Apple Recipes

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Sour cream apple pie in a nutty oatmeal cookie crust made with whole wheat flour, sesame seeds, and honey. Tart apples with cinnamon and nutmeg get a tangy custard drizzle that bakes up golden.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Elegant deep-dish apple pie with homemade almond crust and a dramatic cider pour through the top crust for extra moisture and flavor in every spiced bite.

Bratwurst simmered with caramelized shallots, tart apples, napa cabbage, and caraway seeds in a rich broth. A cozy German-inspired dinner for two, ready in under an hour.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Pork tenderloin medallions with apples braised in apple cider and white wine with sage, thyme, and sweet red onion. A French-inspired one-skillet dinner with a reduced cider pan sauce.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.