Makes 6 servings BAKING FROM MY HOME TO YOURS Dorie Greenspan For the pears: 6 canned pear halves OR 3 medium pears, firm but ripe 1 lemon 4 cups water, optional 1 1/4 cups sugar, optional For the almond cream: 6 tablespoons unsalted butter, at room temperature 2/3 cup sugar 3/4 cup ground blanched almonds 2 teaspoons all-purpose flour 1 teaspoon [ ... ]

ingredients 3/4 cup PLUS 1 or 2 tablespoons sugar 8 tablespoons (1 stick) unsalted butter 1 cup all-purpose flour, sifted 1 teaspoon baking powder 2 eggs Pinch salt 24 halves pitted Italian (aka prune or purple) plums 1 teaspoon ground cinnamon, or more Vanilla ice cream, optional preparation 1. Arrange a rack in the lower third of the [ ... ]

Absolutely delicious! The combination of raspberry/blueberry was perfect!. 2 1/2 cups all-purpose flour Pinch of salt 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes 6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes 1/4 cup sour cream or plain yogurt 3 tablespoons ice water Nonstick vegetable oil spray for the pie [ ... ]

one 8 inch Tart Almond and Pepper Crust: 1 cup all­purpose flour 1/4 cup almond flour 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper (I like my coarse) 1 stick cold butter, in pieces ice cold water Filling: 1 cup fresh ricotta 1/3 cup torn basil leafs salt and pepper sliced tomatoes, all kinds, makes it look [ ... ]

for pastry dough 1 1/2 cups all-purpose flour 1/2 cup plus 1 tablespoon cold unsalted butter, cut into 1/2-inch pieces 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon finely grated fresh lemon zest 2 large egg yolks For filling 1/2 cup sugar 1 1/2 tablespoons cornstarch 2 lb small plums (preferably prune plums), halved and pitted 1/2 tablespoon fresh [ ... ]

This is an extra-deep pie, made in a springform pan. The sides of the apple pie are more than 2 inches deep, so there’s plenty of filling. The crunchy, buttery brown-sugar crumb on top is lightly accented with cinnamon.

MAKES ONE 9-INCH PIE INGREDIENTS For the crust 1 1/2 cups crushed graham wafers 3 tablespoons granulated sugar 6 tablespoons melted butter or margarine For the yogurt filling 1 cup thick greek yogurt, 1 cup cream cheese, 3 tablespoons granulated sugar 1 teaspoon vanilla extract For the topping raspberries and blueberries, or any fruit you love, rinsed and [ ... ]

Makes one 9-inch pie Crust: 2 1/3 cups all-purpose flour ½ cup whole wheat flour 2 tablespoons granulated sugar ¾ teaspoon salt 1 cup unsalted butter 2 teaspoons white vinegar 3 tablespoons ice-cold water Peach Filling: 3 lbs fresh ripe peaches, halved, pitted and cut into 3/4-inch wedges 1 cup blueberries ¾ cup granulated sugar 1 [ ... ]

ingredients Crust: 2 1/2 cups all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup chilled unsalted butter, cut into 1/2-inch cubes 5 tablespoons ice water Filling: 1 cup plus 1 tablespoon sugar 3 tablespoons cornstarch 1/4 teaspoon salt 5 cups whole pitted sour cherries 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted [ ... ]

Graham Wafer Crust 18 single graham wafers (about 1 1/2 cup crumbs) 6 tablespoons butter or margarine 3 tablespoons white or brown sugar (just buy a box of graham crumbs instead of messing up the food processor,) break wafers into chunks, Use a food processor, the steel blade until coarse crumbs [ ... ]

The pastry dough is somewhat crumbly but will hold together with a little kneading. When baking the crust, watch carefully so it does not get too brown. If it starts to darken, place a piece of aluminum foil around the rim. Ingredients: For the pastry: • 1 1/2 cups all-purpose flour • 1/4 [ ... ]

Almond-Brown Sugar Crust 1 1/2 cups slivered almonds 2 Tbsp. packed light brown sugar 1/2 tsp. kosher salt 3 Tbsp. unsalted butter, melted • Blueberry Sauce 3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries 1/3 cup granulated sugar 1 tsp. cornstarch 1/4 tsp. kosher salt 1 tsp. grated lemon zest 2 tsp. freshly squeezed lemon [ ... ]

SOUR CHERRY CROSTATA This beautiful tart features a pastry the Italians call pasta frolla — the texture of the dough is more like cookie dough than traditional French-style pastry. The lattice crust is surprisingly easy to make because it doesn’t require weaving the strips. For pastry 1 1/2 sticks (3/4 cup) [ ... ]

RASPBERRY-CHOCOLATE TART This dessert has a baked chocolate-cookie crust and a chilled light-and-fluffy filling of pureed fresh raspberries folded into whipped mascarpone cheese. Crust 2 cups chocolate wafer cookie crumbs (about 8 ounces plain chocolate wafers) 6 tablespoons (3/4 stick) unsalted butter, melted 1/4 cup sugar Filling 1 1/2-pint container fresh raspberries 1/2 cup sugar 2 tablespoons [ ... ]

