34 AUGUST 2019
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NICOLE RUCKER IS A PIE PRO. At Fiona, her all-day restaurant and
bakery in Los Angeles, Rucker offers every kind of pie, from fudgy
chocolate chess to custardy Key lime. But her favorite recipes involve
nothing more than good crust and great fruit. “I want to eat pie in its
perfect, rustic, fruity state,” says Rucker. Her new cookbook,
Dappled: Baking Recipes for Fruit Lovers, explores fruit-based
desserts spanning from cobbler to crostata, with a whole section
titled “Make a Nice Pie.” Since August is prime time for fresh berries,
there’s no better moment to make Rucker’s epic Black-and-Blue Pie
with Brown Sugar Crumb (recipe p. 38). —NINA FRIEND
Berry Nice Nicole Rucker’s new
cookbook, Dappled, offers a fresh
take on summer baking.
MASTER CLASS
