in a freezer bag; freeze for up to 4 months.
Layers of peppermint ice cream and homemade fudge sauce are topped with fluffy meringue to create this showstopping dessert.
Make-Ahead Tip: Cover the pie loosely with foil and freeze for 6 to 24 hours before serving. Garnish with crushed peppermint candy before serving.
A rich and chewy brownielike filling tops flakey pastry crust. Hot fudge sauce and chopped nuts make a tasty topper.
Make-Ahead Tip: Bake and cool this pie as directed; place pie in a freezer bag. Freeze for up to 4 months.
Bourbon and coffee crystals add flavor depth to this rich, super-moist cake. A dollop of whipped cream injects an airy contrast.
Make-Ahead Tip: Brush the cooled cake with bourbon, if desired, to infuse the cake with flavor. Then wrap the cake in plastic wrap and store at room temperature for up to 2 days. To serve, spoon sauce over cake.
White cheddar cheese, sliced apples, and maple syrup put a fresh spin on classic apple pie.
Make-Ahead Tip: To freeze the pie, first bake and cool completely. Seal in a freezer bag, label, and date. Enjoy within 4 months.
These honey-tinged tarts are garnished with tangy goat cheese, which beautifully complements the sweet fruity flavor.
Make-Ahead Tip: Let tarts cool completely after baking, then place in a freezer bag. Seal, label, and freeze for up to 4 months. Save the goat-cheese and honey garnish until you're ready to serve.