Pie

The streusel topping adds nice crunch.

The tart cherries brighten the classic flavor of almond in this tortoni.

This is a variation of a classic pecan pie recipe with the addition of chocolate. It's a bit hedonistic. It is very easy to assemble, but it takes 45 to 50 minutes to bake.

All the appeal of traditional mincemeat pie—without all of the traditional work.

The "black bottom" is a layer of superb chocolate pudding — plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added.

This is like a light-textured cheesecake. It needs to chill overnight, so plan ahead.

This rich southern-style pie is great topped with vanilla ice cream.

This recipe makes enough dough for two crusts (one for the bottom of the pie and one for the top).

When ripe, fresh apricots have a velvety-soft deep golden skin with a faint blush and the most delicate flavor. When picked before maturity, the flavor is less than exciting but baking surprisingly intensifies the flavor even of the pallid ones, bringing them more toward the piquancy of dried apricots. Since baked aprictos are so vivid, I always bake them entirely open-faced in a pie. Glazing them with strained apricot preserves adds extra flavor and makes them glisten.