Our Favorite Apple Desserts

A soul-soothing pie, crumble, tart, and more. Take your pick of these comforting, seasonal treats.


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How to Make Caramel Apple-Cherry Pie

How to Make Caramel Apple-Cherry Pie

Learn how to make a fruit pie with beautiful leaf pastry cutouts.


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Candied Apples

Drizzled Chocolate Apples
Makes 4
Prep 30 m
Microwave 9 m

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Maple, Apple & Cheddar Pie

Maple, Apple & Cheddar Pie
Makes 8
Prep 30 m
Cool 60 m
Bake 60 m

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Apple-Raisin Bars

Apple-Raisin Bars
Makes 12
Prep 15 m
Bake 35 m

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Upside-Down Apple Cake

Upside-Down Apple Cake
Makes 9
Prep 25 m
Cool 25 m
Bake 55 m

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Apple Bistro Tart

Apple Bistro Tart
Makes 8
Prep 30 m
Bake 20 m

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Caramelized Apple Cake

Caramelized Apple Cake
Makes 10
Prep 10 m
Cook 12 m
Bake 30 m

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Single-Crust Apple Bake

Single-Crust Apple Bake
Makes 6
Prep 30 m
Bake 20 m

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Classic Apple Pie

The Classic Apple Pie
Makes 10
Prep 30 m
Cook 10 m
Bake 20 m
Bake 25 m

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Ginger-Apple Tart

Ginger-Apple Tart
Makes 12
Prep 25 m
Bake 20 m

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Apple Varieties

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Rome: Bright red, juicy, and mildly tart. Rich flavor when cooked or baked. Best for pies and pancakes.

Granny Smith: Bright green, with some white specks here and there. Crisp and tart. Best for cakes, crisps, and pies, when blended with other, sweeter apples.

Jonathan: Mostly red with blushes of green near stem. Both sweet and tart. Good all-purpose cooking apple. Best for pies; halves will hold their shape in slow cooker.

McIntosh: Soft red and green color; sweet, tart, juicy, and firm. Best for eating raw, and in salads, applesauce, pies, and tarts.

Fuji: Soft red, with some yellow near stem. Sweet, juicy, and firm. Best for pie filling and tarts, as pieces hold their shape.

Originally published in the October 1, 2010, and October 1, 2011, issues of Family Circle magazine.