makes one 9½-inch x 1½-inch tart 
For the crust-
1½ cups (170 grams) graham cracker crumbs
½ cup (50 grams) macadamia nuts, chopped medium-fine
1 Tablespoon granulated sugar
1 Tablespoon dark brown sugar
pinch table salt 
7 Tablespoons (100 grams) unsalted butter, melted
1 additional Tablespoon of butter, melted to grease tart pan (may not use all of it)

In a medium sized bowl, combine the graham cracker crumbs, chopped macadamia nuts, granulated sugar, brown sugar and salt. Add the melted butter, tossing with a fork until the mixture is evenly combined. 
Lightly grease the bottom and sides of the tart pan. Use a measuring cup to press the crumb mixture evenly across the bottom and up the sides of the tart pan. Refrigerate for 15 minutes to set the crust before baking.
Preheat oven to 350 degrees F.  Place chilled crust on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Cool on a wire rack. Increase oven temperature to 375 degrees F while you prepare the pineapple for roasting.

For the roasted pineapple -
1 ripe “Jet” or “Gold” pineapple, cut into medium chunks (you will need 4 cups of fruit)
2 Tablespoons unsalted butter, cut into small cubes
¼ cup dark brown sugar

Place pineapple chunks in a single layer in an oven proof dish or on a Silpat lined baking sheet. Dot with cubed butter and sprinkle with brown sugar. Roast in 375 degree oven for 30-40 minutes until fruit softens and is caramelized around the edges. Remove from oven; carefully pour roasting juices and fruit into a bowl and set aside to cool.  Turn off the oven.
 
For the filling-
½ cup dark brown sugar
3 tablespoons cornstarch
pinch of salt
1 cup pineapple juice (I use either Dole or Trader Joe’s 100%/not from concentrate)
1 teaspoon orange zest
¼ cup fresh orange juice
4 cups roasted pineapple 
1 teaspoon vanilla extract
1 Tablespoon dark rum (optional if you’re not a rum fan)
 
In a medium heavy saucepan, whisk together brown sugar, cornstarch and salt. Add pineapple juice, orange juice and zest, stir until combined. Add cooled/roasted pineapple. Cook over medium heat, gently stirring with a rubber spatula so the mixture doesn’t scorch. Cook for 8-10 minutes until filling bubbles and thickens. Remove fruit heat. Stir in vanilla and rum. Transfer the mixture to a clean baking sheet or bowl so it cools down a bit before turning it into the baked/cooled tart shell. Use an offset spatula to level the filling. When completely cool, cover with plastic wrap and refrigerate, at least 4 hours or preferably overnight. (This allows filling and crust to settle in; easier to remove the tart ring when everything is cold.)  Before serving, garnish with brown sugar and rum whipped cream or lightly sweetened whipped cream.
 
For the cream-
1 cup heavy cream
2 tablespoons dark rum
2 tablespoons brown sugar
 
In chilled bowl, combine heavy cream, dark rum (if using) and brown sugar. Stir with a spatula until brown sugar dissolves then whip mixture until soft peaks form. Garnish tart with whipped cream. Cover and refrigerate any leftover tart and cream. Tart will last covered in fridge for 2-3 days. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

We are currently in the thick of blueberry season, encouraging bakers to carefully balance quart containers of freshly picked blues under their chin and embrace the heat of a 400 degree oven on a 90 degree day.
Blueberries are available in supermarkets year round, but they are at their sweet/tart best (in the Northeast),   in late summer. Better still, find a local grower who encourages pick-your-own or support your local  farmer's market. I approach most summer pies, (blueberry included), with a time frame that works backwards. The first thing I ask myself is, when am I planning to serve the pie? I also factor in time to par-bake the bottom crust before filling,  prepare the top crust in advance, (lattice or crumble?) and cooling time. It's also worth a few moments to choose a suitable pie plate. Less glitzy than deep-dish earthenware or ceramic, metal pie plates and humdrum aluminum pie plates are great pie vessels. They also move seamlessly from freezer to oven which is important; once assembled, juicy summer pies can benefit from a brief time 'chilling' in the freezer (or if you're tight on freezer space, the fridge) before going into a hot oven. It gives the pie, particularly the top crust, a chance to set up. I'm less likely to use glass pie plates for freezer-to-oven baking these days simply because depending on the age and composition of the glass pie plate, there's a small chance that a ding on the counter or wear and tear might impact its durability. (If you do prefer baking in a Pyrex or old-school glass pie plate, always place the 'refrigerator cold' (not 'freezer cold') pie plate on a room temperature baking sheet before baking. When you remove the pie from the oven, set the pie on a towel lined cooling rack to avoid thermal shock, Exploding pie plates are rather rare, but high oven heat and cool counter tops can cause unwanted pie plate drama. Nobody wants that.)

