Cinnamon-Swirl Apple Slab Pie
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping—the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here.
Apple Layer Cake with Cream-Cheese Frosting
Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration.
With the crisp autumn air comes an opportunity to use freshly-picked apples in everything from salads to pies. If you aren't sure where to start with your bushel, try this classic crumble. Easy enough to throw together on a whim, it contains all of the warm flavors of fall in every bite.
Best Apple Pie
To ace this American tradition, we combine different varietals of apples that each have their own nuanced flavors and textures in the filling for this apple pie. The sublime result is a bold, aromatic filling bubbling inside a golden-brown double crust. This pie takes about an hour of hands on making and an hour to bake but allow time for the apples to meld with the sugar and spices before prepping the filling and making the pie—and allow plenty of time for the pie to cool before slicing and serving.
Pork Chops with Apples and Onions
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Apple-Honey Upside-Down Cake
Consider this another great reason to go apple-picking this September—or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new year will be fruitful and sweet. Those two ingredients define this upside-down dessert from Martha, and it's the perfect treat to enjoy on a crisp fall evening. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).