Pie

A version of the southern classic; this one has a fudgy texture.

A terrific all-purpose pie crust from Elinor Klivans. Use it during the holiday season and all year long.

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

Pastiera Napoletana If you can't find hulled whole-wheat kernels (sometimes sold as "pastry wheat"), substitute barley, skip the soaking, and cook as described below, but for only about 30 minutes. Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan dessert that became a mainstay in Italian-American restaurants and bakeries. In Italy, cooked whole-wheat kernels can be found in cans; if you spot some, it will make this recipe a little simpler.

Serve with scoops of vanilla ice cream.

The crust and filling can be made ahead.

Even traditionalists will love this pie, which is accented with grated orange peel.

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

This pie has an exceptionally flaky crust. It's wonderful — of course — with vanilla ice cream.

This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce — the tang of lemon cuts the richness of molasses.

This free-form apple pie is shaped and cooked on a baking sheet—eliminating the need for a pie dish. Using milk instead of water in the crust makes it tender.

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.

The nutty topping is the perfect complement to the sweet-and-tart filling.

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.

Purchased pastry makes this pie a snap to prepare.