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This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get DQ Bourbon Pecan Pie Recipe from Food Network
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The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers.
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This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple syrup instead for a less-intense version of this custardy two-tone pie.
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cooking.nytimes.com
Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears
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Get Sugar-Cranberry Pie Recipe from Food Network