Blueberry pie can be made year round, but it seems to taste brighter and sunnier in the summer months. At other times of the year, a grocers' freezer can provide inspiration. Fresh blueberries out of season, though convenient tend to be mouth-puckering tart and not necessarily in a good way. Combined with frozen wild blueberries, the fresh/frozen hybrid will bake up into a flavorful filling with a little more textural interest.  Always taste the filling as you go along- what you don't want is a pie that is scary sweet.  

I prefer waiting for blues in season, aiming for 7 cups of blueberries per pie. This means starting with 3 and 1/2 pints of berries. Once rinsed, stemmed and picked through, half of the berries are combined with the sugar, spices, and thickener called for in the recipe. Cooking the fruit over medium/low heat, stirring gently to prevent scorching, eliminates some of the excess moisture and concentrates the flavor. Once the sweetened berries have thickened, remove them from the heat, add your preferred zest and juice, and optional extract. (Some bakers add the slightest hint of almond extract, others choose vanilla.) Small adjustments enhance the flavor of the filling without overpowering it, so go easy. You're looking to capture the flavor of blueberries, not spices, not extracts.
 
Add the remaining berries to the cooked filling and let the filling cool completely. When you are ready to assemble the pie, taste the filling and see if you’re happy with the spice/citrus level. If the filling tastes flat or lackluster, a tablespoon or two of good quality preserves can elevate the flavor. Ideally, you want to add wild blueberry jam, but in a pinch, you can add blackberry or black currant or even (desperate times) a berry blend. As the berries continue to bake in the oven, they will break down, thicken and concentrate in flavor. 
 
Set the par-baked/cooled bottom crust on a parchment lined baking sheet. Retrieve the top crust from the refrigerator. Brush the edge of the bottom crust with a thin coating of egg wash. Pour the cooled filling into the pie crust. You might want to reserve about 3-4 tablespoons of liquid if the filling is particularly juicy. (I find this helps curb a soupy filling and makes the pie a little more slice-able.) Add the top crust, carefully sealing the top to the bottom, fluting the edge with your fingers. Egg wash the top crust as well, (unless it's a crumble), sprinkle with coarse sanding sugar (if you have some) or a little Sugar in the Raw or even a light dusting of granulated sugar. 

Take the time to place the assembled pie in the freezer for 30 minutes to set the crust. If you are tight on freezer space, you can refrigerate instead. (It seems like overkill, but it’s not; this will prevent your top crust from slipping down over the edge or if you've opted for a crumb topping, it adds some protection from over browning.) While the pie is chilling, heat the oven to 400 degrees F.  Set the chilled pie on the parchment lined baking sheet and bake on the bottom rack of the oven for 20 minutes; this helps finish baking the bottom crust.  After 20 minutes, reduce the oven temperature to 375 degrees F, and move the pie to the middle rack. Continue baking for an additional 40 minutes, covering the edges of the pie with strips of aluminum foil if they are getting overly dark. Every oven is different, but the pie really needs a good hour plus in order to bake thoroughly. The pie should bubble around the edges and from the center before you remove it from the oven. If it’s not bubbling but looks perfectly golden, turn the heat down to 350 degrees F and give it another 8-10 minutes. Look for noticeable bubbling before you call it finished.
More Waiting Required 
Blueberry pie needs plenty of time to cool before slicing or you risk serving blueberry soup. Starting the pie early in the day gives you plenty of time for the pie to pull itself together. If not, it's best to serve it the following day. (Think breakfast.) The cooled-to-room temperature pie can sit on the counter overnight, covered with a clean kitchen towel, aluminum foil, or a cake dome. To avoid a soggy crust, make sure the pie has cooled before you cover it.
 
(Comb through the Recipe Index for pie crust inspiration)
For the bottom crust, One 9” pie crust, par-baked and cooled (pie plate should measure 9 inches by 1 and 1/2 inches deep)
For the top, One single recipe pie crust for lattice top or Cornmeal Crumble 

​For the filling-
7 cups of blueberries (3 and 1/2 pints fresh, rinsed/picked over for stems, OR 36 ounces of frozen should yield approx 7 cups, OR use a combination of fresh and frozen to yield 7 cups)
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons lemon zest
½ teaspoon cinnamon
pinch of salt
3 tablespoons cornstarch or 4 tablespoons all-purpose flour (cornstarch yields a less runny filling)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter, cut into pieces
 
egg wash made with 1 egg and 1 teaspoon water
sanding sugar for sprinkling
 
If using fresh berries, after rinsing and removing stems, lay them out on a clean towel to dry. Whisk together the sugars, cinnamon, salt and cornstarch or flour. Place 3 and 1/2  cups of the berries in a heavy bottomed pan with the sugar/spice/cornstarch (or flour) mixture, stirring to mix. Cook over medium heat until the fruit thickens, about 6-8 minutes, stirring frequently to prevent scorching. Pour the cooked berries into a large bowl, add the lemon zest, juice and the remaining berries. Stir to combine and set aside to cool completely.
 
