Tabla de contenidos para Apple Recipes 2025 en Allrecipes

Apple Pie by Grandma Ople HANDS-ON 30 MIN TOTAL 3 HR, 30 MIN SERVES 8 SUBMITTED BY MOSHASMAMA 9,878 REVIEWS This pie, with a simplified lattice crust (no over-under weaving!), is different from most. The apples aren’t tossed with flour and sugar; instead, they’re bathed in a syrup mixture poured over the lattice, which also creates a golden, crispy top crust. 1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts)5 to 6 medium Granny Smith apples, peeled and sliced (6 cups)5 Tbsp. flour½ cup unsalted butter¼ cup water½ cup white sugar½ cup packed brown sugar 1. Adjust an oven rack to second-lowest position. Put a sheet of foil just a few inches larger than a 9-inch pie dish on bottom rack. (The foil catches drips but allows heat to circulate so…

Sarah’s Applesauce HANDS-ON 15 MIN TOTAL 35 MIN MAKES 2 CUPS SUBMITTED BY PHATCAT 2,472 REVIEWS For flavor that won’t fall flat, use two (or more!) apple varieties. Try a mix of tangy Granny Smith and sweet and floral Honeycrisp apples. 4 cups chopped peeled apples (4 medium)¾ cup water¼ cup sugar½ tsp. cinnamon Add apples, water, sugar, and cinnamon to a 1½ - to 2-qt. saucepan. Bring to a boil, covered, over medium heat. Reduce heat to medium-low; simmer, covered, until apples are soft, 15 to 20 minutes. Let cool completely; mash with a fork or potato masher. (To store, chill in an airtight container up to 7 days.) PER ½ CUP: 102 CAL; 0G FAT; 0G PRO; 27G CARB (2G FIBER, 24G SUGARS); 0MG SODIUM “We add a…

Elevated Appletini HANDS-ON 5 MIN TOTAL 5 MIN SERVES 1 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW Lillet Blanc is a sweet French apertif wine made from Sémillon and Sauvignon Blanc grapes along with fruit liqueurs. Ice1½ oz. botanical gin1 oz. applejack or apple brandy½ oz. Lillet BlancDash of orange bitters1 very thin unpeeled crosswise slice from a small apple Fill a mixing glass half-full with ice. Add gin, applejack, Lillet Blanc, and orange bitters. Stir until well chilled. Strain into a cocktail glass; top with apple slice. PER 4 OZ.: 186 CAL; 0G FAT; 0G PRO; 2G CARB (0G FIBER, 2G SUGARS); 1MG SODIUM Low Octane This drink is very strong. For a lower-alcohol version, substitute unfiltered apple juice for the applejack. White Wine…

Apple Cider Vinaigrette HANDS-ON 5 MIN TOTAL 5 MIN SERVES 6 SUBMITTED BY YOLY 2 REVIEWS Toss this simple vinaigrette with hearty salad greens, such as crisp romaine, spinach, or baby kale. Bonus points for tossing some chopped fresh apple into the mix! 3 Tbsp. extra-virgin olive oil2 Tbsp. cider vinegar2 tsp. Dijon mustard1½ tsp. pure maple syrup¼ tsp. salt¼ tsp. black pepper Add oil, vinegar, mustard, maple syrup, salt, and pepper to a small screw-top jar. Cover and shake until well combined. PER 1 TBSP.: 67 CAL; 7G FAT (1G SAT); 0G PRO; 1G CARB (0G FIBER, 1G SUGARS); 137MG SODIUM Apple Cider Marinade HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN MAKES ABOUT 1⅔ CUPS (ENOUGH FOR 2 TO 3 LB. MEAT) SUBMITTED BY JULIANA HALE NEW RECIPE…

Caramel Apples HANDS-ON 10 MIN TOTAL 25 MIN MAKES 6 CARAMEL APPLES SUBMITTED BY SUZIE 199 REVIEWS To gift these classic treats, wrap each cooled and set caramel apple in cellophane and tie with a ribbon to enclose. 6 apples6 wooden craft sticks1 (11- to 14-oz.) pkg. vanilla caramels, unwrapped2 Tbsp. whole milk 1. Wash apples in cold water. Dry with a clean kitchen towel. Remove stem from each apple and press a craft stick into top. Line a baking sheet with parchment paper. 2. Put caramels and milk in a medium microwave-safe bowl. Microwave on High, stirring halfway through, until smooth, about 2 minutes. 3. Dip and roll each apple quickly in caramel sauce until well coated. Let excess drip off. Place on prepared baking sheet to set. (If…

