Lattice-Topped Cranberry-Raspberry Pie
Add a splash of festive color to your dessert sideboard with this tangy fruity pie. For pretty rickrack-shaped lattice, cut the dough with a fluted pastry wheel.
Orange Cardamom Cake
A bright citrus glaze, drizzled on top of the warm cake, pools at the bottom of the plate, making every bite—from the first to the last—a delicious treat.
Maple-Pecan Pie
Easy Individual Apple Crisps
You can also peel and coarsely chop the apples, if you prefer. For more tender apples, decrease the heat to 400° and bake 5 to 10 minutes longer.
Quince Tart with Pine Nut Caramel Glaze
For that elegant dinner, consider a pine nut-studded quince tart—an exotic Old World sweet to give thanks for. Quince is a hard fall fruit with sweet-tangy flavor. You'll find quince paste in specialty stores and most supermarkets.
Fresh Coconut Cake
Rather than knocking you out with fake coconut extract overtones, this cake offers balanced flavor and nutrition—two things you can feel good about when serving a slice to your lucky guests.
Individual Apple Strudels
You can make these several hours ahead; tent loosely with foil and leave at room temperature. Put in a 400° oven for a few minutes to warm and crisp just before serving.
Walnut-Crusted Apple Pie
One of our first apple pies after launching this magazine had an interesting walnut crust, filled with healthy fats and nutty flavor. We remade this class pie and developed a version that has a few more calories than in 1987, but still has only half those in a typical bakery pie.
Frangipane Pear Tarts
Sheets of crisp, paper-thin phyllo dough encase a filling of toasted ground almonds, with red-skinned pears as the crowning touch. We call for Anjou, but you can also use Bartlett, Bosc, or Concorde pears.
Meringue-Topped Cranberry Curd Tart
This amazing tart is definitely a show stopper. Serve in a beautiful pie dish for a winning dessert.
