How to Make Incredible Fruit Desserts Like Plum-Ginger Pie and Pear Crisp | America's Test Kitchen

Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust. Next, equipment expert Adam Ried reveals his top pick for small stand mixers. Finally, test cook Elle Simone and Julia make the perfect Pear Crisp.

Get the recipe for Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust: https://cooks.io/307bs2r
Get the recipe for Pear Crisp: http://cooks.io/3q9fzp3
Buy our winning food processor: https://cooks.io/2Nji0pD
Buy our winning rimmed baking sheets: https://cooks.io/2OTFRd8

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen