This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet.
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This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish.
As far as preserving goes, fruit butters are an ideal place for a beginner to start. They require no fussy or preserving-specific equipment, and there's no guesswork of whether they've reached a set or not. You'll see them made with cherries, peaches, pumpkin, nectarines, and even berries, but the be-all of fruit butters is apple.
We begin our feature with a classic: apple pie. The Hoosier Mama Book of Pie takes its time with this one, using an all-butter double crust, and baking a macerated apple filling in its own cooked-down, subtly spiced syrup. They've thought of everything, from a pie wash to gloss the crust, to Crust Dust, a mixture of flour and sugar used to prep the pie shell before filling. It's so good, it's served year-round at Hoosier Mama Pie Company.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pairs the tartness of Granny Smith apples with nutty Gouda cheese.
When the thermostats start to dip, I get the itch to bake bready things. After successfully making some cinnamon rolls with leftover pizza dough, my wheels started turning. If cinnamon rolls work well, why not sticky buns? This recipe combines two of my great autumn loves: caramel apples and sticky buns
These chewy oatmeal cookies have a ton of apple flavor thanks to a combination of apple sauce and chopped apples in the dough.
Long ago, orchard-rich New Englanders figured out a way to preserve the autumn lure of apple cider by reducing it into a syrup as dark as maple and just as appealing.
In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping.
Chances are you've tried apple pie with a cheddar crust, or a lazy version that's just a slice of pie served with cheese. Sweet takes it a step farther, using aged Gouda instead of cheddar for an unexpected tang that still melds well with the mellow sweetness of apples.
Doughnuts aren't the only sweet that benefit from some apple cider; see how to incorporate this seasonal treat into everything from shaved ice to muffins.
With summer coming to a close, the way is paved for apples to reach their juiciest peak. And what better way to use those crunchy, sweet fruits than by baking with them? Our favorite apple desserts showcase apples in the form of perfect pies, moist cakes, creamy apple cider ice cream, and more.
Fall means apples, and apples mean so many things: pies, doughnuts, cakes, cider milkshakes, and oh so much more. With temperatures dropping, there's nothing better than a warm apple...well, just about anything. See the SE community's favorite ways to use the fall fruit in the slideshow above.
Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate.
What better way to welcome fall than by making a simple tart that showcases the season's star fruit?
Soft cinnamon apples top a tangy, moist cake flavored with applesauce and yogurt.
A little sliver of this tart, with its delightful combination of tart apples and cranberries with sweet and mellow frangipane, will satisfy your sweet tooth without overdoing it.
I've always considered apples to be strictly a fall and winter fruit. Who wants a boring old granny smith when there are strawberries, cantaloupes, and nectarines to be had? But then last summer I had my first taste of rhubarb-apple pie. I loved the sweet-tart flavor combination, and how the tender pieces of apple paired with the silky rhubarb. This week, I combined the two in a conserve studded with toasted almonds and dried apricots.
I had breakfast flings with everything from strawberry frosted Pop Tarts to Honey Bunches of Oats, but the dish I always came back to was Quaker Oats Instant Apple Cinnamon Oatmeal. This is partly because my father continued to buy boxes of this oatmeal week after week—I believe it's on perma-sale at the Shop Rite in Hackensack, NJ in case anyone is interested. Someone had to eat all that oatmeal, and that someone was me.
At a certain point during childhood you discover that you can no longer amble over to the doughnut and juice table after Mass without steely side glances from parents of younger children. Being on the upper end of the growth chart, my exile from munchkins and endless cups of Ecto-Cooler Hi-C was early and abrupt, so each Sunday my dad would take me to Waldbaums to pick my very own big kid treat. For years I remained true to chocolate frosted rainbow sprinkle-bedecked doughnuts, but one day my eyes wandered in the direction of the apple fritters and an obsession was born.