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magazine grape pie with lemon verbena ice cream
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Sweet, sour, creamy, no-bake, and make-ahead: This is the perfect pie for the holidays and beyond.
5.0
(5)
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A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and a shatteringly crisp crust.
4.3
(4.29)
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When all else fails, just add toast.
5.0
(5)
Quick
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In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.
4.0
(4.2)
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Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.
5.0
(4.75)
Easy
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A simple yet impressive pie with a tender cookie-like press-in crust and crumb topping? Amateur bakers, this one’s for you.
4.0
(3.99)
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A swirled beauty of coconut and strawberry ice creams with a salted press-in graham cracker crust.
4.0
(3.75)
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This pie celebrates strawberries three ways: with a layer of jam, store-bought ice cream, and a tumble of fresh berries.
4.4
(4.4)
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Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
5.0
(4.78)
Easy
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If you want boozier pops, increase the gin to ⅓ cup.
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Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
3.6
(3.63)
Easy
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Childhood nostalgia gets a modern twist in this zippy, citrusy take on the classic grocery-store-style sugar cookie.
4.0
(3.87)
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Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more.
5.0
(5)
4.5
(4.51)
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Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
5.0
(5)
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4.5
(4.5)
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With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.
5.0
(5)
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Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice).
3.6
(3.56)
Easy
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In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.
4.3
(4.33)
4.0
(3.89)
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This reader requested recipe is from the April 2003 issue (pictured above).
5.0
(5)