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The Best of Fall Baking

Roasted Vegetable Tart

This meat-free riff on the Roasted Vegetable and Prosciutto Tart adds a little lemon zest and juice, plus fresh thyme, to create another dimension of flavor.

Bacon and Cane Syrup Pecan Pie

Bacon may sound like an odd addition to pecan pie, but its salty, smoky flavor balances the sweetness of the filling in a beguiling way.

Olive Oil Pumpkin Bread

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants.

Upside-Down Quince and Honey Spice Cake

Poached quinces turn a beautiful rosy color, which make a stunning top to the cake when arranged in concentric circles.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake.

Pear-Hazelnut Tart in a Puff-Pastry Crust

This rustic tart, with its shingled sliced pears and frangipane-like hazelnut filling, is the perfect ending to a fall meal.

Red Grape, Polenta & Olive Oil Cake

This rustic Italian-style cake, excerpted from the cookbook Cake Keeper Cakes, is fragrant from olive oil and juicy with roasted grapes.

Classic Apple Pie

A few small details help make this the best apple pie you've ever baked.

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