Pie

Memphis in May kicks off the barbecue season, but it also kicks off the summer season, so blueberry pie fits right in. We like to take this pie down to the river for the Sunset Symphony and slice it up for our neighbors among the picnic blankets.

Classic apple pie gets a serious upgrade in the form of this creamy, tangy, streusel-topped number. With swirls of sour cream, it tastes like the “à la mode” has been baked right in.

Toasted pecans give this crust a little bit of crunch and a lot of superrich, buttery flavor.

This lightly sweetened, eggy dough makes a deliciously buttery, shortbreadlike crust. It’s made in the food processor, so it’s important to go light on the pulsing and feel the dough with your fingers to make sure it isn’t getting overmixed.

Piecrust isn’t nearly so difficult as some people make it out to be. Just be sure to have all the ingredients as cold as possible and handle the dough minimally, and you’ll have flaky, buttery crust in no time. The egg in this all-purpose crust makes it especially easy to work with, and the added shortening makes it extra flaky.

I substitute molasses for the usual corn syrup in this version of classic pecan pie. The filling is every bit as sticky as you’d expect, and the molasses and bourbon add a deep, almost smoky flavor. Serve with vanilla ice cream or a drizzle of eggnog.

This pie is a peanut butter cup aficionado’s dream. It was the creation of my friend Jen, who was one of the bakers at Foster’s, and it has since become a Market staple—one of our most popular pies. With layers of crispy chocolate crust, smooth dark chocolate ganache, creamy peanut butter filling, and cool whipped cream, it is a true indulgence.

This dough is a pleasure to work with. It comes together beautifully and is so forgiving that if it breaks or cracks, you can simply press it back together. It is also great for making crostatas or free-form tarts.

These rustic half-moon pastries travel beautifully, making them one of my favorite picnic treats. Just wrap them in wax paper and you’re off!

With its dense, vanilla bean–speckled coconut custard, Oreo-cookie crust, and billowy cream, this Southern diner treat makes a strong case for skipping dinner.

This supereasy crumb-and-butter crust is what I make when I want a crispy, crumbly crust, especially for custard pies. The kind of cookie crumbs determines the flavor of the crust—this one is chocolate, but the variations are limitless. For example, a gingersnap crust would pair well with Lemon Rub Pie (page 330), while graham crackers would work nicely with Apple Sour Cream Pie (page 351).

The addition of cornmeal gives this piecrust an extra-crispy bite and lots of toasty corn flavor. For even more crunch, try using coarsely ground cornmeal.

It’s no wonder that this intensely lemony custard pie, which is a close relative of chess pie, is a favorite of Southern seafood restaurants like the Catfish Hotel in Shiloh, Tennessee—it’s got just the sort of pucker-inducing, palate-cleansing properties you need to set you straight after a heavy meal of fried catfish and hushpuppies. In this version, I use Cornmeal Crust to play off the cornmeal in the custard.

This is sinfully rich and creamy, just the way a cream pie should be. It is best made several hours in advance, so that the coconut flavor has a chance to bloom in the filling. The crust is a classic pâte brisée, the rich, flaky French pastry used for both sweet and savory tarts (try it with your favorite quiche recipe). Don’t expect leftovers!

This is a scrumptious home-style Greek dessert that you won’t find in many restaurants. Galaktaboureko, which might be easier to prepare than pronounce, is made by baking semolina custard in a crispy phyllo package and then drizzling it with sweet syrup. The syrup is traditionally made with sugar and water, but I couldn’t resist the urge to infuse it with a little lemon and cinnamon.

Next to ice cream (which I consider its own food group), pies are my favorite dessert. This one is an adult version of banana cream pie, with real scotch in the butterscotch (use a blended scotch whiskey, not a single malt). The amount of gelatin is just enough to set the filling, without making it rubbery. For the best texture, be sure to let the pie chill at least 3 hours before serving.

This is my twist on classic Greek spanakopita, a spinach and phyllo pie. I add fennel and artichoke hearts. I’ve never met anyone who doesn’t go mad for these crisp and savory little pastries.

There’s a reason Hank Williams was inspired to write and sing “Jambalaya and a crawfish pie and filé gumbo…” Crayfish (pronounced “craw-fish” in Louisiana) pies are a beloved New Orleans snack, and this recipe has more vibrant flavor than traditional versions. With a spicy, savory filling encased in slightly sweet cornmeal dough, these crispy little pies are a somewhat refined take on one of my favorite Jazz Fest treats. Serve them with plenty of cold beer.

This crustless pie is an easy dessert to prepare from scratch. It’s perfect for fall, when pears are at their peak. And because it has a custard base, it needs no accompaniment.

We can’t write a cookbook without including something with a crumble topping; they’re just too good. That’s why we came up with this vegan version of crumble, which wasn’t even really that hard (all we had to do was change the butter to margarine—so if you want to make a dairy version, switch back to butter). Serve a nice warm slice with a scoop of ice cream (vegan if you like) and you’ll be in heaven!