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Pies: Because You Should Bake One or Two (or Three!)

  • Photos by Shanna Sullivan

Here’s what you need to know -- and what you should make.

It’s the season of pie. Actually we believe pretty much anytime is a good time for pie. If you’re ready to take your baking skills to pie level, if you want to bake pie as much as you want to eat pie, we are here for you with these deliciously doable recipes and the tools that make pie possible.

Pumpkin Pie

Because, it’s the pie of Thanksgiving and totally irresistible to boot. Pumpkin is a custard pie, just that one crust on the bottom and a creamy pumpkin filling.

Pro tip: Make this beauty on the day it will be eaten -- and allow time for the custard to cool or it won’t be set enough to slice into.

 

Get the Perfect Pumpkin Pie Recipe

DETAILS: Martha Stewart Collection Copper-Plated Whisk, $22, macys.com

Apple-Sour Cream Crumb Pie

Apple pie is essential, and not just at Thanksgiving. Plus, this recipe is perfect for beginners. The rich, buttery crumb topping disguises any less than perfect bits, but you can easily avoid that by using an apple peeler and corer.

Pro tip: Sour cream and apples combine to make a rich filling scented with cinnamon. This is one big pie and feeds a crowd.

 

Get the Apple-Sour Cream Crumb Pie Recipe

DETAILS: Martha Stewart Collection Apple Peeler and Corer, $42, macys.com

Virginia Peanut Pie

You need a wildcard recipe, and this one is easy to make, looks good, and tastes divine. It’s not too sweet, but has a rich buttery taste, thanks to a secret ingredient, Lyle's Golden Syrup (which is available in supermarkets).

Pro tip: You can make this pie the day before you need -- it holds up well and can travel, making it a good option if you’re a guest and taking dessert to the Thanksgiving feast.

 

Get the Virginia Peanut Pie Recipe

DETAILS: Martha Stewart Collection Copper-Plated Pie Server, $22, macys.com

Finishing touches

Freshly whipped cream or vanilla ice cream? How you serve your pie -- dollops of cream or scoops of ice cream -- is up to you.