Apple picking is a ton of fun, but what to do with all those Granny Smiths, Braeburns, and McIntoshes? Make these amazing apple desserts. Classic pie? Check. But also: cobblers, doughnuts, cake, and more.
Classic Tarte Tatin
Everybody's Favorite Apple Pie
Apple-Pear Cobbler
Classic Tarte Tatin
by Dorie Greenspan
This tart of caramelized apples in pastry is the perfect balance of sweet and tart. It’s amazing that it started out as a mistake, when hotelier Stéphanie Tatin accidentally put apples in a tart pan without lining it first with dough in 1889. To salvage the tart, she draped the pastry on top, baked it, and served it upside down, turning her mishap into a beloved classic.
Serves 6
For the dough
5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
1 tsp. granulated sugar
3/4 tsp. fine sea salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 large egg beaten with 1 Tbs. cold water
For the tart
5 to 7 firm Granny Smith apples
4 oz. (1/2 cup) unsalted butter
3/4 cup granulated sugar
Crème fraîche, for serving (optional)
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Classic Apple Pie
by Carole Walter
For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough.
Serves eight to ten. Yields one 9-inch double-crust pie.
1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
1 lb.Granny Smith apples (about 2-1/2 medium)
2 tsp. fresh lemon juice
2/3 cup packed light brown sugar
1/4 cup plus 1 Tbs. granulated sugar
3 Tbs. cornstarch
1/2 tsp. ground cinnamon; more to taste
1/4 tsp. kosher salt
1/8 tsp. ground nutmeg
1 large egg white
2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
4 to 6 Tbs. all-purpose flour
1 recipe Flaky Pie Pastry
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Apple-Pear Cobbler with Crisp Brown Sugar-Pecan Topping
by Abigail Johnson Dodge
Any kind of sweet-tart apple will work well in this cobbler; I like Braeburn and Cortland. For the pears, try Anjou or Bartlett, two of my favorite pears for baking.
Serves 6 to 8
For the topping
3/4 cup coarsely chopped pecans
1/2 cup firmly packed light brown sugar
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
1/2 tsp. ground ginger
Pinch table salt
For the filling
1-1/2 oz. (3 Tbs.) unsalted butter
1/3 cup firmly packed light brown sugar
1 Tbs. unbleached all-purpose flour
1-1/2 tsp. finely chopped fresh ginger
Pinch table salt
1/2 cup applejack or apple cider
1 Tbs. fresh lemon juice
1 lb. firm, semi-tart apples, peeled, cored, and cut into 1/2-inch-thick slices
1 lb. ripe pears, peeled, cored, and cut into 3/4-inch-thick slices
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