Apple Season | Recipes & Inspiration

I'm unofficially declaring it Apple Week on the blog.  I grew up in an orchard town - many of my friends families operated large scale orchard that grew apples, peaches and cherries.  This past weekend we stopped at a couple of apple markets while we were back home and just the scent of walking in those roadside stands gave me all of the feels.  They don't smell like spiced cider, but like fresh crisp apples.  They smell like back to school, football games and volleyball practice to me.  

Shop the Apple Season Collection for essentials to make all of these treats >

Here are my favorite Apple Season Recipes :

Baked Apple Cider Donuts

Salted Caramel Sauce

We made this again over the weekend for the cousins at the school house - and oh my is it good.  I salted it with Maldon Salt Flakes which made it even better.  It doesn't take any time to make, just an attentive 15 minted at the stove, simple ingredients (sugar, water, cream & salt).  Completely worth the small effort.

Apple Bread

French Country Apple Cake

Apple Cider Scones

Spiced Apple Pie

Apple & Cranberry Crisp

Apple Crisp Tart

Salted Caramel Apple Tart

Individual Apple Crisps

Shop the Apple Season Collection for essentials to make all of these treats >

Individual Apple Cranberry Crisps

I've used this same basic recipe for about 8 years now.  Apples, Cranberries, Orange and Cinnamon.  The combination is just everything.  Ugh, just so good.  Don't skip the orange zest, it does magical things.  I just the same recipe for big crisps, individual crisps or little tarts.  

This new version (same recipe) is made in individual Stoneware Ramekins.  I love this for our little family because it is a small portion that will be gone after one sitting - no big dessert to "need" to finish hanging around.  If you don't have ramekins, you can use these individual disposable tart pans.  They work great for a party, individual portions already assembled, just have to be warmed and topped with ice cream.

Shop Stoneware Ramekins or Individual Disposable Tarts, here >

Individual Apple Cranberry Crisps
(makes 4)

Filling :
3 apples
1/4 cup of fresh (or frozen) cranberries
1 teaspoon of orange zest
2 tablespoons of orange juice
2 tablespoons of sugar
1 tablespoon of flour
1/2 teaspoon of cinnamon

Crumble Toping :

2/3 cup of flour
1/4 cup of brown sugar
pinch of salt
4 tablespoons of butter, cold

Peel and core the apples and cut them in 1/2" pieces.  Place them in a large bowl.  Add cranberries, zest, juice, sugar, flour and cinnamon.  Toss together until all well coated.  Divide filling amongst 4 ramekins or small tart pans.

For Crumble topping, in a small bowl add flour, brown sugar and salt.  Mix together with a fork.  Cut butter into small pieces and add to flour mix.  With the fork, smash butter into the flour until combined.  You can also squeeze it together with your hands to form the crumbly mixture.  Once combined, crumble a handful of it on top of each ramekin with apple filling.

Place on a parchment lined baking sheet (to make for easy cleanup) and bake for 25-35 minutes until bubbly and browned.  

Serve warm with ice cream.  If you are making them ahead, wrap with plastic wrap and refrigerate.  Unwrap and microwave to warm.

It's Apple Season in the store.  I've grouped all of my favorite apple season essentials for your baking pleasure :

Shop Stoneware Ramekins or Individual Disposable Tarts, here >

Spiced Apple Pie | Fall Favorite Desserts

I haven't always been a fan of apple pie.  In fact, my first real apple pie moment wasn't until last year when I made this Apple Cranberry Crisp made with orange juice and zest along with cinnamon and nutmeg.  For me, the addition of the orange made everything work together so perfectly and it added a new dimension of flavor.  While baking, my house smelled like hot mulled cider - typically simmered with orange peel.  

With that recipe in mind, I created this classic Apple Pie recipe that is also laced with orange zest and juice.   You might remember I featured my "How to Make a Pretty Pie" tutorial and recipe last year before Thanksgiving.  We used that recipe and technique when making this pie - Emma helped me make and roll it out (which is so easy to make, by the way) even with the additional extra pair of hands and toes that seem to be becoming her favorite cooking utensil. 

If you've never made a pie before, it can seem daunting.  But, you really should try it.  It is so satisfying to make something so pretty, so comforting and so classic.  And the good thing about pies is the more rustic looking the better...

   Spiced

Apple Pie

New! Printable Recipes, here.

