lusciousfruitdesserts

TheEditorsofWilliams-Sonoma

photographsbyJohnLee

contents

year-roundbakingspringsummerfall

winterbasicsindex

year-roundbaking

Seasonallyorganized,thisbookfeaturesmorethan50recipes,eachonecraftedtotakeadvantageoffruitatthepinnacleoffreshness.Fruitisaperfectendtomanymeals,andthedryheatofanovenintensifiesfruits’inherentflavorswhilecaramelizingtheirnaturalsugars.Mostfruitdesserts,includingtheonesinsidethisbook,offerthebenefitofbeingeasytomake,goodexamplesoftheculinaryprinciplethatifyoustartwiththefinestingredientsandpreparethem

inwaysthathighlighttheirnaturalqualities,you’llgetoutstandingresults.

spring

Springisatransitionalseason,andyou’llfinddifferentfruitsinthemarketdependingontheclimateinwhichyoulive.Intheearlyspring,youwillstillfindwinter’scitrusfruitsinthebins.Astheweatherwarms,earlyraspberriesandapricotsstarttomakeanappearance.Rhubarb’sbrightredstalkspushupthroughthesoilatthefirstsignofwarmth.Andstrawberriesareasuresignthatspringisinfullswing.

summer

Astheweatherwarms,theabundanceofberries—raspberries,strawberries,blueberries,andblackberrieswithalltheirkin—reachesfulltilt.Stonefruits,too

blueberries,andblackberrieswithalltheirkin—reachesfulltilt.Stonefruits,too—peaches,plums,nectarines,andothers—proliferateinfarmers’marketsaswellasroadsidefruitstands,lingeringintoearlyfall.Cherries,bothsweetandsourvarieties,comeintotheirowninthehotweather,andtheirshortseasoncallsforsnappingthemupassoonasyoucan.

fall

Coolingweathermeansthatlate-ripeningtreefruits—pears,apples,andquinces—takeoverwherestonefruitsleftoff.Falliswhenfigsreallycomeintotheirown,turningplump,juicy,andbeggingtobeeaten.Pumpkinsareoneofthemostpopularingredientsfordessertsthistimeofyear,andgrapesareattheirpeak.CranberriesshowupjustintimeforThanksgivingbakingandlingerasweapproachtheendoftheyear.

winter

Thewinterseasonbringsinclementweather,andlocalfruitharvestscanbespotty.Still,apples,pears,andcitrusfruitsthriveandcanbebakedintosweet,comfortingtreats.Tropicalfruitslikebananasandpineapples,shippedinfromexoticlocations,addabrightboosttodrearydays.Persimmons,pumpkins,andcranberriesaddtheiriconicflavorstosweettreatsbakedduringthefestiveholidaypartyseason.

spring

RASPBERRY-BUTTERMILKSHEETCAKESTRAWBERRYTARTWITHORANGECREAMSTRAWBERRY-RHUBARBBROWNBETTYSTRAWBERRY-RHUBARBCOFFEECAKERASPBERRYCREAMSCONESRHUBARB-BERRYPIERASPBERRYGRATINAPRICOT–BROWNSUGARCRUMBLEROASTEDSTRAWBERRYSUNDAESSTRAWBERRY-CITRUSMUFFINSGINGEREDRHUBARBCRISPWHITECHOCOLATE–RASPBERRYCUPCAKESAPRICOT-PISTACHIOTART

raspberry-buttermilksheetcake

Welikethiscakeasis,sprinkledwithconfectioners’sugarandcutintosquares.Or,youcancutthecakeinhalfcrosswise,stackthehalves,andlayerbuttercream(seerecipe)betweenthelayers.Youcanalsobakethebatterinabuttered9-by-13-inch(23-by-33-cm)pan,whichwillyieldathickercake.Add10–15minutestothebakingtime.

MAKES12SERVINGS

1cup(8oz/250g)unsaltedbutter,atroomtemperature,plusbutterforgreasing2½cups(12½oz/390g)all-purposeflour½teaspoonbakingpowder¼teaspoonbakingsoda¼teaspoonsalt1¼cups(10oz/315g)granulatedsugar3largeeggs,atroomtemperature1cup(8floz/250ml)buttermilk,atroomtemperature12oz(375g)freshraspberries(about4cups)Confectioners’sugarfordusting(optional)

1Preheattheovento325°F(165°C).Butterahalfsheetpan(13-by-18inches/33by45cm)andlineitwithparchmentpaper.

2Inabowl,whisktogethertheflour,bakingpowder,bakingsoda,andsalt;setaside.

3Usinganelectricmixer,beattogetherthebutterandgranulatedsugaron

mediumspeeduntilsmooth,3–5minutes.Addtheeggs1atatime,beatingwellaftereachadditionandscrapingdownthebowlasneeded.Addthebuttermilkandbeatuntilcombined.Addtheflourmixtureandbeatjustuntilblended.

4Pourthebatterintothepreparedpanandspreadevenly.Scattertheraspberriesontop,gentlypressingthemdownintothebatter.

5Bakeuntilgoldenbrownandatesterinsertedintothecenterofthecakecomesoutclean,20–25minutes.Letcoolcompletelyonawirerack,about1hour.Ifdesired,dustlightlywithconfectioners’sugarjustbeforeserving.

strawberrytartwithorangecream

Thiselegant,make-aheadtartistheperfectdessertforadinnerparty.Itlookslikeitisdifficulttoputtogetherbutisactuallyveryeasy.Full-fatcreamcheesewillyieldthebestresults,althoughreducedfatwillalsowork;donotusenonfatcreamcheeseforthisrecipe.

MAKES8SERVINGS

BasicTartDough(seerecipe)½lb(250g)full-fatcreamcheese,atroomtemperature¼cup(2oz/60g)sugar1teaspoonfinelygratedorangezest2teaspoonsorangeliqueur½lb(250g)freshstrawberries(about2cups),hulledandhalvedlengthwise½cup(5oz/155g)apricotjam

1Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transferittoa9½-inch(24-cm)tartpan,preferablywitharemovablebottom,andfitthedoughintothepan(seerecipe).Trimoffanyexcessbygentlyrunningarollingpinacrossthetopofthepan.Pressthedoughintothesidesofthepansothatitextendsslightlyabovetherim.Refrigerateorfreezethetartshelluntilfirm,about30minutes.

2Meanwhile,placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).Fullybakethetartshell(seerecipe).Letthetartshellcoolcompletelyonawirerack,about30minutes.

3Usinganelectricmixer,beattogetherthecreamcheeseandsugaronmediumspeeduntilsmooth,3–5minutes.Beatintheorangezestandliqueuruntil

combined.Spreadthecreamcheesemixtureevenlyoverthebottomofthetartshell.Arrangethestrawberryhalvesinconcentriccirclesontop,completelycoveringthesurfaceofthetart.

4Inasmallsaucepan,warmtheapricotjamoverlowheatuntilitliquefies.Pourthroughafine-meshsievesetoverasmallbowltostrainoutanyfruitchunks.Usingasmallpastrybrush,gentlybrushthestrawberrieswithathincoatingofthejamtoglazethefruit.Refrigerateuntilreadytoserve,atleast1hourandupto24hours.

5Letthetartstandatroomtemperatureforabout20minutesbeforeserving.Ifusingatartpanwitharemovablebottom,letthesidesfallaway,thenslidethetartontoaservingplate.

strawberry-rhubarbbrownbetty

Abrownbettyisoneoftheeasiestfruitdessertstothrowtogether.Youdon’tneedtomakeaseparatedough,whichkeepspreptimemanageable.Instead,sweetened,butteredbreadcrumbsarelayeredwithfreshfruitandthenbakedforasimple,homey,butirresistibledessert.

MAKES8SERVINGS

½cup(4oz/125g)unsaltedbutter,meltedandcooled,plusbutterforgreasing2cups(4oz/125g)finefreshbreadcrumbs1cup(7oz/220g)firmlypackedlightbrownsugar½teaspoongroundnutmeg2½cups(12oz/375g)thinlyslicedrhubarb1½lb(750g)freshstrawberries(about6cups),hulledandsliced

1Preheattheovento375°F(190°C).Lightlybuttera2½-qt(2.5-l)shallowbakingdish.

2Inabowl,usingafork,stirtogetherthebreadcrumbsandbrownsugar.Addthenutmegandmeltedbutterandstiruntiltheingredientsareevenlymoistened.Inanotherbowl,stirtogethertherhubarbandstrawberries.

3Sprinklehalfofthecrumbmixtureinthebottomofthepreparedbakingdish.Spreadthefruitmixtureevenlyoverthetop,thensprinklewiththeremainingcrumbmixture.

4Bakeuntilthetopisgoldenandthefruitisbubbling,about45minutes.Letcoolonawirerackfor15minutesbeforeserving,orletcoolcompletelyandserveatroomtemperature.

strawberry-rhubarbcoffeecake

Freshrhubarbissoldinlong,redorpalepinkstalksinthelatespringandearlysummer.Besuretoremoveanyleavesfromthestalks,whichareinedible.Rhubarbandstrawberriesareapopularcombination.Weliketheduobakedinthissimplecinnamon-scentedcoffeecake.

MAKES8–10SERVINGS

Unsaltedbutterforgreasing

FortheTopping2tablespoonssugar½teaspoongroundcinnamon

FortheCake4largeeggs,atroomtemperature1⅓cups(11oz/345g)sugar¾cup(6floz/180ml)canolaoil3cups(15oz/470g)all-purposeflour2teaspoonsbakingsoda1teaspoonbakingpowder1teaspoonsalt2teaspoonsgroundcinnamon1lb(500g)freshstrawberries(about4cups),hulledandcoarselychopped¼lb(125g)rhubarbstalks,cutinto½-inch(12-mm)slices

1Preheattheovento350°F(180°C).Buttera9-inch(23-cm)angelfoodcake

panwitharemovablebottom.

2Tomakethetopping,inasmallbowl,stirtogetherthesugarandcinnamon.Setaside.

3Tomakethecake,usinganelectricmixer,beattogethertheeggsandsugaronmedium-highspeedforabout1minute.Increasethespeedtohigh,addtheoil,andbeatuntilthickandpale,about2minutes.

4Inanotherbowl,whisktogethertheflour,bakingsoda,bakingpowder,salt,andcinnamon.Addtheflourmixturetotheeggmixtureand,usingthemixeronlowspeedorawoodenspoon,beatuntilthoroughlyblended,about1minute.Addthestrawberries(andtheirjuice,ifany)andrhubarb.Usingalargerubberspatula,gentlyfoldtheberriesintothebatterjustuntilevenlydistributed.Takecarenottobreakupthefruit.Donotovermix.Pourthebatterintothepreparedpanandspreadevenly.Sprinklewiththetopping.

5Bakeuntilthetopisgoldenbrownandatesterinsertedintothecenterofthecakecomesoutclean,60–70minutes.Runaknifebetweenthecakeandthesidesofthepan,andliftupthecentertubetoseparatethecakefromthepansides.Letcoolcompletelyonawirerack,about1hour.

6Runaknifeunderthebottomandaroundthesidesofthetube,invertthecaketoremovethetube,andplacethecakeuprightonaservingplate.

raspberrycreamscones

Flakywithlayersofbutterandrichwithcream,thesesconesaretrulydecadent.Servewarmforbreakfastoratroomtemperatureforanafternoontea.Youcanusealmostanytypeofsoft,freshfruit,butfreshraspberriesgivenicehitsoftartnesstothescones.They’rebestwheneatenthesamedaythey’rebaked.

MAKES8–10SCONES

2⅓cups(11½oz/360g)all-purposeflour1tablespoonbakingpowder½teaspoonsalt⅓cup(3oz/90g)granulatedsugar½cup(4oz/125g)coldunsaltedbutter,cutintosmallpieces⅔cup(5floz/160ml)plus3tablespoonsheavycream,atroomtemperature1largeeggyolk,lightlybeaten,atroomtemperature1container(6oz/185g)freshraspberries½cup(2oz/60g)confectioners’sugar

1Preheattheovento375°F(190°C).Linearimmedbakingsheetwithparchmentpaper.

2Usinganelectricmixer,brieflybeattogethertheflour,bakingpowder,salt,andgranulatedsugar.Addthebutterandbeatonmediumspeeduntilpea-sizedpiecesform,about4minutes.Addthe⅔cup(5floz/160ml)creamandtheeggyolkandbeatuntilthedoughjuststartstocometogether(youwantittobealittleshaggy).

3Turnthedoughoutontoalightlyflouredworksurface.Scattertwo-thirdsof

theraspberriesontop.Gatherandpressthedoughtoformaflatrectangle.Folditfromtheshortendsintothecentertoformasquare,pressingdowngently(itshouldstillbeslightlyshaggyandafewberrieswillbeloose).Scattertheremainingraspberriesontopandfoldagain,pressingthemintothedough.Gatheranypiecesthathavefallenoff.Thedoughwillbeverywet.Tearoffsmall,evenlysizedhandfulsofdoughandplaceonthepreparedbakingsheetabout2inches(5cm)apart.Youshouldhave8–10scones,dependingonthesize.

4Bakeuntilgoldenbrown,about20minutes,rotatingthebakingsheethalfwaythroughbaking.Letthesconescooldirectlyonawirerackforabout15minutes.

5Whenthesconesarealmostcool,inasmallbowl,whisktogetherthe3tablespoonscreamandtheconfectioners’sugar.Drizzletheicingoverthescones.

rhubarb-berrypie

Rhubarbtendstobeverytart,soweliketopairitwithasweetfruitandalittlesugartobalanceitsflavor.Tolendthedouble-crustpieadditionalcharm,youcancutshapesintothetopcrustwithasmallcookiecutterbeforeplacingitontopofthepie,orkeepitsimplebycuttingacoupleofslitsintothetopcrustwithaknife.

MAKES8SERVINGS

DoublerecipeBasicPieDough(seerecipe),dividedinto2disks1cup(8oz/250g)sugar,plusmoreforsprinkling3tablespoonscornstarch¼teaspoonsalt1¼lb(625g)rhubarbstalks,cutinto½-inch(12-mm)slices1container(6oz/185g)freshraspberries2tablespoonsunsaltedbutter,cutintosmallpieces1largeeggbeatenwith1tablespoonheavycream

1Preheattheovento425°F(220°C).Havereadya9-inch(23-cm)piedishorpan.

2Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiedishandfitthedoughintothepan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizedround.

3Inalargebowl,stirtogetherthesugar,cornstarch,andsalt.Addtherhubarbandraspberriesandstirtomixwell.Pourthefillingintothecrustandspreadevenly.Dotwiththebutter.Placethetopcrustoverthefillingandtrimthe

edges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Cutafewsteamventsinthetopcrust.Gentlybrushthecrustwiththeeggmixture,thensprinklewithsugar.

4Bakefor20minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthejuicesarebubblingandthecrustisbrowned,30–40minuteslonger,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolonawirerackforabout2hoursbeforeserving.

raspberrygratin

Dependingontheyearandtheclimateinwhichyoulive,raspberriescometomarketatdifferenttimes.Startlookingfortheminlatespringwhentheweatherbeginstowarm.Thisdessertshowcasesthesweetfruitsattheirbest.Asimpleeggcustardislightenedwithwhippedcream,thenthemixtureisspoonedovertheberriesandplacedbrieflyunderthebroiler.

MAKES6–8SERVINGS

3largeeggyolks½cup(4oz/125g)sugar½cup(4floz/125ml)framboiseliqueur2cups(16floz/500ml)coldheavycream1½lb(750g)freshraspberries(about6cups)

1Inthetoppanofadoubleboilerorinaheatproofmetalbowl,combinetheeggyolks,sugar,and1tablespoonwater.Placeover(nottouching)barelysummeringwaterandheat,whiskingconstantly,untilthemixtureisfoamyandbeginstothickenslightly,2–3minutes.Immediatelyremovefromtheheatandstrainintoabowl.Stirintheframboise,cover,andrefrigerateforatleast4hoursoruptoovernight.

2Justbeforeserving,positiontheovenrack3–4inches(7.5–10cm)fromtheheatsourceinabroilerandpreheatthebroiler.

3Usinganelectricmixer,whipthecreamonmedium-highspeeduntilsoftpeaksform,about2minutes.Usingarubberspatula,gentlyfoldthecreaminto

thechilledeggmixture.Scattertheberriesoverthebottomofa2-qt(2-l)bakingdish.Placeonarimmedbakingsheet.Gentlypourandspoonthelightenedeggmixtureovertheberries.

4Broiluntilthetopisbrownedandbubbling,1½–2minutes.Letcoolforabout2minutes,thenserverightaway.

apricot–brownsugarcrumble

Toobusytomakeapie?Tryacrumble.Ithasallthesameflavors,butthere’snoneedtomesswithacrust:justspoonthefruitintoabakingdishandscatterwiththesimplecrumblytopping.Thiscrumbleisdeliciousonitsown,orserveportionswithscoopsofvanillaicecream.Inthesummer,swapinothertypesofstonefruits,ifyoulike.

MAKES8SERVINGS

Unsaltedbutterforgreasing

FortheTopping¾cup(4oz/125g)all-purposeflour¾cup(6oz/185g)firmlypackedgoldenbrownsugar½teaspoonsalt¼teaspoongroundcinnamon½cup(4oz/125g)unsaltedbutter,atroomtemperature,cutintochunksFortheFilling2lb(1kg)apricots,pittedandcutintochunks2teaspoonsfreshlemonjuice½teaspoonvanillaextract2tablespoonsall-purposeflour⅓cup(3oz/90g)granulatedsugar

1Preheattheovento400°F(200°C).Buttera9-inch(23-cm)piedish.

2Tomakethetopping,inabowl,stirtogethertheflour,brownsugar,salt,andcinnamon.Scatterthebutterovertheflourmixtureand,usingapastryblenderor

2knives,cutinthebutteruntilitisevenlydistributedandthemixturebeginstoformclumps.

3Tomakethefilling,inalargebowl,stirtogethertheapricots,lemonjuice,andvanilla.Addtheflourandgranulatedsugarandtossagaintocoatthefruitevenly.Transfertothepreparedbakingdishandsprinklethetoppingevenlyoverthefruit.

4Bakeuntilthefruitisbubblingandthetoppingisgolden,about40minutes.Letcoolonawirerackforabout20minutes.Servewarm.

roastedstrawberrysundaes

Roastingstrawberriesreallyintensifiestheirnaturalsweetness,andsweet-tartbalsamicvinegarandblackpepperlendcontrastingflavorstoexciteyourpalate.Spoonthewarmfruitmixtureoverscoopsofvanillaicecreamforeasysundaes,Italianstyle.

MAKES6–8SERVINGS

2pints(16oz/500g)strawberries2tablespoonsmeltedbutter1tablespoonsugarFreshlygroundblackpepper2tablespoonsagedbalsamicvinegar1pt(14oz/440g)vanillaicecream

1Preheattheovento400°F(200°C).Whiletheovenheats,hullthestrawberriesandhalvethemlengthwise.

