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This triple layer of awe-inspiring cakedom is baked with rich molasses and apple and frosted with a decadent cream and caramel sauce.

An irresistible and tender, sweet and creamy, loaf of fall goodness. A slice of apple cinnamon bread a day, isn't that what they say?

If your biggest complaint about pie is that there's never enough, have we got a surprise for you. A big ole apple pie, made on a sheet pan. Craving solved.

A simple and elegant salad that brightens up whatever you serve it alongside. Crisp, tangy, and refreshing, it's a perfect accompaniment.

Elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight snack and pretty much every moment in between.

If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

Become your own bootlegger. Start with vodka, toss in some apples and spices, and wait overnight. That's it. Then splash it in a punch bowl, pour it into Mason jars or just keep it all to yourself and indulge in a nip once in a while.

From cakes to applesauce, these are our favorite ways to use the abundance of apples that appear each fall.

Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

A yearround charmer, this is sorta like Bundt cake gone to finishing school yet retains all the comforts of home. From the justifiably famous Red Truck Bakery in rural Virginia.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

The secret to this classic? Could be the two types of apples, one tart and one sweet. Then again, the uber buttery pie crust ain't bad, either.

Know what we can't stop thinking about? This crostata. At first whiff of its heady fall spices and rustic charm, you'll tumble head over heels.

A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.

A no-brainer for autumn with a lovely French accent.

Apples and spice and everything nice. Including the slight surprise of pistachios.

You're going to feel like a cheat when you serve these obscenely simple tarts to guests. Shhhh. Your secret's safe with us.