Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More!
Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More! [easy-social-share buttons=”facebook,twitter,pinterest,google,mail,print,more” sharebtn_style=”icon” counters=0 style=”icon” point_type=”simple”] Table Of Contents: Easy Desserts with Apples Classic Apple Recipes Savory Apple Recipes …and More! Easy Desserts with Apples Easy Desserts with Apples | Fall Recipes Ready to whip up […]
Ready to whip up some easy apple treats this fall? Here are a few of our favorite easy desserts with apples.
One of the flavors most associated with fall in New England is apples. Apple crisp, apple crumble, apple cobbler, or apple pie – there are so many delicious ways to celebrate the season. Here are a few of our favorite easy desserts with apples to help you make the best apple dessert your family and friends have ever tasted.
Easy Desserts with Apples
Old-Fashioned Apple Pandowdy
An old-fashioned charmer, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. The name refers to the act of “dowdying” the crust — that is, breaking it up with a knife and pressing it into the bubbling juices — midway through baking. While it’s not the prettiest of pastries, what it lacks in streamlined good looks it more than makes up for in rich flavor. This apple pandowdy recipe from the award-winning The Apple Lover’s Cookbook by Amy Traverso (W.W. Norton) is a keeper.
Note: The filling for a dowdy should be wetter at the outset than that of a pie or a crisp. As the crust bakes, partially submerged in the filling, it has a thickening effect.
Ingredients
1 1/4 cups plus 2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
9 tablespoons cold unsalted butter, cut into small cubes
3 to 5 tablespoons ice water
Instructions
First, make the crust: In a medium bowl, whisk together the flour, sugar, and salt until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Do this until the mixture looks like cornmeal with some pea-sized bits remaining. Sprinkle 3 tablespoons ice water on top and stir with a fork until the dough begins to come together. If needed, add another tablespoon ice water (you shouldn’t need much more). Turn the dough out onto a lightly floured surface and knead three times. Fold the dough into a ball, then press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
For the Filling
Ingredients
8 large firm-tart apples (about 4 lbs) such as Granny Smith or Northern Spy, peeled, cored, and sliced 1/4-inch thick
2 tablespoons firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup maple syrup
1 1/2 tablespoons granulated sugar for sprinkling
Instructions
Preheat the oven to 425 degrees and set a rack to the middle position. Arrange the apples in a 12-inch ovenproof skillet with sides at least 2 inches high. Sprinkle with the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. In a small bowl, stir the maple syrup with 1/2 cup water and pour over the apples.
On a lightly floured surface, roll the chilled dough out into a rectangle about 9 inches wide, 11 inches long, and 1/4 inch thick. Using a knife or pizza cutter, cut into squares roughly 3 inches across. Arrange the squares over the apples, making a concentric pattern, then sprinkle with sugar. Bake the pandowdy until juices are bubbling and the pastry is golden brown, about 30 minutes. Remove from the oven and use a spatula to gently press the pastry down into the juices so it’s mostly (about 80% submerged) Return the pan to the oven bake for an additional 10 to 15 minutes, until the pastry is nicely glazed and the sauce has thickened.
Apple-Pear Cranberry Crostata
Apple-Pear-Cranberry Crostata — afree-form tart filled with sliced apples, pears, and cranberries — is sweet and tangy, doesn’t require any fussiness on your part, and makes an impressive Thanksgiving centerpiece. It’s best served with vanilla ice cream.
Apple-Pear-Cranberry Crostata
Credit: Jen Perez
Apple-Pear-Cranberry Crostata Credit: Jen Perez
Total Time: 45
Yield: 8 slices
Ingredients
2 medium (or 1-1/2 large) firm, tart apples (such as Granny Smith or Northern Spy)
1 large ripe pear (such as d’Anjou or Bartlett)
1/3 cup plus 1 teaspoon sugar, divided
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
1/8 teaspoon ground cloves
Flour for work surface
Pie Dough (recipe follows)
1/3 cup fresh or defrosted cranberries
1 large egg, beaten well
Instructions
Heat oven to 400°. Peel, core, and cut apples into 1/4-inch-thick slices. Peel and cut pear into 1/2-inch-thick slices. Toss together in a bowl and set aside. In a small bowl, combine 1/3 cup sugar, cornstarch, orange zest, and cloves; set aside.
On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and 1/8 inch thick. (The circle doesn’t have to be perfect.) Transfer dough to a baking sheet lined with parchment paper.
Arrange half the apple and pear slices over the dough, leaving a 2-inch border all around. Sprinkle half the cranberries over the apples and pears. Sprinkle half the sugar mixture over fruit. Repeat with remaining fruit, berries, and sugar mixture.
Fold dough sides up and over edge of filling, letting dough drape over itself at each fold. Brush dough with beaten egg, and sprinkle with remaining teaspoon sugar.
Bake 10 minutes; then lower oven temperature to 375° and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream.
Pie Dough
Ingredients
1-1/4 cups flour, plus extra for work surface
1/4 teaspoon table salt
1 tablespoon sugar
8 tablespoons (1 stick, or 1/4 pound) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tablespoons very cold water
Instructions
In a medium-size bowl, whisk together flour, salt, and sugar until well combined.
Sprinkle butter cubes over flour mixture and use your fingers to combine ingredients until the dough looks like cornmeal with some pea-sized bits of butter remaining. (Work quickly so that the butter doesn’t melt.)
Sprinkle yolk/water mixture over dough and stir with a fork until it begins to come together. If needed, add another tablespoon water.
Turn dough out onto a lightly floured surface and knead 3 times. Gather dough into a ball; then press down into a disk and wrap in plastic. Refrigerate at least 30 minutes.