Caramel-Apple Brandy Cheesecake HANDS-ON 30 MIN TOTAL 6 HR, 45 MIN SERVES 10 SUBMITTED BY LYNN BLANCHARD NEW RECIPE GO ONLINE TO RATE & REVIEW Apple brandy, such as Calvados, is made by fermenting apples into hard cider, distilling it, then aging it in oak barrels. It imparts a deep, complex apple flavor to this cheesecake. 1 cup graham cracker crumbs (14 graham cracker squares)½ cup toasted pecans, finely chopped, plus more for serving¼ cup butter, melted2 Tbsp. plus ⅓ cup packed brown sugar2½ tsp. apple pie spice¼ cup butter4 medium apples, peeled and thinly sliced (about 5 cups)3 (8-oz.) pkgs. cream cheese, softened¾ cup white sugar2 Tbsp. apple brandy3 eggsHigh-quality caramel sauce, warmed, for serving (see “Sweet Stuff,” page 82) 1. Stir together graham cracker crumbs, pecans, melted butter,…

Frozen Apple Slices HANDS-ON 45 MIN TOTAL 4 HR, 45 MIN MAKES 20 CUPS APPLE SLICES (ENOUGH FOR TWO 9-INCH PIES) SUBMITTED BY SARAH BREKKE NEW RECIPE GO ONLINE TO RATE & REVIEW To best prevent the apple slices from oxidizing and turning brown, immediately toss the slices in the lemon juice as you cut each apple. 5 lb. apples (such as Golden Delicious, Granny Smith, Empire, Cortland, and Jonagold) (about 15 medium apples)3 Tbsp. lemon juice or produce color preserver (such as Fruit-Fresh) 1. Working in batches, peel, core, and quarter apples. Cut apple quarters into slices about ¼ inch thick. Place slices in a large bowl and sprinkle with lemon juice; toss to coat evenly. 2. Arrange apple slices in an even layer on parchment-lined pans and freeze…

Upside-Down Apple Puff Pastry with Fontina HANDS-ON 15 MIN TOTAL 30 MIN SERVES 9 SUBMITTED BY SARAH BREKKE NEW RECIPE GO ONLINE TO RATE & REVIEW 9 tsp. extra-virgin olive oil9 (2-inch) sprigs fresh thyme, plus more for garnish2 large Honeycrisp apples, sliced ⅛ to ¼ inch thick⅔ cup shredded Fontina or white cheddar cheese½ (17.3-oz.) pkg. frozen puff pastry sheets (1 sheet), thawed1 egg1 Tbsp. water¼ cup Apple Jelly (recipe, page 95) or other apple jelly, warmedFlaky salt, for garnish 1. Preheat oven to 400°F. Line a 13x18-inch rimmed baking sheet (see “Double Up,” above left) with parchment paper or a silicone baking mat. 2. Drizzle 1 tsp. oil on parchment in pan in 9 areas about 4 inches apart. Place a thyme sprig on each oiled area. Evenly…

Lamb Curry HANDS-ON 30 MIN TOTAL 2 HR, 10 MIN SERVES 6 SUBMITTED BY WINDWALKER 30 REVIEWS Top off this intensely spiced stew with a spoonful of cooling raita—a yogurt-based condiment popular in Indian cuisine. 3 Tbsp. flour¼ tsp. salt¼ tsp. black pepper3½ lb. cubed lamb stew meat (1½-inch pieces)6 Tbsp. butter2 large onions, chopped (4 cups)1 large Granny Smith apple, peeled and chopped1 cup low-sodium chicken broth½ cup raisins3 Tbsp. curry powder2 Tbsp. packed brown sugar1 Tbsp. lemon juiceApple Raita (recipe, below)Hot cooked jasmine rice and cucumber slices, for servingToasted coconut flakes and/or lemon zest, for garnish 1. Combine flour, salt, and pepper in a large zip-top plastic bag; add lamb. Seal bag and shake until lamb is evenly coated. 2. Melt 3 Tbsp. butter in a large pot…

