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magazine maple hazelnut pie
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This giant hazelnut butter cup is like the store-bought candy but bigger, better, and filled with smashed ice cream cones.
5.0
(4.75)
Easy
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Easy
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
4.0
(4.15)
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This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.
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This is a wonderfully easy cake with flavors for which Piemonte is known. The best hazelnuts in Piemonte are called tonda gentile delle Langhe—the “gentle round one of the Langhe”—and with a bit of chocolate, you have the match made famous in Torino, gianduja. I love this torte for its versatility as well. I serve it simply with powdered sugar or whipped cream, or you can flank it with a scoop of chocolate ice cream or give it a drizzle of warm chocolate sauce. In Piemonte, I’ve had the torte with zabaglione—and if you turn to page 156, you’ll find a perfect partner in Zabaglione al Caffe` Nero.
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OUR EXECUTIVE CHEF AND PASTRY GURU (and hazelnut lover) Lura Smith has made this rich, dense torte for fifteen years to celebrate the hazelnuts of the region. The torte is made with agave syrup, a natural substitute for corn syrup. Agave syrup is available at specialty grocery stores.
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Various flavors of jams or preserves can be used to fill these cookies—strawberry, raspberry, and apricot all make lovely accompaniments to hazelnuts. To toast hazelnuts, see note on page 37. Coarsely grind hazelnuts by pulsing them in a food processor; be careful not to overprocess them or you will end up with nut butter.
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This pie will always have a special meaning to me because it was the centerpiece of the bake-off of my dreams! I remember watching Food Network programs as a teenager, thinking, “I would love to be on these shows!” Well, thanks to Bobby Flay, I got the chance to prove that my pies could compete with the best. In November 2009 he challenged me to a pumpkin pie throwdown on Throwdown! with Bobby Flay. Although Bobby ultimately won the throwdown, he told me my version was “one of the best pumpkin pies I have ever eaten.” I like to serve this pie with a dollop of Maple Whipped Cream (page 194).
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For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
3.0
(3.15)
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All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate, light-but-luscious Valentine’s dessert.
Articles
(173)
Restaurants
Seriously, I’m obsessed.
Esra Erol
Culture
Adam Rapoport isn't making pumpkin pie this year. Sorry, Lynne Rossetto Kasper (we still love you!)
Adam Rapoport
Restaurants
At Sister Pie in the Motor City, Lisa Ludwinski is hiring (and inspiring) locals to make truly impressive pastries. Now's your chance to join the revival.
Julia Kramer
Cooking
And she wants you to, too.
The Bon Appétit Staff
Cooking
Mom (kind of) knows best.
Adam Rapoport
Cooking
Videos
(212)
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
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The most patriotic pie of all time!
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Don't like cake? No biggie. This pie is just as good (okay, better). Meet Birthday Pie.
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Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!