18 single graham wafers (about 1 1/2 cup crumbs) 6 tablespoons butter or margarine 3 tablespoons white or brown sugar break wafers into chunks, Use a food processor, the steel blade until coarse crumbs are formed. Add butter or margarine, and sugar process a few seconds longer, until blended. Put into [ ... ]

1 1/2 cups unbleached all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon salt 1 lemon 1 cup unblanched whole almonds 1 cup confectioners’ sugar, plus extra for dusting 3/4 cup unsalted butter, at room temperature 3 large egg yolks 1 1/2 cups raspberry jam 1 tablespoon whole milk Method 1. Sift the flour, cinnamon, cloves, and [ ... ]

For the pastry (2 tarts): 2 cups all-purpose flour 1/4 cup granulated or superfine sugar 1/2 teaspoon salt 1/2 pound very cold unsalted butter, diced 1/4 cup ice water For the filling (1 tart): 4 granny smith apples 1/4 teaspoon grated lemon zest 1/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground [ ... ]

Ingredients: Crust · 1 cup whole almonds (with skins) · 1 1/4 cups all purpose flour · 1/2 cup sugar · 1/4 tsp salt · 1/2 cup unsalted butter, cut into pieces and chilled · 5 tbsp ice cold water Filling · 1/2 cup sugar · 3 tbsp whipping cream · 3 lb. fresh peaches, peeled and halved (10-12 [ ... ]

Makes 16 to 18 servings Ingredients: Gingersnap Cookie Crust: 1 1/4 cups fine gingersnap cookie crumbs 1/3 cup finely chopped unsalted roasted peanuts 3 tablespoons granulated sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 cup (1/2 stick) unsalted butter, melted Chocolate Ganache: 1/2 cup heavy cream 4 ounces bittersweet chocolate, chopped Peanut Butter Streusel: 1 1/2 tablespoons confectioners’ sugar 2 [ ... ]

Crust 2 cups all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup (packed) golden brown sugar 2 tablespoons honey 1 teaspoon finely grated lemon peel 1 large egg Caramel-nut filling 3/4 cup (packed) golden brown sugar 1/4 cup sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup honey 1/2 cup dried cherries 1/2 cup coarsely [ ... ]

Chocolate Wafer Crust: 1 1/4 cups chocolate wafer crumbs 1 cup pecans, lightly toasted and finely chopped 4 tablespoons unsalted butter, melted Ice Cream Filling: 1 pint premium vanilla ice cream, softened 5 ounces Vanilla Caramels, coarsely chopped (about 1 cup) 1/2 cup chopped pecans Caramel Layer: 1/4 cup packed light brown sugar 2 tablespoons unsalted butter 2 tablespoons [ ... ]

The “black bottom” is a layer of chocolate pudding — plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added. Crust Nonstick vegetable oil spray 1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package) 1/2 cup (1 stick) unsalted butter, melted 1/4 [ ... ]

“A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.” INGREDIENTS: · 4 cups pitted sour cherries · 1 1/2 cups white sugar · 4 tablespoons all-purpose flour · · 1 1/2 cups [ ... ]

1 (9 inch) pie pastry (unbaked) 1 1/4 cups light brown sugar 1/2 cup whipping cream 1/3 cup maple syrup 2 extra large eggs, room temperature 2 teaspoons butter, room temperature 1. Preheat oven to 350 degrees F. 2. Beat all ingredients until smooth. 3. Pour into shell. 4. Bake until crust is golden-brown and filling is [ ... ]

If you like pecan pie, this is one better, 4/5 forks in this house. I didnt do the chocolate drizzle or the whipped cream. Butter Pastry: In a medium bowl, combine 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Using a pastry blender, [ ... ]

Sour Cherry Pie MAKES 1 9″ PIE With their complex, tart flavor, sour cherries make the best pie filling. This recipe is an adaptation of one that appears in Rose Levy Beranbaum’s definitive The Pie and Pastry Bible (Scribner, 1998). FOR THE PASTRY: 2 cups plus 3 tbsp. pastry flour 1/4 tsp. salt 1/4 [ ... ]

Grating pastry dough makes for a beautiful and unique presentation. The combination of peaches and apricots makes this moist and densely flavorful. Dough: 3 cups all purpose flour 1/3 cup sugar 1/2 teaspoon salt 1 cup unsalted butter 1 egg yolk 1/2 cup half and half, or less, as required Filling: 3 cups peaches -, pitted and [ ... ]

This is so easy to amke and very delicious. I make it every summer. A decadent tart that is especially easy to make. The mascarpone gives it a slight bite which makes it seem less rich when you eat it. ½ cup (125 mL) whipping cream 1 lb (500 g) [ ... ]

Invented at the Hungry Monk in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States; it is even [ ... ]