Mary Q’s Apple Crisp
This dessert, with a topping rich in butter and cinnamon, is also delicious made with blueberries, peaches, or raspberries.
Total Time: 25
Yield: 8 servings
Ingredients
12 apples, peeled and sliced 1/3 inch thick (we like to mix tender—tart McIntosh with firm—sweet Pink Lady or Golden Delicious)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon table salt
1-1/4 cups granulated sugar
2 large eggs
10 tablespoons salted butter
2 teaspoons ground cinnamon
Instructions
Preheat oven to 350°. Melt butter over low heat. Mix dry ingredients in a bowl. Drop in eggs and mix until crumbly (the mixture will look like streusel). Spread sliced apples in a 9×13-inch baking dish. Distribute topping over apples, then drizzle with butter. Sprinkle cinnamon. Bake 45 minutes, or until topping is golden brown.
Baked-Apple Mini-Crisps
We love baked apples and we love apple crisp, so we thought, why not combine them? Topping apple halves with streusel and baking them in sweet cider gives you the best of two classic desserts. If you love apple crisp but dislike all the peeling and slicing, these baked-apple mini-crisps are a delicious cheat. They also make a great breakfast dish.
Ingredients
1 cup all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 cup pecan halves, chopped fine
1/4 teaspoon kosher or sea salt
4 tablespoons salted butter, melted
Instructions
Preheat your oven to 375° and set a rack to the middle position. In a medium-size bowl, stir together the flour, brown sugar, pecans, and salt. Drizzle in the butter, and stir until the mixture clumps together and forms a streusel. Refrigerate while you prepare the apples.
For the Apples
Ingredients
8 large baking apples, such as Pink Lady or Honeycrisp (see “Note,” opposite), halved crosswise
1/4 cup seedless raspberry or red-currant jam
1-1/2 cups sweet apple cider
Garnish: vanilla ice cream
Instructions
Using a spoon or melon baller, scoop out the core and seeds from each apple half, leaving at least 1/4 inch of flesh at the bottom. Arrange the halves in a 9×13-inch baking pan, and spread the top of each with about a teaspoon of the jam (this will help the streusel stick).
Remove the streusel from the refrigerator and spoon about 3 tablespoons onto each of the apple halves, pressing down to adhere. Pour the cider into the bottom of the pan and transfer to the oven. Begin testing the apples for doneness after 30 minutes by poking with a knife; then check every 5 minutes until tender and yielding.
Serve warm with ice cream and some of the cider from the pan spooned over the top.
Open-Face Apple-and-Almond Tart
Total Time: 45
Yield: 8 pieces
Ingredients
4 apples (your choice), peeled, seeds removed, cut into 1/2-inch wedges
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon almond extract
1 teaspoon cinnamon
Flour (for dusting work surface)
Joanne’s Tart Dough (recipe below)
Almond Paste (recipe below)
1/2 cup thinly sliced almonds (optional)
1 tablespoon white granulated sugar, divided
1 large egg white
1 tablespoon water
Instructions
Heat oven to 400°. In a large bowl, combine apple wedges, lemon juice, brown sugar, almond extract, and cinnamon; toss well to coat.
On a lightly floured work surface, roll Joanne’s Tart Dough out into a 16-inch round (about 1/8 inch thick), and place on a baking sheet.
Now roll Almond Paste into a 12-inch round and place it in the center of the dough. (It’s okay if it breaks apart; it’ll be covered with apples.)
Leaving a 2-inch border of dough, arrange apple wedges in an overlapping spiral from the edges to the center. Sprinkle with sliced almonds (if desired) and approximately 1 teaspoon white granulated sugar. Gently fold a 3-inch section of dough over the edge of the apple wedges; repeat with the remaining dough.
In a small bowl, whisk together egg white and water. Brush outside edge of dough with egg mixture. Sprinkle edge with remaining sugar. Bake 30 minutes or until dough is well browned. Let cool about 10 minutes before serving.
Joanne’s Tart Dough
Ingredients
1-1/2 cups all-purpose flour, plus extra for work surface
2 teaspoons sugar
1/2 teaspoon table salt
11 tablespoons cold unsalted butter
1 large egg yolk
2 tablespoons whole milk
Instructions
In a standing mixer fitted with a paddle attachment, combine flour, sugar, and salt. Cut butter into 1/2-inch cubes and add to flour mixture. On low speed, combine butter and flour, just until flour is no longer white and mixture holds together when pressed. If there are lumps of butter larger than a pea, break them up with your fingers. In a small bowl, mix egg yolk and milk; add to flour mixture and combine on low speed. Place dough on a lightly floured work surface. Work it with the heel of your hand, pushing and smearing it away from you, then gathering it back together with a bench scraper until the dough comes together. Wrap dough in plastic wrap; then flatten it into a disk and refrigerate for at least a half hour (up to four days, or freeze for months).
Almond Paste
Ingredients
1 cup water
5 ounces granulated white sugar
1/4 cup corn syrup
10 ounces blanched almonds
10 ounces powdered sugar
Instructions
Make a sugar syrup: Place water, granulated sugar, and corn syrup in a saucepan, and stir to combine. Bring mixture to a boil. Let it cook for a few moments; then let it cool. Place almonds in a food processor and grind to a fine powder. Add powdered sugar. Then with the food processor running, add sugar syrup slowly, until the mixture forms a paste.
Apple-Studded Brown-Butter Streusel Coffee Cake
Cooking butter until it turns a rich brown color adds a nutty flavor to this addictive confection. In fact, I don’t think it’s possible to pack in more appealing elements here: buttermilk batter, warm spices, streusel topping, browned butter, and lots of apples.
