pies

In the summer of 1992, late novelist and food writer Laurie Colwin published a spectacular corn-and-tomato pie in her book, Home Cooking. Made with a thin biscuit crust, it was inspired by a similar James Beard recipe. It’s wonderful straight from the oven, at room temperature or cold— so it’s perfect picnic fare. This is a streamlined version: The original and its many adaptations call for peeling the tomatoes and removing their seeds and juice, which is unnecessary. If you’re worried about juiciness, opt for plum or Roma tomatoes.

The all-shortening crust is supremely flaky but subdued in flavour, which lets the tart raspberry filling shine.

The all-shortening crust is supremely flaky but subdued in flavour, which lets the filling shine.

From fruit-laden pies to decadent, creamy tarts, there's a recipe here for every type of sweet tooth.

Want to get a bit fancy? Try a cut-out topping by pressing shapes into the dough before you lay it over the filling.