Pie Recipes
17 recipes found
Pumpkin Pie with Walnut-Cinnamon Crunch
A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fles…
Bougatsa (Greek Custard Pie)
Bougatsa is a delicious, traditional Greek custard pie with orange zest. It's crispy, creamy, and fresh, and so good ser…
Creamy Homemade Pumpkin Pie with Greek Yoghurt and Warm Autumn Spices
A creamy homemade pumpkin pie made with freshly roasted pumpkin, Greek yoghurt, warm autumn spices, and a buttery, flaky…
Feigentarte mit Camembert
Sweet figs and melted Camembert in a buttery tart, finished with honey and toasted nuts.
Mixed Berry Hand Pies
Flaky pastry filled with sweet berries and lemon zest, baked until golden and crisp.
Lyle's Golden Syrup Pecan Pie
Golden syrup and pecans baked in a flaky crust create a sweet, nutty pie with a smooth filling.
Rustic French Apple Tart
Flaky pastry filled with spiced apples, baked to golden crispness with a hint of vanilla and cinnamon.
Perforated Round Tart & Pie Mould
Chocolate and almond crust with a creamy filling, baked to a smooth finish.
Chicken Pot Pie
Shredded chicken in a creamy broth with vegetables, baked under a herbed pastry crust.
Pecan Pie Cheesecake
Creamy cheesecake with pecans and cinnamon, baked in a graham cracker crust.
Walnut Pie
Walnut pie with sweet filling baked in a flaky crust, rich with butter and vanilla.
Dutch Apple Pie
Flaky pastry filled with spiced apple slices, topped with buttery crumble.
German Apple Pie
Flaky pastry encases spiced apples, topped with cream for a comforting, creamy finish.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