Apple-Studded Brown-Butter Streusel Coffee Cake
Credit: Squire Fox
Apple-Studded Brown-Butter Streusel Coffee Cake Credit: Squire Fox
Total Time: 30
Yield: 8-10 servings
For the Topping
Ingredients
1/2 cup firmly packed light-brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cut into 1/2-inch cubes, plus extra for greasing pan
8 tender-sweet apple slices, unpeeled (garnish)
Instructions
Butter a 9-inch cake pan with removable sides. Set aside. In a small bowl, stir together brown sugar, flour, and cinnamon. Sprinkle butter cubes over mixture and use your fingertips to work it into a crumbly topping. Chill in the refrigerator while you prepare the cake.
For the Cake
Ingredients
10-2/3 tablespoons (2/3 cup) salted butter
2 cups all-purpose flour
1/2 cup firmly packed light-brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 large egg, plus 1 egg yolk
1 cup buttermilk
2 medium-size tender-sweet apples, peeled, cored, and cut into 1/2-inch cubes
Instructions
Preheat oven to 350°. In a small pan, melt butter over medium heat until it begins to turn a medium nut-brown, 6-8 minutes. Remove from heat and set aside to cool slightly. In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices. In a medium-size bowl, beat egg and egg yolk to blend. Whisk in melted butter and buttermilk; then pour liquid mixture into flour mixture and stir just to combine. Fold in apple cubes and pour batter into the prepared pan.
Sprinkle topping over cake and arrange apple slices around the top, pressing them lightly into the topping. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes.
Set on a cooling rack for 20 minutes. Use a thin knife to loosen cake from sides of pan. Carefully remove sides, transfer cake to a platter, and serve warm.
Apple notes: The texture of this cake should be extremely tender, which is why a tender-sweet apple is important. The popular supermarket varieties Fuji and Gala are a great choice here; use the same variety for the garnish.
Blue-Ribbon Deep-Dish Apple Pie
When it comes to apple pie, the more fruit the merrier–except that the more apples you pile into the dish, the more likely you are to end up with a gap between crust, which sets early, and filling, which softens and shrinks. The answer, adapted from Cook’s Illustrated magazine, is to precook the apples a bit to “set” their shape. The result is a pie that’s good enough for a bake-off: tall, beautifully domed, and filled to the top with juicy apples.
Blue-Ribbon Deep-Dish Apple Pie
Credit: Squire Fox
Blue-Ribbon Deep-Dish Apple Pie Credit: Squire Fox
Total Time: 1.15
Yield: 8 servings
For the Crust
Ingredients
2-1/2 cups all-purpose flour, plus extra for work surface
3 tablespoons granulated sugar, divided
1 teaspoon kosher salt
18 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
6-8 tablespoons ice water
Milk (for brushing crust)
Instructions
First, make the crust: In a medium-size bowl, whisk together flour, 2 tablespoons sugar, and salt until well combined. Sprinkle butter cubes over flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add 1-2 tablespoons more ice water.
Turn dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don’t overmix! Gather dough into a ball; then divide it into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.
For the Filling
Ingredients
2-1/2 pounds (about 5 large) firm-tart apples, peeled, cored, and cut into 1/2-inch-thick wedges
2-1/2 pounds (about 5 large) firm-sweet apples, peeled, cored, and cut into 1/2-inch-thick wedges
1/3 cup granulated sugar
2 tablespoons firmly packed light-brown sugar
1-1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1-1/2 tablespoons cornstarch
Instructions
Preheat oven to 425° and set one rack to the lowest position. Meanwhile, prepare the filling: In a large Dutch oven over medium-low heat, stir apples with sugar, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring gently, until apples just begin to turn tender, about 10 minutes.
Remove apples from heat, stir in cornstarch, and spread out on a large baking sheet. Place in your freezer to cool to room temperature, 12-15 minutes.
Meanwhile, unwrap the larger disk of dough and place it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to a 13-inch circle.
Peel off the top piece of parchment and transfer dough, peeled side down, to a 9-inch deep-dish pie plate. Peel off the remaining parchment and press crust into the plate, draping any excess over the sides. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out to an 11-inch circle. Set aside.
Remove apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Peel the parchment off the top crust. Transfer, peeled side down, to the pie; then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to let steam escape. Fold the bottom crust up over the top crust and crimp to seal. Brush crust all over with milk and sprinkle with remaining tablespoon sugar.
Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce heat to 350° and bake until the pie is golden brown, another 40-50 minutes. Let cool on a rack for at least 45 minutes before serving.
Apple notes: Any combination of firm-tart and firm-sweet apples is fine. I particularly like Northern Spy, Sierra Beauty, and Esopus Spitzenberg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness.
Classic Apple Recipes
Homemade Apple Turnovers
This traditional apple turnover recipe (meaning no puff pastry!) yields turnovers that are tender and flaky, with apple pie-like filling and a thin, white glaze. Freeze the extras and warm them up in the microwave. These apple turnovers go great with coffee.
Yield: 4 servings
Ingredients
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, divided
1/4 cup ice water
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
2-1/2 teaspoons water, divided
1/4 cup confectioners’ sugar
1 teaspoon water
Instructions
In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
In a small bowl, combine egg and 1-1/2 teaspoons water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine confectioners’ sugar and remaining teaspoon of water; drizzle over turnovers. Serve warm.
Double-Crust Apple Pie
This Double-Crust Apple Pie is an essential addition to any holiday table.
