Spiced Apple Pear Pie

2 cups + 3 Tbsp all-purpose flour, divided use
2 tsp cinnamon
12 Tbsp cold unsalted butter, cubed
½ cup ice-cold water
4 apples peeled, cored, and cut into thin slices
3 pears peeled, cored, and cut into thicker slices
1½ Tbsp lemon juice
½ tsp ground cardamom
¼ tsp kosher salt
Egg wash (1 egg beaten with 1½ Tbsp water)
2 tsp raw sugar, for garnish

Add 2 cups flour, cinnamon and butter into food processor. Pulse until butter is in large irregular pieces. Drizzle in water slowly while pulsing, until dough forms a craggy ball. Divide in two, shape into discs, wrap in plastic, and refrigerate for at least an hour.

Heat the oven to 400° F and grease a 9 x 9“ pan. Place fruit in a large bowl; toss with lemon juice. Add remaining flour, cardamom and salt; toss to coat. Transfer filling to the pan.

Roll out pie crusts to 1/8-inch thickness. Cut into several wide strips, and arrange in a lattice pattern over the pie. Cut six to twelve ¼-inch strips. Braid three strands together at a time. Arrange braids over the lattice or around the edge of the pie. Brush with egg wash. Sprinkle sugar on top. Bake for 50 to 70 minutes, or until the crust is golden brown. Cool for 1 hour before slicing.

Peach Berry Galette

serves 6

1¼ cups flour
1 Tbsp sugar
¼ tsp salt
7 Tbsp chilled unsalted butter, cut into ½ inch cubes
2 Tbsp ice water
½ pint blueberries
2 peaches, sliced
2 Tbsp honey
½ tsp cinnamon
½ tsp vanilla
1 Tbsp raw sugar

Whisk together flour, sugar and salt in a medium bowl. Add butter and incorporate with fingertips until mixture resembles coarse crumble. Add ice water; stir until dough clumps together, adding additional tsp of ice water if dough is dry. Shape into a ball and flatten into disk. Wrap and chill at least two hours.

In a large bowl, toss together peach slices, blueberries, honey, cinnamon and vanilla to combine.

Position oven rack to center and heat to 350°F. Cover a baking sheet with parchment. Sprinkle parchment with flour and roll out dough into 12-inch round.

Arrange fruit on top of pastry, leaving at least a 1-inch border. Gently fold in border to envelope fruit. Sprinkle fruit and crust with sugar. Bake until fruit is bubbly, about 35 minutes. Let cool 15 minutes. Serve with vanilla ice cream.

Blood Orange Cake

serves 8

1 cup plus 3 Tbsp unsalted butter, softened 
⅔ cup brown sugar
2 tsp fresh lemon juice
2 medium blood oranges
1 cup fine cornmeal 
½ cup all-purpose flour
1 ½ tsp baking powder
2 tsp cardamom
½ tsp salt
1 cup sugar 
4 large eggs, room temperature
⅓ cup plain yogurt

Heat oven to 350°F. Grease a 9-inch round cake pan. Melt 3 Tbsp butter in a small saucepan. Add brown sugar and lemon juice; stirring until sugar melts. Transfer to cake pan. Grate 2 tsp zest, then slice off ends of oranges. Cut away rind and pith from each orange. Slice into ¼-inch rounds; discard seeds. Arrange in pan on top of brown sugar mixture.

Mix together dry ingredients in a large bowl. With an electric mixer, combine butter, sugar and orange zest. Add eggs one at a time, then mix in yogurt. Fold in dry mixture with a spatula.

Transfer batter to pan, covering oranges. Bake until golden brown, 45 minutes. Cool in pan 10 minutes, then loosen edges with a knife and invert onto a platter. Cool completely before serving.

Lemon Lavender Bundt Cake

serves 12

3 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
2 ½ cups granulated sugar
3 large eggs
2 Tbsp Meyer lemon zest
⅓ cup lemon curd
1 Tbsp culinary lavender
¼ cup lemon juice plus 1 Tbsp lemon juice for glaze
½ tsp vanilla
8 oz. plain Greek yogurt
½ cup powdered sugar
Baking spray

Heat oven to 350°F. Spray Bundt pan with baking spray. Combine dry ingredients - flour, baking soda, salt and culinary lavender – in a medium bowl and stir with a fork or whisk.  

Beat butter in electric mixer 2 - 3 minutes, until lightened color and texture is reached. Slowly add granulated sugar, then eggs. Add lemon zest, lemon curd, vanilla and lemon juice. Blend well. Add flour mixture and Greek yogurt in stages, alternating and mixing at low speed.

Pour batter into greased Bundt pan and bake 1 hour. Cool 10 minutes in pan. Invert pan and remove cake. Let cool completely on wire rack. Once cake is cooled, whisk together 1 tablespoon lemon juice and ½ cup powdered sugar. Pour glaze over cake and serve.