Apple Recipes

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Puffed apple pancake: a dramatic oven-baked Dutch baby studded with cinnamon-caramelized apples. Pours flat, emerges with golden billowing edges and a custardy center. Breakfast theater in one skillet.

Cantaloupe halves stuffed with sauteed carrots, green apple, raisins, rice, lemon zest, and topped with browned pine nuts. A sweet-savory baked melon dish with Middle Eastern flair.

Spiced pork and apples is a quick stir-fry of thin-sliced pork tenderloin tossed with cinnamon, cloves, nutmeg, and white pepper, then simmered with apples in a tangy apple juice glaze. Ready in 30 minutes over rice.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Golden Apple custard pie with thinly sliced apples in a silky vanilla-cream custard, baked in a water bath until just set. Bistro-style French dessert with a golden top and fragrant nutmeg.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Tart apples baked with butter, plumped raisins, and lemon, then crowned with a golden meringue and served warm. An elegant, simple dessert that looks far harder than it is.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

Apple raisin crumb pie: a double-crust apple pie with plump raisins, cinnamon-sugar, and a buttery crumb layer hidden inside. Granny Smith apples keep the filling tart, the crumb adds extra crunch.