Ingredients
1 1/2 pounds (about 3 large) firm-tart apples, such as Granny Smith or Northern Spy, peeled, cored, and cut into ½-inch-thick wedges
1 1/2 pounds (about 3 large) firm-sweet apples, such as Pink Lady, peeled, cored, and cut into 1/2-inch-thick wedges
1/4 cup granulated sugar
2 tablespoons firmly packed light-brown sugar
1 tablespoon lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
All-purpose flour (for work surface)
1 recipe Double-Crust Pastry, prepared and chilled (recipe below)
Milk (for brushing crust)
Sharp cheddar cheese (for serving)
Instructions
In a large bowl, toss the apples with the sugars, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Set aside.
Preheat your oven to 425° and set a rack to the lowest position. Unwrap the larger disc of dough. On a floured surface, roll it out from the center to form a 13-inch circle about 1/8 inch thick. Transfer to a pie plate and press the crust into the sides, draping any excess over the edge. Fill the crust with the apple mixture, making the pile a bit higher in the center. Set aside. (If it’s a warm day, transfer to your refrigerator to chill while you roll out the top crust.)
Unwrap the smaller disc of dough and roll out as before into a 10-inch circle. Transfer the dough to the pie. Using a sharp knife, make two 3-inch slashes in the top crust, to let steam escape. Fold the bottom crust up over the top crust and crimp to seal. (For a fancier look, cut the dough into even strips and arrange in a lattice pattern, as we did here.) Brush the crust all over with milk.
Put the pie on a baking sheet and bake on the lowest rack 10 minutes. Reduce the heat to 350° and bake until juices are bubbling and the crust is golden brown, another 40 to 50 minutes. Let cool on a rack at least 45 minutes before serving. Serve with a wedge of sharp cheddar cheese.
Additional Notes: You may prepare the dough in advance and refrigerate it for up to five days, or freeze it for up to three months. Defrost it overnight in the refrigerator before using it.
Double-Crust Pastry
Ingredients
2 1/2 cups all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
1 teaspoon kosher salt
18 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into small cubes
6–8 tablespoons ice water
Instructions
In a medium-size bowl, whisk together the flour, sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons of ice water on top, and stir with a fork until the dough begins to come together. If needed, add 1 to 2 more tablespoons of ice water.
Turn the dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don’t overmix! Gather the dough into a ball; then divide it into two pieces, one slightly larger than the other if you’re using both crusts for one pie. Press each piece into a disc and wrap them in plastic. Refrigerate 30 minutes.
Bavarian Apple Tart
This Bavarian Apple Tart recipe’s a keeper! Rich and delicious, it looks and tastes like a lot more work than it really is.
Yield: 6 to 8 servings
For the Pastry
Ingredients
1/4 cup (1/2 stick) butter or margarine, at room temperature
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose white flour
Instructions
Preheat the oven to 450 degrees F. Grease a 9-inch springform pan. Cream the butter with the 1/3 cup sugar and 1/4 teaspoon vanilla. Add the flour. Press onto the bottom and up the sides of the pan.
For the Filling
Ingredients
1 package (8 ounces) cream cheese, at room temperature
1/4 cup white sugar
1 egg, slightly beaten
1/2 teaspoon vanilla extract
Instructions
To prepare the filling, beat the cream cheese and 1/4 cup sugar until smooth. Mix in the egg and 1/2 teaspoon vanilla and beat until smooth. Pour into the pastry.
For the Topping
Ingredients
1/3 cup white sugar
1/2 teaspoon ground cinnamon
4 cups peeled, cored, and sliced apples
1/4 cup slivered almonds
Instructions
To prepare the topping, combine the 1/3 cup sugar and cinnamon. Toss with the apples. Arrange on top of the cream cheese mixture. Sprinkle the almonds on top.
Bake for 10 minutes. Reduce the heat to 400 degrees F and continue baking for 25 minutes more. Cool completely before removing the rim from the pan.
Orchard Applesauce
This homemade applesauce recipe is great eaten straight from the jar, or pair with grilled pork chops or potato cakes.
Orchard Applesauce
Credit: Steven Vote
Orchard Applesauce Credit: Steven Vote
Total Time: 30
Yield: 4 cups
Ingredients
8 assorted apples (mix of any varieties)
1 tablespoon fresh lemon juice
1 cup sweet apple cider
1/2 cup granulated sugar
1 cinnamon stick
2 tablespoons apple or pear brandy (optional)
Instructions
Peel and core apples; cut into big chunks. In a medium-size saucepan, toss apples with lemon juice. Add cider, sugar, and cinnamon; bring to a boil. Reduce to a simmer and cook until tender, about 15 minutes. Let cool 20 minutes. Discard cinnamon. Mash to the consistency you prefer. Stir in brandy. Cool to room temperature; then cover and refrigerate.
Baked Apples
Yield: 2 servings
Ingredients
2 apples
Butter or margarine
1/2 cup brown sugar
4-5 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
Raisins or chopped dates
Chopped nuts
1/2 cup water
Instructions
Core the apples and butter the skin. Combine sugar, brown sugar, cinnamon, allspice and nutmeg in a bowl. Roll the buttered apples in spiced sugar mixture. Place in oven-proof serving bowl. Fill hollow with raisins and chopped nuts. Add water. Bake at 325 degrees until skin opens, about 45-60 minutes. Serve hot with vanilla ice cream for breakfast or dessert.
Apple Brown Betty
Ingredients
8 tart apples, peeled and sliced
1/4 cup sugar, brown or white
Fresh grated nutmeg to taste
Juice and grated rind of half a lemon
Buttered homemade bread, crumbled, about 4 slices
1/2 cup hot water
Instructions
Sprinkle the apples with the sugar, nutmeg, lemon juice and rind. Place alternate layers of apple and breadcrumbs (ending with a crust of crumbs) in a well buttered baking dish. Pour the hot water over the dish and bake for an hour in a slow oven (325 degrees F); uncover the dish for the last 10 minutes. Serve hot with a pitcher of rich cream or with hard sauce.
