393 pie apple recipes

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Orange-flavored pancakes made with fresh orange juice in the batter and topped with warm spiced applesauce instead of plain syrup. A bright, fast brunch stack with a citrus lift and a cozy spiced finish.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Mock mincemeat made from green tomatoes, apples, and raisins with cinnamon, allspice, and cloves. No meat needed. Water-bath canned for shelf-stable holiday pies and baking.

Old-fashioned mincemeat pie with ground caribou, apple cider, raisins, currants, and warm spices, spiked with brandy. A lattice-topped holiday classic with a wild game twist.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

Spiced caramel popcorn snack mix with dried apples, raisins, pumpkin pie spice, ginger, and allspice. A quick fall harvest treat ready in about 15 minutes.

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!