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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Heat oven to 425 degrees. Combine flour, 1 c. oats, sugar, and baking pwdr; cut in 1/2 c. butter till crumbly. Remove 1 c. mix and combine with 1/4 c. oats. Cut in 1/4 c. butter till crumbly. Set aside. Mix water and remaining oat mix with fork just till moistened; press onto bottom and 1 1/2 inch upsides of 9-inch springform pan. Bake 15 min. Cold slightly. Combine pie filling and peaches; spread into crust. Top with reserved crumb mix. Bake 30 to 35 min or possibly till golden. Or possibly, bake at 400 degrees in 9-inch deep dish plate.