Apple-Ginger Quick Bread
A pleasant change of pace, especially attractive if baked in mini Bundt pans. This bread freezes well, too.
Apple-Ginger Quick Bread
Credit: Aimee Seavey
Apple-Ginger Quick Bread Credit: Aimee Seavey
Yield: Makes 1 loaf or 6 mini Bundt cakes
Ingredients
2 cups whole-wheat pastry flour or all-purpose white flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
2 large eggs, beaten
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup milk to thin batter, or as much as needed
1 medium-size tart apple, peeled and cut into 1/2-inch cubes
1/2 cup raisins and/or 1/2 cup unsalted mixed nuts (optional)
Instructions
Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini Bundt pans. Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Pour into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini Bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans.
Old-Fashioned Apple Crisp
This old-fashioned apple crisp recipe is always a big hit with our readers. Serve this classic New England dessert with a dollop of whipped cream or a generous scoop of ice cream.
Yield: Serves 12
Ingredients
1/2 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
6 to 8 apples, peeled and cored
Instructions
Preheat oven to 350 degrees F. Toss the sugar, flour, and cinnamon with the chopped apples. Place the apple mixture in a greased 9×13-inch baking pan and cover with the topping. Bake until golden brown, about 30 minutes, or until apples are tender and topping is crisp. Variation: Substitute blueberries for half the apples.
For the Topping
Ingredients
1 cup butter
3 cups oats
1 tablespoon vanilla
3/4 cup brown sugar
Instructions
Mix the topping ingredients in a bowl until the butter is thoroughly incorporated and the mixture is the consistency of fine meal. Set aside.
Vermont Apple Cider Doughnuts
It’s a cider maker’s tradition to use some of the freshly pressed juice to make lightly tangy, apple-scented doughnuts like these. The cider adds more than flavor, though; its acidity makes the doughnuts more tender. Two favorite spots for buying these treats: Atkins Farms in Amherst, Massachusetts (atkinsfarms.com), and Cold Hollow Cider Mill in Waterbury Center, Vermont (coldhollow.com). When we can’t be there, we make homemade apple cider donuts.
Vermont Apple Cider Doughnuts
Credit: Squire Fox
Vermont Apple Cider Doughnuts Credit: Squire Fox
Total Time: 1.5
Yield: about 18 3-inch doughnuts
Ingredients
1 cup granulated sugar
5 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature
3-1/2 cups all-purpose flour, plus extra for work surface
1-1/4 teaspoons table salt
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup low-fat buttermilk
1/3 cup boiled apple cider
1 tablespoon vanilla extract
Canola or safflower oil (for frying)
Cinnamon sugar (1-1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners’ sugar
Instructions
In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.
Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.
Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.
Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar or confectioners’ sugar. Serve immediately.
Note: Boiled apple cider gives these apple cider donuts a rich, slightly tangy flavor. You can buy boiled cider at some gourmet and Whole Foods stores; from Wood’s Cider Mill in Springfield, Vermont (woodscidermill.com); or from the King Arthur Flour catalogue. Alternatively, you can boil your own cider by simmering 1-1/2 cups of fresh apple cider down to 1/3 cup in about 25 minutes–it just won’t be as concentrated as the commercial product.
Savory Apple Recipes
Apple & Mustard Grilled Cheese Sandwiches
With this technique, you’ll have a perfect crispy-melty grilled cheese sandwich without a Panini press. A number of different cheeses work equally well here, so feel free to experiment.
Apple & Mustard Grilled Cheese Sandwiches
Credit: Squire Fox
Apple & Mustard Grilled Cheese Sandwiches Credit: Squire Fox
Total Time: 20
Yield: 2 sandwiches
Ingredients
1-1/2 tablespoons salted butter, at room temperature
4 slices sourdough bread
2 teaspoons whole-grain mustard
1/3 large firm-tart apple (about 3 ounces; see “Apple notes,” below), unpeeled cored, and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
Instructions
You’ll need one large skillet and one medium-size one, preferably cast-iron (the heavier the better). Set both skillets over medium heat and let them get hot.
Meanwhile, butter one side of each bread slice; then lay slices butter side down on your cutting board. Spread equal portions of mustard on two slices; then divide apple slices into two portions and lay on top of mustard. Divide cheese slices and lay over apples. Top sandwiches with remaining bread slices, buttered side up.
Lay sandwiches in the large skillet. Cook until bottoms are browned, 3-4 minutes; then flip. Set the preheated medium-size skillet on top of sandwiches as a press. (If your skillet isn’t heavy, weigh it down with a water-filled kettle or a few large cans of tomatoes.) Cook until both sides are evenly browned, about 2 minutes more.
Cider-Braised Pork with Peal Onions and Apple
This recipe for cider-braised pork highlights the flavor that hard cider can bring to a dish. When combined with chicken stock in the braising liquid, it lends a wine-like richness, but with a bit of sweetness that goes perfectly with pork.
Cider-Braised Pork with Pearl Onions & Apple
Credit: Carl Tremblay
Cider-Braised Pork with Pearl Onions & Apple Credit: Carl Tremblay
Total Time: 4 hours
Hands-On Time: 45 minutes
Yield: 6 to 8 servings
Ingredients
3 tablespoons all-purpose flour, plus more as needed to thicken sauce
2 tablespoons plus 1/2 teaspoon kosher or sea salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil or other vegetable oil
1 3-1/2- to 4-1/2-pound boneless pork shoulder (pork butt or Boston butt), excess fat removed
1 pound whole pearl onions (frozen and thawed or fresh)
10 ounces sliced button (white) mushrooms
1 teaspoon ground allspice
5 sprigs fresh thyme
2 cups hard cider, preferably local
1-1/2 cups reduced-sodium chicken broth
3 large apples, any variety, skin on, cored and cut into 1/2-inch cubes
Garnish: fresh thyme sprigs
Instructions
In a shallow bowl, stir together 3 tablespoons of flour, 2 tablespoons of salt, and the pepper. Roll the pork shoulder in the flour mixture to coat; then shake off any excess.
