Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
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This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts.
This recipe is adapted from Hermine B. Horman's book A Century of Mormon Cookery, Volume 2. Custard pies are delicate and best when served within a day or two.
Never heard of a Roly Poly? This Southern dessert is a roll of sweet pastry dough filled with cinnamon sugared apples and finished with a cranberry sauce.
The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake.
This recipe is designed to honor the cheddar cheese served along side. The crust has grated cheddar cheese baked into the layers, which causes it to brown more quickly than traditional pie crust, and creates an addictive, toasted cheese taste. The filling is also tailored to be paired with cheese, using firm, tart apples, and less sugar and cinnamon than traditional apple pies. A nice hit of freshly grated nutmeg is the prefect complement to the sharp cheddar, both inside and outside the crust.
Melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon.