 (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. 
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 (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.  makes about 40 cookies (2-1/2 inch size)
Note: Take the time to rub the orange zest and sugar together for a deeper orange flavor. If almonds aren't your favorite, feel free to swap walnuts, pecans or hazelnuts. The combination of small and large pieces add textural and visual interest to the cookies. Chill the logs minimum of 30 minutes before baking to prevent cookies from spreading. Each log yields 20 cookies; the recipe can easily be halved if you need fewer but well wrapped, the baked cookies freeze beautifully. 2 ounces/57 grams/½ stick unsalted butter, melted and cooled 1½ cups/295 grams granulated sugar zest from one large orange; approx. 1½ tablespoons 1 cup/128 grams all-purpose flour ¾ cup/76 grams medium or dark rye flour ¼ cup/34 grams stone-ground cornmeal ¼ teaspoon salt ½ teaspoon baking powder 2 large eggs, room temperature 1 teaspoon vanilla ½ cup/2½ ounces unblanched whole almonds (skin on) coarsely chopped ¾ cup/3 ounces unblanched sliced almonds ⅓ cup/2 ounces/56 grams candied ginger, diced ½ cup/95 grams/3½ ounces dried apricots, diced additional all-purpose flour for dusting egg wash made from 1 egg, lightly beaten with 2 tablespoons water Directions: Melt butter and set aside to cool. In a medium bowl, rub together orange zest with sugar. Combine dry ingredients: all-purpose flour, rye flour, cornmeal, salt and baking powder in a medium bowl; whisk together. In the bowl of a stand mixer fitted with paddle attachment, beat the eggs on low speed, gradually adding the orange sugar. Add the melted/cooled butter and vanilla, mixing until combined. With mixer on low, add the dry ingredients in three additions, mixing only to blend. Add the whole and sliced almonds, candied ginger and dried apricots. Mixture will be thick and sticky. Use a flexible scraper to transfer the dough to a sheet of parchment paper dusted with all-purpose flour. Dust your hands with flour and gently fold in any fruit, ginger or nuts that need incorporating into the dough. Divide the dough in half; you can eyeball it but best to weigh it. Shape each portion of dough into a log measuring about 14 inches long by ¾-inches wide. (Some bakers like to use a little extra flour to shape the logs while others prefer to wet their hands with a little water and skip the flour. Totally up to you but take care not to add too much flour.) Transfer each log to a parchment lined baking sheet; you can fit both logs on a half sheet pan but make sure to leave about 2-inches of space between them. Brush logs with egg wash. Chill in the fridge for 30 minutes. Pre-heat oven to 350 degrees F. Bake on middle rack of oven for 25-28 minutes until lightly golden and centers feel set and not doughy. Transfer baking sheet to a cooling rack. Let mandelbrot cool about 20 minutes. Reduce oven temperature to 300 degrees F. The mandelbrot will be fragile; take care when transferring them, (one log at a time), to a cutting board. Use a long serrated knife to angle-cut each log into ½-inch thick slices. (The ends make a nice baker's snack.) A sawing motion is better than pressing straight down. Lay slices flat on a parchment lined baking sheet. Bake at 300 degrees F for 8-10 minutes. (Cookies will continue to firm up as they cool so best not to over bake.) Remove from the oven and let cool completely. Store in an airtight container layered between strips of parchment paper. Cookies will keep for up to 3 weeks in the airtight container at cool room temperature. For longer storage, best to freeze.  makes one 10-inch x 2-inch tart*