Preheat your oven to 325° and set a rack to the middle position. On the stovetop, set a large Dutch oven over medium-high heat. Add the oil and let it heat for a minute; then add the pork. Brown the meat all over, 3 to 4 minutes per side, adjusting the heat as needed to keep the flour from burning. Remove the pork and all but 3 tablespoons of fat from the pot. Set the pork aside and discard the excess fat.
Add the onions to the pot and increase the heat to high. Cook, stirring often, until browned in parts, 3 to 5 minutes. Remove half the onions with a slotted spoon and set them aside. Add the mushrooms to the remaining onions and cook, stirring often, until the mushrooms are nicely browned and have visibly shrunk, 3 to 5 minutes. Add the allspice and thyme and stir; then add the cider, stirring the bottom of the pot to pick up any browned bits. Add the chicken broth, and then return the pork to the pot. Bring the liquid to a simmer; then cover the pot and transfer it to the preheated oven. Cook 2 hours; then remove from the oven.
Add the apples and reserved onions to the pot, stir, and return to the oven. Cook 30 minutes more. The pork should now be very tender when poked with a fork; if not, cook 15 minutes more. Remove the pork from the pot, transfer to a carving board, and tent with foil. Using a slotted spoon, transfer the apples and onions to your serving bowl.
If you like, thicken the sauce: Pour about cup of it into a small bowl and whisk in 2 tablespoons of flour until smooth; then stir it back into the pot and simmer until the rest of the sauce thickens. Check the seasoning and add more salt if needed.
Slice or shred the pork as you prefer; then transfer to your serving bowl with the onions and apples. Pour the sauce over all, garnish with additional fresh thyme, and serve over polenta, noodles, mashed potatoes, spaetzle, or couscous.
Kale & Apple Salad with Cider Vinegar Dressing
Kale retains its spot as the current “It Green,” which is great for local farmers (it grows particularly well in our cold climate) and for our health (it’s packed with antioxidant and anti-inflammatory flavonoids). This simple salad makes the most of a few well-matched ingredients and plays the earthy kale off the nuts, the sweet apples, and the salty cheese.
Kale & Apple Salad with Cider-Vinegar Dressing
Credit: Carl Tremblay
Kale & Apple Salad with Cider-Vinegar Dressing Credit: Carl Tremblay
Ingredients
1 medium-size shallot, minced
2 tablespoons cider vinegar
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons maple syrup
3 tablespoons extra-virgin olive oil
Instructions
First, start the vinaigrette: In a medium-size bowl, whisk together the shallot, vinegar, salt, pepper, and maple syrup. Set aside to let the shallot marinate.
For the Salad
Ingredients
1 tablespoon vegetable oil
2 large sweet apples, such as Baldwin, Gala, Pink Lady, or Gravenstein, cored and cut into 1/4-inch-thick wedges
2/3 cup roughly chopped pecans
1 large bunch (about 1 pound) kale, any variety, destemmed and finely chopped
2 ounces blue cheese, crumbled
Instructions
Next, prepare the apples: Set a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and heat for a minute; then add the apples. Cook, stirring often, until the apples are tender, 5 to 7 minutes. Remove from the heat. Now set a small skillet over medium-low heat and add the pecans. Cook, stirring often, until toasted and fragrant, 6 to 8 minutes. Set aside.
Put the chopped kale in a large bowl. Pour all but a few of the still-warm apples and all of the pecans over it and toss well; the kale will wilt slightly.
Finish the vinaigrette by slowly whisking the 3 tablespoons of olive oil into the vinegar mixture. Pour the vinaigrette over the kale, a bit at a time, tossing as you go. Top the salad with the blue cheese and reserved apple slices.
Maple, Apple, and Onion-Smothered Pork Chops
Because the pork chops aren’t thick, the braising time is quick, but the flavors are deep. We went full-tilt New England here, with maple syrup and crisp apple cider; adding apples punctuates our point.
Maple, Apple, and Onion-Smothered Pork Chops
Total Time: 25
Yield: 6 servings
Ingredients
6 bone-in pork chops, 1/2- to 3/4-inch thick
Kosher or sea salt
Freshly ground black pepper
3 tablespoons vegetable oil
5 medium-size yellow onions, thinly sliced
2 garlic cloves, minced
4-5 fresh thyme sprigs
2 bay leaves
1-1/2 cups sweet apple cider
3 cups chicken stock
1/4 cup maple syrup
3 firm-sweet apples such as Pink Lady or Honeycrisp, peeled, cored, cut into 1/2-inch-thick wedges
Juice of 1 lemon
Instructions
Pat pork chops dry with a paper towel, and season on both sides with salt and pepper.
In a large skillet with lid over medium-high heat, add oil and brown chops on both sides, about 3 minutes per side. Remove chops to a plate.
Lower heat to medium and add onions. Stir often, cooking until softened and browned around the edges, about 5 minutes.
Stir in garlic, thyme, and bay leaves; cook until fragrant, about 1 minute. Add apple cider, chicken stock, and maple syrup, scraping up any browned bits from bottom of pan, and bring to a boil.
