This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Fresh or frozen blueberries make a fine substitute for tart and sweet huckleberries in this moist, crumbly cake.
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
A pie so fresh and delicious, you can taste and smell the briars.
Lavender adds a delightful twist to this classic French dessert.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
This stellar pie comes from a little spot in Washington State called Lone Pine Fruit and Espresso, which Edge describes as looking like "a cowboy bunkhouse of late-nineteenth-century vintage".
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
"Fancy desserts are too much sometimes," says Eric Mann of the Bear Cafe—so he prefers to serve "huge portions" of this simple cobbler.
We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand.
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida).