The autumn bake upgrade
Is it even autumn if you aren't obsessing over pumpkin everything? Real talk, I’ve been waiting all year for this. Pastry chef Adriann Ramirez is dropping the tea on how to take your seasonal baking to the next level, and honestly, it’s giving major main character energy. She’s leaning into the classics like pumpkin, apples, plums, and quince, but with a twist that makes the extra effort totally worth it.
Leveling up your ingredients
Ramirez isn't just sticking to the basics. She’s swapping standard sugars for piloncillo (a raw cane sugar that hits different) and adding things like tonka bean or buckwheat flour to bring a nutty, deep flavor profile.
Whether you’re team pumpkin pie, a pecan tart enthusiast, or an apple-crumble loyalist, the secret seems to be in the prep. Ramirez’s recipes require some patience—we’re talking chilling your dough for an hour and blind baking your crust—but that’s how you get that perfect, bakery-style finish instead of a soggy bottom.
Practical tips for your kitchen
- Chill your liquids: Put your water and vinegar mixture in the freezer for 10 minutes before mixing. It helps keep the dough flaky.
- Master the crimp: Folding the overhang of your dough and using your fingers to crimp the edges isn't just cute—it’s how you get that pro aesthetic.
- Don’t overmix the crumble: For your apple-quince pie, keep the butter bits in the topping chunky. Overmixing it will turn your topping into a solid dough, and we definitely don’t want that.
Why it matters
Baking is the ultimate self-care, and learning a few professional tricks can turn a basic recipe into a total showstopper. Plus, sharing a handmade pie with your friends is a major W.