2Spreadthestrawberriesonarimmedbakingsheet.Drizzlewiththemeltedbutterandsprinklewiththesugarandafewgrindsofpepper.Tosstocoattheberriesevenly,thenspreadthemoutinasinglelayeronthebakingsheet.Roastuntiltheberriesaresoftened,about10minutes.

3Whentheberriesaredone,transferthemtoabowl.Addthebalsamicvinegarandtossgently.Lettheberriescoolfor5minutes.Meanwhile,lettheicecreamstandatroomtemperaturetosoftenslightly.

4Dividetheicecreamamongbowls,topwiththestrawberrymixture,dividingevenly,andserverightaway.

strawberry-citrusmuffins

Lacedwithstrawberryslices,strawberryjam,andorangezest,thesemuffinsareperfecttoserveataspringbrunch.Sourcreaminthebattermakesthemmoistandtangy.Tokeepthestrawberryjuicesfromcoloringthebatter,pattheberriesdryafterslicing.

MAKES16MUFFINS

2¼cups(11½oz/360g)all-purposeflour2teaspoonsbakingpowder1teaspoonbakingsoda½teaspoonsalt¾cup(6oz/185g)sugar½cup(4floz/125ml)milk,atroomtemperature½cup(4oz/125g)sourcream,atroomtemperature⅓cup(3floz/80ml)canolaoil1largeegg,atroomtemperature1tablespoongratedorangezest1cup(4oz/125g)hulledandthinlyslicedfreshstrawberries,patteddryAbout⅓cup(4oz/125g)strawberryjam

1Preheattheovento400°F(200°C).Line16standardmuffincupswithpaperliners;fillanyunusedcupsone-thirdfullwithwater.

2Inalargebowl,whisktogethertheflour,bakingpowder,bakingsoda,andsalt;setaside.

3Inabowl,whisktogetherthesugar,milk,sourcream,oil,egg,andorangezest

untilsmooth,thenstirinthestrawberries.Addthemilkmixturetotheflourmixtureandstirjustuntilblended.Donotovermix.

4Placeaspoonfulofbatterineachpreparedmuffincup.Addascant1teaspoonstrawberryjamtoeachcup,thenspoontheremainingbatterontop,fillingeachcupabouttwo-thirdsfull.

5Bakeuntilatesterinsertedintothecenterofamuffincomesoutclean,15–18minutes.Letthemuffinscoolinthepansonwireracksfor5minutes.Turnthemuffinsoutofthepanandservewarmoratroomtemperature.

gingeredrhubarbcrisp

Freshgingeraddsawarm,spicybitetothisclassiccrispwithacrunchyoattopping.Weliketoservethiscomfortingdessertonarainyspringeveningtoppedwithvanillaicecream.Astheicecreammeltsontothewarmcrisp,itoffersanicecontrastintemperatureandtexture.

MAKES8SERVINGS

1½lb(750g)rhubarbstalks,cutinto¼-inch(6-mm)slices3oranges1cup(8oz/250g)granulatedsugar3-inch(7.5-cm)piecefreshginger,peeledandgrated1½cups(7½oz/235g)all-purposeflour¾cup(6oz/185g)firmlypackedlightbrownsugar½cup(1½oz/45g)quick-cookingrolledoats½teaspoongroundcinnamon¼teaspoonsalt6tablespoons(3oz/90g)unsaltedbutter,meltedandcooledVanillaicecreamforserving

1Preheattheovento375°F(190°C).Havereadya9-by-13-inch(23-by-33-cm)bakingdish.

2Placetherhubarbinthebakingdish.Finelygratethezestfromoneoftheorangesandaddittothedish.Squeeze⅔cup(5floz/160ml)juicefromtheremainingorangesandaddittothedishalongwiththegranulatedsugar.Tosstherhubarbmixturewell,thenspreaditoutevenlyinthedish.

3Inabowl,usingafork,stirtogethertheginger,flour,brownsugar,oats,cinnamon,andsalt.Addthemeltedbutterandstiruntiltheingredientsareevenlymoistened.Sprinkletheoatmixtureevenlyovertherhubarb.Bakefor15minutes.

4Looselycoverthebakingdishwithaluminumfoilandcontinuetobakeuntilthetoppingisbrownedandthejuicesarethickandbubblingaroundtheedges,15–20minuteslonger.Letcool,uncovered,onawirerackforatleast20minutes.

5Toserve,spoonthewarmcrispintobowls,topwithscoopsoficecream,andserverightaway.

whitechocolate–raspberrycupcakes

Sweetwhitechocolateandtartraspberriesarealwaysawinningcombination.Choosegood-qualitywhitechocolatethatcomesinabarorblockforthisrecipe,sincethechipsfromabagdon’tmeltwellorblendintobatters.

MAKES12CUPCAKES

FortheCupcakes2cups(10oz/315g)all-purposeflour2teaspoonsbakingpowder¼teaspoonsalt½cup(4oz/125g)unsaltedbutter,atroomtemperature1cup(8oz/250g)sugar3largeeggwhites,atroomtemperature½cup(4floz/125ml)wholemilk,atroomtemperature2oz(60g)whitechocolate,choppedandmelted(seerecipe)1container(6oz/185g)freshraspberries

FortheButtercream3largeeggwhites,atroomtemperaturePinchofsalt⅔cup(5oz/155g)sugar1cup(8oz/250g)verysoftunsaltedbutter2tablespoonssmashedandstrainedraspberriesChunkofwhitechocolateforshaving

1Preheattheovento350°F(180°C).Line12standardmuffincupswithpaperliners.

2Tomakethecupcakes,inalargebowl,whisktogethertheflour,bakingpowder,andsalt.

3Usinganelectricmixer,beattogetherthebutterandsugaronmediumspeeduntillightandfluffy,3–5minutes.Addtheeggwhitesandbeatuntilblended,scrapingdownthebowlasneeded.Addtheflourmixturein3additionsalternatelywiththemilkin2additions,startingandendingwiththeflourmixture.Beatjustuntilcombined.Stirinthewhitechocolatejustuntilblended,thengentlyfoldintheraspberries.Spoonthebatterintothepreparedmuffincups,dividingevenly.

4Bakeuntilthecupcakesarepuffedandlightgoldenandthecenterspringsbackslightlywhentouched,about25minutes.Letcoolcompletelyonawirerack,about30minutes.

5Tomakethebuttercream,inametalbowlofastandmixer,usingahandheldwhisk,whisktogethertheeggwhites,salt,andsugar.Placeover(nottouching)barelysimmeringwaterinalargesaucepanandheat,whiskingconstantly,untilthesugardissolvesandthemixtureiswarmtothetouch,3–5minutes.Removefromtheheat.

6Putthebowlonthemixerand,usingthewhiskattachment,whiskonhighspeeduntilthemixtureistripledinvolumeandthebowliscooltothetouch,about10minutes.Reducethespeedtolowandwhiskinthebutter,about4tablespoons(2oz/60g)atatime,untilincorporated.Continuetowhiskuntilsmoothandfluffy,about10minutes(themixturemaylookgrainyatfirst).Usingarubberspatula,foldinthesmashedraspberriesuntilnostreaksremain.

7Spoonthebuttercreamintoapastrybagfittedwithastartip(seerecipe).Pipethebuttercreamontothecupcakes.Shavecurlsfromthechunkofwhitechocolate(seerecipe)andsprinkleoverthecupcakes.

apricot-pistachiotart

Apricotscomeintoseasoninlatespringoralittleearlierinwarmyears.Theirseasonisfleeting,sosnapthemupwhenyouseethemandmakethiseasy-to-assembletart.Lookforall-butterpuffpastryfromabakeryorspecialty-foodshop,whichwillhavethebestflavorandtexture.

MAKES8SERVINGS

1sheetfrozenall-butterpuffpastry,thawedaccordingtopackagedirections10apricots,halvedandpitted2tablespoonssugar1tablespoonorangeliqueur½cup(5oz/155g)thickapricotpreserves1teaspoongroundcinnamon½teaspoongroundcardamom6tablespoons(1½oz/45g)choppedpistachios2tablespoonshoney

1Preheattheovento400°F(200°C).Havereadya10-inch(25-cm)squaretartpanwitharemovablebottom.

2Onalightlyflouredsurface,rolloutthepuffpastrysheetintoan11-inch(28-cm)squareandtransfertothepreparedpan(seerecipe).Trimoffthecorners,thengatheranydoughoverhangandpressitintothesidesofthepantoformarimthatiseveninthickness.Usingafork,prickthebottomandsidesofthedough.Placethetartshellinthefreezerfor15minutes.Removefromthefreezerandbakeuntillightlygolden,about15minutes.Letcoolonawirerackforabout30minutes.

3Meanwhile,inabowl,stirtogethertheapricots,sugar,andorangeliqueur.Letthemixturestandatroomtemperaturefor15minutes.

4Spreadtheapricotpreservesevenlyoverthebottomofthetartshell.Sprinklethecinnamon,cardamom,and4tablespoons(1oz/30g)ofthepistachiosoverthepreserves.Arrangetheapricots,cutsidesdown,ontopanddrizzlewithanyjuicesremaininginthebowl.Sprinkletheremaining2tablespoonspistachiosoverthetop.

5Bakeuntiltheapricotsaretenderandthepastryisgoldenbrown,30–40minutes.

6Removethetartfromtheovenanddrizzlethehoneyoverthetop.Letcoolonawirerackforabout1hour.(Thetartcanbebakedupto4hoursinadvanceandcooled,thententedwithaluminumfoilandstoredatroomtemperature.)7Whenreadytoserve,setthepansidesfallaway,thenslidethetartontoaservingplate.

summer

PEACHLATTICEPIELITTLEPLUMGALETTESDARKCHERRYCLAFOUTISBLUEBERRY–CREAMCHEESECUSTARDPIENECTARINESTREUSELCOFFEECAKEBLACKBERRYTURNOVERSPLUMFRANGIPANETARTBLACKFORESTCAKEWITHFRESHCHERRIESBLACKBERRYSLABPIEBLUEBERRYCRUMBLEPIEHONEY-ROASTEDSTONEFRUITWITHTHYMEPLUMBUCKLEINDIVIDUALBINGCHERRYCOBBLERSWARMPEACHCAKESOURCHERRYPIE

peachlatticepie

MAKES8SERVINGS

3lb(1.5kg)peaches,peeled(seerecipe)5tablespoons(2½oz/75g)plus2teaspoonssugar2teaspoonsfreshlemonjuice3tablespoonsquick-cookingtapiocaDoublerecipeBasicPieDough(seerecipe),dividedinto2disks,oneslightlylargerthantheother1tablespoonall-purposeflour1largeeggbeatenwith1tablespoonheavycream

Insomepartsofthecountry,peachseasoncanrunfornearlyfourmonths,makingthisrecipeindispensabletoyourpierepertoire.Besuretochooseripe,juicypeachesthatgiveslightlywhengentlysqueezed.Betteryet,askforasampleatyourlocalmarkettomakesurethefruithastheperfectbalanceoftartandsweet.

1Positionarackinthelowerthirdoftheovenandpreheatto400°F(200°C).Havereadya9-inch(23-cm)piepan.

2Halveandpitthepeaches,thencutthemintoslicesabout½inch(12mm)thick.Placeinalargebowl,add4tablespoons(2oz/60g)ofthesugar,thelemonjuice,andtapiocaandstirgentlytocoat.Setaside.

3Onalightlyflouredsurface,rolloutthelargerdoughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiepanandfitthedoughintothepan(seerecipe).Sprinkletheflourand1tablespoonofthesugaroverthecrust.Pourthepeachmixtureintothecrustandspreadevenly.Rolloutthe

smallerdoughdiskintoaroundabout⅛inch(3mm)thick.Usingapastrywheel,cutthedoughintostripsabout¾inch(2cm)wide.

4Tomakethelattice,beginningabout1inch(2.5cm)fromtheedgeofthepiepan,layabout5ofthestripsabout1inch(2.5cm)apartoverthefilling.Foldbackeveryotherstriphalfwayoveritself.Placeastripataslightangleacrosstheunfoldedstrips.Returnthe2stripsthathavebeenfoldedbacktotheirflatposition.Pullbackthe3alternatestrips.Placethenextstripacrosstheunfoldedstripsabout1inch(2.5cm)fromthelaststrip.Continuefoldingbackandweavingstripsuntilthetopofthepieislatticed.Trimthedoughoverhangandthenrollitunderitselftomakearim.Gentlybrushthelatticewiththeeggmixture,thensprinklewiththe2teaspoonssugar.

5Bakeuntiltheedgesofthecrustbegintobrown,about15minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthecrustislightlybrownedandthefillingisbubbling,40–45minutes,coveringtheedgeswithfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.

littleplumgalettes

Thinkofthesecharmingdessertsasindividualrusticfruitpies.Pleatingtheedgeofthecrustoverthefillinggivesthegalettesaprettyappearance.Whenpleatingthedough,workquicklysoyourfingersdon’tmeltthebutterinthedough,whichwillproduceatoughcrust.

MAKES8GALETTES

DoublerecipeBasicPieDough(seerecipe),dividedinto2disks½cup(4oz/125g)sugar,plusmoreforsprinkling2tablespoonscornstarch¼teaspoongroundcinnamon⅛teaspoonsalt2lb(1kg)plums,pittedandcutintosmallchunks(about4cups)1largeeggbeatenwith1tablespoonheavycream

1Line2rimmedbakingsheetswithparchmentpaper.

2Onalightlyflouredsurface,rolloutbothdoughdisksinto12-inch(30-cm)rounds.Usinga6-inch(15-cm)cardboardcircleandasmall,sharpknife,cutout3or4roundsfromeachdoughround.Pressthescrapstogetherandrerolltocutoutmorerounds.Youshouldhaveatotalof8rounds.

3Placethedoughroundsonthepreparedbakingsheets.Donottrimtheedgesofthedough.

4Inasmallbowl,stirtogetherthesugar,cornstarch,cinnamon,andsalt.Placetheplumsinalargebowl,sprinklewiththesugarmixture,andtosstocoatevenly.

5Placeabout½cup(3oz/90g)oftheplummixtureinthecenterofeachdoughround,leavinga1-inch(2.5-cm)borderallaround.Foldtheborderupandoverthefillingofeachtart,formingloosepleatsallaroundtheedgesandleavingthecentersopen(seerecipe).Refrigeratethegalettesonthebakingsheetsuntilthedoughisfirm,15–20minutes.

6Meanwhile,placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).Lightlybrushthetopcrustwiththeeggmixture(youwillnotuseallofit).Sprinklethecrustwithsugar.Bakethegalettesuntilthecrustsaregoldenandthejuicearoundtheplumshasthickened,about40minutes.Letcoolonthebakingsheetsonawirerackforabout15minutesbeforeserving.

darkcherryclafoutis

Acountry-styleFrenchdessert,aclafoutisconsistsoffreshfruitsurroundedbyathickcrepelikebatterthatisbakeduntilgoldenbrown.There’snoneedforaseparatesauce;justlightlydustwithconfectioners’sugarforaprettyfinishingtouch.

MAKES6SERVINGS

Unsaltedbutterforgreasing1lb(500g)freshdarksweetcherries,pitted1cup(8floz/250ml)wholemilk¼cup(2floz/60ml)heavycream½cup(1½oz/45g)siftedcakeflour4largeeggs,atroomtemperature½cup(4oz/125g)granulatedsugar⅛teaspoonsalt½teaspoonalmondextractConfectioners’sugarfordusting

1Placearackintheupperthirdoftheovenandpreheatto350°F(180°C).Generouslybutterashallow1½-qt(1.5-l)bakingdish.

2Arrangethecherriesinthepreparedbakingdish.

3Inasaucepan,combinethemilkandcream.Placeovermedium-lowheatandwarmuntilsmallbubblesformaroundtheedges.Removefromtheheatandvigorouslywhiskintheflour,alittleatatime,untilnolumpsremain.

4Inabowl,whisktogethertheeggs,granulatedsugar,andsalt.Slowlywhiskin

themilkmixtureandthealmondextracttomakeabatter.Pourthebatteroverthecherries.

5Placethedishonabakingsheetandbakeuntillightlybrowned,45–55minutes.Letcoolonawirerackforabout10minutes.Dustwithconfectioners’sugarandservewarm.

blueberry–creamcheesecustardpie

Thispieisathree-layertreat:agrahamcrackercrust;abakedcheesecake-likecustard;andathick,lightlysimmeredfreshblueberrytopping.Forbestresults,choosefull-fatcreamcheeseoverreduced-fatornonfatvarieties.

MAKES8SERVINGS

FortheCrust2cups(7oz/220g)grahamcrackerpieces,crushedwithafoodprocessororrollingpin2tablespoonssugarPinchofsalt½cup(4oz/125g)unsaltedbutter,meltedandcooled

FortheFilling½lb(250g)full-fatcreamcheese,atroomtemperature½cup(4oz/125g)sugar1teaspoonvanillaextract2largeeggs½lb(250g)freshblueberries(about2cups)1½tablespoonscornstarchmixedwith2tablespoonswater

1Preheattheovento325°F(165°C).Havereadya9-inch(23-cm)piepan.

2Tomakethecrust,inabowl,stirtogetherthegrahamcrackercrumbs,sugar,andsalt.Addthemeltedbutterandstiruntilblended.Patthecrumbmixtureevenlyintothepanandupthesides.Bakeuntilslightlyfirm,about8minutes.Letcoolcompletelyonawirerack,about30minutes.

3Tomakethefilling,usinganelectricmixer,beattogetherthecreamcheese,¼cup(3oz/90g)ofthesugar,andthevanillaonmediumspeeduntilthoroughlyblendedandsmooth,3–5minutes.Addtheeggs1atatimeandbeatuntilwellblended.Pourthefillingintothecrustandspreadevenly.

4Bakeuntilthecustardisjustset,25–30minutes.Letcoolonawirerackforabout1hour.

5Meanwhile,inasaucepan,combinetheblueberries,½cup(4floz/125ml)water,andtheremaining¼cup(3oz/90g)sugar.Placeovermedium-highheatandbringtoaboil.Reducetheheattomedium-low,cover,andsimmer,stirringonce,untiltheliquidisslightlyreduced,about5minutes.Removefromtheheatandaddthecornstarchmixture.Returntomedium-highheat,bringtoaboil,andcook,stirringconstantly,untilthickened,about1minute.Removefromtheheatandletcooluntillukewarm,about30minutes.

6Spoontheberriesoverthecustard.Refrigeratethepieforatleast1hourandupto24hoursbeforeserving.

nectarinestreuselcoffeecake

Thisstreusel-toppedcoffeecakeworkswithanytypeofstonefruit—peaches,plums,andpluots—butweespeciallylikethewaythebuttery,cinnamon-scentedflavorsworkwithnectarines.Ifyouchoosepeachesandtheyareveryfuzzy,youmaywanttopeelthemfirst(seerecipe).

