This juicy dessert is really a deep dish pie. A boat load of apples is baked in a buttery brown sugar streusel crust with a crunchy crumble topping.
'apples' on Serious Eats
Looking to establish a new favorite comfort food? This Apple Butter Pie, with a cookie-like oatmeal pecan crust, may be just be the answer.
I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead.
There are days when I make myself tropical sweets and pretend I'm somewhere warm. And there are days when I give in and say, hey, it's still comfort food season, pass the pancakes. This was one of those days.
This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything.
Huguenot Torte from The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. An ultra-decadent, ultra-sweet, ultra-simple dessert that bakes up with a soft center and crunchy crust. Easy to make, even easier to eat.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust.
You don't need to reconsider pie this Thanksgiving, but you should reconsider what goes on top of it. This rich, caramely Apple Pie Ice Cream will take your dessert to a whole new level.
The perfect pie is equal parts science and art, and there are few things more intimidating in the American culinary repertoire than pie crust. How many of you have slaved away at a crust only to have it crumble upon rolling? How many of you have pulled a beautiful pie out of the oven only to realize upon slicing into it that the perfectly golden brown crust is leathery or tough? Or that your apple pie filling has turned mushy in the oven? Here are the most essential tips and techniques that will guarantee a perfect pie for your Thanksgiving table.
A far cry from your standard apple crumble, Apple Brown Betty is the real deal. This version comes from The Brown Betty Cookbook, and features a homemade rum sauce, a 3-apple filling, as well as a potato bread crust.
Crostate are often filled with jam, but during peak apple season I can't resist making this fresh fruit version. The filling has a bright, very apple-y flavor; you'll know you're getting your serving of fruit (and, er, pastry) for the morning.
Apples and autumn are entirely synonymous. But instead of relying on apple pie, try this apple bread pudding from Southern Living: Classic Southern Desserts instead. It's creamy, crisp, and nicely spiced, with a plush caramel sauce to accompany it.
A slab pie is bigger than the standard 9-inch round, slightly thinner, and designed to be enjoyed without forks (just a napkin to catch the juices). This apple and cranberry version is the perfect incarnation for any fall exploit that's more fun en masse.
This is the perfect tart for showcasing the colors and flavors of the fall season. The fruit caramelizes in a simple syrup of butter, sugar, and apple cider, making the apples and pears fork-tender over layers of flaky puff pastry.
If you've also had the compulsion to lean over to your coworker and whisper, "Dude, do you know how good fresh apples are?", then you must make this galette. It's all things fall in one delicious, rustic package.
Looking to transition your brunch or dinner parties into fall? Try this cranberry apple strudel flavored with walnuts and cinnamon. It's like autumn in a puffy golden roll.
The secret to this incredibly easy Apple Strudel comes from the freezer section in the form of phyllo dough. Brushing the dough with copious quantities of clarified butter and confectioners' sugar makes for a shatteringly flaky crust that's wrapped around a a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. Baked in a 450°F oven for a brief 15 minutes, the pastry browns while the apples retain just the right amount of crisp and tart.
In the days after Thanksgiving's excesses, I find myself craving the sweet simplicity of apple cider. Good apple cider is tart and spicy, with a texture reminiscent not just of the apple but also of the branch it grew on, the tree, the soil, a chilly breeze. Frozen into a solid block and then scraped with a spoon, it becomes snowy and light, the flavor of the fall with the texture of winter.
Baking really is magic. It's not just that otherwise good ingredients come together to make something great (Sugar? Good. Butter? Gooood.) It's that ingredients like buttermilk can be transformed into superlatively moist muffins. The first time I saw buttermilk in a recipe, I thought Martha Stewart was pulling my leg. (You know Martha, always such a jokester.) I was hard-pressed to believe that the thick, sour smelling goop in my measuring glass was going into my pancakes.
I'm in love with fall for about two weeks each year; the window of time when it becomes just chilly enough to wear a sweater but the sun still remains up for a reasonable amount of time. It's also the time I start getting excited about using my favorite fall flavors again. Next to Brussels sprouts and bacon sauteed in maple and Sriracha, this pie never fails to bring me back to those couple golden weeks; it's tailor made to suit my tastes, and a slice that I never want to finish.