Lower to a simmer. Stir in apples. Return chops to pan, nestling them into onions and apples. Cover, cook about 15 minutes. (Pork will be cooked through and tender.)
Remove chops and arrange on serving plates.
Remove thyme stems and bay leaves from sauce. Raise heat to high; cook sauce until thickened, about 5 minutes. Add lemon juice. Season to taste with salt and pepper. Cover chops with sauce and serve immediately.
Apple and Ground Pork Pie with Cheddar-Sage Crust
The flavors in this pork and apple pie are fantastic together, making it the hit of many parties. It makes an especially good buffet option, as it can be served warm or at room temperature.
Total Time: 1
Yield: 1 pie (6-8 servings)
For the Crust
Ingredients
2-1/2 cups all-purpose flour
2 teaspoons dried sage, finely crumbled
1/2 teaspoon table salt
16 tablespoons (2 sticks) chilled unsalted butter, cut into small cubes
3 ounces sharp Cheddar cheese, finely grated
6-8 tablespoons ice water
1 egg blended with 1 tablespoon water
Fresh sage leaves
Instructions
In a medium-size bowl, whisk together flour, sage, and salt until well combined. Sprinkle butter cubes over flour mixture and use your fingers to work them in (rub your thumb against your fingertips, smearing the butter as you do so). Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining.
Stir in cheese with a fork until evenly distributed. Sprinkle 6 tablespoons ice water over mixture and stir with a fork until dough begins to come together. If needed, add an additional tablespoon or two of ice water (you shouldn’t need much more).
Turn dough out onto a lightly floured surface and knead 3 times. Gather dough into a ball, then divide into two portions, making one slightly bigger than the other. Press each portion down into a disk and wrap in plastic. Refrigerate at least 30 minutes.
For the Filling
Ingredients
1-1/2 pounds (about 3 large) firm-sweet apples (see Apple Notes), unpeeled, cored, and cut into 1/4-inch-thick wedges
1-1/2 pounds firm-tart apples, unpeeled, cored, and cut into 1/4-inch-thick wedges
2 tablespoons vegetable oil
1 small onion, very finely chopped
2 pounds ground pork (preferably 15-17% fat)
1 tablespoon firmly packed light-brown sugar
1 teaspoon kosher or sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3-1/2 tablespoons plain breadcrumbs
Instructions
In a skillet over medium-low heat, cook apples without oil, stirring gently, until they just begin to soften, 5-7 minutes. Transfer to a dish and set aside.
Add oil to pan and increase heat to medium-high. Add onion, pork, brown sugar, salt, and spices. Cook, using a wooden spoon to break up meat, until lightly browned, about 10 minutes. Let meat mixture cool 10 minutes; then transfer to a food processor. Add breadcrumbs and pulse five times until mixture has the texture of coarse sand. Set aside.
Prepare the crust: Unwrap the larger dough disk and put it in the center of a large sheet of parchment or waxed paper. Cover dough with a second sheet. Roll out, working from the center, to a 13-inch circle. Peel off top sheet and transfer dough to a pie plate, peeled side down. Peel off remaining sheet and press crust into the sides of the pie plate, draping any excess over the edge.
Unwrap the smaller dough disk and put it in the center of a large sheet of parchment or waxed paper. Cover dough with a second sheet Roll out, working from the center, to an 11-inch circle. Set aside.
Preheat oven to 425° and set a rack to the second-to-bottom position.
Fill the pie: Pour meat mixture into bottom crust and smooth top gently with a spatula.
Arrange cooked apple slices over meat, pressing down to smooth and neaten. Peel top paper sheet off top crust. Transfer, peeled side down, to pie; then peel off remaining parchment.
Using a sharp knife, make two 3-inch slashes in crust to let steam escape. Fold edges of bottom crust up over top crust and crimp edges to seal. Brush crust with egg wash and decorate with sage leaves if you like.
Bake at 425° 10 minutes; then reduce the heat to 375° and bake until crust is golden brown, 25-35 minutes longer. Remove from oven and let cool 25 minutes before serving.
Apple Notes: As with all pie recipes, you want firm fruit here. Some good examples: Granny Smith, Arkansas Black, and Northern Spy for tart apples; and Golden Delicious, Jazz, or Pink Lady for sweet ones.
and More!
10 Best Apples for Apple Pie
‘Tis the season for apple pie! Make sure yours doesn’t fall flat with these picks for the best apples for apple pie.
Choosing the right apples for your baking needs can be a daunting task – there are over 7,500 varieties! And when it comes to apple pie – not all apples are equal. Thankfully, Amy Traverso, Yankee Magazine senior food editor and author of the award-winning The Apple Lover’s Cookbook is here to help. Here are her 10 expert picks for the best apples for apple pie.
Note: Be sure to choose a mix of what Amy calls firm-tart and firm-sweet varieties. The diversity adds a depth of flavor, while the firmness of each type helps the apples hold their shape through the cooking process. You wouldn’t want your pie to be too mushy! Choose one from each of the following lists and you’ll be an expert pie-maker in no time.
How to pick the best apples for apple pie.
Credit: Kevin Armstrong
How to pick the best apples for apple pie. Credit: Kevin Armstrong
Firm-Tart Varieties | Best Apples for Apple Pie
Granny Smith
The classic “green apple” is firm, slightly sour, and perfect for pie-making. Since it’s a lunchbox staple, it’s available at supermarkets everywhere.
Esopus Spitzenburg
This heirloom variety has flavors bright enough to make for an excellent raw snack, or to be pressed into ciders. Pick it up at farmers’ markets in the fall season and use it to make the perfect pie filling.