MAKES9SERVINGS

UnsaltedbutterforgreasingAll-purposeflourfordusting

FortheStreusel¾cup(4oz/125g)all-purposeflour⅓cup(2½oz/75g)firmlypackedlightbrownsugar¼cup(2oz/60g)granulatedsugar1teaspoongroundcinnamon6tablespoons(3oz/90g)coldunsaltedbutter,cutintopiecesFortheCake1½cups(7½oz/235g)all-purposeflour¾cup(6oz/185g)granulatedsugar2teaspoonsbakingpowder½teaspoonsalt1largeegg,atroomtemperature4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled½cup(4floz/125ml)wholemilk,atroomtemperature1½teaspoonsvanillaextract1teaspoonalmondextract1lb(500g)firm,ripenectarines,pittedandsliced

1Preheattheovento350°F(180°C).Butterandfloura9-inch(23-cm)squarebakingpanandtapouttheexcessflour.

2Tomakethestreusel,inabowl,stirtogethertheflour,brownsugar,granulatedsugar,andcinnamon.Usingapastryblenderoryourfingers,cutorrubinthebutteruntilcoarsecrumbsform.Setaside.

3Tomakethecake,inabowl,whisktogethertheflour,granulatedsugar,bakingpowder,andsalt;setaside.

4Inanotherbowl,usinganelectricmixeronmediumspeed,beattogethertheegg,meltedbutter,milk,vanilla,andalmondextractuntilcreamy,about1minute.Addtotheflourmixturetotheeggmixtureandbeatjustuntilevenlymoistened.Thereshouldbenolumpsordryspots.Donotovermix.

5Pourthebatterintothepreparedpanandspreadevenly.Arrangethenectarineslicesinrowsontopofthebatter.Gentlypresstheslicesintothebatterandsprinklewiththestreusel.

6Bakeuntilthetoppingisgoldenbrownandatesterinsertedintothecenterofthecakecomesoutclean,40–45minutes.Letcoolonawirerackfor20minutes.Servewarmoratroomtemperature,cutintosquares.

blackberryturnovers

Whatcouldbebetterthanblackberrypie?Notmuch,exceptmaybetheseindividualhandheldpies.Theycallforjustfiveingredients,andusingfrozenpuffpastrymeansyoucanmakethemanytimeasweetcravingstrikes.

MAKES8TURNOVERS

½lb(250g)freshblackberries(about2cups)½cup(4oz/125g)granulatedsugar¼cup(1oz/30g)cornstarchLargepinchofsalt2sheetsfrozenall-butterpuffpastry,thawedaccordingtopackagedirections1largeeggbeatenwith1tablespoonheavycreamTurbinadosugarforsprinkling

1Linearimmedbakingsheetwithparchmentpaper.

2Inasaucepan,combinetheblackberries,granulatedsugar,cornstarch,salt,and2tablespoonswater.Placeoverlowheatandcook,stirringconstantly,untilthemixtureisthickandjamlike,about5minutes.Transfertoabowlandcoverwithplasticwrap,pressingitdirectlyontothesurfaceoftheberries.Refrigerateuntilcompletelycool,about1hour.

3Onalightlyflouredsurface,rolloutand/orcut1puffpastrysheettomakea10-inch(25-cm)square.Trim1/16inch(2mm)offtheedgesandcutthepastryinto4equalsquares.Spoonabout2tablespoonsoftheberrymixtureintothecenterofeachsquare.Lightlybrushtheedgesofeachsquarewithwaterandfoldinhalftoformatriangle.Gentlypresstheedgestogetherwiththetinesofafork

toseal.Placetheturnoversonthepreparedbakingsheetabout2inches(5cm)apart.Repeatwiththeremainingpuffpastryandberrymixture.Refrigeratefor15minutes.Meanwhile,preheattheovento375°F(190°C).

4Brushthetopsoftheturnoverslightlywiththeeggmixture,thensprinklewithturbinadosugar.Bakeuntilpuffedandgoldenbrown,25–35minutes.Letcoolonthepanonawirerackfor20minutes,thenservewarm.

plumfrangipanetart

Frangipaneisamixtureofgroundalmonds,sugar,eggs,andbutter,whichbakesintoasoft,macaronlikelayerinthissummertimetart.Thedesserttakesonlyminutestoprepare,especiallyifyoumakethedoughinadvance.

MAKES8SERVINGS

BasicTartDough(seerecipe)1cup(5½oz/170g)blanchedalmonds⅔cup(5oz/155g)plus1tablespoonsugar¼teaspoonsalt1teaspoonvanillaextract½teaspoonalmondextract1largeegg4tablespoons(2oz/60g)unsaltedbutter,atroomtemperature8plums,pittedandquartered

1Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertoa9½-inch(24-cm)tartpanwitharemovablebottom,andfitthedoughintothepan(seerecipe).Trimoffanyexcessbygentlyrunningarollingpinacrossthetopofthepan.Pressthedoughintothesidesofthepansothatitextendsslightlyabovetherim.Refrigerateorfreezethetartshelluntilfirm,about30minutes.

2Meanwhile,placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).Partiallybakethetartshell(seerecipe).Setthetartshellonawireracktocoolslightly.Reducetheovenheatto350°F(180°C).

3Inafoodprocessor,combinethealmondsandthe⅔cup(5oz/155g)sugarandprocessuntilthealmondsarefinelyground.Addthesalt,vanillaandalmondextracts,andeggandprocessuntilblended.Addthebutterandprocessuntilthemixtureissmooth.Usingarubberspatula,scrapethealmondmixtureintothetartshellandspreadevenly.Arrangetheplumquarters,cutsideup,ontopin2concentriccircles.Sprinkletheremaining1tablespoonsugarovertheplums.

4Bakeuntilthefillingisgoldenandsetwhenyougivethepanagentleshake,30–35minutes.Letcoolcompletelyonawirerack,about1hour.

5Toserve,letthesidesfallawayfromthepan,thenslidethetartontoaservingplate.Serveatroomtemperature.

blackforestcakewithfreshcherries

Freshcherries,darkchocolate,andwhippedcreamcombineinthisclassicViennesecake.Thecherryflavorisenhancedbyagoodmeasureofkirsch,whichisstirredintoboththefillingandthewhippedcreamfrosting.

MAKES10–12SERVINGS

Unsaltedbutterforgreasing1cup(5oz/155g)all-purposeflour,plusflourfordusting⅔cup(2oz/60g)Dutch-processcocoapowder¼teaspoonsalt9largeeggs,separated,atroomtemperature1¾cups(14oz/435g)sugar1teaspoonvanillaextract¾teaspoonalmondextract½teaspooncreamoftartarFreshCherryFillingandSyrup(seerecipe)KirschWhippedCream(seerecipe)6-oz(185-g)blocksemisweetchocolate,shaved(seerecipe)

1Preheattheovento325°F(165°C).Buttertwo9-inch(23-cm)roundcakepansandlinewithparchmentpaper.Butterandflourthepaper.

2Sifttogethertheflour,cocoapowder,andsaltontoasheetofparchment;setaside.Usingastandmixerwiththepaddleattachment,beattogethertheeggyolksand1cup(8oz/250g)ofthesugaronmediumspeeduntillightandfluffy,about3minutes.Beatintheextracts.

3Usingacleanbowlandcleanwhiskattachment,whisktogethertheeggwhitesandcreamoftartaronmediumspeeduntilthewhitesthicken.Increasethespeedtomedium-highandbeatjustuntilsoftpeaksform,about3minutes.Slowlyaddtheremaining¾cup(6oz/185g)sugarandcontinuetobeatuntilstiff,glossypeaksform,about2moreminutes.Usingarubberspatula,gentlyfoldone-thirdoftheeggwhitesintotheeggyolkmixtureuntilalmostincorporated.Foldinhalfoftheflourmixture.Foldinanotherone-thirdofthewhites,followedbytheremainingflour.Foldintheremainingwhitesuntilthebatterissmoothandnowhitesarevisible.Dividethebatteramongthepreparedpans4Bakeuntilatesterinsertedintothecenterofthecakescomesoutclean,about35minutes.Immediatelyrunasmall,thinknifearoundtheinsideofeachpantoloosenthecakes.Letcoolinthepansonawirerackfor10minutes.Invertthecakesontowireracks,peelofftheparchment,andturnupright.Letcoolcompletely,about1hour.

5Toassemble,cuteachcakelayerinhalfhorizontally.Place1cakelayeronaplatterandgenerouslybrushwithcherrysyrup.Usingaspatula,spreadaboutone-fourthoftheKirschWhippedCreamoverthecake.Arrangeone-thirdofthereservedcherrypiecesinanevenlayeroverthecream.Repeattheprocesswith2morecakelayers,usingallofthecherries.Placetheremaininglayerontopandbrushthetopandsideswiththesyrup.Spreadwiththeremainingwhippedcreamoverthetop.Topwithchocolateshavingsandserve.

blackberryslabpie

Slabpiereallyisageniusdessert.Ithasalltheelementsofthetraditionalroundversion—aflakycrustburstingwithfreshfruit.Butunlikearegularpie,aslabpiewillfeedacrowd,iseasiertomake,andislessfussytoserve.Youcanuseanytypeofberry—raspberry,marionberry,olallieberry—butblackberriesarealwaysafavorite.

MAKES20SERVINGS

TriplerecipeBasicPieDough(seerecipe),dividedinto2disks1cup(8oz/250g)sugar¼cup(1oz/30g)quick-cookingtapioca½teaspoongroundcinnamon¼teaspoonallspice¼teaspoonsalt2teaspoonsgratedlemonzest2lb(1kg)freshblackberries(about6cups)3tablespoonsunsaltedbutter,cutintosmallpieces

1Placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).

2Onalightlyflouredsurface,rollout1doughdiskintoan18-by-14-inch(45-by-35-cm)rectangle.Transfertoajelly-rollpanandfitthedoughintothebottomandupthesidesofthepan.Rollouttheotherdoughdiskonapieceofparchmentpaperintothesame-sizerectangle.

3Inalargebowl,gentlystirtogetherthesugar,tapioca,cinnamon,allspice,salt,lemonzest,andblackberries.Pourthefillingintothecrustinthepanandspreadevenly.Dotwiththebutter.Usingtheparchmenttohelpyou,inverttherolled-

outcrustoverthefilling,lininguptheedges.Peelofftheparchment.Trimthedoughedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe)Cutafewsteamventsinthetopcrust.

4Bakeuntilthecrustisgoldenbrownandthefillingisbubbling,45–50minutes,tentingthepieedgeswithaluminumfoilifthecrustbrownstooquickly.

5Letcoolcompletelyonawirerackbeforeserving,atleast2hours.(Note:Thepiecanbepreparedthroughstep3,coveredsecurelywithaluminumfoil,andfrozenforupto2weeks.Bakethefrozenpieforanadditional10–15minutes.)

blueberrycrumblepie

Acrunchycrumbtoppingperfectlyaccentsthejuicyblueberriesinthistemptingsummerpie.Groundcinnamonandgratedlemonzestbringoutthenaturalflavoroftheberries.Thepieisbestservedthedayitisbaked,soit’sagreatadditiontoacookoutintheheatofsummer.

MAKES8SERVINGS

BasicPieDough(seerecipe)

FortheTopping¾cup(4oz/125g)all-purposeflour⅓cup(2½oz/45g)firmlypackedlightbrownsugar⅓cup(3oz/90g)granulatedsugar1teaspoongroundcinnamon⅛teaspoonsalt½cup(4oz/125g)coldunsaltedbutter,cutinto¾-inch(2-cm)piecesFortheFilling1¼lb(625g)freshblueberries(about5cups)Finelygratedzestof1lemon⅓cup(2½oz/45g)firmlypackedlightbrownsugar1teaspoongroundcinnamon5tablespoons(2oz/60g)all-purposeflour1tablespoongranulatedsugar

1Preheattheovento400°F(200°C).Havereadya9-inch(23-cm)piepan.

2Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiepanandfitthedoughintothepan(seerecipe).Trimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Bakethecrustpartially(seerecipe).Letthepieshellcoolcompletelyonawirerack,about30minutes.Reducetheoventemperatureto375°F(190°C).

3Tomakethetopping,inalargebowl,stirtogetherthe¾cup(4oz/125g)flour,⅓cup(2½oz/75g)ofthebrownsugar,the⅓cup(3oz/90g)granulatedsugar,1teaspoonofthecinnamon,andthesalt.Scatterthebutterpiecesontopandtosswithaforkoryourfingerstocoatwiththeflourmixture.Usingyourfingertipsorapastryblender,worktheingredientstogetheruntilthemixtureformslarge,coarsecrumbsthesizeoflargepeas.Setthetoppingaside.

4Inalargebowl,gentlystirtogethertheblueberries,lemonzest,theremaining⅓cup(2½oz/75g)brownsugar,theremaining1teaspooncinnamon,and4tablespoons(1½oz/45g)oftheflourtocoattheberriesevenly.Sprinkletheremaining1tablespoonflourandgranulatedsugaroverthebottomofthecrust.Pourthefillingintothecrustandspreadevenly.Sprinklethetoppingoverthefilling.

5Bakeuntilthetoppingisgoldenbrownandthefillingjustbeginstobubble,50–60minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.

honey-roastedstonefruitwiththyme

Oneofthebestthingsaboutstonefruitsisthattheyarenearlyinterchangeableinbakingrecipes,soyoucanchoosewhatlooksandtastesbestatthemarket,orwhateverfruityourfamilyprefers.Roastingstonefruitsintensifiestheirnaturalflavors,andthevanillabeanandfreshthymeinthisrecipelendexoticaccents.

MAKES4–6SERVINGS

2tablespoonsunsaltedbutter,cutinto12pieces,plusmeltedbutterforgreasing¼cup(2oz/60g)firmlypackedlightbrownsugar2-inch(5-cm)piecevanillabean,splitlengthwise6largeripestonefruits,suchaspeaches,plums,nectarines,orpluots,halvedandpitted4tablespoons(3oz/90g)honey3freshthymesprigsVanillaWhippedCream(seerecipe)forserving

1Preheattheovento400°F(200°C).Linealargebakingpanwithaluminumfoilandbrushthefoilwithmeltedbutter.

2Putthebrownsugarinasmallbowl.Usingthetipofasmallknife,scrapetheseedsfromthevanillabeanintothebowlandstirtomixwell.Placethestonefruits,cutsideup,inasinglelayerinthepreparedpan.Drizzle2tablespoonsofthehoneyevenlyoverthefruitandsprinklewiththebrownsugarmixture.Dotthefruitwiththebutterandstrewthethymesprigsoverthetop.

3Roastuntilthefruitistenderandbrowned,about20minutes.Dividethefruitamongservingdishes.Drizzlewithanysyrupremaininginthepanandthenwiththeremaining2tablespoonshoney.Topwithdollopsofvanillawhippedcreamandserverightaway.

plumbuckle

Abuckleisessentiallycakeonthebottomwithfreshfruitonthetop.Asitbakes,theweightofthefruitcausesthecaketosinkslightly,lendingahomeyappearance.Freshplumsareavailablethroughoutthesummerinavarietyofcolors,fromyellowandgreentodeeppink,purple,andscarlet.Choosefragrantplumswithsweet,tangyflesh.

MAKES9SERVINGS

Vegetableoilspray1½cups(7½oz/235g)all-purposeflour1teaspoonbakingpowder¼teaspoonsalt1cup(8oz/250g)unsaltedbutter,atroomtemperature1cup(8oz/250g)plus1tablespoonsugar2largeeggs,atroomtemperature1lb(500g)plums,halved,pitted,andeachhalfcutinto4slices¼teaspoongroundcinnamon

1Placearackinthelowerthirdoftheovenandpreheatto350°F(180°C).Coatan8-inch(20-cm)squarecakepanwithvegetableoilspray.Linethebottomwithparchmentpaperandcoatwithmorespray.

2Inabowl,whisktogethertheflour,bakingpowder,andsalt;setaside.

3Usinganelectricmixer,beattogetherthebutterandthe1cup(8oz/250g)sugaronmediumspeeduntilpaleandfluffy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Addtheflourmixture,reducethemixer

speedtolow,andbeatuntilwellblended.

4Pourthebatterintothepreparedpanandspreadevenly.Poketheplumslicesintothebatter,placingthemclosetogether.Inasmallbowl,stirtogetherthecinnamonandthe1tablespoonsugar.Sprinkleoverthebatter.

5Bakeuntilthetopisgolden,theedgespullawayfromthepan,andatesterinsertedintothecenterofthebucklecomesoutclean,50–60minutes.Letcoolonawirerackforabout30minutesbeforeserving.

individualbingcherrycobblers

Acobblerconsistsofabiscuitliketoppingandafreshfruitfilling.Asthecobblerbakes,thetoppingformsagoldenbrowncrustatopthebubblingfruitbelow.Thisrecipeusesasoftbiscuitdoughthatspreadsasitbakestocoverthefruitcompletely,likeanupside-downpie.Servewithcoldheavycreampouredoverthetop,ifdesired.

MAKES6COBBLERS

FortheFilling3lb(1.5kg)freshBingcherriesorothersweetcherries,pitted1tablespoonfreshlemonjuice3tablespoonssugar

FortheTopping⅔cup(5floz/160ml)buttermilk1teaspoonvanillaextract1½cups(7½oz/235g)all-purposeflour⅓cup(3oz/90g)plus1tablespoonsugar1teaspoonbakingpowder½teaspoonbakingsoda½teaspoonsalt¾teaspoongroundcinnamon6tablespoons(3oz/90g)coldunsaltedbutter,cutinto½-inch(12-mm)pieces

1Preheattheovento375°F(190°C).Placesix1-cup(8–floz/250-ml)ramekinsorcustardcupsonarimmedbakingsheet.

2Tomakethefilling,inalargebowl,stirtogetherthecherries,lemonjuice,andthe3tablespoonssugaruntilwellmixed.Dividethefruitmixtureamongtheramekins.Bakefor10minutes.

3Tomakethetopping,inasmallbowl,stirtogetherthebuttermilkandvanilla;setaside.Inalargebowl,sifttogethertheflour,sugar,bakingpowder,bakingsoda,salt,and½teaspoonofthecinnamon.Usingapastryblenderor2knives,cutinthebutteruntilthemixtureformslarge,coarsecrumbsthesizeofsmallpeas.Pourthebuttermilkmixtureovertheflourmixtureand,usingalargewoodenspoon,stirjustuntilcombinedandasoft,sticky,evenlymoisteneddoughforms.

4Dropthedoughbyheapingspoonfulsontothehotfruit,spacingitevenlyoverthesurface.Thetoppingwillnotcoverthefruitbutwillspreadduringbaking.Inasmallbowl,stirtogethertheremaining1tablespoonsugarand¼teaspooncinnamon.Sprinkleoverthedough.

