Thanksgiving Harvest Foods and Pies

Clues in this puzzle

Across

• Tree whose syrup is a Vermont specialty (5)
• Porridge grain often rolled into a fruit crisp's topping (3)
• Shallow, open-faced pastry often baked in a fluted pan (4)
• Unfiltered orchard drink often served hot in November (5)
• Rolled bark sold as fragrant sticks for fall baking (8)
• Savory herb that sounds as though it belongs on a clock (5)
• Rhizome that adds a peppery bite to Germany's Lebkuchen (6)

Down

• Traditional holiday filling whose name suggests more flesh than modern recipes usually contain (9)
• Medjool or Deglet Noor, for example (4)
• Hachiya fruit that must become jelly-soft to lose its astringency (9)
• Mace surrounds the seed that yields this warm baking spice (6)
• Bee-made sweetener brushed onto glazed root vegetables (5)
• Grain behind pumpernickel, a dense, dark German loaf (3)
• Binder cracked into a custard filling (3)

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