2 pounds Granny Smith apples

2 pounds Braeburn apples
1/2 orange, zested
3 tablespoons freshly squeezed orange juice
1/3 cup sugar, plus 2 tablespoons to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

3 tablespoons of butter
My Easy Pie Crust Recipe

1 egg for egg wash

In the photos, I used my Natural Linen Tea towel (2 for $24) that are a new addition to my store for Fall.  I had a rush for orders on them last week when I first posted the photo, but will be restocked to ship more by October 4th.  You can go ahead and place an order now to make sure you get your name on a pair in this shipment.

Here are the dry ingredients for the pie dough mixed with the butter in my mini food processor - I had to make it in two batches - which worked great because I needed two crusts for a top and bottom. 

Again, the recipe is here :  "How to Make a Pretty Pie" tutorial and recipe

And here it has come together after the addition of cold water.



I found a great new use for the parchment sheets (that I carry in my online store, here).  You know how you are usually supposed to chill the dough before rolling out and baking?  The reason for that is so when the pie bakes, the butter is still cold and puffs up in the hot oven, creating a flaking crust.

 
Well, instead of refrigerating, then rolling, we rolled the just processed dough out onto the parchment sheet (while it was still nice and soft), then refrigerated it. 

 

I rolled both pieces of dough out, then stacked them on top of each other on a baking sheet to chill in the refrigerator for about 30 minutes. 

Here is my mix of Braeburn & Granny Smith apples.  Plus 1 orange.

I hate peeling apples (and potatoes and carrots, for that matter) so I don't.  You can if you want, but I think by the time they bake in the pie, it doesn't really matter.  I like to slice them really thin so they stack nicely to create a tall layered pie.  When the thin pieces are stacked, they make each piece sturdy so it doesn't fall apart when you slice it.

Zest the orange, then juice.

Here are the apples tossed with the zest, juice, flour, sugar and spices.

After I took the dough out from the refrigerator, I rolled each piece a little more with the rolling pin to make it easier to manage, then flipped it and put it in the bottom.   Pile the apples in, then dot them with the butter, cut into 1/2 inch cubes.

Top with the 2nd crust and crimp the edges.  Again, instructions for my crimping method are here : "How to Make a Pretty Pie" tutorial and recipe

I put 6 slits in the top using a small knife.  While I pinch the edges, Emma put her own tiny little pinches on the top crust.

Make an egg wash by beating 1 egg with a fork.  Brush the top crust with the egg, then generously sprinkle with sugar.

Bake at 400 degrees for 45 minutes, then cover with foil, reduce heat to 350 and bake for 30 more minutes.

I served this pie on a Sunday night after Braised Short Ribs for dinner... oh, did our house smell good.

As I mentioned in the previous post about our Sunday Night Suppers, as the air gets cooler I love to fix things that simmer on the stove or in the oven all day (like these Short Ribs).   What are some of your favorite feel good Sunday Night Meals?  I'm making my to-make list for Fall and I'd love to know your favorites.  

French Country Apple Cake in Creamware Tart Pan

Tomorrow is the launch of the new Fall collection in my store.  For a little teaser preview, today I'm sharing this Apple Cake in the new Creamware Tart Pan, $10.  A little different from a pie plate, it is not as deep, but has a larger diameter.

I especially like it for simple country cakes like this Apple Cake.  It seems that cakes have a reputation for being hard to make.  Cakes like this are meant for simple elegant dinners... or in our case, after school snacks.  They are easy to make; no frosting, no parchment lined pans and only one bowl.  Serve with vanilla bean whipped cream, or just dusted with powdered sugar.

French Country

Apple Cake

2 apples, one sliced, one peeled and diced

1 stick of butter, at room temp

2/3 cup of sugar

2 eggs, at room temp

1 teaspoon of vanilla bean paste

1 cup of flour

1 teaspoon of baking powder

1/4 teaspoon of salt

...

1 tablespoon of butter

sugar

powdered sugar

In a mixer, cream together butter and sugar.  Once creamed, add eggs and vanilla.  Mix until combined.  Add flour, baking powder and salt.  Mix until just combined.  Add diced apples and fold in.

Melt 1 tablespoon of butter in tart pan (I put it in the microwave).  Spread it around the bottom.  Pour in cake batter and spread evenly in pan.  Arrange apple slices on top.  Sprinkle generously with sugar.

Bake at 350 degrees for 35 minutes, until browned.  Sprinkle with powdered sugar.

Helping hands before school.

Apples arranged on top.

Baked and brown.  See what the butter does to the edges!

After school taste tester : )

I'll see you tomorrow morning (7am EST) when the Fall Collection is launched!

Jenny