(if you don't have a 10-inch pan, you can use a 9-inch x 2-inch tart pan; you may have a splash of excess filling which you can bake in a ramekin as a baker’s treat…) For the crust: (the chocolate crust pictured was a one-off for a special order; this one is more of a pate sucrée) 4 ounces unsalted butter, cold, cut into ½-inch cubes ¼ cup granulated sugar 1½ cups (7 ounces) all-purpose flour ⅛ teaspoon salt 1 large egg yolk 2 tablespoons heavy cream In a medium bowl, whisk together flour, sugar and salt. Using two knives or your fingers, cut the cold butter cubes into the dry ingredients until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk and cream. Add the yolk/cream to the butter/dry ingredients, tossing with a fork until you can gather the mixture together and shape it into a disc. Wrap the dough in plastic wrap and refrigerate for a minimum of 30 minutes before rolling out. Roll the dough out between two sheets of parchment circle to an ⅛-inch thickness, about 13-inches in diameter. Place your tart pan fitted with the removable bottom within reach. Remove the top sheet of parchment paper and very lightly dust the dough and your rolling pin with flour. Roll the dough over your rolling pin, place the rolling pin at the far edge of the tart pan and carefully unroll the pin, draping the dough in the pan. Dust your fingers with flour and gently press the dough against the sides and along the bottom of the tart pan. Use your fingers to fold about ½ inch of overhang back over itself to allow for shrinkage while the tart bakes. Then run your rolling pin over the edge of the tart pan to trim the excess dough. Place the tart pan in the freezer for 30 minutes. Preheat the oven to 400 degrees F. Place the frozen tart shell on a parchment lined baking sheet, line the shell with parchment paper and fill with pie weights or beans. Bake for 10 minutes then reduce the heat to 375 degrees F and bake an additional 15 to 20 minutes or until set. Carefully remove the parchment and pie weights, prick the shell lightly with a fork (to prevent puffing up) and continue baking 10 to 15 minutes more until the shell is lightly golden and no longer raw on the bottom. Set aside on a cooling rack while you prepare the filling. For the filling: ½ cup fresh passion fruit puree, unsweetened* (strain to remove the seeds but save them for garnish) ¼ cup strained lemon juice ¼ cup strained lime juice 2 tablespoons strained fresh orange juice 4 eggs ½ cup sugar ½ cup heavy cream Preheat the oven to 350 degrees F. In a medium bowl, combine passion fruit puree, lemon, lime and orange juices. In a large bowl, whisk together the eggs, sugar and cream. Gradually whisk the puree/juices into the eggs/sugar/cream, taking care not to whisk too many air bubbles in the mixture. Strain the tart filling through a fine mesh strainer set over a large mixing bowl, preferably with a spout. Place the cooled tart shell (still on the parchment lined baking sheet) on the middle rack of the oven. Pull the rack out slightly and pour the filling into the tart shell. Carefully slide the rack back in. Bake the tart for 20 minutes; I start to check it at 15 minutes. The tart will continue to firm up as it cools; you want the edges to be firm but the center to have a very slight wiggle. Every oven is different so keep an eye on things. (You may need an additional 5 minutes or so depending on the oven.) Transfer the baking sheet to a cooling rack. Cool completely then refrigerate. Garnish with freshly whipped cream and a drizzle of reserved passion fruit pulp and seeds. Cover and refrigerate any leftovers. *My supermarket sells unsweetened passion fruit puree; you can also find it frozen. Just avoid the sweetened juices which are full of additional sugar.  makes between 2 dozen and 2½ dozen cookies
Adapted from Food and Drink, Holiday 2023 1 cup unsalted butter, room temperature ½ cup confectioners’ sugar 1 tablespoon orange, tangerine, lemon or Meyer lemon zest 2 tablespoons poppyseeds 1½ cups all-purpose flour ½ cup semolina flour ¼ teaspoon kosher salt Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. In a large bowl, combine butter and confectioners’ sugar. Using a hand held electric mixer, beat the butter and sugar until fluffy. (Or you can use a stand mixer fitted with a paddle attachment.) On low speed, beat in zest and poppy seeds. In a medium bowl, whisk together all-purpose flour, semolina flour and salt. On low speed, add the dry ingredients to the butter/sugar mixture to combine. Scrape dough onto a large sheet of plastic wrap; pat into a square, wrap and refrigerate for 20 minutes. When ready to cut out the cookies, divide the dough in half and keep one portion wrapped and refrigerated while you roll and cut out the other. On a half sheet of parchment paper, roll out one portion of dough to a ¼ -inch thickness. Use a 2-inch cookie cutter of your choice to cut out the cookies from the first portion of dough. (You can re-roll the scraps). Use a smaller cutter to cut out the center of half of the cookies so you will have an equal number of tops and bottoms. Carefully slide the parchment paper with the cookies onto a half sheet baking sheet. Refrigerate for at least 30 minutes or if you have room in the freezer, freeze them for 15 minutes. Repeat with the second portion of dough; rolling, cutting, cutting out the centers of half and refrigerating (or freezing). When ready to bake, use an offset spatula (not your fingers) to carefully adjust the cookies so there is about ¼-inch between them. (They don’t spread very much but you don’t want them touching.) Bake at 325 degrees F on the middle and lower rack of the oven for 13 to 15 minutes, rotating the trays halfway through. Keep an eye on things; they should remain rather pale with just a slight hint of golden edges. Remove from the oven and set aside to cool completely before assembling. To assemble: 1 cup of your favorite top quality jam, preferably Sarabeth’s Orange Apricot 1 teaspoon fresh orange or lemon juice (depending upon the zest you used) In a heavy bottomed saucepan, warm the jam over low heat, just until it thickens slightly; add the orange or lemon juice. Remove from heat and set aside to cool. Use a small offset spatula to carefully turn each whole cookie upside down. (These are the bottoms.) Spread 1 teaspoon of the reduced jam over each cookie bottom then carefully (using the offset), place a cut-out cookie on top. Cookies will keep in a covered tin at room temperature (separated by parchment paper), for up to three days. After that, they should be refrigerated.  Makes one 6-inch lattice topped pie which serves two generously and makes a lovely host/hostess gift if you have been invited somewhere for the High Holidays.
For the pie pastry: (adapted from 'Gourmet' magazine) 3/4 cup all-purpose flour 1/4 cup rye flour (can substitute 1/4 cup whole wheat pastry flour) 1/4 teaspoon kosher salt 6 tablespoons cold butter, cut into small cubes 4 ounces cold cream cheese, cut into small cubes 1 teaspoon honey You can prepare this in the food processor but I prefer to make it by hand. Place the flours and salt in a large mixing bowl; whisk to blend. Add the cold butter cubes and cold cream cheese cubes. Use a bench scraper to cut the butter and cream cheese into the dry ingredients. Then use your fingers to finish incorporating the butter and cream cheese, turning the bowl as you go, and tossing the mixture until you have a shaggy mixture. Drizzle in the honey and gently turn the mixture over the honey to combine. Turn the dough out onto a lightly floured sheet of parchment paper. Fold the dough over itself once or twice then shape it into a ball. Divide the dough in half, shape each half into a disc. Flatten slightly. Wrap in plastic wrap and refrigerate for one hour before rolling out. Retrieve one disc from the fridge. Use a lightly floured rolling pin to roll the dough into a circle approximately 8-inches in diameter and 1/8-inch thick. Ease the dough into your pie plate and gently press the dough along the bottom and sides of the plate letting the edges overhang the pie plate; carefully return the pastry lined pie plate to the fridge while you roll out the second disc of dough. This will be the lattice. Cut the dough into 1-inch strips then cover with plastic wrap and return to fridge while you prepare the filling. For the filling- fills one 6-inch pie shell 1 pound Italian prune plums, rinsed, halved, pits removed, cut into chunks (you should have 3 cups of fruit) zest from one small lemon 1/4 cup of your favorite honey 2 tablespoons cornstarch 1/8 teaspoon cinnamon 1/8 teaspoon cardamom pinch kosher salt 1/8 teaspoon almond extract (optional) egg wash made from 1 egg beaten with 1 teaspoon milk or water coarse sugar for sprinkling Preheat the oven to 400 degrees. In a large bowl, toss together the plums, lemon zest, honey, cornstarch, cinnamon, cardamom and salt. Add the almond extract, if using. Use a rubber spatula to thoroughly combine the ingredients. Retrieve the pie plate and the lattice strips from the fridge. Spoon the filling into the pie shell. Place the lattice strips over the filling, criss-crossing them decoratively. Trim the top and bottom excess dough so you have an even 1-inch overhang. Seal the bottom edge with the lattice edge then roll the edge together and crimp. Place