5Bakeuntilthefruitfillingisbubbling,thetoppingisbrowned,andatesterinsertedintothetoppingcomesoutclean,30–35minutes.Letcoolonawirerackfor15minutes.Servewarm.

warmpeachcake

Thisisoneofthefirstrecipeswemakewhenourfavoritepeachesarriveinthefarmers’market.Itfeaturesalemon-scentedbattertoppedwithalayeroffreshfruitandasimpletoppingmadewithbrownsugarandspices.Servesliceswithacupofhotteaorcoffee.

MAKES8SERVINGS

FortheCake½cup(4oz/125g)unsaltedbutter,meltedandcooled,plusbutterforgreasing1½cups(7½oz/235g)all-purposeflour,plusflourfordusting2lb(1kg)peaches,peeled(seerecipe)2tablespoonsfreshlemonjuice½cup(4oz/125g)granulatedsugar2teaspoonsbakingpowder½teaspoonsalt2largeeggs,atroomtemperature3tablespoonswholemilk,atroomtemperatureGratedzestof1lemon

FortheTopping½cup(3½oz/105g)firmlypackeddarkbrownsugar½teaspoongroundcinnamon½teaspoongroundginger

VanillaWhippedCream(seerecipe)forserving

1Preheattheovento375°F(190°C).Butterandfloura9-inch(23-cm)

springformpanandtapouttheexcessflour.

2Tomakethecake,halveandpitthepeaches,thencutthemintoslicesabout¾inch(2cm)thick.Placeinalargebowl,addthelemonjuice,andstirgentlytocoat.Setaside.

3Inabowl,sifttogethertheflour,granulatedsugar,bakingpowder,andsalt.Inanotherbowl,beattogethertheeggsandmilk,thenbeatinthemeltedbutterandlemonzest.Slowlypourtheeggmixtureintotheflourmixture,stirringwithaforkjusttomoistenthedryingredients.Donotovermix.Pourthebatterintothepreparedpanandspreadevenly.Drainthepeaches,reservingtheliquid,andarrangetheslicesinaspiraldesignontopofthebatter.Drizzletheliquidoverthepeaches.

4Tomakethetopping,inabowl,usingafork,stirtogetherthebrownsugar,cinnamon,andginger.Sprinkleoverthepeaches.

5Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,about35minutes.Letcoolonawirerackfor15minutes.Releasethepansidesandplacethecakeonaplate.Servewarm,toppedwithwhippedcream.

sourcherrypie

Everysummerwelookforwardtosourcherryseason.Thefruitsareusuallyonlyinthemarketsforaweekortwo,sowebuytheminlargequantitiestomakethisclassicdouble-crustpie.Thefillingusesjustfouringredients,sothetrueflavorofthefruitreallyshinesthrough.

MAKES8SERVINGS

DoublerecipeBasicPieDough(seerecipe),dividedinto2disks½cup(4oz/125g)sugar¼cup(1½oz/45g)all-purposeflour2lb(1kg)freshsourcherries,pitted1tablespoonunsaltedbutter,cutintosmallpieces

1Preheattheovento425°F(220°C).Havereadya9-inch(23-cm)piepan.

2Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepiepanandfitthedoughintothepan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizeround.

3Inabowl,stirtogetherthesugarandflour.Addthecherriesandstirtocoat.Pourthefillingintothecrustandspreadevenly.Dotwiththebutter.Placethetopcrustoverthefillingandtrimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Cutafewsteamventsinthetopcrust.

4Placethepieonabakingsheetandbakefor15minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthecherriesaresoft

whenpiercedthroughoneoftheslits,20–25minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolonawirerackforatleast2hoursbeforeserving.

fall

ROASTEDGRAPETARTLETSSPICEDPEARTARTETATINQUINCETEACAKEFROSTEDAPPLECAKEBAKEDSTUFFEDAPPLESFRESHFIGGALETTEDOUBLE-CRUSTAPPLEPIEPUMPKIN-GINGERCHEESECAKEFRESHCRANBERRYSCONESSLOW-BAKEDQUINCESPUMPKINPIEBARSCARAMELIZEDFIGFLANPEAR-WALNUTSTICKYCAKEPUFFYAPPLEOVENPANCAKECRANBERRY-CORNMEALMUFFINS

roastedgrapetartlets

Theseprettylittletartletsarebestmadeinearlyautumnduringgrapeharvest.Creamymascarponecheeseishighlightedwithvanillaandlemonzest,thensmearedoverbutterypuffpastryandtoppedoffwithsugaredroastedgrapes.Roastingthegrapesgivesthemalovelymellowflavor.Thisrecipeiseasilydoubledforagathering.

MAKES6TARTLETS

1½lb(750g)seedlessredgrapes1½teaspoonsoliveoilKoshersalt3tablespoonsplus2teaspoonssugar1sheetfrozenall-butterpuffpastry,thawedaccordingtopackagedirections1cup(9oz/280g)mascarponecheeseFinelygratedzestof½lemon½teaspoonvanillaextractWholemilkorheavycream,ifneeded

1Preheattheovento450°F(230°C).Haveready2rimmedbakingsheets.

2Spreadthegrapeson1bakingsheet,drizzlewiththeoliveoil,andsprinklewithalittlesalt.Roast,stirringonceortwice,untilthegrapesbegintoburst,about10minutes.Tossthehotgrapeswiththe2teaspoonssugar.Letcool.

3Reducetheoventemperatureto400°F(200°C).Linetheotherbakingsheetwithparchmentpaper.

4Onalightlyflouredsurface,rolloutthepuffpastryintoa12-by-14-inch(30-

by-35-cm)rectangle.Trimtheedgesevenlyandcutthelargerectangleinto6equalrectangles.Usingafork,prickthepastryallover.Placetherectanglesonthepreparedbakingsheetandfreezefor15minutes.

5Meanwhile,inabowl,stirtogetherthemascarpone,lemonzest,the3tablespoonssugar,thevanilla,and¼teaspoonsalt;themixtureshouldbespreadable(ifnot,stirinasmallamountofmilkorcream).Dollopabout2tablespoonsofthemascarponemixtureintothecenterofeachpastryrectangle,spreadingitalmosttotheedges.

6Bakethepastryrectanglesuntilthepastryiscrispandgolden,15–20minutes.Transferthepastrytoawirerackandcoolfor10minutes.

7Placethepastryrectanglesonplatesandtopwiththeroastedgrapes,dividingevenly.Serverightaway.

spicedpeartartetatin

ThisFrench-styleupside-downtartisclassicallymadewithapples,butwealsolikeourspicedpearvariation.Thedramaticpresentation—caramelizedpearwedgesnestledinadiskofgoldenbrownpastry—belieshoweasyitistoputtogether.Startingwithagood-quality,purchasedpuffpastrydoughkeepspreptoaminimum.

MAKES8SERVINGS

3tablespoonsunsaltedbutter¼cup(2oz/60g)granulatedsugar4firm,ripe,BoscorAnjoupears,peeled,cored,andquartered½cup(4oz/120g)firmlypackedlightbrownsugar2tablespoonsfinelychoppedcrystallizedginger1tablespoonfreshlemonjuice½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcloves1sheetfrozenall-butterpuffpastry,thawedaccordingtopackagedirections

1Preheattheovento375°F(190°C).Using1tablespoonofthebutter,greasea12-inch(30-cm)roundbakingdishwith2-inch(5-cm)sides.Sprinklethegranulatedsugarevenlyoverthebottom.

2Placethepears,cutsideup,inatightlayerinthepreparedbakingdish.Sprinklewith¼cup(2oz/60g)ofthebrownsugar,thecrystallizedginger,andthelemonjuice.Cuttheremaining2tablespoonsbutterintobitsanddotthetopsofthepears.Inasmallbowl,stirtogethertheremaining¼cup(2oz/60g)

brownsugar,thecinnamon,nutmeg,andcloves.Sprinklethemixtureoverthepears.

3Onalightlyflouredsurface,rolloutthepuffpastryalittlelargerthanthediameterofthebakingdish.Coverthedishwiththepastry,tuckingtheedgesintothedishtoformarimthatencirclesthepears.Prickthepastryalloverwithafork.

4Bakeuntilthepastryisgoldenbrown,thepearsaretender,andathickened,goldensyruphasformedinthedish,about1hour.Letcoolonawirerackfor5minutes.

5Runaknifearoundtheinsideofthedishtoloosenthetart.Invertthetartontoaplate,dislodgingandreplacinganypearsthatmayhavestucktothedish.Cutintowedgesandservewarm.

quinceteacake

Forthissimpleyetelegantcake,quincewedgesarefirstpoachedinaspicedsyrup,thenthey’redicedandmixedintoabutter-richcakebatter.Thepoachingsyrupbecomesasweetsaucethatisdrizzledoverthetopofthecakeslicesafterbaking.

MAKES8SERVINGS

¾cup(6oz/185g)firmlypackedlightbrownsugar1cinnamonstick,lightlycrushedGratedzestof1orange1tablespoonfreshorangejuice2quinces,peeled,cored,andeachcutinto8wedges¾cup(6oz/185g)unsaltedbutter,atroomtemperature,plusbutterforgreasing1½cups(7½oz/235g)all-purposeflour,plusflourfordusting1½teaspoonsbakingpowderPinchofsalt¾cup(6oz/185g)granulatedsugar1teaspoonvanillaextract3largeeggs,atroomtemperature

1Inasaucepan,combinethebrownsugar,cinnamonstick,orangezest,orangejuice,and2½cups(20floz/625ml)water.Placeovermedium-highheatandcook,stirring,untilthesugardissolves.Addthequincesandbringtoaboil.Reducetheheattomedium-lowandsimmeruntiltenderwhenpiercedwiththetipofaparingknife,45–60minutes.Letthequincescoolinthesyrup,thentransfertoacuttingboardandcutinto½-inch(12-mm)dice.Strainthesyrupandsetaside.

2Preheattheovento325°F(165°C).Butterandfloura9-inch(23-cm)roundcakepan.Tapouttheexcessflour.

3Inabowl,whisktogethertheflour,bakingpowder,andsalt;setaside.

4Usinganelectricmixer,beattogetherthebutterandgranulatedsugaronmediumspeeduntillightandfluffy,3–5minutes.Beatinthevanilla.Addtheeggs1atatime,beatingwellaftereachaddition.Usingarubberspatula,foldintheflourmixtureanddicedquince.Pourthebatterintothepreparedpanandspreadevenly.

5Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,35–40minutes.Letcoolonawirerackfor10minutes,thenremovethecakefromthepanandletcoolcompletelyontherack,about1hour.Cutthecakeintoslices,drizzlewiththereservedsyrup,andserve.

frostedapplecake

Thinkofthiscakewhenyouneedasweettreattoserveacrowd.It’sgreatforanafter-schoolsnackorplaydatesatyourhouse,aswellasforacasualget-togetherwithfriends.Useasoft,tartapple,suchasGravensteinorMcIntosh.PippinorGrannySmithapplesworkwell,too.

MAKES12SERVINGS

2cups(10oz/315g)all-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda1teaspoongroundcinnamon½teaspoongroundnutmeg½teaspoongroundcloves½teaspoonsalt¾cup(6oz/185g)unsaltedbutter,atroomtemperature1½cups(12oz/375g)sugar3largeeggs,atroomtemperature½cup(4floz/125ml)buttermilk,atroomtemperature2cups(8oz/250g)diced,peeledapples(about2½apples)½cup(2oz/60g)walnuts,toasted(seerecipe)andchopped(optional)CreamCheeseFrosting(seerecipe)

1Preheattheovento350°F(180°C).Linea9-by-13-inch(23-by-33-cm)bakingpanwithparchmentpaper,lettingthepaperhangoverthesidesbyseveralinches.

2Tomakethecake,sifttogethertheflour,bakingpowder,bakingsoda,cinnamon,nutmeg,cloves,andsaltontoasheetofparchmentpaper;setaside.

3Usinganelectricmixer,beattogetherthebutterandsugaronmedium-highspeeduntillightandfluffy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.

4Usingarubberspatula,gentlyfoldintheflourmixturein3additionsalternatelywiththebuttermilkin2additions,startingandendingwiththeflourmixture.Thenfoldintheapplesandwalnuts,ifusing.Usingalightliftingmotionandturningthebowlcontinuously,foldinuntilthebatterissmoothandtheflouristhoroughlyincorporated.Donotfoldtoovigorouslyorthecakewillbetough.Pourthebatterintothepreparedpanandspreadevenly.

5Bakeuntilthetopisbrownandatesterinsertedintothecenterofthecakecomesoutclean,35–40minutes.Letcoolonawirerack.

6Whenthecakeiscool,grasptheedgesoftheparchmentpaperandliftuptoremovethecakefromthepan.Placethecakeonaworksurface.Usingalongcakespatula,spreadthefrostingoverthesurfaceofthecake.Cutthecakeintosquaresandserve.

bakedstuffedapples

Here,applesarestuffedwithdriedfruit,nuts,andcinnamonsticksforacomfortingdessertonacoldfallevening.Thebestapplesforbakinghaveafull,slightlytartflavorandholdtheirshapeintheintenseheatoftheoven.Braeburn,Jonathan,andWinesapareallgoodchoices.Visityourlocalfarmers’marketstofindregionalvarieties.

MAKES4SERVINGS

4firm,sweet-tartapples¼cup(1½oz/45g)driedcurrants¼cup(1oz/30g)choppedwalnuts4cinnamonsticks4tablespoons(2oz/60g)firmlypackedlightbrownsugar¼cup(3floz/85ml)puremaplesyrupCrèmeAnglaise(seerecipe)orvanillaicecreamforserving

1Preheattheovento350°F(180°C).Selectabakingsheetthatwillholdtheappleswithabout1inch(2.5cm)ofspacebetweeneachone.

2Usinganapplecorer,coretheapplesandthenpeeltheskinfromthetopone-thirdofeachapple.Ifnecessary,cutathinsliceofftheblossom(bottom)endsothattheappleswillstandupright.Placeinthebakingdish.

3Inasmallbowl,stirtogetherthecurrantsandwalnuts.Insertacinnamonstickinthehollowcenterofeachapple,thenstuffeachonewiththecurrant-walnutmixture,dividingevenly.Pat1tablespoonbrownsugarontopofeachapple.Drizzlethemaplesyrupevenlyovertheapples.

4Coverthebakingdishtightlywithaluminumfoil.Baketheapples,basting

themoccasionallywiththeirjuices,untiltheyaretenderwhenpiercedwithaskewerorsmallknife,1–1½hours.Thetimingwilldependonthesizeoftheapples.5Lettheapplescoolforabout5minutes.ServetheappleswarmwithadrizzleoftheirjuicesandaspoonfulofCrème75-76

orascoopofvanillaicecream.

freshfiggalette

Figsshouldbeharvestedwhenfullyripened,solookforplump,softfruitsthatdonotgiveoffamilkysubstancewhenthestemisbroken.Usethemassoonaspossible,storingthemunwashedfornomorethanadayintherefrigerator.Thegaletteisbestservedthedayitisbaked.

MAKES8SERVINGS

BasicPieDough(seerecipe)16freshfigs,stemmedandquarteredlengthwise¼cup(2oz/60g)firmlypackedlightbrownsugar2tablespoonsall-purposeflour1tablespoonfreshlemonjuice½teaspoonalmondextract2tablespoonsgranulatedsugar1largeeggbeatenwith1tablespoonheavycream

1Placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).Linearimmedbakingsheetwithparchmentpaper.

2Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepreparedbakingsheet.

3Inalargebowl,combinethefigs,brownsugar,1tablespoonoftheflour,thelemonjuice,andalmondextractandgentlystirtogether.Sprinkletheremaining1tablespoonflourand1tablespoonofthegranulatedsugaroverthepastry,leavinga2-inch(5-cm)borderuncovered.Arrangethefigmixtureinthecenterofthedough,keepingitofftheborder.Foldtheborderupandoverthefilling,

formingloosepleatsallaroundtheedgeandleavingthecenteropen(seerecipe).Brushthepleateddoughwiththeeggmixture(youwillnotuseallofit),thensprinklethetopofthedoughwiththeremaining1tablespoongranulatedsugar.

4Bakeuntilthecrustisgoldenbrownandthefigsaresoft,30–40minutes.Letthegalettecoolonthebakingsheetonawirerackforatleast15minutes.Servewarmoratroomtemperature.

double-crustapplepie

ThisiconicholidaypieistheperfectoneforaThanksgivingtable.TryGrannySmith,RomeBeauty,orBaldwinapples,whichallboastabitoftartnessalongwiththeirsweetqualitiesandholdtheirshapewellduringbaking.Weliketoadornthetopcrustwithleaf-shapedcutouts,attachedwithaneggwash(seerecipe),toevokethefalltheme.

MAKES8SERVINGS

2½lb(1.25kg)apples,peeled,cored,andcutinto¼-inch(6-mm)slices1tablespoonfreshlemonjuice2tablespoonsunsaltedbutter,meltedandcooled¼cup(2oz/60g)firmlypackedlightbrownsugar1¾teaspoonsgroundcinnamon⅛teaspoongroundnutmegDoublerecipeBasicPieDough(seerecipe),dividedinto2disks1largeeggbeatenwith2tablespoonsheavycream1tablespoongranulatedsugar

1Placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).Havereadya9-inch(23-cm)piedishorpan.

2Inalargebowl,stirtogethertheapples,lemonjuice,meltedbutter,brownsugar,1½teaspoonsofthecinnamon,andthenutmeg.

3Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertothepanandfitthedoughintothe

pan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizedround.

4Stirthefillingagain,pouritintothecrust,andspreadevenly.Placethetopcrustoverthefillingandtrimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Brushthetopofthepie,butnotthecrimpededges,withtheeggmixture(youwillnotuseallofit).Inasmallbowl,stirtogetherthegranulatedsugarandtheremaining¼teaspooncinnamon.Sprinkleoverthepie.Cutafewsteamventsinthetopcrust.

5Bakefor15minutes.Reducetheoventemperatureto350°F(180°C)andcontinuetobakeuntilthecrustislightlybrowned,thefillingisbubbling,andtheapplesaretenderwhenpiercedthroughoneoftheslits,40–45minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolonawirerackforabout20minutesandservewarm,orletcoolcompletely,about2hours,andserveatroomtemperature.

pumpkin-gingercheesecake

Afragrantmixofgroundspicesandagingersnapcrustlendboldflavorstothischeesecake,whichisadeliciouschangeofpaceatyournextThanksgivingfeast.Planahead:thecakeneedstochillovernightbeforeserving.

MAKES12SERVINGS

FortheCrust2½cups(6oz/185g)finelygroundgingersnapcookies¾cup(5oz/155g)finelygroundwalnuts¼cup(2oz/60g)granulatedsugar5tablespoons(2½oz/75g)unsaltedbutter,meltedandcooled

FortheFilling1lb(500g)full-fatcreamcheese,atroomtemperature¾cup(6oz/185g)firmlypackedlightbrownsugar2largeeggs3⅓cups(26½oz/830g)RoastedPumpkinPurée(seerecipe)½cup(4floz/125ml)heavycream1teaspoongroundcinnamon½teaspoongroundginger½teaspoongroundnutmeg

1Preheattheovento325°F(165°C).Wraptheoutsideofa9-inch(23-cm)springformpanwithaluminumfoil.

