A homemade apple pie is definitely a labor of love -- what better reason to make one? If this is your first attempt, don't worry if the crust has a tear or two; the pie will still be juicy and delicious. Pie-making just takes a little patience -- but watching your friends and family enjoy the results makes it all worthwhile.
Best served warm, these fragrant, golden morsels are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot -- the traditional jam-filled Jewish doughnut served during Hanukkah -- the fritters are studded with diced sweet apples and generously dusted with confectioners' sugar. Be forewarned: They can be addictively delicious.
Feel free to add a sprinkle of cinnamon and some brown sugar along with the butter. Some apple varieties hold their shape better than others when cooked, but freshness is the most important factor. If you'd like, you can substitute heavy cream for the ice cream.
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick sauce.
This is the standard pie recipe of John Bunker, pomologist of Super Chilly Farms, in Palermo, Maine. During summer, when they're in season, he likes Gravenstein apples. The more widely available Galas and Golden Delicious also make excellent pies when combined.
Follow the recipe for roast turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.