Creamy and custard-filled or tart and loaded with fruit, you can never go wrong with a good pie. From a fragrant Meyer Lemon & Blueberry Pie and our tangy update on chess pie to satsuma-filled hand pies and soft mango slices in frangipane pie filling, look to these favorite pie picks the next time you want to conquer your next pie-baking conquest.
For our tangy update on chess pie, we cut the custardy sweetness with a burst of lemon flavor and a dash of nutmeg. For the finishing touch, dust a soft, snowy layer of confectioners’ sugar over the top for a simple, rustic look.
Salty pretzels are an excellent base for this slightly sweet mascarpone cheesecake. The plums macerate in a mixture of brown sugar and nutmeg then bake directly on the cheesecake batter. Finish this dessert with an orange-scented glaze for a pretty presentation.
This combination of slightly bitter marmalade, aromatic five-spice, and buttery crust is spine tingling. Most marmalade is comprised of the entire fruit. Here, blogger Rebecca Firth (DisplacedHousewife) used only one satsuma in its entirety and utilized the zest and meat of the remaining fruit for a less bitter filling.
Orange blossom water offers light, floral flavor, while a crisp brûlée topping lends a crunchy texture to the custard filling in this elegant pie. For more custard-filled pies, order our Artisan Pies & Tarts Special Issue!
Fragrant Meyer lemons are the heart and soul of our tart lemon curd, brightening the natural sweetness of ripe blueberries.
For these decadent hand pies, we encase a creamy coconut filling with flaky pastry dough and finish it off with a drizzle of melted chocolate. Find more hand pies in our Artisan Pies & Tarts Special Issue, here.