A cooked buttered rum apple pie on a wooden board.
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A round tart filled with cooked sliced apples in a concentric pattern.
Peter Cassidy
1 of 7

Apple Tart

This super easy apple tart recipe is as simple as it is stunning. It's allows the natural flavor of the apple to shine without any competing flavors.

I decided to make this apple tart recipe a few weeks ago since I am living in Paris (embracing the French cuisine!). After making it, I will say that it got high praise from some picky French friends! It was delicious and simple to make.

montana
A loaf of applesauce bread in a parchment-lined loaf pan.
Lucy Schaeffer
2 of 7

Applesauce Bread

This applesauce bread with cinnamon is an easy quick bread that’s only subtly sweet yet contains all the flavors of fall. It’s ready with just 10 minutes of effort and a little patience while it bakes. Perfect for a last-moment sugar fix or slip a slice (or two) in the kids’ lunch box.
A roast pork loin with apples and onions scattered around it on a baking sheet.
John Kernick
3 of 7

Roast Pork Loin with Apples and Onions

This roast pork loin with apples and onions boasts a rustic loveliness from a garlic, thyme, and fennel seed rub and a caramelized sweetness from the side that’s roasted at the same time. And it’s about to become your new favorite one-pan dinner.
A baked hot buttered rum apple pie on a wooden board.
Ed Anderson
4 of 7

Hot Buttered Rum Apple Pie

Hot buttered rum apple pie from Tom Douglas–made from apples, spice, and a splash of rum–is perhaps the best apple pie we’ve ever experienced. It’s a combo of your favorite warm cocktail and your favorite pie.

Delicious! Worth the extra step. The hot buttered rum apple pie recipe was well written and easy to follow. The rum adds a subtle depth of flavor. Everyone loved it! Don’t think twice just do it!

jackie
An apple and celery salad in a creamy dressing, garnished with mint leaves in a yellow scalloped bowl.
David Leite
5 of 7

Apple and Celery Salad

This apple celery salad is also good with grated raw celery root or with radishes thinly sliced in half-moons in place of the celery.
Five apple cinnamon muffins with one split open
America’s Test Kitchen
6 of 7

Apple Cinnamon Muffins

These plump muffins pack a wallop of apple flavor due to apple chunks sautéed in butter and brown sugar. A sprinkle of cinnamon sugar crowns these breakfast jewels.
A sour cream apple pie with one slice cut out and place on a green plate and a fork resting beside it.
David Leite
7 of 7

Sour Cream Apple Pie

This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What’s not to love?!

This sour cream apple pie was amazing! My husband said it was the best apple pie he’s ever had. My son took one forkful and then just picked it up with his hands and gobbled the whole thing down! Yum.

pat

Apple FAQs

What are the best types of apples to cook or bake with?

If you’re baking with apples, choose firm apples that will hold their shape and aren’t too sweet, such as Granny Smith, Braeburn, Honeycrisp, or Jonathan.

If you’re cooking with apples, to serve with roasted meats, choose firm red apples with mild sweetness. We love Pink Lady apples for this.

If you are drying your apples, choose a firm apple like Empire or Granny Smith.

What should I do with less-than-stellar apples?

If you end up with some apples that are a little mealy, too soft, or have some bruised spots, make applesauce. Since the apples cook down into a sauce, any mealy texture or softness won’t be noticeable. Do remove any bruised areas before cooking.

What’s the best way to store apples?

Store your apples in the refrigerator, wrapped in damp paper towel, or a plastic bag with holes in it. Remove any spoiled apples promptly, and keep your apples away from other fruits and vegetables as they will cause them to ripen faster.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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