12 apple recipes to ring in fall

It’s official. Fall has begun. Instead of lamenting the end of summer and the imminent return of icy weather, let’s celebrate all that fall has to offer:

Pumpkins, hayrides, apple picking (find a farm for all those things using this list).

Cozy scarves around our necks and tall boots on our legs.

Bonfires at night and the chance to see the sunrise in the morning.

Hot mugs of tea, pumpkin-spice — insert your favorite food — and local apples.

Here are a few apple recipes perfect for your first batch of hand-picked apples this fall.

Chancery Apple Cobbler

Makes 8 to 10 servings

Amy Chernouski, Racine, requested the recipe for “Granny Smith Apple Cobbler” served at the Chancery restaurant in Racine, Wis., calling it “the best apple cobbler my family has ever had.”

2 pounds Granny Smith apples, peeled and cored

6 tablespoons (3/4 stick) butter

1/2 cup granulated sugar

3/4 teaspoon ground cinnamon (divided)

1 1/4 cups flour (divided)

1/2 cup (1 stick) butter, melted

3/4 cup packed brown sugar

1 cup old-fashioned rolled oats

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup caramel sauce

Vanilla ice cream (about 4 cups)

Preheat oven to 350 degrees.

o For filling: Cut apples into 1/4-inch slices, then cut in half and place in a large mixing bowl.

In a large pot, melt the 6 tablespoons butter with the granulated sugar and 1/2 teaspoon of the cinnamon. Remove from stove, add 1/4 cup of the flour and mix well. Add apples and stir to coat well. Transfer mixture to a greased 13-by-9-inch pan.

o For topping: Place the 1/2 cup melted butter and the brown sugar in a medium bowl and blend just until smooth. Add remaining 1 cup flour, rolled oats, remaining 1/4 teaspoon cinnamon, salt and vanilla, and mix until coarse and chunky. Spread mixture evenly over top of apples.

Place pan in center of preheated oven and bake, uncovered, 30 minutes. Remove from oven, let cool slightly, then place desired amounts in bowls to serve. Top each serving with caramel sauce and ice cream.

Apple Cider Doughnuts

Makes 36 small doughnut holes

Apple cider? Donuts? What’s not to love? From Hearth Restaurant in New York City, via smittenkitchen.com.

1 cup apple cider

3 1/2 cups flour, plus additional for work surface

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

1/8 teaspoon freshly grated nutmeg

1/4 cup (1/2 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1/2 cup buttermilk

Vegetable oil or shortening for frying

Cook apple cider in a small saucepan over low heat until reduced to 1/2 cup.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.

In separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in reduced apple cider and buttermilk until combined. Add flour mixture and mix until incorporated.

On a floured baking sheet, pat out dough into a rectangle about ½ inch high. Place in freezer 15 to 20 minutes until well-chilled.

Using a 1/2-inch biscuit cutter, cut out circles of dough. Gather up any scraps, squish them together and cut out more (refrigerate if dough becomes too soft). Place in refrigerator.

While uncooked doughnuts chill, heat oil and prepare any optional toppings. Heat 3 inches of oil or shortening in a deep stockpot over medium heat until a fat thermometer reads 350 degrees.

Carefully drop dough balls into oil – do this in batches so that doughnuts aren’t crowded. Fry for 60 seconds until bottom is golden-brown. Flip and fry second side until golden-brown, an additional 30 to 40 seconds. Remove from hot oil with a spider or slotted spoon. Place on a plate lined with paper towels. While still warm, roll in cinnamon sugar or dip in apple cider glaze. If using powdered sugar, let doughnuts cool a few minutes before sifting sugar on top.

Try to maintain an oil temperature of 350 degrees; you may need to let oil heat up again or cool down between batches. If oil is too hot, the outside will cook too fast and burn before the inside is done. If the temperature is too low, the doughnuts will be greasy.

Apple Butter

Makes about 2 1/2 to 3 cups

In their restaurant, Apple Holler serves homemade apple butter with sweetened corn bread. Here is a slow-cooked recipe similar to theirs from Martha Stewart.

