That’s right. Sonker. And it’s the simple yet unforgettable fruit dessert—sorta like pie meets cobbler—that you’ve been missing your entire life.
Recipes from Pie Camp
Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes―from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies―will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance.
Stovetop Fruit Pie Filling
Our go-to approach for slightly-less-than-stellar fruit when we want exponentially-better-than-average results.