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Pear-Cranberry Pie

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A mixture of pears and bright red cranberries make a colorful filling for this winter pie, a perfect choice for holiday celebrations. Making a lattice crust with strips of different widths gives it a fun casual look.

 

Pear-Cranberry Pie

2 rolled-out rounds deep-dish piecrust

2 1/2 lb. (1.25 kg) pears, peeled, cored and cut into 8 slices each

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

1/4 cup (2 oz./60 g) granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp salt

1 Tbs. fresh lemon juice

1 tsp. grated orange zest

1/4 cup (1 oz./30 g) cornstarch

2 Tbs. kirsch

1 1/2 cups (6 oz./180 g) fresh or frozen cranberries

1 egg beaten with 1 tsp. water

2 tsp. turbinado sugar

 

Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate until ready to use.

 

Using a ruler as a guide, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 1/4 inches (3 cm) wide, from the remaining dough round. Place on a parchment-lined baking sheet and refrigerate until ready to use.

 

Preheat an oven to 400°F (200°C).

 

To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, salt, lemon juice, orange zest and cornstarch. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 15 to 20 minutes, depending on their ripeness. Uncover, stir in the kirsch and let cool to room temperature.

 

Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish.

 

To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together. Brush the lattice crust with the egg wash and sprinkle with the turbinado sugar.

 

Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 45 minutes to 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack for at least 2 1/2 hours before serving. Serves 8.

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Plum and Lime Crumble

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The pronounced flavor of plums makes them a match for bold seasonings, like the fragrant lime zest used in this sweet-tart plum crumble. If you like, try an assortment of plums or even pluots or apriums.

 

Plum and Lime Crumble

For the crumble topping:

1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour

3/4 cup (6 oz./185 g.) sugar

1 tsp. kosher salt

1 cup (8 oz./250 g.) cold unsalted butter, cut into pieces

1 cup (3 oz./90 g.) rolled oats

 

3 1/2 lb. (1.75 kg.) red plums, pitted and sliced

Finely grated zest from 2 limes

3/4 cup (6 oz./185 g.) sugar

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

Vanilla ice cream for serving (optional)

Preheat an oven to 375°F (190°C).

 

To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.

 

In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 9-by-13-inch (23-by-33-cm) baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (4-oz./125-g) ramekins.

 

Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream, if you like. Serves 6 to 8.

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Pear Galette

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A rustic free-form tart, like this one with pears delicately fanned across a layer of frangipane, is a beautiful dessert for the fall table, and will impress your guests at any dinner party or after the Thanksgiving meal. If you like, you can garnish the galette with toasted sliced almonds or finely chopped candied ginger.

 

Pear Galette

For the frangipane:

1 1/2 cups (6 oz./185 g) sliced almonds

2/3 cup (5 oz./155 g) sugar

1/4 tsp. kosher salt

2 eggs, lightly beaten

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. unsalted butter, melted

3 firm but ripe pears, preferably Comice or Anjou

1 batch Basic Pie Dough

1 egg beaten with 2 tsp. water

1/4 cup (2 1/2 oz./75 g) apricot jam

Position a rack in the upper third of an oven and preheat to 425°F (220°C).

To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the
almonds are finely ground. Add the eggs, vanilla and almond extracts and melted butter and process until the mixture comes together. Set aside.

Cut the pears in half through the stem end and remove the cores with a melon baller. Slice the pears very thinly vertically, stopping 1/2 inch (12 mm) from the stem so the pear slices stay attached at the stem end.

On a sheet of parchment paper, roll out the pie dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-mm) round.

Evenly spread the frangipane over the dough, leaving a 2-inch (5-cm) border uncovered. Fan the pears in a decorative pattern on top of the frangipane, cutting the pear halves in half vertically if necessary to make them fit. Fold the edges of the dough up and over the filling, forming loose pleats all around the edge and leaving the center open. Using the sheet of parchment paper, transfer the galette and parchment to a rimmed baking sheet. Using a pastry brush, brush the edges of the galette with the egg wash.

Bake the galette until the pears are tender when pierced with a knife and the crust is golden brown, 50 to 55 minutes. Transfer to a wire rack to cool.

While the galette is cooling, in a small saucepan over low heat, warm the jam until it is liquefied. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of the jam. Cut the galette into slices and serve warm or at room temperature. Serves 6 to 8.

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Recipe Roundup: Fall Baking

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As much as we love sweet berries and stone fruits, we’re looking forward to a new season of baking! Enjoy early autumn’s gems in these gorgeous treats.

 

Apple and Cranberry GaletteApple and Cranberry Galette
This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a harvest (or holiday!) meal.
Apple & Butterscotch Cobbler with Pecan StreuselApple & Butterscotch Cobbler with Pecan Streusel
This cobbler courtesy of Chef Thomas Keller is baked right in the pot used to make the butterscotch sauce, which both minimizes cleanup and makes for a fun, casual presentation.
Pumpkin Cream Cookie SandwichesPumpkin Cream Cookie Sandwiches
For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties!
Spiced Pear Tarte TatinSpiced Pear Tarte Tatin
Traditional Tarte Tatin uses apples and a classic pastry crust, but this delicious variation substitutes pears and flaky puff pastry. Crystallized ginger packs a gentle heat and plays against the pears’ sweet, floral flavor.
Brown Sugar-Cranberry Oat MuffinsBrown Sugar-Cranberry Oat Muffins
Studded with tart cranberries and packed with wholesome oats, these delicious muffins bake up moist, with nicely rounded, golden-brown tops.
Autumn Fruit StrudelAutumn Fruit Strudel
Here, a mix of fresh and dried fruits is tucked into layers of flaky phyllo dough for an easy, lightened up dessert.
Spiced Cider DoughnutsSpiced Cider Doughnuts
You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed deep-fried treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas.
Cranberry & Pear CrumbleCranberry & Pear Crumble
Warm, gooey, sweet-tart pears and cranberries covered with a spiced crumble topping — this is the ultimate no-fuss fall dessert. Don’t forget vanilla ice cream for serving.
Salted Caramel Apple PieSalted Caramel Apple Pie
A traditional autumn favorite — apple pie — gets a modern twist here with the addition of salted caramel. A lattice crust makes it pretty enough for a special occasion.
Brandied Apple Cake with Figs and WalnutsBrandied Apple Cake with Figs and Walnuts
Loaded with apple chunks, dried fruit and nuts, here is a not-overly-sweet cake that can be enjoyed for breakfast, afternoon tea or as a casual dessert when topped with whipped cream.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselPumpkin Coffee Cake with Brown Sugar-Pecan Streusel
This coffee cake is lighter than you would expect, with the rich flavor of pumpkin and spices and a thick layer of crunchy brown sugar and pecan streusel. Serve it for an autumn brunch.
Cranberry Chess TartCranberry Chess Tart
With its simple custardy buttermilk filling, chess pie is a classic dessert of the American South. This updated version is baked in a square tart pan and includes sweet-tart cranberries and orange zest, giving it a festive twist for the fall and winter tables.
Deconstructed Apple Crisp with Buttermilk Ice CreamDeconstructed Apple Crisp with Buttermilk Ice Cream
Here, Liz Williams, Pastry Supervisor at Tennessee’s Blackberry Farm, gives the classic apple crisp a creative makeover: The topping is transformed into oatmeal cookies that are served atop the apple filling in individual bowls. A scoop of buttermilk ice cream adds the perfect finishing touch.
Pumpkin Bread with Cream Cheese SwirlPumpkin Bread with Cream Cheese Swirl
This spiced pumpkin bread has a delicious surprise hidden inside: a swirl of tangy-sweet cream cheese.
Pear-Custard TartPear-Custard Tart
This delicately flavored tart is filled with vanilla-poached pears and brandy-spiked custard, then topped with sugary toasted almonds. It makes an elegant finale for a fall gathering.