2 tablespoons butter

3 pounds assorted apples, peeled, cored and cut into quarters

3 cups apple cider

Juice of 1/2 lemon

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally until soft, about 30 minutes.

Preheat oven to 250 degrees.

Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest and cinnamon. Using an immersion blender, purée mixture until smooth. (If you do not have an immersion blender, you can use a potato masher.)

Pour apple mixture evenly into a shallow roasting pan or 13-by-9-inch baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter will keep refrigerated in an airtight container up to 5 days.

Apple Holler’s Apple Crisp

Makes 8 servings

Apples are sweet and spicy in this crisp recipe from Apple Holler.

o Filling:

6 cups peeled, cored and sliced apples of your choice

1 tablespoon lemon juice

2 tablespoons melted butter

1/2 cup granulated sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons cornstarch

o Crisp:

1/2 cup (1 stick) butter

1 cup packed brown sugar

1 cup old-fashioned rolled oats

2/3 cup flour

3/4 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Vanilla ice cream or whipped cream for serving

Preheat oven to 350 degrees. Coat a 13-by-9-inch baking pan with vegetable oil spray.

To make filling: Place apples in a large mixing bowl and sprinkle with lemon juice and butter. In separate bowl, combine granulated sugar, the spices and cornstarch and toss with the apples. Place apple mixture in baking dish.

Cover pan with a piece of foil. Place pan in oven and bake in preheated oven 20 minutes.

While apples are baking, measure brown sugar, oats, flour, baking powder and spices for the crisp into a separate mixing bowl and cut butter into mixture until it resembles coarse meal.

Remove pan from oven and remove foil. Sprinkle crisp topping over apples. Return pan to oven and bake an additional 15 to 18 minutes, or until nicely browned. Serve with ice cream or whipped cream.

Apple Caramel Cheesecake

Makes 16 servings

In this recipe from “Junior’s Cheesecake Cookbook” (The Taunton Press, 2007, $22), a light sponge cake layer pairs perfectly with a creamy cheesecake filling and crunchy apples.

1 recipe 9-inch Junior’s sponge cake crust (see recipe)

3 large firm, crisp red-skinned apples (such as Gala or Jonathan)

1/2 cup apple cider or apple juice

1 tablespoon plus 1/4 cup cornstarch (divided)

1 tablespoon plus 1 1/3 cups sugar (divided)

1/4 teaspoon ground cinnamon

3 packages (8 ounces each) cream cheese, room temperature

1 tablespoon vanilla extract

2 extra-large eggs

2/3 cup heavy or whipping cream

o Apple Caramel Topping

2 large firm, crisp red-skinned apples

Juice of 1 large lemon

1 cup caramel ice cream topping

o Junior’s Sponge Cake Crust

Makes one 9-inch crust

1/3 cup sifted cake flour

3/4 teaspoon baking powder

Pinch of salt

2 extra-large eggs, separated

1/3 cup sugar

1 teaspoon pure vanilla extract

2 drops pure lemon extract

2 tablespoons unsalted butter, melted

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Generously butter bottom and sides of a 9-inch springform pan. Wrap outside with aluminum foil, covering the bottom and extending all the way up the sides.

Make and bake sponge cake crust (see below) and leave it in pan. Keep oven on.

o To make filling, peel and core the 3 large apples into 1/2-inch pieces. In a small saucepan, combine cider, 1 tablespoon cornstarch, 1 tablespoon sugar and the cinnamon and whisk until completely dissolved. Stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from heat and stir in apples. Set aside to cool while you make the cake.

Put 1 package of cream cheese, 1/3 cup of the sugar, and 1/4 cup cornstarch in a large bowl. Beat with electric mixer on low until creamy, about 3 minutes, scraping bowl several times. Blend in remaining cream cheese, one package at a time, scraping down bowl. Increase mixer speed to medium and beat in remaining 1 cup sugar, then the vanilla. Blend in eggs, one at a time, beating well after each addition. Beat in cream just until completely blended. Be careful not to overmix. Gently spoon batter on top of crust, then spoon apple mixture over batter, gently spreading it almost to edge of pan, completely covering cake.

