Apple Fest

Autumn Fruit 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.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. Anjou pears (about 3 small or 2 large) 1 cup fresh cranberries, rinsed and dried 2 tsp. fresh lemon juice 2/3 cup packed light brown sugar 1/4 cup plus 1 Tbs. granulated sugar 3 Tbs. cornstarch 1 tsp. ground ginger 1/4 tsp. kosher salt 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 More...

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) More...

Fried Apple Pies

by David Guas, Raquel Pelzel In this recipe, excerpted from the cookbook DamGoodSweet, David Guas adapts his Great-Aunt Patty's amazing apple pie, while also giving props to his favorite childhood brown bag treat, Hubig's fried pies. The result is these cute, mini fried apple pies that can be eaten out of hand, like empanadas.Yields 18 mini pies For the crust: 4 cups all-purpose flour, plus more for rolling 1-1/2 tsp. baking powder 3/4 tsp. salt 1/2 cup (8 Tbs.) vegetable shortening, melted and cooled 2 large eggs 3/4 cup whole milk For the filling: 1/2 cup apple cider or apple juice 1 Tbs. cornstarch 5 firm, juicy apples (preferably Braeburn), peeled, cored, and diced into 1/4-inch cubes 1/2 cup sugar 1/2 tsp. ground nutmeg (preferably freshly ground) 1/4 tsp. ground cinnamon 1 vanilla bean, halved widthwise 1 Tbs.unsalted butter More... Browse more apple desserts