The Book on Pie

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you’ll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.

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Fruit Crostata with Crumb Topping

Streusel and a jammy filling of fresh fruits are a quick and lush summer dessert. Make it ahead for your next barbecue or for a Sunday brunch and use up whatever fruit you have on hand.

2 hrs 30 mins

Whole Apple Dumplings

These individual, apple-filled, rough puff pastry dumplings are superb for dessert. And just as good for breakfast.

4 hrs 55 mins