Prepare your top crust (I prefer to cut 1” strips for a lattice) and keep it chilled in the refrigerator. Place the par-baked bottom crust on a parchment lined baking sheet. Brush the top edge of the crust with a thin coating of egg wash. (Taste the filling- if it tastes a little flat, adjust with a little extra zest or some jam; don’t be tempted to over sweeten. I always reserve 3-4 tablespoons of the liquid in the berries and set it aside; it helps prevent some of the ‘soupiness’ of the filling; you can cook this down a little bit and pour it over yogurt or ice cream or alongside the pie.) Pour the cooled berry mixture into the pie shell and dot with butter. Place lattice strips on top of the filling; weaving them looks lovely but you can simply lay half of the strips horizontally and the other half vertically and they will bake up just fine.  Because the bottom crust has been par-baked it might be a little fragile. Carefully attach the top to the bottom, rolling the top crust under to form an edge; crimp the edge with your fingers or gently press together using a fork. Make sure the top and bottom crusts are sealed so the filling doesn’t sneak out of the sides. Brush the top crust with egg wash and sprinkle with sanding sugar. Place the pie in the freezer for 30 minutes before baking or fridge if you're tight on freezer space.. Preheat the oven to 400 degrees F. Place the pie on the parchment lined baking sheet. Bake the pie on the bottom rack of the oven at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F and move the pie to the middle rack. Continue baking for an additional 40 minutes, covering the edges of the pie with strips of aluminum foil if they are getting overly dark. Every oven is different, but the pie really needs a good hour plus in order to bake thoroughly. (In my oven, 75 minutes is the ticket.) The pie should bubble around the edges and from the center before you remove it from the oven. If it’s not bubbling but looks perfectly golden, turn the heat down to 350 degrees F and give it another 8-10 minutes. If you have an insta-read thermometer, the internal temp should be 200 degrees or a little higher. Let the pie cool completely before slicing so the juices have time to thicken; at least 4 hours, preferably more. Any leftovers should be covered (a large inverted bowl works well) and can sit at room temperature for up to two days. Beyond that, cover with plastic wrap and refrigerate.
 

makes one 8-inch pie, baked in an 8-inch diameter by 2-inch deep fluted quiche pan with removable bottom (Alternatively, bake in a standard 9-inch x 1½-inch deep pie plate) 
A few notes:
Baking this pie early in the day is key to serving it that evening. Baking this pie late in the day means the pie will need an overnight cool down before enjoying, so plan accordingly. It’s best to prepare the crumble topping and the par baked crust the day before.
Oven temperature: Both the crust and the crumble are prone to getting toasty. This pie requires babysitting while it bakes; I start the pie at 375 and then reduce the heat. My oven adjusts downward by degrees; I find the sweet spot in my oven for baking this pie is 365 degrees F. (If your oven only decreases in increments of 25, better to bake lower and longer; start at 375 then bake for the remainder at 350.)
 
For the par baked crust:
1 cup all purpose flour
¼ cup stoneground cornmeal
3 tablespoons confectioner’s sugar
1 teaspoon orange zest
½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon table salt)
3 oz. (6 tablespoons) cold, unsalted butter, cut into pieces
1 large egg yolk whisked together with 2 tablespoons + 1½ teaspoons ice cold water
In the bowl of a food processor fitted with the blade attachment, place flour, cornmeal, sugar, zest and salt. Pulse a few times to combine. Add cold butter pieces and pulse briefly just until crumbly. Don’t over process. Transfer the mixture to a large bowl and drizzle in the egg yolk/cold water, tossing with a fork to combine. Gather up the pastry; it should hold together but not be wet/sticky. (If it feels too dry, add an additional teaspoon of cold water.) Gather into a disc, flatten slightly and wrap in plastic wrap. Refrigerate for one hour before rolling out.
Butter the inside of the quiche pan making sure you really get inside the nooks and crannies, and dust with flour, shaking out the excess. Retrieve the dough from the fridge and roll it out between two pieces of parchment paper or two pieces of plastic wrap, to prevent it from sticking.  The dough should be about 11 inches in diameter, large enough to accommodate the depth of the pan. Use your rolling pin to maneuver the dough into the pan. Lightly dust the pin with flour, roll up the dough over the pin, then place the pin over the edge of the pan and carefully unroll the pin so the dough drapes inside the pan. Use your fingers to line the pan, making sure you press the dough along the bottom and up and around the sides so it fits snugly. You should have a little excess dough at the top of the pan; create a smooth edge by using your thumb and forefinger to roll the excess towards the top edge of the pan. Refrigerate the dough-lined pan while you prepare the crumble.
 
