6 Delectable Fall Desserts from Alan Carter

Pastry chef Alan Carter of Mission Beach Cafe in California shares his favorite seasonal scones, pies, cookies, and muffins.

Erin Simpson


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1/7
Cranberry-Lemon Scones

    These rich and tender scones get a punch of flavor from fresh cranberries and lemon zest.

Makes: 8 servings
Prep   30 mins 
Freeze   20 mins 
Bake   30 mins  375°F 
2/7
Dark Chocolate Pecan Pie

    This gooey dessert has all the goodness of a classic pecan pie with the added bonus of bittersweet chocolate.

Makes: 10 servings
Prep   30 mins 
Cool  2 hrs 
Freeze   10 mins 
3/7
Rosemary Shortbread Cookies

    The citrusy flavor of rosemary adds zest to every bite of these crisp, buttery cookies.

Makes: 42 servings
Serving size: about 3-1/2 dozen 2-inch cookies
Prep   35 mins 
Chill  1 hr 
Bake   20 mins  to  25 mins  300°F per batch
4/7
Banana Butterscotch Cream Pie

    Fold chunks of bananas into thick butterscotch custard and pour into a flakey piecrust. Drizzled white and dark chocolate makes it irresistible.

Makes: 10 servings
Prep   40 mins 
Chill  4 hrs  to 24 hrs 
Freeze   10 mins 
5/7
Sour Cherry Pie

    Tart cherries and cranberries practically tumble out of this rich double-crust pie when it's sliced. Serve with vanilla ice cream or a dollop of sweetened whipped cream.

Makes: 8 servings
Prep   25 mins 
Bake  1 hr 20 mins  375°F 
6/7
Ginger Blueberry Muffins

    Blueberry muffins get a fun twist in this version spiced with ginger and molasses.

Makes: 24 servings
Prep   30 mins 
Cool   5 mins 
Bake   15 mins  to  17 mins  375°F 
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