Apples are at their best during October, National Apple Month. They’re one of the more affordable fruits to find locally or organically at the farmer’s market. Michigan apples are available at grocery stores now, sold for less than a dollar per pound.
Over 7500 varieties are grown world-wide, but we have access to only a small variety of these.
The visual apple guide at Epicurious.com offers a good overview of commonly found apples.
Fuji, Cortland, Golden Delicious, Empire, Granny Smith, Jonagold, McIntosh, and Crispin/Mutsu are good all-purpose apples suited to baking and pies.
Check out the University of Illinois Extension apple recipe collection, for more apple desserts including recipes for Apple Cranberry Crisp, Spiced Fruit-Stuffed Apples, or Apple-Walnut Cake.
Apples’ warm flavor is just right for cozy fall desserts like crisps, cakes, cookies, and muffins.
Pursue AllRecipes.com’s Baking Apple Recipe Collection for tips and recipes.
Nor can we forget that American classic–apple pie. This retro recipe is adapted from a 1950s pamphlet for Ceresota Flour. Omit the cheese and nuts for an old-fashioned apple pie, or for those with nut or dairy allergies.
Apple-Nut Pie with Cheddar Cheese
makes 1 9” 2-crust pie
- Pie Pastry for 9-inch, 2 crust pie (frozen or homemade)
- 4 cups thinly-sliced fresh apples (peeled or unpeeled-try a combination of Cortland, Golden Delicious, Empire, Jonagold, Granny Smith, etc.)
- 2/3 cup white sugar
- 1 tsp fresh lemon juice
- Zest of one lemon (wash well before zesting)
- 1/2 tsp cinnamon
- 1/4-1/2 tsp nutmeg
- 1/4 tsp salt
- 1/3 to 1/2 cup broken nut meats, toasted. (almond, pecan, or walnut)
- 4 oz. (1/2 cup) grated cheddar cheese
To toast nuts: Spray pan with oil or heat 1 tsp. oil over medium-high heat in a pan. Place nuts in one layer in and toast, stirring and shaking the nuts for 5 to 7 minutes, or until nuts turn golden. Watch closely so nuts do not burn.
1. Preheat oven to 425 degrees.
2. Roll out crust, place in the bottom of pie pan and prick the bottom a few times with a fork. Trim edges if necessary.
3. Toss all the filling ingredients except the nuts and cheese in a large bowl. Place half of the mixture into the prepared pie plate, Sprinkle over half of the nuts and cheese. Pour in the rest of the apple mixture, and sprinkle over the rest of the nuts and cheese.
4. Lay top crust over the pie; press edges together with the tines of a fork or flute the edges. Slash 4 vents in the surface. Brush the top crust with a bit of milk and sprinkle over some sugar, if desired.
5. Bake for 40-45 minutes or until crust is golden and apples are tender and bubbly. Cool on wire rack.
Note: If omitting the nuts or cheese, increase the apples by 1-2 cups. The pie will still be delicious.