1,383 pine nut recipes

Easy cherry pie with fluffy biscuit base, sweet cherry filling, and cinnamon streusel topping. No rolling dough required for this vintage shortcut dessert.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.

Delicious and juicy rhubarb pie to serve with family and friends, a great summer dessert that everyone loves.

Impossible peaches and cream pie that builds its own crust as it bakes. Cinnamon-spiced peaches on the bottom, creamy vanilla custard in the middle, buttery almond streusel on top.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

A custard-style rhubarb pie with evaporated milk, cinnamon, and cloves poured over fresh rhubarb in a single crust. Tart, creamy, and warmly spiced. A springtime classic.

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

Peach crumble pie stars fresh blanched peaches tossed with lemon zest and nutmeg in a single-crust pie shell, topped with a buttery brown sugar crumble that bakes into golden chunks.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.