As delicious as it is pretty, this lattice-topped tart combines fall fruit with warm cardamom in a tender hazelnut crust.
For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy.
For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy.
Since apple season and the pecan harvest coincide, combine the two ingredients in a cinnamon-accented crisp.
This tart of caramelized apples in pastry is the perfect balance of sweet and tart.
Warm spices, apples, and plenty of toasted pecans make this the perfect fall quick bread.
Cream cheese and lemon juice give these bars that classic cheesecake tang and texture.
When the first few nights turn chilly, all thoughts go to baking—and apples.
This addictive coffee cake looks pretty when prepared in a bundt pan, but a 9x13-inch pan also works.
When you don't want to fuss with a pie, this free-form tart baked on a cookie sheet is the perfect solution.
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