Genevieve Ko is a deputy editor and columnist of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she was cooking editor. She is the author of “Better Baking” and has contributed to more than 20 cookbooks, as well as other food publications. Born and raised in East Los Angeles, she now lives in New York City and cooks dishes from everywhere.
Easy Thanksgiving Dessert: Vegan Spiced Blackberry Apple Pie
Packed with spiced fruit, this feels like an old-fashioned apple pie, with a coziness beneath the modern lattice. Juicy blackberries highlight the tanginess of sweet-tart apples and tint the filling a mellow shade of pink. Wide dough strips, tightly woven, leave just enough of a gap in the top to allow a little steam to vent...