Pies - Tarts

3 Great Recipes, One Great Price $1.99. Enjoy this special holiday offernig of an Apple Dessert Collection from Marcy Goldman's BetterBakning.com. This trio of showstopping gourmet apple recipes for your Thanksgiving table includes a fragrant Applesauce Sour Cream Pound Cake, warm, New England Apple Cider Doughnuts to enjoy by the fire and a lusicous Apple Cinnamon and Vanilla Crostata Tart. For a limited time, all three recipes for one price, $1.99!

Free recipe in honor of Apples,  viewable at www.heatherhorton.com.
A trio of apples is what gives this pie its outstanding flavor. Don’t even think about using Granny Smith! Too watery. Honor the Apples painting by choosing apples to match. Select McIntosh, Golden Delicious, Cortland, Jonathans or other sweet autumn apples, in whatever ratio you like. Make sure your spices are as fresh as the apples. Recipe exclusively created for ‘Apples’, by Heather Horton www.heatherhorton.com.

This is a company's company elegant cake. All fuss but not muss. OR is that all muss, no fuss? Fresh brewed espresso is best for this but in a pinch, double strength instant espresso or instant coffee will be fine. I would add a coating of Nutella somewhere in between all the layers - untraditional but sublime.

 

If measures and precision were not part of recipe writing or too-zealous bakers (who forget it's not about the measure, it's about the heart of the matter..), how would this baker write the perfect recipe for an Old-Fashioned Apple Pie? Easy as pie....you write from the heart and true spirit of the baker. It's pie recipes as they really should be written.....for the recipe that goes with this tribute, visit Old Fashioned Apple Pie.
 

Dear Fellow Baker,

This glorious recipe now resides in the recipe Hall of Fame, aka A Passion for Baking, a cookbook by Marcy Goldman. Oxmoor House 2007. Buy it at www.amazon.com or www.Oxmoorhouse.com

 It is another BetterBaking.Com Inspired Original. I’m Dreaming of a white chocolate Thanksgiving or why fiddle with a classic? Cuz change is good. Change for decadence sake is even better. This makes a pecan pie that is thick, dense, creamy, rich, subtle but different ….Don’t you find that everything good without white chocolate is just that much better with it? Use the best you can find (Callebut, for instance). This pie filling rises up, teeters a bit, and then slowly settles and sets. Use a 10-inch quiche pan with removable bottom for this baby. Semi-freeze, cut, and then let warm to room temperature for neat serving slices and make sure you use a sharp, serrated knife to do the honors. Tips for a premium pie? Use Nielsen Massey vanilla (it just is the best –this is not even a question), Tate and Lyle Cane Syrup (or go with regular corn syrup but the T&L is the PPM, aka Pecan Pie Maker) and if you can, try and find small pecan halves. They are easier to cut through once baked in the pie.

The combination of cranberries and apples makes this an extraordinary strudel. Not only does it taste delicious, look spectacular, but the pectin in the cranberries does amazing things with the filling. With its halo of confectioners’ sugar, over a crimson interior, this strudel evokes a Nutcracker Suite spirit - just in time for the holidays. Use the easy Use the Sour Cream Mock Pastry Dough here or filo dough. The Sour Cream dough is also ideal for hors d’oeuvres, potato knishes, quiche, pies or tarts. It freezes like a dream and you can made a few batches in a food processor in minutes. It is crisp, tender, buttery dough that is a bit like puff pastry but low tech. But it is the filling that really shines in this recipe and whether you use this dough, store-bought puff pastry, your own real strudel dough (or mine), or even filo - this is an amazing strudel.