For the crumble:
⅓ cup sugar
1 teaspoon orange zest
½ teaspoon ground ginger
1¼ cups all-purpose flour
¾ cups stoneground cornmeal
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup cold, unsalted butter, cut into small pieces
1 large egg, beaten
In a medium bowl, whisk together sugar, zest, ginger, flour, cornmeal, baking powder and salt. Using a bench scraper, cut in the cold butter until the mixture forms coarse crumbs. Gradually add the beaten egg using a fork to incorporate it with the crumbs. Pinch the mixture together to form a crumble, cover with plastic wrap and refrigerate.
Par bake the crust:
Heat the oven to 375 degrees. Retrieve the pie shell from the fridge, line with parchment or foil and dried rice or beans. Place on a baking sheet and bake on the bottom rack of the oven for 15-20 minutes until the crust is lightly golden. Lower the oven heat to 350 degrees. Remove the baking sheet and pie shell from the oven. Carefully remove the parchment/foil and rice/beans and set aside. Check the bottom and sides of the shell for doneness. If it feels slightly raw to the touch, return to the oven for 5 to 8 minutes. Remove pie shell from oven and set aside to cool. Increase the oven temperature back to 375 before you place the assembled pie in the oven.
 
Gather together ingredients for the filling:
1 pound fresh peaches (or nectarines), rinsed, peeled (optional), pitted and sliced thickly
4 cups fresh blueberries, rinsed, picked over for stems, dried on a paper towel
zest of 1 orange
1 teaspoon vanilla extract
½ cup granulated sugar
2-3 tablespoons dark brown sugar, depending on the sweetness of the peaches
3 tablespoons cornstarch
¼ teaspoon ground ginger
⅛ teaspoon salt
In a large bowl, toss together the peaches (or nectarines), berries, zest, and vanilla. In a medium bowl, whisk together the granulated and dark brown sugar, cornstarch, ginger and salt. Just before assembling the pie, toss the fruit with the dry ingredients; stir to coat using a rubber spatula. Taste the fruit- if it needs the additional tablespoon of brown sugar, add it now.

Place the par baked shell on a parchment lined baking sheet.  Spoon the filling into the shell and cover it with the chilled cornmeal crumble. (Don’t compact the filling; just cover the fruit generously.) Bake the pie on the bottom rack of the oven for 20 minutes at 375 degrees F. After 20 minutes, reduce the oven heat to 365 degrees F (see note above) and move the pie to the middle rack of the oven. Bake for an additional 30-40 minutes, rotating the pie from front to back, until the crumble is golden and the fruit is bubbling thickly around the edges. You will need to check on the pie during the bake. If the crumble is getting too toasty, cover the pie with a sheet of aluminum foil. Every oven is different; total bake time on the pie can be upwards of one hour.
Remove the pie to a rack to cool completely. If you attempt to remove the pie from the pan before it has cooled COMPLETELY, you run the risk of damaging the crust. Baking this pie early in the day is key to serving it that evening. Baking this pie late in the day means the pie will need an overnight cool down before serving. Use a small paring knife or offset spatula to loosen any baked-on fruit that has bubbled up against the edge of the quiche pan. Take your time; removing the outer ring of the pan takes patience. For neat slices, chill the pie after removing the outer ring and use a serrated knife. Leftover pie can sit on the kitchen counter, covered with a clean kitchen towel for a day. Beyond that, best to cover and refrigerate.
 
