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8 Dec

Apple Walnut Crostata




3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup California walnuts, chopped
1/8 teaspoon salt
Dash of nutmeg
3 tablespoons canola oil
2 tablespoons milk


2 Granny Smith apples, cored, thinly sliced
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon, ground
1/3 cup California walnuts, chopped
1/3 cup golden raisins

Sprinkling on Top

1 tablespoon granulated sugar

PREPARATION Preheat oven to 400°F. Coat two 12-inch x 14-inch pieces of parchment paper with nonstick cooking spray. Combine flour, walnuts, salt and nutmeg in food processor. Whirl until walnuts are finely ground. Drizzle oil and milk over flour mixture. Pulse until dough is evenly moistened. Gather dough into a ball. Place dough between the two pieces of sprayed parchment paper and place on a slightly damp work surface. Roll dough to a 12-inch circle. Remove top sheet of parchment; lift dough with bottom sheet and place on baking sheet. (NOTE:...
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12 Oct

Malted Walnut Pie


Malted Walnut Pie

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.


Graham Cracker Crust

14 graham crackers (about 8 oz.)

2 tablespoons raw sugar or granulated sugar

1 tablespoon all-purpose flour

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

2 cups walnuts

4 oz. white chocolate, melted

3 large eggs

¾ cup light corn syrup

⅔ cup (packed) light brown sugar

¼ cup plus 2 Tbsp. barley malt syrup

¼ cup malted milk powder

1 tablespoon malt vinegar

¾ teaspoon kosher salt

½ teaspoon vanilla extract

¼ cup (½ stick) unsalted butter

Unsweetened whipped cream (for serving; optional)

Preparation graham cracker crust Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a...
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11 Aug

Tomato And Roasted Garlic Pie


Tomato And Roasted Garlic Pie

If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell; this cheese has a very mild flavor and is an ideal complement to fresh tomatoes.


2½ pounds mixed heirloom tomatoes, cored, sliced ¼-inch thick

3 tablespoons olive oil

¾ teaspoon kosher salt, divided, plus more

¼ teaspoon freshly ground black pepper, plus more

6 garlic cloves

½ cup (1 stick) unsalted butter

9 ounces Stoned Wheat Thins or other whole grain crackers

2 large eggs

10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)

2½ ounces finely crumbled Parmesan (about ½ cup)

½ cup mayonnaise

1 tablespoon chopped thyme, plus ½ teaspoon leaves

1 small shallot, thinly sliced

Special Equipment

A 9-inch-diameter springform pan

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16 May

BA’s Best Strawberry-Rhubarb Pie


BA's Best Strawberry-Rhubarb Pie

We picked up the vodka-in-the-dough trick from food wizard J. Kenji Lopez-Alt. The spirit hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust. If you use 100% water, the sky won’t fall, but we really encourage you to try it. This is part of BA's Best, a collection of our essential recipes.

Ingredients 8 SERVINGS Dough 3½ cups all-purpose flour 2 tablespoons granulated sugar 1½ teaspoons kosher salt 1½ cups (3 sticks) chilled unsalted butter, cut into pieces ¼ cup cold vodka 2 tablespoons apple cider vinegar Filling And Assembly All-purpose flour (for dusting) 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract 1¼ pounds rhubarb, cut into ½-inch pieces 1 pound strawberries, hulled, halved, quartered if large ½ cup granulated sugar ⅓ cup...
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9 Feb

Cranberry-Lime Pie


Cranberry-Lime Pie

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.



4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar

Filling And Assembly

1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
2½ cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
½ cup fresh lime juice
Pinch of kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)

Preparation Crust Preheat oven to 350°. Pulse cookies in a food processor...
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23 Nov

The One Secret to the Perfect Pie Crust

Pie crust has a mythic status as one of the hardest recipes out there to get just right. Great pie crust is flaky but not crumbly, and holds together but isn’t tough. If you’ve not yet mastered it, take a deep breath and get out the vodka. Start by pouring some over ice to make yourself a martini (if that will calm your nerves), but really, it’s for the dough. The spirit is the one unexpected ingredient that makes the baking process (nearly) foolproof. But if you want a pie that’s cooked to absolute perfection, there are a few more simple tips to bear in mind: Keep the ingredients cold, don’t allow too much gluten to develop (just a little to...
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18 Mar

This Blueberry Pie Recipe Is Unlike Any Other You’ve Tried Before

While I was at Trader Joe’s the other day, buying ingredients for another recipe and a few snacks, I saw a huge beautiful box of blueberries. I decided to make a classic blueberry pie with a double crust. Then my friends’ voice popped in my head. He convinced me a while ago that metal pans were better for pies but I only had glass pans, so I switched to a slab pie. Also, to give this a little twist, I made a cornmeal crust, something I’ve tried before with moderate success. I really liked this recipe. It was the first crust recipe I’ve seen in a long time that used butter and shortening. I must admit that I’ve been a butter...
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