Apple Recipes

Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji, and Jonagold.

Roasted apples recall homemade applesauce but don't require a turn through a food mill.

This one-of-a-kind Halloween recipe is courtesy of viewer Allison DiNatale. Granny Smith apples are peeled, cored, and halved, then receive a spooky carving. They're baked until dehydrated to give them a "shrunken" appearance. Float in large punch bowl with apple cider, lemonade, and spiced rum (if desired).

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce—which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.

This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.

Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.

Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.

Give this popular Spanish drink time to sit—the longer the fruits and wine get to know each other the better.

The store-bought puff pastry crust makes quick work of this delicious apple tart. 

Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip: while the casserole is resting, crank up the oven temperature and make this mess-free bacon to go on the side. 

Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.

Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal. 

This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.

A snack you make ahead such as this one will help you feel satiated until your next meal.

A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.

Apple pie can keep its blue-ribbon status—the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely, rustic manner; and put it in the oven. In about an hour, you’ll have a warming dessert to slice and top with vanilla ice cream. 

These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.

Pretzel salt baked into the crust's edges, plus sliced kielbasa and green apple in the topping, put this tart squarely on German ground.

Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute dried cranberries. A mini-chopper makes quick work of chopping the cranberries.

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.