Apples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie’s best fillers.
Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “à la mode” (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.
Salty Caramel Apple Pie
Nothing says “Autumn” quite like a homemade apple pie! In this caramel apple recipe, the apple remains the star of the show but, in a wild-card move, I’ve added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit’s natural sweetness. Enjoy!
Apple Crumb Pie
Here’s a fantastic pie from Tate’s Bake Shop, located in Southampton. The balanced combination of tart filling and sweet crunchy topping in this apple crumb pie is excellent. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.
Apple Pie with Cream Cheese Pie Crust
Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.
McDonald’s Apple Pie
Ah, McDonald’s apple pies – we liked you better when you were fried, but we also understand why that can’t be anymore. Ever since McDonald’s started transitioning their menu to target a nutritionally conscious crowd, we’ve had to settle for our dessert pies un-fried, which are technically turnovers, baked but still delicious. Introduced in the late 1960s, these small dessert treats were hits immediately. There’s nothing more American than hamburgers, fries, milkshakes, and pies – and you can find them all under the golden arches.
Bacon Weave Apple Pie
This recipe brings apple pie to the next level and gives the dessert a meaty upgrade. We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top.
Cheddar Cheeze-It Apple Pie Recipe
Adapted from one of chef David Burke’s creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.