2Tomakethecrust,inalargebowl,stirtogetherthecookies,walnuts,granulatedsugar,andbutter.Pourthemixtureintothespringformpan.Usingyourfingertips,pressthemixtureintothebottomofthepanandabout1½inches(4cm)upthesides.Theedgeswillbeslightlyirregular.Bakeuntillightlybrowned,about15minutes.Letcoolslightlyonawirerack,thenrefrigerateuntilcompletelycool,about15minutes.

3Bringakettleofwatertoaboil.Tomakethefilling,usinganelectricmixer,beattogetherthecreamcheeseandbrownsugaronmediumspeeduntilwellblended,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Continuetobeatuntilthemixtureissmooth,about3minutes.Setaside¼cup(2floz/60ml)ofthecreamcheesemixture.

4Inalargebowl,stirtogetherthepumpkinpurée,cream,cinnamon,ginger,andnutmeguntilwellblended,about2minutes.Addthelargerportionofthecreamcheesemixturetothepumpkinmixtureandbeatwithamixeruntilwellblended,about2minutes.

5Pourthefillingintothecrust,thenpourthereservedcreamcheesemixtureintothecenter.Withthetipofabutterknife,swirlthemixturegentlyinacircularmotiontomakeapatternonthesurface.Fillabakingpanwithhotwaterfromthekettletoadepthof1inch(2.5cm)andcarefullyplacethespringformpaninit.

6Bakeuntilonlythecenterbarelyjiggleswhenthespringformpanisshaken,about50minutes.Removethecheesecakefromthebakingpanandletcoolonawireracktoroomtemperature,about1hour.Coverandrefrigerateforatleast8hoursorupto1day.

7Toserve,runaknifearoundtheinsideofthepanandthenreleasethesides,leavingthebottomofthepaninplace.Servechilled,cutintowedges.

freshcranberryscones

Thesecranberry-richsconesaresoeasytomake,youcanputthemtogetherinthemorningforaspecialholidaybreakfast.Alittlebitoforangejuiceinthebatterlendsacomplementarysweet-tartflavortothescones.

MAKES10–12SCONES

1½cups(7½oz/235g)all-purposeflour1½tablespoonssugar,plusmoreforsprinkling(optional)½teaspoonbakingpowder¼teaspoonsalt7tablespoons(3½oz/105g)coldunsaltedbutter,cutintosmallpieces¼lb(125g)freshcranberries1largeegg,lightlybeaten2tablespoonsfreshorangejuice1eggbeatenwith1tablespoonheavycream(optional)

1Preheattheovento400°F(200°C).Havereadyalargebakingsheet.

2Inalargebowl,whisktogethertheflour,the1½tablespoonssugar,thebakingpowder,andsalt.Usingapastryblenderor2knives,cutinthebutteruntilthemixtureresemblesrolledoats.Stirinthecranberries.Usingafork,mixintheeggandorangejuiceuntilasoftdoughforms.

3Onaflouredsurface,rolloutthedoughintoaround½inch(12mm)thick.Usinga2-inch(5-cm)roundcookiecutter,cutoutasmanyroundsaspossiblefromthedough.Gatherthedoughscraps,rolloutagain,andcutoutmorerounds.Placeontheungreasedbakingsheet.Ifyoulike,lightlybrushthetopsof

thesconeswiththeeggmixtureandsprinklewithsugar.

4Bakeuntillightlygolden,about15minutes.Transferthesconestoawirerackandletcoolfor2–3minutes.Servewarm.

slow-bakedquinces

Quincesaretreefruitsrelatedtoapplesandpearsthatcomeintoseasoninthefall.Theyellowfruitshaveasweetperfumelikeflavorandtheirfleshturnsalovelypinkhuewhencooked.Here,theyarebakedinalowovenwithsweetenedredwine,whichdeepensthefruits’rosycolor.

MAKES4SERVINGS

4quinces,peeledandhalved¼cup(2floz/60ml)dryredwine,plusmoreasneeded1tablespoonsugarCrèmefraîcheforserving

1Preheattheovento325°F(165°C).Havereadyabakingdishjustlargeenoughtoholdthequincehalvessnugly.

2Arrangethequincescutsidedowninthebakingdish.Addthe¼cup(2floz/60ml)winetothepanandsprinklethefruitswiththesugar.

3Coverthebakingdishtightlywithaluminumfoilandbakeuntilthequincesaretenderwhenpiercedwiththetipofaparingknife,about4hours,addingmorewineasneedediftheliquidevaporates.Letthequincescoolforabout5minutes.Cutoutthecores.

4Servethequinceswarminshallowbowlswithsomeofthepanjuicesdrizzledoverthetopanddollopsofcrèmefraîche.

pumpkinpiebars

Thesesucculentspicedbarshavealltheflavoryouwantfromapumpkinpie,butaremucheasiertotransporttoaholidaygatheringandtheyfeedacrowdeasily.Besurethepumpkinpuréeisverysmoothbeforeyouuseit.Ifyou’reshortontime,youcansubstitutecannedpumpkinpurée.

MAKES12SERVINGS

FortheCrust1¼cups(6½oz/200g)all-purposeflour1teaspoongranulatedsugar¼teaspoonsalt7tablespoons(3½oz/105g)coldunsaltedbutter,cubed,plusbutterforgreasing6tablespoons(3floz/90ml)icewater,plusmoreasneeded

FortheFilling1½cups(15oz/470g)RoastedPumpkinPurée(seerecipe)⅔cup(5oz/155g)firmlypackedlightbrownsugar½cupeach(4floz/125ml)wholemilkandheavycream2largeeggs,lightlybeaten1teaspoonvanillaextract½teaspoonsalt2tablespoonsall-purposeflour1teaspoongroundcinnamon½teaspoongroundginger⅛teaspoongroundnutmeg

VanillaWhippedCream(seerecipe)forserving

1Tomakethecrust,inafoodprocessor,combinetheflour,granulatedsugar,andsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.

2Addtheicewaterandpulsethemachine10–12times.Stopthemachineandsqueezeapieceofdough.Ifitcrumbles,addmoreicewater,1tablespoonatatime,andpulsejustuntilthedoughholdstogetherwhenpinched.Whenthedoughisready,itshouldcometogetherinaroughmassinthefoodprocessorbowlbutnotformaball.Donotovermixorthecrustwillbetough.

3Transferthedoughtoaworksurfaceandshapeintoaflatrectangle.Wrapwellinplasticwrapandrefrigerateforatleast1hourorupto24hours,orfreezeforupto1month.

4Buttera9-by-13-inch(23-by-33-cm)bakingdish.Onalightlyflouredsurface,rolloutthedoughintoarectanglethatisslightlylargerthan10by14inches(25by35cm)andtrimtheedgesevenly.Transfertothepreparedbakingdishandfititintothebottomand1inch(2.5cm)upthesides,beingcarefulnottostretchortearthedough.Refrigeratethedoughforatleast20minutes.

5Placearackinthelowerthirdoftheovenandpreheatto375°F(190°C).

6Tomakethefilling,inalargebowl,whisktogetherthepumpkinpurée,brownsugar,milk,cream,eggs,vanilla,andsalt.Sifttheflour,cinnamon,ginger,andnutmegoverthemixtureandwhisktocombine.Pourthefillingintothecrustandspreadevenly.

7Bakeuntilthefillingisjustsetandthecrustisgoldenbrown,35–40minutes.Letcoolonawirerackforatleast1hourbeforeserving.Cutintobarsandservewithwhippedcream.

caramelizedfigflan

ThistakeonaclassicSpanishflanincorporatescaramelizedfreshfigsthatarebakedinaricheggcustard.Whentheflanisinvertedontoaplatter,thefigsadornthetopforabeautifulpresentation.

MAKES8SERVINGS

3cups(24floz/750ml)heavycream¾cup(6oz/185g)granulatedsugar1vanillabean,splitlengthwise2tablespoonsunsaltedbutter¼cup(2oz/60g)firmlypackedlightbrownsugar12Missionfigs,stemmedandhalvedlengthwise4largeeggsplus4largeeggyolks½teaspoonsalt

1Inasaucepan,combinethecream,granulatedsugar,andvanillabean.Placeovermediumheatandbringtoagentlesimmer,stirringtodissolvethesugar.Removefromtheheatandletstandfor30minutes.

2Inafryingpan,meltthebutterovermedium-highheat.Addthebrownsugarandstiruntildissolved,about1minute.Addthefigs,cutsidedown,andcookuntilsoft,about12minutes.Arrangethefigs,cutsidedown,inasinglelayerinaround,nonstick9-inch(23-cm)cakepan.Coveringthebottomevenlywiththesyrupfromthepan.Placeinthefreezerfor15minutes.

3Preheattheovento375°F(190°C).Bringakettleofwatertoaboil.

4Removethevanillabeanpodfromthecreammixtureandscrapetheseedsinto

thecream.Discardthepod.Placethepanovermediumheatandbringtoasimmer.Removefromtheheatandcovertokeepwarm.

5Whisktogethertheeggs,eggyolks,andsaltuntilsmooth.Slowlypourinthewarmcreammixturewhilecontinuingtobeatuntilwellcombined.Pourtheeggmixturethroughafine-meshsieveintoabowlwithaspout.Then,pourthestrainedmixtureintothecakepan,takingcarenottodislodgethefigs.Placethepaninaroastingpan.Pourinhotwaterfromthekettletoreachhalfwayupthesidesofthecakepan.Placeasheetofaluminumfoillooselyoverthecakepan.

6Bakeuntilaknifeinsertedintothecenteroftheflancomesoutclean,about40minutes.Removethecakepanfromtheroastingpanandcoolonawirerackfor2hours.Coverandrefrigerateforatleast2hoursorupto1day.

7Toserve,runathin-bladedknifebladearoundtheinsideofthepantoloosentheflan.Brieflyimmersethebottomofthepaninhotwatertoloosenthecaramel.Invertalargeservingplateoverthetop,theninvertthepanandplateinasinglequickmotion.Lightlytapthebottomofthepantoloosentheflan,thenliftoffthepan.Ifanyfigssticktothepan,useaknifetiptoloosenthem.

pear-walnutstickycake

Forthisdecadentdessert,astickycaramel-nutmixtureispouredoverthetopofapear-fleckedbuttercake.Thebrownsugarinthecakebatteramplifiesthecaramelflavor,whilepearnectaraugmentsthetasteofthefruit.

MAKES8–10SERVINGS

FortheCakeUnsaltedbutterforgreasing1cup(5oz/155g)all-purposeflour,plusflourfordusting½teaspoonbakingsoda½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoonsalt¾cup(5½oz/170g)firmlypackedlightbrownsugar5tablespoons(2½oz/75g)unsaltedbutter,meltedandcooled2largeeggs,atroomtemperature¼cup(2floz/60ml)pearnectar1ripepear,peeled,cored,andcutinto½-inch(12-mm)cubes

FortheTopping1cup(4oz/125g)walnuts,toasted(seerecipe),cooled,andcoarselychopped¼cup(2oz/60g)firmlypackedlightbrownsugar4tablespoons(2oz/60g)unsaltedbutter1tablespoonwholemilk

1Tomakethecake,preheattheovento350°F(180°C).Butterandfloura9-inch(23-cm)springformpanandtapouttheexcessflour.

2Overasheetofparchmentpaper,sifttogethertheflour,bakingsoda,cinnamon,nutmeg,andsalt;setaside.

3Usinganelectricmixer,beattogetherthebrownsugar,meltedbutter,eggs,andpearnectaronmediumspeeduntilblended,3–5minutes.Stirintheflourmixturejustuntilcombinedandthenthepear.Pourthebatterintothepreparedpanandspreadevenly.

4Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,about25minutes.Transferthepantoawirerack.

5Tomakethetopping,inasaucepan,combinethewalnuts,brownsugar,butter,andmilk.Placeovermedium-highheatandbringtoaboil,stirringfrequently,andthencontinuetoboil,stirringfrequently,untilthemixtureisreducedtoathick,saucelikeconsistency,about3minutes.Pourthehotmixtureoverthehotcakeinthepan.Letstandfor3minutes.

6Releasethepansidesandplacethecakeonaplate.Cutintowedgesandservewarm.

puffyappleovenpancake

Aclassicovenpancakeisagreatadditiontoyourbrunchrepertoire.Applewedgesarefirstsautéedandthenaneasybatterispouredoverthetop.Afterthepancakepuffsuphighintheoven,itwilldeflatetoformanappealing,custardytexturewhenyouremoveit.

MAKES4–6SERVINGS

⅔cup(3½oz/105g)all-purposeflour2tablespoonsgranulatedsugar½teaspoongroundcinnamon¼teaspoonsalt4largeeggs,atroomtemperature1cup(8floz/250ml)wholemilk,atroomtemperature1teaspoonvanillaextract2tablespoonsunsaltedbutter,meltedandcooled,plus4tablespoons(2oz/60g)butter2Fujiorotherbakingapples,peeled,cored,andeachcutinto16wedgesConfectioners’sugarfordustingPuremaplesyrupforserving(optional)

1Preheattheovento425°F(220°C).Havereadyanovenproof10-inch(25-cm)sautépan.

2Inasmallbowl,stirtogethertheflour,granulatedsugar,cinnamon,andsalt.Inablender,combinetheeggs,milk,vanilla,and2tablespoonsmeltedbutterandblendjustuntilsmooth.Addtheflourmixtureandblendjustenoughtomakeasmoothbatter.

3Inthesautépan,melt3tablespoonsofthebutterovermedium-highheat.Whenthebutterbeginstobrown,addtheapplesandcook,turningasneeded,untilgoldenonallsides,about5minutes.Addtheremaining1tablespoonbutterandheatuntilitismeltedandbubbling.Pourthebatterovertheapplesandimmediatelytransferthepantotheoven.

4Bakeuntilpuffedandgolden,15–20minutes.Dustthepancakewithconfectioners’sugarandserverightaway,directlyfromthepan.Passthemaplesyrupatthetable,ifusing.

cranberry-cornmealmuffins

Thesightofcranberriesatthemarketheraldstheholidayseason,beginningwithThanksgivinginthefall.Inthesemuffins,whichincorporatecornmealintothebatterfortexture,cranberriesprovidetart-sweetbitsofcolorthroughout.Feelfreetoswapinraspberries,strawberries,orblackberriesforthecranberriesothertimesoftheyear.

MAKES12MUFFINS

1cup(5oz/155g)all-purposeflour½cup(2½oz/75g)cornmeal⅔cup(5oz/155g)sugar1tablespoonbakingpowder½teaspoonsalt2largeeggs,atroomtemperature1cup(8floz/250ml)wholemilk,atroomtemperature2tablespoonscanolaoil4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled1tablespoongratedorangezest1tablespoonfreshorangejuice¼lb(125g)freshcranberries,chopped

1Preheattheovento400°F(200°C).Line12standardmuffincupswithpaperliners.

2Inalargebowl,whisktogethertheflour,cornmeal,sugar,bakingpowder,andsalt.Inabowl,whisktogethertheeggs,milk,oil,meltedbutter,orangezest,and

orangejuice,thengentlystirinthecranberries.Addthecranberrymixturetotheflourmixtureandstirjustuntilalumpybatterforms.Donotovermix.Spoonthebatterintothepreparedmuffincups,fillingjusttotherims.

3Bakeuntilatesterinsertedintothecenterofamuffincomesoutclean,18–20minutes.Letcoolinthepanonawirerackforabout5minutes.Turnthemuffinsoutofthepanandservewarm.

winter

ORANGEBUTTERCAKESPUMPKINDOUGHNUTSWITHTWOTOPPINGSCRANBERRY-PECANPIEPERSIMMONBREADPUDDINGPUMPKIN–CHOCOLATECHIPMINICUPCAKESPINEAPPLEUPSIDE-DOWNSKILLETCAKEPUMPKINMOONPIESWITHORANGECREAMCRANBERRY-BUTTERMILKBUNDTCAKESHAKERLEMONPIECHOCOLATE-BANANABREADPUDDINGPERSIMMONQUICKBREADOLD-FASHIONEDAPPLEDUMPLINGSPEAR-BOURBONSKILLETCRISP

orangebuttercakes

Thesecharmingindividualcakesarebakedinramekins,thenunmoldedtorevealorangeslicesonthetopofeachdessert.Thecakesaregoodontheirown,especiallyservedwarmfromtheoven,buttheycanalsobetoppedwithaspoonfulofcrèmeanglaiseforacreamycontrast.

MAKES6CAKES

6tablespoons(3oz/90g)unsaltedbutter,meltedandcooled,plus½cup(4oz/125g)butter,atroomtemperature,plusbutterforgreasing2oranges¾cup(6oz/185g)firmlypackedlightbrownsugar1cup(5oz/155g)all-purposeflour1teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt½cup(4oz/125g)granulatedsugar2largeeggs,atroomtemperature¼cup(2floz/60ml)heavycream,atroomtemperature1teaspoonvanillaextractCrèmeAnglaise(seerecipe)forserving(optional)

1Preheattheovento350°F(180°C).Lightlybuttersix1-cup(8–floz/250-ml)ramekinsorcustardcups.

2Finelygratethezestof1orange;reservethefruitforanotheruse.Cutthesecondorangeintoverythinslices.

3Sprinkle2tablespoonsofthebrownsugarinthebottomofeachprepared

ramekin.Pour1tablespoonofthemeltedbutterintoeachone,evenlycoveringthesugar.Place1orangesliceineachramekin.Placetheramekinsonarimmedbakingsheet.

4Sifttogethertheflour,bakingpowder,bakingsoda,andsaltoverasheetofparchmentpaper;setaside.

5Usinganelectricmixer,beattogetherthe½cup(4oz/125g)butter,thegranulatedsugar,andorangezestonmedium-highspeeduntilcreamy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Usingarubberspatula,foldintheflourmixture.Stirinthecreamandvanillauntilthoroughlyincorporated.Spoonthebatterovertheorangesintheramekins.

6Bakeuntilthetopsaregoldenandatesterinsertedintothecenterofacakecomesoutclean,about35minutes.Lettheramekinscoolonawirerackfor10minutes.

7Runaknifearoundtheinsideoftheramekinstoloosenthecakes.Workingwith1cakeatatime,invertasmalldessertplateovertheramekin,theninverttheramekinandplateinasinglequickmotion.Lightlytapthebottomoftheramekinwiththeknifehandletoloosenthecake,thenliftofftheramekin.Iftheorangeslicessticktotheramekins,useaknifetiptoloosenthemandreplacethemonthecakes.ServethecakeswarmoratroomtemperaturewithCrèmeAnglaisepouredoverthetop,ifdesired.

pumpkindoughnutswithtwotoppings

Bakeddoughnutsareeasytomake.Thesepumpkinonesaregoodbothdrizzledwithamapleglazeandrolledincinnamon-sugar,sowe’vegivenyoubothoptions.Ifyoupreferjustonetopping,doubleittomakeenoughforall.