Northern Spy
The Northern Spy is renowned as possibly the best apple variety for pie-making. Lucky for New Englanders, it grows best in cool climates, too. Don’t be discouraged if you can’t find it at your local supermarket – many farmers’ markets are stocked full of them.
Idared
As the name suggests, this tart and spicy apple is bright red in color when fully ripe. It’s most popular at farmers’ markets and pick-your-own orchards, but not so much in supermarkets.
Pink Pearl
This variety’s signature pink flesh tastes “like lemon custard topped with raspberries,” according to Amy Traverso. It can be found at some orchards in the Massachusets, New York, and Indianna areas, or ordered online at mthoodfruit.com.
Firm-Sweet Varieties | Best Apples for Apple Pie
Ginger Gold
This delicately sweet and crisp variety works great not only in pies, but in muffins and cakes, too. You can find it in most supermarkets near the fall season.
Golden Delicious
This mild variety tastes best when paired with bolder flavors. It’s one of the most popular in the U.S. and can be found in just about any supermarket.
Jazz
The exceptional taste of the Jazz apple is not only great for pies, but makes for a delicious raw snack, too. Jazz apples come from New Zealand and can be found in supermarkets year-round.
Jonagold
As a cross between the Jonathan and Golden Delicious varieties, the Jonagold has enough sweet and tart flavor to fill a pie even on its own. It’s widely available at both farmers’ markets and supermarkets.
Pink Lady
With just the right combination of sweet and sour undertones, the Pink Lady is a great choice for both snacking and baking. It’s widely available in supermarkets any time of the year, making it an accessible favorite.
Want more apple info? Check out The Apple Lover’s Cookbook for more information on different apple varieties, expert cooking tips, and 100 recipes for everyone’s favorite fruit – apples.
What, No Macs?
McIntosh apples are a popular pick for many bakers, but we don’t recommend them on their own in a pie. Here’s Amy with the reason why, but also how to make McIntosh apples work if you’ve just gotta have ’em:
My grandmother made delicious pies with McIntosh apples, but they were essentially applesauce pies. Macs don’t hold up well to heat, cooking down to sauce long before the pastry is done cooking. If you love the flavor of Macs but still want some body to your filling, combine them with a firmer variety such as Northern Spy, Jonagold, Pink Lady, or Honeycrisp. You’ll get nice, tender apple slices suspended in a delicious sauce.
Which varieties do you think are the best apples for apple pie?
Favorite Apple Pie Accompaniments
From sweet to savory, here are three classic ways to serve apple pie in New England.
Wondering what to serve with apple pie? Along with a strong pot of coffee, these three sweet and savory favorite New England apple pie accompaniments all have what it takes to elevate your apple pie experience. Which one do you like best?
Favorite Apple Pie Accompaniments
Credit: Aimee Seavey
Favorite Apple Pie Accompaniments Credit: Aimee Seavey
Favorite Apple Pie Accompaniments
Apple Pie with Ice Cream
Picture it: a warm slice of apple pie, topped with a just-barely melting scoop of ice cream. As the ice cream melts, it swirls with the pie filling into an apple-y sauce that is almost more delicious than the pie itself. When it comes to flavors, vanilla ice cream is the traditional pie-topper, but if you’re feeling adventurous, we think a scoop of strawberry, butter pecan, or even maple walnut would make for a delicious alternative.
Apple Pie with Fresh Whipped Cream
Don’t like mixing ice-cold ice cream with warm apple pie? A dollop of fresh whipped cream (none of that canned cream or whipped topping here!) strikes the perfect balance. Soft and light, with just right amount of cooling sweetness, apple pie served with homemade whipped cream is an elegant way to serve this classic apple dessert.
Apple Pie with Sharp Cheddar Cheese
As the old expression goes — apple pie without cheese is like a kiss without the squeeze! Here in New England, we’re partial to a homemade double-crust apple pie served with slices of Vermont sharp cheddar cheese (thick or thin is up to you) on top. The salty tang of the cheese, paired with the buttery sweetness of the pie, is a match made in flavor heaven. Don’t knock it ’til you’ve tried it!
Apple Tips | How to Pick, Store, and Prolong the Life of New England’s Favorite Fall Fruit!
Apple season has arrived here in New England! Brush up on your apple knowledge with this list of apple tips and fun facts.
September is the time for apples! A trip to an apple orchard is a New England tradition for all ages, and whether you chose to pick your own or purchase a peck of pre-picked apples, visiting a local orchard for the sights, smells, and produce is always worth the trip.
Here in New England, apples come in a variety of species and flavors to satisfy most everyone’s palate. From crisp and tart to mild and firm, apples are a versatile and healthy snack that may be enjoyed freshly picked from the tree, peeled, made into apple sauce, apple pie, apple crisp, apple butter, apple salad (such as Waldorf salad), or apple juice and cider. Apple recipes are endless, and this is the best time of year to try out, experiment with, and enjoy this very plentiful New England fruit.
Always wanted to know more about apples? Read on!
New England Apple Facts and Tips
There are over 40 different apple species grown in New England
Once an apple tree is grafted and/or established it may take up to four years to produce fruit.
Most apple trees reach their peak production point at approximately 10-12 years.
Apple trees can live for 100 years or longer.
Orchards typically keep an apple tree for 20-30 years.
Apple trees should be pruned in the early spring.
When picking apples from the tree, be sure to twist the fruit stem off. Pulling apples down off a tree can damage tree limbs.
Place apples gently in a bag or box after picking — they bruise easily.
To prolong the life of apples, store them in a cool area, preferably in the refrigerator. An enclosed porch that does not reach freezing temperatures is also a good option. If you are unable to store in a cool spot, put apples in a crate or ventilated box away from other stored vegetables like onions and potatoes and mist with water every week or so.
Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More!