 
 
 
 
 
 
 
 
 
 
 

(with a nod to Marcy Goldman)
¼ cup sugar
4 oz. unsalted butter, room temperature
4 oz. cream cheese, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon lemon or orange zest (optional)
egg wash – 1 egg yolk combined with 2-3 Tablespoons milk or cream
 
In bowl of standing mixer fitted with paddle attachment, combine butter and sugar until smooth, then add cream cheese, blending well. With mixer on low, add vanilla, flour, salt and zest, if using. Dough will be soft, do not overmix. Turn dough out onto plastic wrap, sealing well. Place in refrigerator at least one hour, preferably overnight.
When ready to roll out cookies, pre-heat oven to 350 degrees. Turn dough out onto lightly floured parchment paper. Roll out to about 1/8” thick. For traditional Hamantaschen,  cut out 3” circles.  I like to use a 7 ½ “ tart pan as a guide and cut out large cookies. Brush the outer edge of the circles with a bit of egg wash- this helps the triangles hold their shape. Place a teaspoonful of either jam or Nutella in the center of each cookie; for the larger circles I use about 3 Tablespoons of filling for each. Chill the Hamantaschen for 15 minutes before baking. The 3” cookies bake for about 18 minutes, the large ones for about 25 minutes. When they come out of the oven you can brush a dab of additional preserves around the edges to give them a bit of shine or you can enjoy them just the way they are.

(adapted from Carole Walter)
makes 18-20 cookies

​1 cup all-purpose flour (spooned in and leveled)
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon Diamond Crystal kosher salt 
6 tablespoons (¾ stick) unsalted butter, room temperature
½ cup + 2 tablespoons sugar
1 tablespoon freshly grated Meyer lemon zest
2 large egg yolks
1½ teaspoons fresh Meyer lemon juice (seeds removed)
½ teaspoon pure vanilla extract
¼ teaspoon pure lemon extract 
¼ cup toasted, coarsely chopped, unsalted pistachios for the dough
¼ cup toasted, coarsely chopped, unsalted pistachios for garnish
 
In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt. In a separate bowl, use your fingers to rub together the lemon zest and sugar until fragrant. 
 
In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth. Gradually add the sugar/zest and mix on low speed until combined. Add the egg yolks, one at a time, and mix just until incorporated, then add the lemon juice, vanilla and lemon extracts. Scrape down the sides and bottom of the bowl. 
 
With the mixer on low, gradually add the flour mixture, one third at a time (you can eyeball this), scraping down the bowl as necessary. Remove the bowl from the mixer, scrape off the paddle and fold in ¼ cup of the pistachios. Scrape the dough onto a half sheet of parchment paper and shape into a log that measures approximately 1½ inches wide. Roll the log in the remaining chopped nuts. Wrap the log in plastic wrap and refrigerate for 2 hours, until firm. (Dough will keep in fridge for up to 3 days or may be frozen for 1 month.)
 
When ready to bake, heat oven to 350 degrees F. Line a half sheet baking pan with parchment. Use a serrated knife to slice the chilled log into ¼ inch slices and place on parchment lined pan. Bake for 8 to 9 minutes, just until edges are lightly golden. Cool on a rack then store in an airtight container.
 
 
 
 
 

makes one 9-inch pie
one single crust par-baked pie shell (check recipe index- this is equally good with a partially whole wheat crust or an all-purpose flour crust)

Filling-
1 cup packed dark brown sugar or dark muscovado sugar
1/4 teaspoon salt
2/3 cup Lyle's Golden Syrup
2 tablespoons of your favorite bourbon
1/4 cup unsalted butter, browned over low heat until deeply golden and cooled
3 large eggs, room temperature
1 teaspoon good quality vanilla 
2 cups pecans, halves and pieces, toasted and cooled (save the larger halves for a decorative border)

In a large saucepan, combine brown sugar, salt, Golden Syrup, bourbon and butter. Bring to a boil, (stirring with a heat-resistant rubber spatula), and boil for an additional minute making sure the sugar has completely dissolved.  Remove from the heat and set aside to cool to room temperature. (To expedite this, transfer the mixture from the saucepan to a 4 cup Pyrex glass measuring cup.)  
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs and vanilla. When the sugar mixture has cooled down, place the bowl with the eggs and vanilla on a damp towel (this prevents the bowl from moving), and gradually pour the sugar mixture into the eggs, whisking to combine. (It is important that the sugar mixture is room temperature or cooler to prevent scrambling the eggs. ) Place the par-baked pie shell on a parchment lined baking sheet. Fill the  bottom of the crust with one cup of the pecan pieces then place the remaining pecans halves over the pieces, so the top sides of the nut face you. Slowly pour the cooled sugar mixture over the nuts; some will wiggle a bit but that's fine. 
Bake the pie on the bottom rack of the pre-heated oven for 30 minutes. Turn the heat down to 325 degrees F,
carefully move the pie to the middle rack of the oven and bake an additional 20-25 minutes. Depending on your oven, the pie may need a few additional minutes. The pie should be set around the edges (about 2-inches in) but the middle should have a little wobble to it. (The pie continues to firm up as it cools.) Transfer the pie to a cooling rack and let cool completely before serving, at least 4 hours. Serve at room temperature with whipped cream or ice cream. Cover and refrigerate any leftovers.