the assembled pie in the fridge for 15 minutes to firm up. Place the chilled pie on a parchment lined baking sheet. Brush the lattice with egg wash and sprinkle with coarse sugar. Cover the edges of the pie with strips of aluminum foil to prevent over-browning. Bake the pie on the bottom rack of the pre-heated oven for 20 minutes. Move the pie to the middle rack of the oven, reduce the heat to 375 degrees and bake for an additional 40 minutes or until the fruit bubbles through the lattice. Set the pie on a cooling rack. Cool thoroughly before slicing, 2-3 hours. Leftovers can be covered with a clean kitchen towel and left on the counter for a day. After that, cover and refrigerate.  We’re but a few weeks away from receiving the green light to wear our white shoes, but in the kitchen and at the farmers’ market, it already feels like summer. Bakers get a little greedy this time of year. Rhapsodizing over rhubarb while cradling quarts of strawberries in our arms, we tap our kitchen clogs impatiently, dreaming of the first peaches. Giddy over the dizzying selection of fruit headed our way, we cannot wait another minute to tuck this bounty into pies, tarts and crumbles. Without reaching too far beyond the kitchen, one of the hidden gems of spring and summer baking is probably lounging in the rear of your cabinet.
Cornmeal’s distinctive grit adds a satisfying crunch and hint of sweetness to warm weather bakes. Rhubarb’s vibrant punch (and strawberries that finally taste like strawberries) align perfectly with cornmeal. For those who think of cornmeal as a weighty, stodgy addition to pie crust, adding a hit of baking powder lightens things up. As summer unfolds, an extra pie shell stashed in the freezer is a launch pad for any number of fruit-centric desserts. Rhubarb and its berry sidekick aren’t the only options to consider, but they certainly deserve a place at the picnic or patio table. Now go check on that lonely bag of cornmeal leaning against the all-purpose flour and make sure it’s still fresh; in the heat it’s a good idea to seal it up tightly, slide it into a Ziploc bag or tight lidded container and find space for it in the freezer. If unsure, best to start anew and while you’re out, might be worth replenishing your supply of Bain de Soleil; Memorial Day weekend arrives in less than fourteen days. Makes enough for one double crust 9-inch or 10-inch pie
2 cups all-purpose flour 1/2 cup stone-ground cornmeal 1/2 teaspoon baking powder 1 teaspoon kosher salt 1 tablespoon granulated sugar 2 sticks (1/2 pound) cold unsalted butter, cut Into 1/2-inch pieces 1/2 cup ice cold water + 1 teaspoon orange bitters (can substitute fresh lemon juice) see note* In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Add the cold butter pieces and use a spatula to coat the butter with the flour mixture. Use a bench scraper to cut the butter into the flour mixture until you have mostly pea-size pieces of butter with a few larger pieces. Combine the ice water with the bitters (or lemon juice). Drizzle about 2 tablespoons of the ice water mixture around the edge of the bowl, tossing the flour/butter mixture with a fork. Continue adding the ice water mixture, 2 tablespoons at a time, tossing the mixture until the dough comes together in a ball; there will be some floury bits remaining. Note* You may not use the total 1/2 cup of liquid; I generally stop at 6 tablespoons because the dough will continue to hydrate as it rests in the refrigerator. Once the mixture holds together when you pinch it with your fingers, gather it together, divide it in half and shape each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least one hour before rolling out. The dough will keep refrigerated for up to 3 days or frozen for 1 month.  makes one 9” lattice topped pie