MAKES12DOUGHNUTS

FortheDoughnutsVegetableoilspray2cups(10oz/315g)all-purposeflour¾teaspoongroundcinnamon½teaspooneachgroundnutmegandgroundcloves2teaspoonsbakingpowder½teaspoonsalt¼teaspoonbakingsoda4tablespoons(2oz/60g)unsaltedbutter,atroomtemperature⅓cup(3oz/90g)granulatedsugar¼cup(2oz/60g)firmlypackedlightbrownsugar1cup(7½oz/235g)RoastedPumpkinPurée(seerecipe)2largeeggs,lightlybeaten,atroomtemperature½cup(4floz/125ml)buttermilk,atroomtemperature

FortheToppingsMapleGlaze(seerecipe)¼cup(2oz/60g)granulatedsugar1teaspoongroundcinnamon

4tablespoons(2oz/60g)unsaltedbutter,melted

1Preheattheovento425°F(220°C).Spraytwo6-welldoughnutbakingpanswithvegetableoilspray.

2Inabowl,whisktogethertheflour,cinnamon,nutmeg,cloves,bakingpowder,salt,andbakingsoda;setaside.

3Usinganelectricmixer,beattogetherthebutterandsugarsonmediumspeeduntilsmooth,3–5minutes.Addthepumpkinpuréeandeggs,beatingwelluntilblended.Stirinthebuttermilk.Addtheflourmixtureandbeatuntilwellblended.

4Spoonthebatterintoapastrybagfittedwitha1-inch(2.5-cm)plainpastrytip,orintoasealableplasticbagwithonecornercutopen.Pipethebatterintothepreparedpans.

5Bakeuntilthedoughnutsaregoldenbrownandthecentersspringbackwhentouched,8–10minutes.Letcoolinthepanonawirerackforatleast5minutes.Turnthedoughnutsoutofthepanandletcoolcompletelyontherack,about15minutes.

6Tomakethetoppings,followtheinstructionsonseerecipetomakethemapleglaze.Setaside.Inashallowbowl,stirtogetherthegranulatedsugarandcinnamon.Putthemeltedbutterinanotherbowl.Usingaspoon,swirltheglazeonto6ofthedoughnuts.Diptheremaining6doughnutsinthebutterandthenrollinthesugarmixturetocoatevenly.Serverightaway.

cranberry-pecanpie

Ifyouarelikeus,youhaveahardtimedecidingwhichpietochooseattheholidaybuffet.Thisrecipeoffersthebestofbothworlds—acreativecombinationofclassicfruitandnutpies—soyoudon’thavetochoose.Ifyoulike,cutthepieintothinsliversandsetoutonaplatterforaholidaybuffet.

MAKES8SERVINGS

BasicPieDough(seerecipe)3largeeggs¾cup(6oz/185g)firmlypackedlightbrownsugar½cup(2½oz/75g)lightcornsyrup4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled2tablespoonslightmolasses1teaspoonvanillaextract1½cups(6oz/185g)pecans,toasted(seerecipe),cooled,andcoarselychopped6oz(185g)freshcranberries

1Onalightlyflouredsurface,rolloutthedoughintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertoa9-inch(23-cm)piepanandfitthedoughintothepan(seerecipe).Trimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).(Alternatively,rerollthescrapsandcutoutdecorativeshapes.Moistentheundersideslightlywithwaterandplacethecutoutsalongthepierim.)Freezeuntilfirm,about20minutes.

2Placearackinthelowerthirdoftheovenandpreheatto400°F(200°C).

3Inalargebowl,whisktogethertheeggs,brownsugar,cornsyrup,meltedbutter,molasses,andvanillauntilsmooth.Stirinthepecansandcranberries.Pourthefillingintothecrustandspreadevenly.

4Bakeuntilthecenterofthefillingisset,about45minutes,coveringtheedgeswithaluminumfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.

persimmonbreadpudding

Thetextureofthisdessertdependsonthetypeofbreadyouuse.Coarse-crumbedbreadwilleasilyabsorbtheeggmixtureforafluffypudding.Fine-crumbedbreadwillyieldadenser,thoughequallydelicious,result.

MAKES6SERVINGS

2tablespoonsunsaltedbutter,atroomtemperature,plusbutterforgreasing4–6cups(32–48floz/1–1.5l)wholemilk1teaspoonvanillaextract3largeeggs,lightlybeaten½teaspoongroundnutmeg½teaspoongroundcloves1½cups(12oz/375g)sugar½teaspoonsalt10–12slicesstalebread,eachabout1inch(2.5cm)thick,crustsremoved1cup(8oz/250g)peeledandpuréedHachiyapersimmons(from2–3persimmons)Vanillaicecream,forserving

1Preheattheovento350°F(180°C).Lightlybuttera9-by-5-inch(23-by-13-cm)loafpanorotherbakingdish.

2Ifyouareusingfine-texturedormoistbread,pour4cups(32floz/1l)ofthemilkintoalargebowl;use5–6cups(40–48floz/1.25–1.5l)forcoarse,drybread.Addthevanilla,eggs,nutmeg,cloves,¾cup(6oz/185g)ofthesugar,andthesaltandwhiskwell.Addthebreadandletstandjustuntilitisthoroughlysoftened,about2minutes;itshouldnotbesoggy.Transferthebreadtoanotherbowl,reservingtheeggmixture.

3Arrangealayerofsoakedbreadinthepreparedpan.Topwithone-thirdofthepersimmonpurée.Pouraboutone-fourthoftheeggmixtureoverthetop.Repeattwice,pushingdownthelayersofbreadasyougo.Finishwithabreadlayerandpourovertheremainingeggmixture.

4Inabowl,combinethebutterandtheremaining¾cup(6oz/185g)sugar.Usingyourfingertipsorawoodenspoon,crumblethemtogetherandsprinkleoverthetopofthepudding.

5Bakeuntilatesterinsertedintothecenterofthepuddingcomesoutclean,45–60minutes.Letcoolonawirerackforabout10minutes.Scoopintobowlsandservewarmtoppedwithscoopsofvanillaicecream.

pumpkin–chocolatechipminicupcakes

Theseirresistiblepumpkincupcakesfeatureminichocolatechipsinboththecakeandthefrosting.Freshpumpkinpuréecontributesthebestflavorhere,butyoucouldalsousedcannedpumpkinpurée,ifyoulike.

MAKES36MINICUPCAKES

1½cups(7½oz/235g)all-purposeflour2teaspoonsbakingpowder½teaspoonsalt½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcloves½cup(4oz/125g)unsaltedbutter,atroomtemperature¾cup(6oz/185g)granulatedsugar¼cup(2oz/60g)firmlypackedlightbrownsugar2largeeggs,atroomtemperature¾cup(5¼oz/160g)RoastedPumpkinPurée(seerecipe)¼cup(2floz/60ml)wholemilk,atroomtemperature¾cup(4½oz/140g)plus⅓cup(2oz/60g)minisemisweetchocolatechipsPumpkinFrosting(seerecipe)

1Preheattheovento350°F(180°C).Line36miniaturemuffincupswithpaperliners.

2Inabowl,whisktogethertheflour,bakingpowder,salt,cinnamon,nutmeg,andcloves;setaside.

3Usinganelectricmixer,beattogetherthebutterandsugarsonmediumspeeduntilsmooth,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Addthepumpkinpuréeandbeatuntilwellblended.Usingarubberspatula,stirinhalfoftheflourmixtureandthenthemilkjustuntilblended.Addtheremainingflourmixtureandstirjustuntilincorporated,addingthe¾cup(4½oz/140g)chocolatechipsduringthelast15secondsofstirring.Spoonthebatterintothepreparedmuffincups,fillingeachaboutthree-fourthsfull.

4Bakeuntilthecenterofthecupcakesspringsbackwhentouched,8–10minutes.Letcoolcompletelyinthepanonawirerack,about30minutes.(Thecupcakescanbebakedupto1dayaheadoftime.)5Spoonthefrostingintoapastrybagfittedwitha¾-inch(2-cm)startipandpipeontopofthecupcakes.Sprinkleeachcupcakewiththeremaining⅓cup(2oz/60g)chocolatechips,dividingevenly.Serverightaway,orrefrigeratethefrostedcupcakesforupto2hours.

pineappleupside-downskilletcake

Inthisupdateonthetraditionalpineappleupside-downcake,thebatterisbakedinacast-ironfryingpan,whichhelpsthecakeachieveabeautifulcaramelizedcolorontheedges.Alittlebuttermilkinthebattergivesitanicetang.

MAKES10SERVINGS

¾cup(6oz/185g)unsaltedbutter,atroomtemperature1¼cups(9½oz/295g)firmlypackeddarkbrownsugar1smallripepineapple,peeled,halvedlengthwise,cored,andcutintoslicesabout½inch(12mm)thick1⅔cups(8oz/250g)all-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda¼teaspoonsalt3largeeggs,atroomtemperature1teaspoonvanillaextract⅔cup(5floz/160ml)buttermilk,atroomtemperature

1Preheattheovento350°F(180°C).Havereadya10-inch(25-cm)cast-ironfryingpan.

2Inthecast-ironpan,combine4tablespoons(2oz/60g)ofthebutterand¾cup(6oz/185g)ofthebrownsugar.Placeovermediumheatandcook,stirring,untilthebuttermeltsandthemixtureissmooth.Removefromtheheatandspreadthemixtureevenlyoverthebottomofthepan.Arrangeenoughpineappleslicesontopofthemixturetocoverinasinglelayer.

3Sifttogethertheflour,bakingpowder,bakingsoda,andsaltontoasheetof

parchmentpaper;setaside.

4Usinganelectricmixer,beattheremaining½cup(4oz/125g)butteronmediumspeeduntillight,about1minute.Addtheremaining½cup(3½oz/105g)brownsugarandbeatuntilfluffy,about2minutes.Addtheeggs1atatime,beatingwellaftereachaddition.Beatinthevanillauntilwellblended.Reducethespeedtolowandaddtheflourmixturein3additionsalternatelywiththebuttermilkin2additions,startingandendingwiththeflourmixture.Beatjustuntilcombined.Spoonthebatteroverthepineapple,spreadingtocovercompletely.

5Bakeuntilatesterinsertedintothecenterofthecakecomesoutclean,about40minutes.Letcoolonawirerackfor5minutes.

6Invertaplatteroverthefryingpan.Wearingovenmitts,invertthepanandplattertogetherinasinglequickmotion.Liftoffthepan.Ifanypineappleslicessticktothepan,useaknifetiptoloosenthemandreplacethemonthecake.Servewarmoratroomtemperature.

pumpkinmoonpieswithorangecream

Moonpies,alsoknownaswhoopiepies,arelikeaninvertedcupcake,withcakeontheoutsideandcreamyfrostinginthemiddle.Theyareagreatchoiceforpotlucks,astheytransportmoreeasilythanotherfrosteddesserts.Ifyoulikerobustautumnflavors,youcandoublethespicesinthecakeforaspiciertreat.

MAKESABOUT15PIES

FortheCakes1½cups(7½oz/235g)all-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda¾teaspoonsalt½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcloves½cup(4oz/125g)unsaltedbutter,meltedandcooled1cup(7oz/220g)firmlypackedlightbrownsugar2largeeggs,lightlybeaten,atroomtemperature1cup(7½oz/235g)RoastedPumpkinPurée(seerecipe)

FortheFilling4tablespoons(2oz/60g)unsaltedbutter,atroomtemperature¼lb(125g)full-fatcreamcheese,atroomtemperature1cup(4oz/125g)confectioners’sugar2teaspoonsgratedorangezest

1Preheattheovento350°F(180°C).Line2rimmedbakingsheetswithparchmentpaper.

2Tomakethecakes,sifttogethertheflour,bakingpowder,bakingsoda,salt,cinnamon,nutmeg,andclovesontoasheetofparchmentpaper;setaside.

3Inalargebowl,whisktogetherthemeltedbutterandbrownsugaruntilsmooth.Whiskintheeggsandpumpkinpurée.Usingarubberspatula,foldintheflourmixture.Dropthebatterontothepreparedbakingsheetsusingaheaping1tablespoonforeachone,spacingthemabout1inch(2.5cm)apart.

4Bakeuntilthecakesspringbackslightlywhentouchedinthecenters,8–10minutes.Transferthecakestoawirerackandletcoolcompletely,about20minutes.(Thecakescanbemadeupto1dayaheadandstoredinanairtightcontainer.)5Tomakethefilling,usinganelectricmixer,beattogetherthebutterandcreamcheeseonmediumspeeduntilsmooth,3–5minutes.Reducethespeedtolow,addtheconfectioners’sugarandorangezest,andbeatuntilblended.Raisethespeedtomedium-highandbeatuntillightandfluffy,about2minutes.

6Toassemble,carefullyturnhalfofthecakesoversotheyareflatsideup.Spoonabout1tablespoonofthefillingontoeachone.Placeanothercake,flatsidedown,ontopandgentlypresstogethertospreadthefillingtotheedges.Storeinanairtightcontainerforupto4hoursbeforeserving.

cranberry-buttermilkbundtcake

Here,bothfreshanddriedcranberrieslendpronouncedflavortoaneasy-to-makeBundtcake.Theflecksofredfruitthroughoutthecake’sgoldencrumbmakeitastrikingadditiontoaholidaybuffet.Anoptional,lemon-scentedicingdrizzledoverthetopaddsabeautifulfinishingtouch.

MAKES12SERVINGS

FortheCake½cup(4oz/125g)unsaltedbutter,meltedandcooled,plusbutterforgreasing3cups(12oz/375g)cakeflour1½teaspoonsbakingsoda½teaspoonsalt1½cups(12oz/375g)granulatedsugar2largeeggs,atroomtemperature1teaspoongratedlemonzest1¼cups(10floz/310ml)buttermilk,atroomtemperature6oz(185g)freshcranberries¼lb(125g)driedcranberries

FortheIcing(optional)4tablespoons(2oz/60g)unsaltedbutter1tablespoonfreshlemonjuice½cup(2oz/60g)confectioners’sugar½teaspoonfinelygratedlemonzest

1Preheattheovento350°F(180°C).Butterastandard,10½inch(26-cm)nonstickBundtpan.

2Tomakethecake,sifttogethertheflour,bakingsoda,andsaltoverasheetofparchmentpaper;setaside.

3Inalargebowl,whisktogetherthegranulatedsugar,meltedbutter,eggs,andlemonzestuntilwellblended.Whiskintheflourmixturein3additionsalternatelywiththebuttermilk,startingandendingwiththeflourmixture.Foldinthefreshanddriedcranberries.Pourthebatterintothepreparedpanandspreadevenly.

4Bakeuntilatesterinsertednearthecenterofthecakecomesoutclean,about50minutes.Letcoolinthepanonawirerackfor10minutes.Invertthecakeontotherackandletcoolcompletely,about1hour.

5Tomaketheicing,ifusing,inasmallsaucepan,combinethebutterandlemonjuice.Placeovermediumheatandwarm,stirring,untilthebuttermelts.Removefromtheheatandletstanduntilcool,about5minutes.Addtheconfectioners’sugarandlemonzestandwhiskvigorouslyuntilsmoothandthickened,about1minute.Transferthecaketoaplateanddrizzletheicingevenlyoverthecake,allowingittorundownthesidesslightly.Letstanduntiltheicingisset,about1hour.

6Servethecakerightaway,orcoverandstoreatroomtemperatureforupto1day.

shakerlemonpie

Thissweet-tartpiehashumbleoriginsintheShakercommunity.Thefillingislikeachunkylemoncurd,withbighitsoftartlemonslicesandslightlybitterpeels.Thesecrettosuccess:slicethelemonsvery,verythinly.

MAKES8–10SERVINGS

4lemons3cups(1½lb/750g)plus1tablespoonsugarDoublerecipeBasicPieDough(seerecipe),dividedinto2disks7largeeggs¼teaspoonsalt2tablespoonsunsaltedbutter,meltedandcooled1largeeggwhite,lightlybeaten

1Halve2ofthelemonscrosswise.Usingtheslicingbladeofafoodprocessororaverysharpknife,slicethemverythinly,cuttingouttheseedsasyougo.Puttheslicesinabowl.Removethepeelandpithfromtheremaining2lemonsanddiscard.Chopthefleshfinely,discardingtheseeds.Addthefleshandjuicestothebowl.Addthe3cups(1½lb/750g)sugarandstirgentlytocoatevenly.Coverwithplasticwrapandrefrigerateovernight.

2Placearackinthelowerthirdoftheovenandpreheatto425°F(220°C).

3Onalightlyflouredsurface,rollout1doughdiskintoa12-inch(30-cm)roundabout⅛inch(3mm)thick.Transfertoastandard(notdeep-dish)9-inch(23-cm)piepanandfitthedoughintothepan(seerecipe).Rollouttheotherdoughdiskforthetopcrustintothesame-sizedround.

4Inasmallbowl,whisktheeggsuntilwellblended,thenaddtothelemonmixtureandstirwell.Addthesaltandmeltedbutterandstiruntilblended.Pourthefillingintothecrustandspreadevenly.Placethetopcrustoverthefillingandtrimtheedges,leavinga¾-inch(2-cm)overhang.Foldtheoverhangunderitselfandcrimpdecoratively(seerecipe).Cutafewsteamventsinthetopcrust.Lightlybrushthecrustwiththeeggwhite,thensprinklewiththe1tablespoonsugar.

5Bakefor15minutes.Reducetheoventemperatureto375°F(190°C)andcontinuetobakeuntilthecrustisgoldenbrownandthecenterisslightlypuffedandthefillingbarelyfeelslikeitjiggleswhenthepanisshaken,about30minuteslonger,rotatingthepanhalfwaythroughbaking.Tentthepiewithaluminumfoilifthecrustbrownstooquickly.Letcoolcompletelyonawirerack,about2hours,beforeserving.

chocolate-bananabreadpudding

Whenotherfruitsareunavailableinthewinter,turntotropicalfruits,whichareavailableyear-roundfromwarmerclimates.Here,theycombinewithchocolateandegg-richbreadinacomfortingdessert.Coarselychopthechocolatetomakedifferent-sizedpiecesthatwillmeltintogooeypocketsofchocolatethroughoutthepudding.

MAKES10SERVINGS

4tablespoons(2oz/60g)unsaltedbutter,meltedandcooled,plusbutterforgreasing2largeeggs½cup(3½oz/105g)firmlypackeddarkbrownsugar2½cups(20floz/625ml)wholemilk2tablespoonsdarkrum1teaspoonvanillaextract1teaspoongroundcinnamon4ripebananas,peeled6oz(185g)semisweetchocolate,choppedinto¼-inch(6-mm)pieces4cups(8oz/250g)stalecinnamonswirl,challah,orbriochebreadcubes(fromabout4slices,each¾inch/2cmthick)1cup(8floz/250ml)heavycream

1Preheattheovento325°F(165°C).Buttera3-qt(3-l)bakingdish.

