Apples were the fruit the pilgrims brought to America and have been a mainstay ever since, especially in our holiday desserts. Try these a-peel-ing recipes for your next celebratory gathering.
Photo by Iulia Nedrygailova
APPLE TARTE TATIN (UPSIDE-DOWN FRENCH APPLE TART)
SERVES 6–8
6 large tart apples, peeled, cored and quartered
½ cup (8 tablespoons) unsalted butter
1 cup sugar
1 teaspoon cinnamon or cardamom
Pinch of kosher salt
1 frozen puff pastry, thawed, or store-bought pie crust
Preheat oven to 375 F. On a floured surface, roll out puff pastry or pie crust slightly larger than the opening of the skillet you’re using.
In a 10–12-inch cast-iron skillet, melt butter over medium heat and add the sugar, cinnamon and salt. Cook, stirring, until sugar is melted, about 4 minutes. Add apples and stir, coating the apples in the syrup about 10 minutes until the syrup turns amber and starts to caramelize. Remove from heat and let cool slightly. Place the pastry over apples and carefully tuck the edges all around between the apples and the sides of the skillet. With a fork, prick holes in the pastry. Bake in the preheated oven for 25–30 minutes until pastry is golden brown.
Remove from oven and let cool slightly, about 5 minutes. Place a large serving plate face down on top of the skillet and flip the whole thing over. Serve with ice cream or fresh whipped cream.
Classic deep-dish apple pie
Photo by Gwénaël Le Vot
Serves 8
6–7 Granny Smith apples, peeled, cored and sliced
1 lemon, zested
2 tablespoons lemon juice, freshly squeezed
¾ cup sugar, divided
2 tablespoons cornstarch (or 4 tablespoons arrowroot)
½ teaspoon nutmeg
½ teaspoon cinnamon or cardamom
Pinch of kosher salt
2 9-inch pie dough rounds, store-bought or homemade
2 tablespoons unsalted butter, room temperature, cut into pieces
¼ cup heavy cream
Preheat oven to 375 F. Place sliced apples into a large bowl and sprinkle with lemon zest and lemon juice to prevent apples from turning brown. In a medium bowl, mix ½ cup sugar, cornstarch, nutmeg, cinnamon and salt. Add to apples and toss well. Set aside.
Roll out one pie dough round just large enough to cover the bottom and drape over the sides of a 9-inch deep-dish pie pan—preferably glass. Pour apples into the pan, and dot the top with the pieces of butter. Roll out second pie dough round and place over the top of apples. Cut off excess dough, leaving enough to turn under and crimp all around the edges.
Cut four slits in the top of pie dough to allow steam to escape as the pie bakes. Brush top of pie with cream and sprinkle with remaining ¼ cup sugar. Place a pie rim protector over the edges, or use crimped aluminum foil, to prevent edges from browning too fast. Bake in preheated oven 45–60 minutes or until brown. Allow to cool. Serve with ice cream.
Apple walnut spice cake with cream cheese icing
Photo by Karen Hermann
Serves 12–15, depending on cut sizes
Cake
2¼ cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1 teaspoon cardamom
1 teaspoon ginger
½ teaspoon allspice
⅔ cup vegetable oil
3 large eggs, room temperature
¾ cup light brown sugar, packed
¾ cup sugar
2 teaspoons vanilla extract
½ cup sour cream
1½ cups grated apples (use largest grating surface)
1½ cups chopped walnuts, divided
Cream cheese icing
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
Pinch of kosher salt
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
Preheat oven to 350 F. Spray and flour a 9 x 13-inch cake pan.
In a large bowl, whisk together flour, baking soda, salt, cardamom, ginger and allspice. In the bowl of an electric mixer, blend together oil, eggs, sugars, vanilla, sour cream and apples. Slowly fold in the flour mixture, scraping down the sides occasionally. Add 1 cup walnuts and blend thoroughly. Pour batter into the prepared pan and bake in preheated oven for 40–45 minutes until a cake tester comes out clean. Allow to cool completely in the pan.
In a medium bowl, using a hand mixer, beat butter and cream cheese until fluffy. Add salt and vanilla and blend thoroughly. Slowly add powdered sugar and beat until smooth. (If icing is not thick enough for spreading, add additional powdered sugar, 2 tablespoons at a time, until desired spreading consistency.) Frost the cooled cake and top with remaining ½ cup chopped walnuts.
Rum and cinnamon stuffed baked apples
Photo by Gina Moore
Serves 6
¼ cup light brown sugar (dark brown sugar will also work)
¼ cup rolled oats
¼ cup chopped pecans
1 teaspoon cinnamon
6 large baking apples, such as Jonathan, Fuji, Gala or Braeburn
3 tablespoons unsalted butter, cut into 6 pieces
½ cup, plus 6 tablespoons rum
½ cup apple cider
Vanilla ice cream (optional)
Preheat oven to 375 F. In a small bowl, combine sugar, oats, pecans and cinnamon to create the filling. Peel the top ¼ of each apple. Core the apples ¾ of the way down the middle, not going all the way through. Scoop out the seeds using a small melon baller or cookie scoop. Divide the filling among the apples, filling each one equally, and place apples in a 9 x 13-inch baking dish.
Pour 1 tablespoon rum into each apple, and place a piece of butter on top. Pour the remaining rum and apple cider in the pan. Baste the tops of apples with the rum/cider mixture and bake for 30–40 minutes, basting occasionally to prevent the apples from drying out. Apples should be tender but not mushy. Serve apples warm, topped with ice cream, if desired. Drizzle the tops with the pan juices.