See NOTE below re: par-baking the crust before filling. All-butter double crust pie pastry: 2¼ cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 7 ounces cold, unsalted butter, cut into ½” cubes 5-6 tablespoons ice cold water 1 tablespoon cider vinegar Place the flour, salt and sugar together in a large bowl; whisk to combine. Using a pastry cutter or your fingers, add the cold butter blending it into the flour until it resembles coarse meal. Sprinkle 5 tablespoons of ice cold water and the tablespoon of vinegar onto the flour/butter mixture. Toss the mixture using a fork or your fingers, mixing just until the dough comes together. (If the mixture feels dry, add up to an additional tablespoon of water.) Divide the dough in half, shape each half into a disc and wrap each half in plastic wrap. Refrigerate for at least an hour before rolling out. On a lightly floured sheet of parchment paper, roll out one portion of the dough into a circle about 12” in diameter and about ⅛” thick. Gently place the dough into a 9” pie plate, being careful not to stretch it. Trim the excess dough so you have a 1” overhang, tuck this/roll this under to create a raised edge. Crimp the edge using your thumb and index finger. Place the bottom crust in the refrigerator. Note: If time allows, it will significantly improve the crispness of the bottom crust if you par-bake it before filling. This will mean freezing the unbaked crust until it is firm (preferably 15 minutes), removing it from the freezer, lining the pie crust with parchment and filling it with pie weights or beans. place on a baking sheet and bake in a pre-heated 400 degree F oven for 20 minutes. Carefully remove the parchment and weights/beans. Reduce the oven to 350 degrees F and bake for an additional 15-20 minutes, until the dough is no longer raw on the bottom. Let the shell cool completely. It's a little more of an effort to attach lattice to a par-baked crust, but avoiding an under-baked bottom crust is worth the fiddle. Roll out the second half of dough for the lattice top on a lightly floured sheet of parchment paper into a circle about 10” in diameter and about ⅛” thick. Use a pastry cutter or a knife to cut ten 1” wide lattice strips. Carefully slide the parchment paper with the lattice strips on to a baking sheet and put it back in the refrigerator to chill while you prepare the filling. Prepare the egg wash - 1 egg beaten with 1 teaspoon of water and set aside with coarse sugar for sprinkling. Rhubarb-Strawberry filling- 1½ pounds rhubarb, rinsed, leaves removed, trimmed and coarsely chopped (you will need 3½ cups) 1 quart fresh strawberries, lightly rinsed, stems removed, cut in quarters (you will need 3½ cups; save any extras for another use) 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1 teaspoon good quality vanilla 1 cup sugar 2 tablespoons dark brown sugar pinch salt ¼ teaspoon freshly ground cardamom ¼ teaspoon cinnamon 1 teaspoon orange zest ¼ cup finely ground instant tapioca In a large bowl, toss just the rhubarb with the orange juice, lemon juice and vanilla. In a small bowl, whisk together the sugars, salt, cardamom, cinnamon, orange zest and tapioca. Add the sugars/spices/tapioca to the rhubarb and let it sit for 30 minutes to soften the tapioca and the rhubarb. (Save the strawberries; you will add them later.) Preheat the oven to 425 degrees F. Retrieve the cooled, par-baked bottom pie crust and the baking sheet with the lattice crust strips from the fridge. Add the strawberries to the rhubarb mixture, using a rubber spatula to gently combine. Place the par-baked pie plate on a baking sheet lined with parchment paper and pour the filling into the pie shell. Brush the top edge of the bottom crust with a little of the egg wash. Place one lattice strip in the center of the pie, then another strip perpendicular to the first strip, forming a “t”. Add the remaining strips to create a lattice. Trim the lattice edges so they are no longer than 1 inch over the pie pan’s edge. Carefully tuck the lattice edges beneath the edge of the bottom crust. Seal the edges together, gently crimping with your fingers so you have a standing edge. Carefully brush the lattice with the egg wash, sprinkling with coarse sanding sugar. Place the pie on a parchment lined baking sheet and bake it on the bottom rack of the preheated oven for 15 minutes. Rotate the baking sheet and bake for an additional 10-15 minutes at 425 degrees. Then reduce the oven temperature to 375 degrees and continue baking for an additional 40 to 45 minutes, covering the edges of the pie with strips of aluminum foil to prevent over-browning. The pie will be golden and the fruit will bubble around the edges and in the center of the pie when it is ready. Remove from the oven and place on a cooling rack. Cool for several hours before slicing. Refrigerate any leftovers. |
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