2Inalargebowl,whisktogethertheeggsuntilblended.Whiskinthemeltedbutter,brownsugar,milk,rum,vanilla,andcinnamon.Usingafork,roughlymash1bananaintotheeggmixture.Slicetheremainingbananasandstirtheminalongwiththechocolate.Addthebreadcubes,stirringtoevenlymoistenthemanddistributethebananaslicesandchocolate.Pourintotheprepared

bakingdish.

3Bakeuntilthetopislightlybrownedandcrusty,andthepuddingissetwhenthepanisshakenslightly,about50minutes.Letcoolonawirerackforabout10minutes.Servewarmwithapitcherofheavycreamtopouroverthetop.

persimmonquickbread

Ifyouhaveapersimmontreeinyouryard,youknowhowprolificitcanbearoundholidaytime.Thisisagoodrecipeforusingupthefruits.Loavesofthisbreadmakegreatgiftsduringthegift-givingseason.Wrappedtightly,thebreadkeepsforuptoaweek.

MAKES1LOAF

½cup(4oz/125g)unsaltedbutter,atroomtemperature,plusbutterforgreasing1½cups(7½oz/235g)all-purposeflour1teaspoonbakingsoda1teaspoonsalt½cup(3½oz/105g)firmlypackedlightbrownsugar½cup(4oz/125g)granulatedsugar2largeeggs,atroomtemperature1teaspoonvanillaextract½cup(4oz/125g)sourcream,atroomtemperature1cup(8oz/250g)peeledandpuréedHachiyapersimmons(from2–3persimmons)

1Preheattheovento350°F(180°C).Buttera9-by-5-inch(23-by-13-cm)loafpan.

2Inasmallbowl,whisktogethertheflour,bakingsoda,andsalt;setaside.

3Usinganelectricmixer,beattogetherthebutterandsugarsonmediumspeeduntilfluffy,3–5minutes.Addtheeggs1atatime,beatingwellaftereachaddition,thenaddthevanillaandbeatwell.Reducethespeedtolow,addtheflourmixture,andbeatuntilcombined.Stirinthesourcreamandpersimmonpurée.Pourthebatterintothepreparedpanandspreadevenly.

4Bakeuntilatesterinsertedintothecenterofthebreadcomesoutclean,about1hour.Letcoolonawirerackfor10minutes,thenremovethebreadfromthepanandletcoolcompletelyontherack,about1hour.

old-fashionedappledumplings

Here,abuttery,flakydoughcloakssweet-tartapplesstuffedwithalmondstreusel.Theyarethendrizzledwithlusciouscaramelsauceandbaked.TryHoneycrisp,PinkLady,GrannySmithorothersweet-tartbakingapples.

MAKES6DUMPLINGS

FortheDough2cups(10oz/315g)all-purposeflour1teaspoongranulatedsugar½teaspoonsalt½cup(4oz/125g)plus2tablespoonscoldunsaltedbutter,cutintocubes½cup(4floz/125ml)icewater,plusmoreasneeded

6sweet-tartbakingapples,suchasHoneyCrisp,PinkLady,orGrannySmithAlmondStreusel(seerecipe)1largeeggbeatenwith1teaspoonwater2cups(14oz/440g)firmlypackedlightbrownsugarPinchofsaltVanillaWhippedCream(seerecipe)orcrèmefraîcheforserving(optional)

1Tomakethedough,inafoodprocessor,combinetheflour,sugar,andsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.Addtheicewaterandpulse10–12times.Stopthemachineandsqueezeadoughpiece.Ifitcrumbles,addmorewater,1tablespoonatatime,andpulsejustuntilthedoughholdstogetherwhenpinched.Whenready,itshouldcometogetherinaroughmassinthebowlbutnotformaball.Donotovermix.Shapeintoacompactdisk.Wrapwellin

plasticwrapandrefrigerateforatleast30minutesorupto1day,2Preheattheovento400°F(200°C).Onalightlyflouredsurface,rolloutthedoughintoarectanglethatisslightlylargerthan14by21inches(35by53cm)andtrimtheedgesevenly.Cutintosix7-inch(18-cm)squares.(Alternatively,dividethedoughinto6equalpiecesandrolleachintoa7-inch/18-cmsquare.)3Usinganapplecorer,coretheapplesandthenpeel.Placeanappleoneachsquareofdough.Stuffthehollowcenterwith2heapingtablespoonsofthestreusel.Brushtheedgesofeachsquarewiththeeggmixture.Bring2oppositecornersofthedoughupovertheappleandpresstogether.Foldinthesidesoftheother2corners,bringthecornersupovertheapple,andpresstogether.Repeatwiththeremainingapples,doughsquares,andstreusel.Placethedumplingsina9-by-13-inch(23-by-33-cm)bakingdishsotheyarenottouching;refrigeratewhileyoumakethesauce.

4Inasaucepan,combinethebrownsugar,salt,and1¼cups(10floz/310ml)water.Placeovermedium-highheatandbringtoaboil,stirringwell.Pourthesauceoverthedumplings.

5Bake,spooningthesauceoverthedumplingstwiceduringbaking,untilthecrustisgoldenbrownandtheapplesaretender,35–40minutes.Lettheapplescoolslightly,thenservewarmwiththesauceanddollopsofwhippedcream,ifusing.

pear-bourbonskilletcrisp

Bakedinacast-ironfryingpan,withabourbon-scentedpearfillingandabuttery-crisptopping,thiswillbecomeago-torecipeduringthecoldmonthsoftheyear.ChooseBartlettorBoscpearsthatareripeandgivealittlewhenpressed,butarenotoverlyripe.

MAKES6SERVINGS

Unsaltedbutterforgreasing

FortheFilling6firm,ripepears,peeled,cored,andcutintowedges3tablespoonsgood-qualitybourbon3tablespoonsgranulatedsugar3tablespoonsfirmlypackedlightbrownsugar2tablespoonsall-purposeflour½teaspoongroundcinnamon(optional)

FortheTopping6tablespoons(3oz/90g)unsaltedbutter,meltedandcooled½teaspoonvanillaextract¾cup(4oz/125g)all-purposeflour¾cup(2½oz/75g)rolledoats⅔cup(5oz/155g)firmlypackedlightbrownsugar½teaspoonsaltVanillaicecreamforserving(optional)

1Preheattheovento375°F(190°C).Generouslybuttera10-inch(25-cm)cast-ironfryingpan.

2Tomakethefilling,inalargebowl,stirtogetherthepearsandbourbon.Letstandfor30minutes.Inanotherbowl,stirtogetherthesugars,flour,andcinnamon,ifusing.Addtothepearmixtureandstiruntilevenlycoated.Addthepearfillingtothepreparedpan.

3Tomakethetopping,inabowl,stirtogetherthemeltedbutterandvanilla.Inanotherbowl,usingafork,stirtogethertheflour,oats,brownsugar,andsalt.Addthebuttermixtureandstiruntilevenlyblendedandcrumbly.Sprinklethetoppingoverthepears.

4Bakeuntilthepearsaretenderandbubbly,andthetoppingiscrispandbrown,about30minutes.Letcoolslightlybeforeserving.Servewithscoopsoficecream,ifdesired.

makingpiedough

Aflakycrustisthehallmarkofagoodpie.Theflakesareachievedbykeepingthebutterindiscrete,coldbitswithinthedough.Oncethedoughreachestheoven,thebitsofbuttermelt,givingoffpuffsofsteamthatliftthedoughandcreateairpockets.Forbestresults,keepallyouringredientsandequipmentverycoldandworkquickly.Also,takecarenottooverworkthedough,whichleadstotoughness.

1FREEZETHEBUTTERforafewminutestogetitreallycold.Meanwhile,puticewaterinaliquidmeasuringcupandsetaside.Putthecoldbutteronacuttingboardandcutitinhalflengthwise.Turnthebutteronitssideandcutitinhalfagain.Cutthebuttercrosswisetomakecubes.

2INABOWL,STIRTOGETHERtheflourandsalt.Addthebuttercubestothebowlandtosswithaforktocoatthebutterwellwiththeflourmixture.Usingapastryblenderortwoknives,cutinthebutteruntilthemixtureformslargecrumbsthesizeofpeas.

3DRIZZLETHEICEWATERovertheflour-buttermixtureandtosswiththeforkuntilthedoughisevenlymoist.Ifthedoughseemstoocrumbly,addmoreicewater,atablespoonatatime,andtosstomix.Whenthedoughisready,itshouldcometogetherinaroughmass.

4GATHERTHEDOUGHtogethergentlyandformitintoacompactdisk.Wrapthediskinplasticwrapandrefrigerateforatleast1hourorupto1daybeforeusing.Duringthechillingtime,thedoughwillbecomeevenlymoistandpliable,sothatitiseasytoworkwith.

rollingoutpieortartdough

Whenrollingoutthedough,youwanttousealighthandwiththeflour—usejustenoughtopreventthedoughfromsticking.Topreservethedough’sflakyqualities,takecarenottooverworkthedoughandkeepitascoolaspossible.Beginnerdough-rollerscanrolloutthedoughbetweensheetsofparchmentpaper,whichpreventsthedoughfromstickingtothesurfaceandmakesiteasiertotransfertothepan.

thepan.

1LIGHTLYFLOURAWORKSURFACEsuchasamarbleslaborcountertop,orwoodenorplasticpastryboard.Unwrapthedoughandputitinthecenteroftheflouredsurface.Lightlydustthetopofthedoughandrollingpinwithflour.

2STARTINGATTHECENTERandworkingoutward,rollthedoughintoaroundthatisabout2inches(5cm)largerthanthepiepan(orasdirectedintherecipe).Asyouwork,liftandturnthedoughandre-dustitwithflour,ifnecessary,topreventthedoughfromstickingtothesurface.

3TOTRANSFERTHEDOUGHTOTHEPAN,carefullyrollthedougharoundtherollingpin,thenliftcarefullytopositionitoverthepiepan,tartpan,orbakingsheet.Unrollthedough,easingitwithyourfingersintoacenteredposition.

4GENTLYPRESSTHEDOUGHintothebottomandupthesidesofthepieortartpan.Usingaparingknife,trimthedoughevenlyallaroundsothatitisabout½inch(12mm)widerthanthediameterofthepan(orasdirectedintherecipe).

embellishingdoughedges

Whetheryouhavemadeasinglecrust,alatticecrust,oradoublecrustpie—evenaflatpieknownasagalette,it’salwaysnicetogivethepieadecorative,finishededge.Itwillnotonlymakeyourpieevenmorebeautiful,butitwillalsohelpthecruststayinplaceduringbaking.Youcanalsoadornadouble-crustpiebyapplyingdoughcutoutstothetop(seerecipe)orcuttingsteamventsinadecorative

pattern.

1TOEMBELLISHAPIE,startingataspotnearestyou,foldthedoughedgeunderitselfsothatitisevenwiththepansides.Continuearoundthecircumferenceofthepan.You’reaimingtocreateathickercrustinthisareathanontherestofthepie.

2FORASIMPLEDESIGN,startingataspotnearestyou,pressthetinesofaforkdeepintothecrusttocreatehashmarksinthedough.Continuetomakehashmarksallaroundthecircumferenceofthepan.

3FORAFLUTEDDESIGN,startingataspotnearestyou,holdthethumbandindexfingerofonehandabout1inch(2.5cm)apartandpressthemagainsttheouteredgeofthedoughrim.Usingyourotherindexfinger,pressinfromtheinsideedgeofthedoughrimthroughtheopening.Repeataroundthecircumferenceofthepan.

4TOPLEATAGALETTE,startingataspotnearestyou,foldasectionofthedoughupandoverthefilling.Movetoanadjacentspotandrepeatthefolding,formingaloosepleatwherethefoldsmeet.Continuearoundthecircumferenceofthegalette,leavingthefillingexposedinthecenter.

basicrecipes

BasicTartDough1largeeggyolk1teaspoonvanillaextract

2tablespoonsicewater

1¼cups(6½oz/200g)all-purposeflour¼cup(2oz/60g)sugar¼teaspoonsalt½cup(4oz/125g)coldunsaltedbutter,cutintocubesInasmallbowl,stirtogethertheeggyolk,vanilla,andicewater.Inafoodprocessor,combinetheflour,sugar,andsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.

Pourtheeggmixtureovertheflourmixtureandprocessjustuntilthemixturestartstocometogether.

Transferthedoughtoaworksurfaceandshapeintoa6-inch(15-cm)disk.Wrapwellinplasticwrapandrefrigerateforatleast1hourorupto1day.

MAKESDOUGHFORONE9½-INCH(24-CM)TART

BasicPieDough1⅓cups(7oz/220g)all-purposeflour¼teaspoonsalt½cup(4oz/125g)coldunsaltedbutter,cutintocubes¼cup(2floz/60ml)icewater,plusmoreasneededHANDMETHOD:Inalargebowl,combinetheflourandsaltandstirwithaforktomixevenly.Scatterthebuttercubesovertheflourmixtureandtosswithaforktocoatevenly.Usingapastryblenderor2knives,cutinthebutteruntilthebutterpiecesarethesizeofpeas.Drizzletheice

waterovertheflour-buttermixtureandtosswithaforkuntilthedoughisevenlymoist.Ifthedoughseemstoocrumbly,addmoreicewater,atablespoonatatime,andtosstomix.Whenthedoughisready,itshouldcometogetherinaroughmass.Donotovermixorthecrustwillbetough.Gatherthedoughtogethergently.

FOODPROCESSORMETHOD:Inafoodprocessor,combinetheflourandsalt.Pulse2or3timestomixtheingredientsevenly.Addthebutterandpulse8–10times,untilthebutterpiecesarethesizeofpeas.Addtheicewaterandpulse10–12times.Stopthemachineandsqueezeapieceofdough.Ifitcrumbles,addmoreicewater,1tablespoonatatime,andpulsejustuntilthedoughholdstogetherwhenpinched.Whenthedoughisready,itshouldcometogetherinaroughmassinthefoodprocessorbowlbutnotformaball.Donotovermixorthecrustwillbetough.

Transferthedoughtoaworksurfaceandshapeintoa6-inch(15-cm)disk.Wrapwellinplasticwrapandrefrigerateforatleast1hourorupto1day.

MAKESDOUGHFORONE9-INCH(23-CM)PIE

AlmondStreusel5tablespoons(2½oz/75g)unsaltedbutter,meltedandcooled½teaspoonvanillaextract⅓cup(2oz/60g)all-purposeflour⅓cup(1oz/30g)rolledoats⅓cup(1½oz/45g)choppedtoastedalmonds⅓cup(2½oz/75g)firmlypackedlightbrownsugarPinchofsalt

Inabowl,stirtogetherthemeltedbutterandvanilla.Inanotherbowl,usingafork,stirtogethertheflour,oats,almonds,brownsugar,andsalt.Addthebuttermixtureandstiruntilevenlyblendedandcrumbly.

MAKESABOUT1CUP(6OZ/185G)

VanillaWhippedCream

1cup(8floz/250ml)coldheavycream2tablespoonsconfectioners’sugar½teaspoonvanillaextract

Placeadeep,preferablymetalmixingbowlandthewhipattachmentfromahandheldmixerorstandmixerinthefreezeruntilwellchilled,atleast30minutes.

Pourthecreamintothechilledbowl.Fitthemixerwiththewhipattachment.Beatthecreamonlowspeeduntilslightlythickenedandlittleridgesareleftonthesurfacewhenthewhipismoved,1–2minutes.Slowlyraisethespeedtomedium-highandbeat,movingthewhiparoundthebowlifusingahandheldmixer,justuntilthecreambeginstoholdaverysoft(drooping)peakwhenyoustopthemixerandliftthewhip,2–3minutes.Sprinkletheconfectioners’sugaroverthewhippedcreamandaddthevanilla.Continuetobeatonmedium-highspeeduntilthecreamholdsfirmpeaksthatstayuprightwithonlyaslightdroopwhenthewhipislifted,1–2minutesmore.

Ifpossible,servewhippedcreamimmediatelyafterwhipping.Youcanalsocoverthemixingbowlwithplasticwrapandrefrigerateforupto1hour.Ifthemixturethinsorbecomesabitwatery,brieflybeatwiththemixerorahandheldwhisk.

MAKESABOUT2CUPS(16FLOZ/500ML)

KirschWhippedCream2cups(24floz/750ml)heavycream3tablespoonsconfectioners’sugar

2teaspoonsvanillaextract

1½tablespoonskirsch

Inabowl,combinethecreamandconfectioners’sugar.Usinganelectricmixeronmedium-highspeed,beatthemixtureuntilsoftpeaksform,about2minutes.Whiskinthevanillaandkirschuntilblended.

Whiskinthevanillaandkirschuntilblended.

MAKESABOUT4CUPS(32FLOZ/1L)

CrèmeAnglaise2largeeggyolks

2tablespoonscornstarch

5tablespoons(2½oz/75g)sugar1cup(8floz/250ml)wholemilk,heated1cup(8floz/250ml)heavycream,heated1vanillabean,splitlengthwise

Inaheavysaucepan,whisktogethertheeggyolks,cornstarch,andsugaruntilthickandpaleyellow,about2minutes.Slowlywhiskinthehotmilkandcream.Addthevanillabeanandplaceovermedium-lowheat.Bringtoasimmerwhilestirringcontinuouslywithawoodenspoon.Cook,stirringconstantly,untilthickenoughtocoatthebackofthespoon,about4minutes.

Removethevanillabeanhalvesfromthecreammixtureand,usingthetipofaparingknife,scrapetheseedsfromeachhalfintothesauce,thenstirtoblend.Discardthebeanhalves.Usethesaucerightaway.

MAKESABOUT2CUPS(16FLOZ/500ML)

CreamCheeseFrosting1lb(500g)full-fatcreamcheese,atroomtemperature6tablespoons(3oz/90g)unsaltedbutter,atroomtemperature1¼cups(5oz/155g)confectioners’sugar1½teaspoonsvanillaextract

Usinganelectricmixer,beattogetherthecreamcheeseandbutteronmedium-highspeeduntilsmooth,3–5minutes.Reducethespeedtolow,addtheconfectioners’sugar,andbeatuntilsmooth,about2minutes.Beatinthevanilla.Userightaway.

MAKESABOUT2CUPS(16FLOZ/500ML)

PumpkinFrosting6oz(185g)full-fatcreamcheese,atroomtemperature6tablespoons(3oz/90g)unsaltedbutter,atroomtemperature2–3tablespoonsRoastedPumpkinPurée(seerecipe),strainedtoremovesomeoftheliquid1½cups(6oz/185g)confectioners’sugarPinchofsalt

Usinganelectricmixer,beattogetherthecreamcheeseandbutteronmediumspeeduntilsmooth,lightandfluffy,3–5minutes.Reducethespeedtolow,addthepumpkinpurée,confectioners’sugar,andsalt,andbeatuntilblended.Userightaway.

