Our Favorite Apple Desserts
How to Make Caramel Apple-Cherry Pie
Learn how to make a fruit pie with beautiful leaf pastry cutouts.
Maple, Apple & Cheddar Pie
Upside-Down Apple Cake
Apple Bistro Tart
Caramelized Apple Cake
Single-Crust Apple Bake
Classic Apple Pie
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.