Place cheesecake in a large shallow pan containing hot water that comes about 1 inch up side of springform. Bake in preheated oven until edges are light golden brown and top is slightly golden tan, about 1 1/4 hours. Remove cheesecake from water bath, transfer to a wire rack, and let cool 2 hours. Leave cake in pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Decorate within a few hours of serving so apples stay fresh and crisp.

o To make topping: Core apples and thinly slice into bite-size pieces (leave on peel if you like). Toss with lemon juice. Release and remove side of springform, leaving cake on bottom of pan. Place on a serving plate. Top with apples.

Warm the caramel ice cream topping (do not boil), then drizzle it from the top of a small spoon in stripes across top of cake, all around the edges and some down the side. Return cake to refrigerator until caramel has set, 30 minutes. Refrigerate cake until ready to serve.

To serve, slice with a sharp, straight-edge knife (not serrated). Cover and refrigerate leftovers. Do not freeze.

o To make crust: Preheat oven to 350 degrees and generously butter bottom and side of a 9-inch springform pan (preferably nonstick). Wrap outside with aluminum foil, covering bottom and extending all the way up the sides.

In a small bowl, sift together flour, baking powder and salt.

In a large bowl, beat egg yolks with electric mixer on high speed 3 minutes. With mixer running, slowly add 2 tablespoons of the sugar and beat until thick, light yellow ribbons form, about 5 minutes more. Beat in extracts.

Sift flour mixture over batter and stir in by hand, just until no more white flecks appear. Now, blend in the melted butter. Transfer to another bowl.

Wash mixer bowl and beaters really well. Add egg whites and cream of tartar and beat on high speed until frothy. Gradually add remaining sugar and continue beating until stiff peaks form. Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you see a few white specks; they’ll disappear during baking.

Gently spread out the batter over bottom of pan, and bake in preheated oven until set and golden, about 10 minutes. Touch cake gently in center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave crust in pan and place on a wire rack to cool. Leave oven on while you prepare batter.

Easy Skillet Apple Pie

Makes 8 servings

This apple pie is from myrecipes.com, originally from Southern Living magazine. To prevent a mess in your oven and catch any bubbling juices, place a large cookie sheet on the baking rack below your pie.

2 pounds Granny Smith apples

2 pounds Gala apples

1 teaspoon ground cinnamon

3/4 cup plus 2 tablespoons granulated sugar (divided)

1/2 cup (1 stick) butter

1 cup firmly packed light brown sugar

1 package (14.1 ounces) refrigerated piecrust or one double homemade piecrust

1 egg white, whisked until foamy

Vanilla ice cream

Whipped cream

Preheat oven to 350 degrees.

Peel apples and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Brush top of piecrust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.

Bake in preheated oven 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with vanilla ice cream and whipped cream.

French Apple Pie with Apricots

Makes 8 servings

According to both Apple Holler owner Dave Flannery and Tom Ferguson, of the Wisconsin Apple Growers Association, mixing several varieties of apples yields the best-tasting pie.

Pastry for a 9-inch double crust pie

1/3 cup plus 2 tablespoons sugar (divided)

2 tablespoons flour

1 cup milk

4 egg yolks (divided)

3 tablespoons butter (divided)

1/2 teaspoon vanilla extract

2 pounds tart cooking apples

1 tablespoon lemon juice

Dash of ground cinnamon and ground nutmeg

1/2 cup apricot preserves, warmed

Prepare pie pastry, using your favorite recipe.

Preheat oven to 425 degrees.

To make custard filling, combine 1/3 cup sugar and the flour in a saucepan; mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.

In a separate bowl, beat 3 egg yolks. Beat a few tablespoons of the hot mixture into the egg yolks. Then pour egg yolks into saucepan, stirring continuously. Cook about a minute. Add 1 tablespoon butter and the vanilla. Turn off heat and allow mixture to cool.

Core, pare and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with remaining 2 tablespoons sugar and the spices. Add apples and sauté until tender, about 5 minutes, stirring occasionally. Remove from heat.

Roll out half the pastry and fit into pie pan. Spread custard filling evenly over the bottom, then top with apple mixture and finally with an even layer of the warm apricot preserves.

Roll out remaining pastry and cut 12 strips, 1/2 inch wide. Slightly moisten rim of the pie shell with cold water. Arrange six pastry strips across the filling; press ends to rim of pie shell.

Arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim any edges, if necessary; crimp edges.

Mix remaining egg yolk with 1 tablespoon water. Brush on lattice strips but not edge of piecrust. Bake in preheated oven 40 minutes or until golden brown. Serve warm.

Spiced Apple Chips

Using spices and sugar already found in your pantry, you can create easy, homemade apple chips that are just as good as anything you can purchase at the grocery store.

3 medium apples

Sugar

Apple pie spice to taste

Preheat oven to 250 degrees.

Using a mandoline, slice apples about 1/8 inch thick, discarding any seeds. Arrange on a parchment-lined baking sheet.

Sprinkle sugar and apple pie spice on top of the slices. Bake until dry, about 1 1/2 hours, turning halfway through. Remove and transfer to wire racks to cool. Store in an airtight container.

Apple Tatin

Makes 8 servings

Use a 9-inch cast-iron skillet to make this classic French tatin recipe from Julia Child. You will also need a turkey baster to distribute the caramel on the apples during cooking. After the tatin has cooled for 30 minutes, carefully but quickly flip the tatin over so the bottom becomes the top.

Using a firm cooking apple is essential because the apples are cooked at such high heat.

Tested by Terri Milligan

7 to 8 Granny Smith or Golden Delicious apples, peeled, cored, quartered and quarters halved

Grated rind and juice of 1 lemon

1 1/2 cups sugar (divided)

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

6 tablespoons (3/4 stick) unsalted butter, cut into pieces

1 sheet of frozen puff pastry dough, thawed according to package instructions

o Prepare the apples: Preheat oven to 425 degrees.

Place apples in a bowl and toss with lemon rind, lemon juice, 1/2 cup sugar, cinnamon and nutmeg. Let apples sit 20 minutes. Drain them in a colander and use a paper towel to remove excess juice. Set aside while preparing caramelized sugar.

Prepare the caramelized sugar:

Place a 9-inch cast-iron skillet over medium-high heat. Add butter. When melted, add remaining 1 cup sugar. Stir with a wooden spoon until combined. In a few minutes, the mixture will begin to darken in color and begin to bubble. Don’t be worried if mixture is a bit lumpy. It will smooth out later as it continues to cook with the apples. Remove from heat.

Arrange apples in a neat layer around perimeter of pan. Use metal tongs to do this so you avoid any caramel getting on your hands.

Do the same with middle of pan, remembering that this will be the top of the tart when completed.

Now pile remaining apples on top, keeping them fairly packed and reasonably neat. Don’t worry if they heap slightly over the top of the pan.

They will compress while baking.

o Finish tatin:

Set cast-iron pan back over medium-low heat, pressing apples down as they soften. Using a turkey baster, baste apples with the caramelized juices. The juices will become more caramelized as the apples cook.

Cover pan loosely with foil and let apples continue to cook about 8 minutes, basting frequently. The juices should become thick and syrupy. Turn off heat and let cool several minutes while puff pastry is prepared.

On a clean work surface lightly dusted with flour, roll out puff pastry dough to make it even. Cut out a 9-inch round of pastry.

Using a rolling pin as your guide, roll pastry over the pin so it can be easily placed on top of the cast-iron skillet. Lift up the pin, place dough on top of skillet and gently tuck in any overhang dough into skillet.

Use a paring knife to cut three slits in the dough to release steam as tatin bakes. Place skillet on a baking sheet. This is important as sometimes the caramel will boil over the pan during baking.

Bake in preheated oven about 15 to 18 minutes – or until pastry becomes lightly browned and puffed.

Remove from oven and let rest on the baking sheet about 30 minutes to cool. Be careful when removing tatin as it will be extremely hot.

Have a clean baking sheet lined with new parchment paper ready. In one quick motion, flip pan over onto the new parchment-lined pan.

Carefully lift up skillet, being careful as some steam will be released from pan. If some of the apples are still in the pan, carefully place them back on the tart. Serve warm or at room temperature.

Apple Tea

Makes 4 servings

We tend to think of Turkish coffee as the country’s national drink, but the Turks are also big tea drinkers. This non-caffeinated tea is an infusion of pleasing flavors. A few pieces of dried dates provide additional sweetness. Adapted from “Classic Turkish Cooking.”

1/2 cup sliced dried apple

2 cinnamon sticks

1/2 teaspoon ground cloves or 2 to 3 whole cloves, crushed

2 1/4 cups water

1 to 2 tablespoons dried sweetened dates (optional)

Honey or sugar to taste

Put dried apple slices and spices in a saucepan and add water. Bring to a boil. Reduce heat and simmer gently 15 to 20 minutes, until fruit and spices release their flavors. Strain into tea glasses for serving, or serve with a few additional apple slices and a cinnamon stick for stirring.

Fried Apples

Makes 8 servings

This recipe from the Hillcrest Inn & Carriage House can be started the night before to save prep time in the morning.

8 McIntosh apples

4 tablespoons (1/2 stick) butter

1/2 cup water

1/2 cup packed brown sugar

1/2 tablespoon ground cinnamon

Whipping cream for garnish

Ground nutmeg

If desired the night before, peel, core and slice apples into medium bowl. Soak overnight in refrigerator in water with 1 to 2 tablespoons lemon juice added to keep apples from browning.

In the morning, pat apples dry.

In skillet, melt butter and add apples, water, brown sugar and cinnamon. Fry apples, stirring frequently, over medium heat for about 20 minutes, or until apples are soft. Serve in small cups with dollop of whipping cream and sprinkle of nutmeg.

Pheasant with Roasted Apples

Makes 4 servings

Chef Georgia Pellegrini, in her memoir “Girl Hunter” (Da Capo Press, 2011), pairs pheasant with apples. “The meat itself is a bit sweet and blends together with the muted sweetness of the apples and cream,” she writes of this classic combination.

Though her recipe calls for two whole pheasants, presumably wild ones, a single, 3- to 4-pound farm-raised bird will do; it extended the roasting time by 45 minutes. Tested by Carol Guensburg

2 whole wild pheasants (see note)

Salt and pepper to taste

2 tablespoons butter (divided)

6 pieces of bacon or pork fat (see note)

2 large apples, cored and sliced into 1/4-inch wedges

1 tablespoon Calvados

7 tablespoons heavy whipping cream

Preheat oven to 450 degrees.

Season pheasant with salt and pepper inside and out.

In a heavy-bottomed ovenproof pan, melt 1 tablespoon of the butter and brown the pheasants on all sides, 5 to 10 minutes. Lay bacon over pheasant and secure it with kitchen twine or toothpicks.

Remove pheasant from pan and set aside. Add remaining tablespoon of butter to pan and sauté apples 2 to 3 minutes, or until softened. Place pheasants on top of apples. Cover with aluminum foil or a lid and place in preheated oven. Immediately lower temperature to 425 degrees and roast 30 minutes, or until leg moves easily and the meat, pierced in the thickest part of the breast, runs clear.

Just before roasting time is complete, combine Calvados and cream in a cup. Pour over pheasant and return to oven for 5 minutes.

Remove pheasant from oven, carve into joints, and serve very hot with the apples and sauce.

Notes: Substitute a whole, farm-raised bird for two smaller wild ones. The U.S. Department of Agriculture recommends cooking poultry to an internal temperature of 165 degrees.

Pellegrini calls for cutting each strip of bacon into 1/8-inch strips and securing these with toothpicks. Instead, you can drape the bird with several strips of bacon and occasionally baste it with pan drippings.