Easy

We like this pie a little on the tart side; if you prefer a sweeter taste, increase the granulated sugar to 3/4 cup. To keep the dough from getting soggy, fill the pie shell just before you’re ready to cover with top crust.

The almond crumb crust is mixed by hand and doesn’t require any rolling, which makes this a great pie for beginning bakers.

This pie can be made with any berry or stone fruit, although we prefer sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

The addition of grated Parmesan cheese makes this savory piecrust even more rich.

This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

If you a prefer a loaf with a rounded top, you can bake the dough without the lid in place; the baking time should be the same.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

These rolls can be stored in an airtight container for up to two days.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.