Apple Recipes

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.

Brown butter and vanilla bean add complexity to the apple filling in this rich cobbler.

This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.

This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so vegans can dig in.

Day-old brioche works best for soaking up the custard mixture in this hybrid dessert. The sweet-tart apples are a nice counterpoint to the rich pudding.

This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).

The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.

This classic, moist Bundt cake will fill your home with the scent of comfort food.

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.

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

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

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

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.

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride—a foolproof, down-home finale for your feast.

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.

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.

Pate brisee is cut into diamonds and used to embellish this apple pie. Half are brushed with egg yolk, and the other half are finished with egg white and sanding sugar, yielding a beautifully patterned, jewel-like top crust. For the decorating technique, see our step-by-step photos.

Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.

Cook the veggies (and apple), get out the blender, and your work is done.

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

This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.