Preparation
It’s hard to improve on a traditional apple pie, but we’re up to the challenge. We’ve amped up the crust with cheddar cheese, added salted caramel to the filling, merged the dessert with pecan pie, and even turned it into pops and bread pudding. But our latest riff on the classic dessert truly takes the cake. We go big for the base—a slab pie that feeds 16—and adorn the top with 63 cinnamon-swirl dough slices. As for the apple filling, Granny Smith works well, but we recommend trying lesser-known varieties, such as Jonagold, Cortland, or Empire. From pies to baked apples, explore these dessert recipes that make for the perfect ending to any fall meal.
Once you’ve arranged the diminutive cinnamon rolls on top of the apple mixture, don’t forget the finishing touches of this delicious Cinnamon-Swirl Apple Slab Pie. Simply add a brush of egg wash and a sprinkle of sanding sugar before baking and a masterpiece is born.
Serve this triple-decker apple cake swathed in rich, tangy cream-cheese frosting as the grand finale at your next dinner party. Store-bought apple chips make a lovely (not to mention easy) embellishment.
Marie-Aude Rose, the Parisian chef behind New York’s La Mercerie, whips up a recipe she learned from her grandmother: Pommes Bonne Femme. Apples are baked with butter, sugar, and orange zest then topped with jam and hazelnuts. The jewel-like beauties are delicious on their own or served with Rose’s crisp, nutty toasted-flour cookies.
