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Jonagold apples

Explore 5 recipes and more

Apple-Blackberry Pie with "Fall Leaves" Pate Brisee

Ingredients
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
  • 10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
  • "Fall Leaves" Pate Brisee
  • 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
  • Sanding sugar, for sprinkling
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Double Crust Apple Pie

Ingredients
  • 3 tablespoons all-purpose flour, plus more for rolling out dough
  • Perfect Pie Crust
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 3 pounds assorted apples (such as Macoun, Granny Smith, Cortland, Jonagold, and Empire)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • Best-quality vanilla ice cream (optional)
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Jerry's Apple, Rosemary, and Caramel Shortcakes

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Pork Roast with Roasted Apples and Braised Red Cabbage

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Flourless Apple-Pecan Torte

Ingredients
  • 2 sweet red apples (6 ounces each), such as Braeburn or Jonagold, peeled, cored, and sliced 1/8 inch thick
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter or nondairy margarine
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sweet kosher wine
  • Vegetable oil cooking spray, for pan
  • 6 large eggs, room temperature, separated
  • 1 1/4 cups toasted pecans, finely ground
  • 1/4 cup matzo cake meal (or finely ground matzo meal)
  • 1/2 teaspoon salt
  • Garnish: confectioners' sugar
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