Nothing says fall baking like a classic apple pie made with fresh apples, lots of cinnamon, and a flaky, buttery crust. This gorgeous pie is sure to be a crowd pleaser at your holiday get-togethers!
This classic cornbread is made in a piping hot cast-iron skillet, which gives it a delicious dark brown crust. Fresh sweet corn adds texture and a taste of late summer.
Preparation order is key to keeping this dish quick and easy. Once you have the steps down, this cornbread can be whipped up in moments!
These late summer mini peach tarts use super ripe peaches and a minimum of ingredients for a subtle, sweet flavor that really lets the peachiness shine through.
Please, never buy
another pre-made pie crust again. Perfect pie crust is easy to make once
you know how, especially if you keep your ingredients simple. And guess
what; you don't need anything more than flour, salt, butter, and
water to make a crust that is tender and flaky. I learned how to make
my crust from The Fannie Farmer Baking Book
(I recommend picking up a copy — this book is great for getting down
the basics and is a virtual encyclopedia for anything you've ever wanted
to bake). This recipe is my adaptation after years of experimenting and
yields enough dough for what I call "two-crust plus" — a two-crust pie
dough with plenty of overhang for crust decorations or "oops" moments.