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Peaches and raspberries baked in an easy press-in crust with a streusel topping.
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Made with fresh-baked pumpkin, vanilla bean, and plenty of sweet spices.
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cooking.nytimes.com
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For anyone who comes home from the farmers' market with an overabundance of stone fruits, this pie from pastry chef Lori Baker is the answer.