Cinnamon-Apple Pie Bars HANDS-ON 20 MIN TOTAL 1 HR, 25 MIN SERVES 24 SUBMITTED BY MKUHLKE 9 REVIEWS 1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts)1 cup white sugar⅓ cup flour1½ tsp. cinnamon, plus more for garnish½ tsp. nutmeg3 Granny Smith apples, peeled and sliced (4 cups)3 Gala apples, peeled and sliced (4 cups)1 cup powdered sugar2 Tbsp. milk, or as neededDash of vanilla extract 1. Preheat oven to 375°F. Unroll 1 pie crust onto a lightly floured work surface. Gently roll into a 9x13-inch rectangle (see “Shape Up,” below), trimming crust as needed. Press crust into bottom of a 9x13-inch baking dish, placing leftover crust pieces in corners. 2. Whisk together white sugar, flour, cinnamon, and nutmeg in a large bowl. Add apple slices; toss until evenly coated. Spread…

Pierogi HANDS-ON 40 MIN TOTAL 1 HR, 30 MIN SERVES 8 SUBMITTED BY TAB 309 REVIEWS This recipe makes two different fillings—one with sauerkraut and another with mashed potatoes—that both feature fall apples. If you don’t want to make the onion-and-apple topping, simply toss the cooked pierogi in melted butter. For Sauerkraut Filling 2 Tbsp. butter⅓ cup chopped onion1½ cups sauerkraut, drained and minced1 medium cooking apple, peeled and coarsely shredded (1 cup)¼ tsp. black pepper For Potato Filling 3 Tbsp. butter½ cup chopped onion1 cup cold mashed potatoes1 medium cooking apple, peeled and coarsely shredded (1 cup)¼ tsp. ground white pepper For Dough 1 (8-oz.) container sour cream3 eggs3 cups flour1 Tbsp. baking powder½ tsp. salt For Caramelized Onion and Apples 2 Tbsp. butter1 large sweet onion, chopped (2½…

The Brutus Salad HANDS-ON 20 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY CHEF JOHN 21 REVIEWS This Caesar-inspired salad combines crunchy romaine with pecans, apples, and bold blue cheese. We recommend using a sweet, juicy apple, such as Cosmic Crisp, Fuji, or Envy, to cut the sharpness of the dressing. ¼ cup Dijon mustard¼ cup seasoned rice vinegar¼ cup plus 2 tsp. vegetable oil¼ tsp. Worcestershire sauce⅛ tsp. cracked black pepper¾ cup pecan halvesPinch of kosher salt, plus more to taste1 tsp. sugar2 romaine hearts, cut or torn into bite-size pieces (8 cups)1 large juicy apple (such as Cosmic Crisp), thinly sliced (2 cups)2 Tbsp. chopped fresh dill1 Tbsp. chopped fresh tarragon½ cup crumbled Stilton cheese or other blue cheese (2 oz.) 1. For dressing, whisk together mustard, vinegar,…

Apple Bread Pudding with Caramel Sauce HANDS-ON 20 MIN TOTAL 2 HR SERVES 12 SUBMITTED BY SANDYG 3 REVIEWS For Bread Pudding 1 (14-oz.) loaf French bread, cut into 1x2-inch cubes (about 10 cups)2 Tbsp. butter2 medium apples, quartered and sliced crosswise into ¼-inch-thick pieces (2 cups)1 cup muscovado sugar or packed brown sugar, plus more for sprinkling (tip, above right)½ tsp. cinnamon¼ tsp. salt4 eggs2 egg yolks3 cups whole milk1 cup whipping cream1 tsp. vanilla extract For Caramel Sauce 1 cup unsalted butter1 cup muscovado sugar or packed brown sugar¾ cup whipping creamSweetened whipped cream, for serving Prepare Bread Pudding 1. Preheat oven to 325°F. Grease a 9x13-inch baking dish. 2. Spread bread cubes on a large rimmed baking sheet and bake until crisp, about 20 minutes. Transfer to…