This creamy apple pie with a crunchy top is a scrumptious way to get your apple a day.
Brown butter adds rich, nutty flavour to these flaky apple-stuffed pastries. We love the combination of apple and Cheddar, but if you'd prefer strictly sweet turnovers, simply omit the cheese.
Fall favourites - pears and apples - team together in this easy crisp dessert.
Quickly saut?ng the apples first gives them a silky texture and reduces the airspace that naturally occurs under the top crust as the apples shrink during baking.
Here's a Canadian version of the classic French upside-down apple pie. Golden Delicious apples are best because they hold their wedge shape, making for a show- stopping presentation.
Apple Snow is a classic of old-fashioned Canadian cooking. Its light airiness and creamy smooth custard sauce make it a favourite of all ages. Because the apples are cooked unpeeled and then pur?, it's essential to choose bright red apples, as juicy as possible. McIntosh, Spartan, Rome Beauty, Ida Red and Snow apples would be the pick of the crop.
Apple and cheese don't always mean pie. Here, with spinach, nuts and a zesty dressing, the apple/cheese combo makes a hearty salad. Try Spartan, Northern Spy, Rome Beauty or Winesap for this salad. Cortland apples, if available, are the very best salad apples because they don't discolour.
Pair the fall flavours of apples and chicken with tender-crisp green beans and Roast Squash (see recipe link below).
Little Pink Lady apples have beautiful pink and yellow colours. You can use 24 crabapples instead of the novel baby apples.
