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Posted on Aug 3 2013 - 10:57pm by admin
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Pear-Pomegranate Pie Time: 1 hour 30 minutes Ingredients 4 Bosc pears (about 2 pounds), peeled and cored 4 Anjou pears (about 2 pounds), peeled and cored 6 tablespoons pomegranate molasses 3 tablespoons unsalted butter, cut into small pieces 3 tablespoons tapioca ¾ cup light brown sugar ½ teaspoon ground ginger ¼ teaspoon salt Flour, for dusting Dough for 2 9-inch...

Posted on Aug 3 2013 - 10:43pm by admin
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Rustic Plum Crostata With Lemon Thyme Time: 1 hour 20 minutes, plus 2 hours’ chilling Ingredients 1 cup (130 grams) all-purpose flour 1/3 cup (40 grams) whole-wheat flour 1/2 cup (100 grams) plus 1 tablespoon (15 grams) sugar 1/2 teaspoon (2 grams) plus a pinch fine sea salt 1 large egg Heavy cream 6 tablespoons (85 grams) unsalted butter, cut into small pieces 3...

Rhubarb Raspberry Cobbler With Cornmeal Biscuits Ingredients For the filling: 2 pounds rhubarb, trimmed and cut into 1/4-inch pieces (about 6 cups) 2 1/2 cups fresh raspberries or 1 (10-ounce) package frozen raspberries, defrosted 1 cup plus 2 tablespoons sugar 2 1/2 tablespoons cornstarch For the biscuits: 1 cup all-purpose flour, more as necessary 2/3 cup fine...

Posted on Aug 3 2013 - 10:31pm by admin
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Plum Chutney Crumb Pie For the Crust 170 grams all-purpose flour (about 1 1/4 cups), more as needed for rolling out dough 1 gram fine sea salt (about 1/4 teaspoon) 10 tablespoons unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces For the Filling 2 tablespoons cider vinegar 70 grams light brown sugar (about 1/3...

Posted on Aug 3 2013 - 10:26pm by admin
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Twice-Baked Sour Cherry Pie Time: 1 hour 45 minutes, plus chilling time Ingredients 1 3/4 cups plus 2 tablespoons all-purpose flour, more for rolling out dough 3/8 teaspoon kosher salt 15 tablespoons unsalted butter, chilled and cut into pieces 1 cup sugar 2 to 3 tablespoons instant tapioca 1/4 teaspoon cinnamon 2 pounds sour cherries (about 6 cups), rinsed and pitted 1...

Blueberry Pie with a Cornmeal Crust Time: 2 hours, plus 1 hour for dough to chill Yield: One 9-inch pie Ingredients FOR THE CRUST: 290 grams all-purpose flour (about 2 1/2 cups), more for rolling out dough 35 grams cornmeal (about 1/4 cup) 35 grams sugar (about 3 tablespoons) 2 grams salt (about 1/2 teaspoon) 12 tablespoons butter, unsalted, chilled, cut into small...