MAKESFROSTINGFOR36MINIATURECUPCAKESOR1DOZENSTANDARDCUPCAKES

MapleGlaze1tablespoonpuremaplesyrup

1tablespoonunsaltedbutter

1tablespoonfirmlypackedlightbrownsugarPinchofsalt3tablespoonsconfectioners’sugar

Inamicrowave-safebowl,combinethemaplesyrup,butter,andbrownsugar.Microwaveonhighuntilthebutterismeltedandthemixtureisbubbling,15–30seconds.Whiskinthesaltandconfectioners’sugaruntilsmooth.Userightaway.

MAKESGLAZEFOR6DOUGHNUTS

RoastedPumpkinPurée1sugarpiepumpkin,about2lb(1kg)Preheattheovento350°F(180°C).

Placethepumpkinonabakingsheet.Usingaparingknife,cutseveralslitsintothefleshallaroundpumpkin.Roastuntilthefleshpullsawayfromtheskin,about1hour.

Whenthepumpkiniscoolenoughtohandle,cutitinhalf,scoopouttheseeds,anddiscard.Scoopthefleshintoablenderorfoodprocessorandprocesstoasmoothpurée.

MAKESABOUT2CUPS(15OZ/470G)

FreshCherryFillingandSyrup1lb(500g)freshBingcherries,pitted2tablespoonsgranulatedsugar

2tablespoonskirsch

Inasaucepan,combinethecherries,sugar,and½cup(4floz/125ml)water.Placeovermediumheatandcook,stirring,untilthesugardissolves.Coverandsimmerfor10minutes.Removefromtheheatanddrain,reservingthesyrupandcherriesseparately.Stirthekirschintothesyrup.

MAKESABOUT2CUPS(16OZ/500G)

basictechniques

BakingpieandtartshellsPreheattheovento400°F(200°C).Linethecrustwithheavydutyaluminumfoil,makingsuretopressthefoilintothecornersorflutededgesofthecrust.Fillthefoil-linedcrustwithdriedbeans,uncookedrice,orpieweights.

Bakethelinedcrustuntilitdriesout,about15minutes.Checktoseeifthecrustisreadybypullinguponecornerofthefoil.Ifthefoilsticks,thecrustisnotfullydriedout.Returnittotheovenandcheckevery2minutes.Carefullyremovetheweightsandfoil.

FORAPARTIALLYBAKEDCRUST,continuetobakeuntilthecrustislightlybrownedontheedges,about5minuteslonger.Transfertoawirerack.Useasdirectedintherecipe.

FORAFULLYBAKEDCRUST,continuetobakeuntilthecrustisgoldenbrown,about10minuteslonger.Transferthecrusttoawirerackanduseasdirectedintherecipe.

Applyingdoughcut-outsonpiesUsingasmallcookiecutter,orworkingfreehandwithaparingknife,cutoutshapesfromrolled-outdoughscraps.Usethebackofaparingknifetoadddetails.Affixtheshapestothetopofadouble-crustpiewitheggwash(1eggbeatenwith1tablespoonwater)beforebaking.

ShavingchocolateUsingavegetablepeeler,cutthin,flatshavingsfromalargechunkofchocolate,lettingtheshavingsfallontoapieceofparchmentpaperorplate.

ChoppingchocolateStartwithablockofchocolate.Usingaserratedknife,graduallycutthe

Startwithablockofchocolate.Usingaserratedknife,graduallycutthechocolateacrosstheblocktocreateeven-sizedpieces.Aimtomakethepiecesaboutthesamesizesotheymeltevenly.

MeltingchocolateSelectaheatproofbowlthatfitssecurelyontherimofasaucepan.Fillthesaucepanwithwatertoadepthofabout1½inches(4cm)andwarmthewateroverlowheatuntilitbarelysimmers.Putchoppedchocolateinthebowl,takingcarethatitdoesnotcomeincontactwithanymoisture.Placethebowlonthesaucepan,beingsurethatitdoesnottouchthewaterbelow.Heat,stirringthechocolateoften(orconstantlyifusingwhitechocolate)witharubberspatulauntilthechocolatemelts.Adjusttheheatasnecessarytokeepthewaterjustbelowasimmer.Removethetoppanorbowlfromoverthewaterandsetasidetocoolslightlybeforeusing.

WorkingwithvanillabeansHoldthevanillabeanpodinplacewithonehand.Usingaparingknife,carefullycutdownthecenterofthebeanlengthwise.Usingthetipoftheknife,scrapethevanillaseedsfromtheinsideofeachpodhalf.Theseedswillstick,soyoumayneedtoscrapetwicetoreachalltheseeds.

ToastingnutsPreheattheovento350°F(180°C).Spreadthenutsonabakingsheet.Placethenutsintheovenandbakeuntillightlytoastedandfragrant,about10minutes.Pourthenutsontoaplateorworksurfaceandletcoolbeforechopping.

FillingapastrybagFirmlypushthedesireddecoratingtipintothesmallholeinthebag.Usingbothhands,folddownthetopofthebagtoformawidecuff.Placeonehandunderthecuff.Usingasiliconespatula,scoopthefillingorfrostingmixtureintothelargeopeninginthebag,fillingitnomorethanhalffull.Unfoldthecuff.Pushthefillingorfrostingdowntowardthetip,forcingoutanyairatthesametime.Twistthebagseveraltimesatthelocationwherethefillingends.

Twistthebagseveraltimesatthelocationwherethefillingends.

SeparatingeggsEggsareeasiesttoseparatewhentheyarecold.Haveready3clean,grease-freebowls.Crackthesideoftheeggsharplyonaflatsurface.Holdthecrackedeggoverandemptybowlandcarefullypulltheshellapart,lettingthewhite(butnottheyolk)starttodropintothebowlbelow.Transfertheyolkbackandforthfromoneshellhalftotheother,lettingtheremainingeggwhitefallintothebowlbelow.Becarefulnottobreaktheyolkonasharpshelledge.Gentlydroptheyolkintothesecondbowl.Keepingthewhitesfreeofanyyolkiskeyifyouplantoshipthewhites.Iftheeggseparatescleanly,pourthewhiteintothethirdbowl.Toavoidmishaps,breadeachneweggoverthefirstemptybowlandtransferthewhiteseachtime.

WorkingwithberriesandgrapesRinseberriesjustbeforeusinganddrainwell.Rinsingthemtoosooncouldcausemoldtoform.

HullingstrawberriesUsingyourthumbtopushbackthestemleaves,ifpresent.Insertaparingknifeatanangleintothestrawberryfleshnearthestemuntilitreachesthemiddleofthetoppartoftheberry.Placethethumbofthehandholdingtheknifeontopofthestemandmakeacircularcuttoreleasethehullandstem.

WorkingwithrhubarbBesuretoremoveanddiscardanyleavesfromtherhubarbstalks,astheyaretoxic.Rinsethestalkswell,thenuseachef’sknifetocutintopieces.

PittingcherriesIfyouareusingaparingknife,followthedirectionsforpittingstonefruits.Ifyouareusingacherrypitter,pulloffthestem.Positionacherry,stemmedsideup,inthecradleofacherrypitter.Holdthepitteroverasmallbowlandpressdown,ejectingthepitintothebowl.

PeelingpeachesBringalargesaucepanthree-fourthsfullofwatertoaboil.Workinginbatches,immersethepeachesintheboilingwaterfor30seconds,thentransfertoacuttingboard.Whencoolenoughtohandle,slipofftheskinsusingaparingknife.

PittingstonefruitsUsingaparingknife,cutthefruitinhalflengthwise,cuttingcarefullyaroundthepitatthecenter.Rotatethehalvesinoppositedirectionstoseparatethem.Usethetipoftheknifetogentlydigunderthepitandeaseitout.Ifthepitsaretoodifficulttoremovethisway(aswithclingstonefruit),usetheknifetocarefullycarveawaythefleshtoreleasethepit.

WorkingwithfigsFigsshouldbeharvestedwhenfullyripened,solookforplump,softfruitsthatdonotgiveoffamilkysubstancewhenthestemisbroken.Usefigsassoonaspossibleafterpurchasing,storingthemfornolongerthan1dayintherefrigerator.Washthefigsjustbeforeusing.

PeelingandcoringapplesUsingavegetablepeeler,startingfromthestemend,removethepeelfromtheapplefleshinacircularmotion.Cutthepeeledappleinhalffromstemtoblossomend.Turnthehalvesflatsidedownandcuttheminhalfagaintomakequarters.Usingaparingknife,makeanangledincisionintothecenterononesideofthecore.TurnthequarterandmakeanotherincisiontocompletetheVcutandreleasethecore.Repeatwiththeremainingquarters.

Tocoreawholeapple,holdthefruitfirmlyandpushthecorerstraightdownthroughtheapple.Itmaytakealittlemuscle.

PeelingandcoringpearsHoldingthepearataslightangleandstartingatthestemend,useavegetablepeelertoremoveastripofthepeelfromthepear.Rotateandrepeattoremove

peelertoremoveastripofthepeelfromthepear.Rotateandrepeattoremovetherestofthepeel.Apeeledpearcanbeslippery,somakesureyoustabilizeitonthecuttingboardwithonehand.Usingachef’sknife,cutthepearinhalflengthwise.Useamelonbalertoscooptheseedsformapearhalf.Next,usethemelonballertocreateashallowchannelfromthecoretothestem.Repeatwiththeremainingpear.

WorkingwithpersimmonsTherearetwotypesofpersimmons,theHachiyaandtheFuyu.Hachiyapersimmonsarelargeandacornshaped,withapointedend.Theyarethebestforbaking,buttheyneedtoberipeneduntilmeltinglysoftinordertoridthemoftheirnaturalpotentastringency.Fuyupersimmonshaveasmaller,roundershape,andarebetterforeatingoutofhand.Peelhachiyapersimmonsbeforepuréeing.

WorkingwithquincesAlthoughedible,thepeelofaquincecanbesomewhatbitter,soitisoftenremovedbeforecooking.Thefirmfleshcanbedifficulttocut;youmayneedaheftycleaverandanextrabitofeffortandcaretocutthefruitopen.Tocoreaquince,followtheinstructionsforcoringapples,orcutoutthesoftenedcoreaftercooking.

WorkingwithpineappleUsingaserratedknife,cutoffthetop(crown)andbottomfromthepineapple.Standthepineappleuprightonacuttingboardandsliceofftheskininlongstrips,followingthecurveofthepineappleandleavingthesmall,brown“eyes.”Laythepineappleonitssideand,usingaparingknife,cutawaythebrown“eyes”byinsertingtheknifeatanangleandcuttingaroundtheeyeuntilitcomesfree.Repeattoremovealltheeyes.Usingalongknife,cutthefruitinhalflengthwise,thensliceitcrosswiseintoslices.Workingwithonesliceatatime,usaparingknifetoremovethetough,semicircularcoresections.

index

AlmondsAlmondStreuselPlumFrangipaneTart

ApplesBakedStuffedApplesDouble-CrustApplePieFrostedAppleCakeOld-FashionedAppleDumplingspeelingandcoringPuffyAppleOvenPancake

ApricotsApricot–BrownSugarCrumbleApricot-PistachioTart

bBakedStuffedApplesBanana-ChocolateBreadPuddingBars,PumpkinPie

BasicrecipesAlmondStreuselBasicPieDoughBasicTartDoughCreamCheeseFrostingCrèmeAnglaiseFreshCherryFillingandSyrupKirschWhippedCreamMapleGlazePumpkinFrostingRoastedPumpkinPuréeVanillaWhippedCream

Basictechniquesapplyingdoughcut-outsonpiesbakingpieandtartshellschoppingchocolatefillingapastrybaghullingstrawberriesmeltingchocolatepeelingandcoringapplespeelingandcoringpearspeelingpeachespittingcherriespittingstonefruitspreppingrhubarbseparatingeggsshavingchocolatetoastingnutsworkingwithberriesworkingwithfigsworkingwithgrapesworkingwithpersimmonsworkingwithpineappleworkingwithquincesworkingwithvanillabeans

Berries.Seealsospecificberriesrinsinganddraining

BlackberrySlabPieBlackberryTurnoversBlackForestCakewithFreshCherriesBlueberry–CreamCheeseCustardPieBlueberryCrumblePieBread,PersimmonQuick

BreadpuddingChocolate-BananaBreadPuddingPersimmonBreadPudding

BrownBetty,Strawberry-RhubarbBuckle,Plum

CakesBlackForestCakewithFreshCherriesCranberry-ButtermilkBundtCakeFrostedAppleCakeNectarineStreuselCoffeeCakeOrangeButterCakesPear-WalnutStickyCakePineappleUpside-DownSkilletCakePlumBucklePumpkin–ChocolateChipMiniCupcakesPumpkin-GingerCheesecakePumpkinMoonPieswithOrangeCreamQuinceTeaCakeRaspberry-ButtermilkSheetCakeStrawberry-RhubarbCoffeeCakeWarmPeachCakeWhiteChocolate–RaspberryCupcakes

CaramelizedFigFlanCaramel-WalnutPearCake

CherriesBlackForestCakewithFreshCherriesDarkCherryClafoutisFreshCherryFillingandSyrupIndividualBingCherryCobblerspittingSourCherryPie

ChocolateBlackForestCakewithFreshCherriesChocolate-BananaBreadPuddingchoppingmeltingPumpkin–ChocolateChipMiniCupcakesshavingWhiteChocolate–RaspberryCupcakes

Clafoutis,DarkCherryCobbler,IndividualBingCherry

CoffeecakesNectarineStreuselCoffeeCakeStrawberry-RhubarbCoffeeCake

Cornmeal-CranberryMuffins

CranberriesCranberry-ButtermilkBundtCakeCranberry-CornmealMuffinsCranberry-PecanPieFreshCranberryScones

CreamcheeseBlueberry–CreamCheeseCustardPieCreamCheeseFrostingPumpkinFrostingPumpkin-GingerCheesecakePumpkinMoonPieswithOrangeCreamStrawberryTartwithOrangeCream

CrèmeAnglaise

CrispsGingeredRhubarbCrispPear-BourbonSkilletCrisp

Crumble,Apricot–BrownSugar

CupcakesPumpkin–ChocolateChipMiniCupcakesWhiteChocolate–RaspberryCupcakes

CurrantsBakedStuffedApples

dDarkCherryClafoutisDouble-CrustApplePieDoughnuts,Pumpkin,withTwoToppingsDumplings,Old-FashionedApple

Eggsbringingtoroomtemperatureseparating

FigsCaramelizedFigFlanFreshFigGaletteworkingwithFlan,CaramelizedFig

FreshCherryFillingandSyrupFreshCranberrySconesFreshFigGaletteFrostedAppleCake

FrostingsCreamCheeseFrostingPumpkinFrosting

GalettesFreshFigGaletteLittlePlumGalettespleating

GingerGingeredRhubarbCrispPumpkin-GingerCheesecake

Glaze,Maple

GrapesrinsinganddrainingRoastedGrapeTartlets

Gratin,Raspberry

hHoney-RoastedStoneFruitwithThyme

IcecreamRoastedStrawberrySundaes

IndividualBingCherryCobblers

kKirschWhippedCream

lLemonPie,ShakerLittlePlumGalettes

mMapleGlaze

MascarponecheeseRoastedGrapeTartlets

MoonPies,Pumpkin,withOrangeCream

MuffinsCranberry-CornmealMuffinsStrawberry-CitrusMuffins

NectarinesHoney-RoastedStoneFruitwithThymeNectarineStreuselCoffeeCakepitting

NutsAlmondStreuselApricot-PistachioTartBakedStuffedApplesCranberry-PecanPieFrostedAppleCakePear-WalnutStickyCakePlumFrangipaneTartPumpkin-GingerCheesecaketoasting

OatsAlmondStreuselGingeredRhubarbCrispPear-BourbonSkilletCrisp

Old-FashionedAppleDumplings

OrangesGingeredRhubarbCrispOrangeButterCakesPumpkinMoonPieswithOrangeCreamStrawberryTartwithOrangeCream

pPancake,Oven,PuffyApplePastrybags,filling

PeachesHoney-RoastedStoneFruitwithThymePeachLatticePiepeelingpittingWarmPeachCake

PearsPear-BourbonSkilletCrispPear-WalnutStickyCakeSpicedPearTarteTatin

Pecan-CranberryPie

PersimmonsPersimmonBreadPuddingPersimmonQuickBreadworkingwith

Piedoughapplyingcut-outsonpiesBasicPieDoughembellishingdoughedgeshowtomakerollingout

PiesBlackberrySlabPieBlueberry–CreamCheeseCustardPieBlueberryCrumblePieCranberry-PecanPieDouble-CrustApplePieFreshFigGaletteLittlePlumGalettesPeachLatticePieRhubarb-BerryPieShakerLemonPieSourCherryPie

PineapplePineappleUpside-DownSkilletCakeworkingwith

Pistachio-ApricotTart

PlumsHoney-RoastedStoneFruitwithThymeLittlePlumGalettespittingPlumBucklePlumFrangipaneTart

PuffyAppleOvenPancake

PumpkinPumpkin–ChocolateChipMiniCupcakesPumpkinDoughnutswithTwoToppingsPumpkinFrostingPumpkin-GingerCheesecakePumpkinMoonPieswithOrangeCreamPumpkinPieBarsRoastedPumpkinPurée

QuincesQuinceTeaCakeSlow-BakedQuincesworkingwith

RaspberriesRaspberry-ButtermilkSheetCakeRaspberryCreamSconesRaspberryGratinRhubarb-BerryPieWhiteChocolate–RaspberryCupcakes

RhubarbGingeredRhubarbCrisppreppingRhubarb-BerryPieStrawberry-RhubarbBrownBettyStrawberry-RhubarbCoffeeCake

RoastedGrapeTartletsRoastedPumpkinPuréeRoastedStrawberrySundaes

SconesFreshCranberrySconesRaspberryCreamScones

ShakerLemonPieSlow-BakedQuincesSourCherryPieSpicedPearTarteTatin

StrawberrieshullingRoastedStrawberrySundaesStrawberry-CitrusMuffinsStrawberry-RhubarbBrownBettyStrawberry-RhubarbCoffeeCakeStrawberryTartwithOrangeCream

TartdoughBasicTartDoughblindbaking,fortartshellsrollingout

TartsApricot-PistachioTartPlumFrangipaneTartRoastedGrapeTartletsSpicedPearTarteTatinStrawberryTartwithOrangeCream

Turnovers,Blackberry

vVanillabeans,workingwithVanillaWhippedCream

WalnutsBakedStuffedApplesFrostedAppleCakePear-WalnutStickyCakePumpkin-GingerCheesecake

WarmPeachCake

WhippedcreamKirschWhippedCreamVanillaWhippedCream

WhiteChocolate–RaspberryCupcakes