Top Ten are brilliant in a , of course, but what makes them such a classic for baking is that their warm, sweet fragrance is a natural in nearly any kind of . We polled our staffers to find out which of Fine Cooking’s apple desserts were most memorable—their lists included everything from fritters to galette.

Apple Galette with Heat the oven to 425°F. On a lightly and underneath and the edges of the Ginger Glaze floured surface, roll the dough to a 13-inch apples just begin to brown, 25 to 30 min- Yields one 11-inch round galette; serves square. Trim off the corners to make a utes. Slide onto a cooling rack. eight to ten. rough circle—it doesn’t have to be perfect. As the galette cools, put the jam, water, 1 sheet (about 9 oz.) frozen puff pastry, Slide the dough circle onto a ginger, and salt in a small saucepan over thawed ­parchment-lined or nonstick baking sheet. low heat (or in a glass bowl in the micro­ 2 apples, cored and thinly Prick the dough all over. Arrange the apples wave) and heat gently until it just starts to sliced (no more than 1⁄8 inch thick) in neat concentric circles, just barely over- bubble. Stir to blend and remove from the 1 Tbs. unsalted butter, cut into small lapping the slices, leaving about a 1-inch heat. Strain the jam glaze to remove the pieces border of pastry. Dot the apples with the ginger pieces, or just push the ginger 2 Tbs. granulated butter and sprinkle with the sugar. aside. With a pastry brush or a small 2 Tbs. apricot jam Photos: Scott Phillips 1 Tbs. water Fold the pastry edges up over the spoon, lightly glaze the apples and the 1 1 ⁄2 Tbs. finely chopped fresh ginger apples to make a 1-inch border. Bake until pastry edge. Serve the galette hot or warm. Pinch kosher salt the dough is medium brown at the edges —Martha Holmberg, Fine Cooking #54

 www.finecooking.com © XXXX The Taunton Press, Inc. Copying and/or distribution of this article is not permitted. brown, about 1 minute. Take it off the heat immediately. Lay one-third of the bread in the ­buttered baking pan, scatter about one- third of the sautéed apples and drizzle on one-third (about 1 Tbs.) of the brown ­butter. Make a second layer of bread, ­apples, and brown butter, and finish with a layer of bread and brown butter; reserve the remaining apples. Browned Apple Bread Pour the milk and cream into a medium Pudding saucepan. Stir in the 3⁄4 cup brown sugar and salt. Heat over medium high, stirring Serves eight to ten. once or twice, until the sugar dissolves and Sautéed apples, brown butter, and brown the milk is hot; don’t worry if it looks like it’s sugar add extra flavor to this pudding. ­curdling. In a large mixing bowl, whisk together 6 to 7 Tbs. unsalted butter; plus 2 tsp. the eggs, yolks, and vanilla. Gradually pour softened butter for the baking pan about 1 cup of the hot milk mixture into the 2 lb. , Macoun, or Granny Smith apples, peeled, cored, and thinly sliced eggs, whisking constantly, and then whisk 1 lb. loaf homemade-style sliced white in the rest. Gradually whisk in the sour bread (about 12 large slices), crusts cream to combine completely. trimmed, dried overnight Pour the over the bread, 2 cups milk ­pressing the bread down to fully moisten 1⁄2 cup heavy cream it. Lay plastic wrap on the surface of the 3⁄4 cup packed light brown sugar; plus pudding and let it sit, pressing on the 1⁄4 cup or more for the topping plastic frequently to submerge the bread, Apple Fritters Pinch table salt until the bread is thoroughly soaked, 30 Serves four. 4 large eggs plus 4 yolks, at room to 40 minutes. temperature While the bread soaks, adjust an oven This recipe is adapted from one printed 1 tsp. vanilla extract rack to the center position. Set a roasting in Orangeburg’s Choice Recipes, a cook- 1 cup sour cream, at room temperature book published by the Orangeburg, South pan, large enough to comfortably hold the Carolina, PTA in 1948. The light batter Butter a 9x13-inch shallow baking dish pudding, on the rack. Pour in hot water to works equally well with and plums. (with handles, if possible) with the 2 tsp. come one-quarter of the way up the sides. softened butter. Heat the oven to 350°F. 3 large tart eating apples, such as Granny Set a large skillet (preferably nonstick) Remove the plastic wrap. Arrange the Smith over high heat with 1 Tbs. of the butter. reserved apples on top and sprinkle the 1 Tbs. plus 1 tsp. fresh lemon juice 1 When the butter froths, add just enough top evenly with ⁄4 cup brown sugar (or 3 Tbs. granulated sugar; more for dusting apple slices to cook in one layer; sauté un- more, if you like). Set the pudding in the Peanut oil for frying til browned on both sides, about 5 minutes. roasting pan; if the hot water doesn’t reach 3⁄4 cup flour Transfer to a large plate and sauté the halfway up the sides, add more until it 1⁄4 tsp. table salt does. Bake until a wooden skewer inserted 2 eggs, separated ­remaining apple slices the same way, add- in the center comes out clean, 40 to 50 1⁄2 cup water ing 1 Tbs. more butter for each batch. The 1 tsp. unsalted butter, melted second (and third) batch will brown more minutes. Remove from the water bath and quickly, so you may need to lower the heat. turn on the broiler. Broil the pudding (the Peel and core the apples. Cut them into Reduce the heat to low and melt 4 Tbs. top should be about 3 inches from the slices about 1⁄3 inch thick and put them in butter in the empty pan, cooking it and heat source) until it’s lightly caramelized, a bowl. Sprinkle with 1 Tbs. of the lemon swirling the pan until the butter turns light 2 to 4 minutes. Serve warm. juice and the sugar. Toss well and let stand —Leslie Revsin, Fine Cooking #50 for 30 minutes. Pour 3 inches of oil in a stockpot or Dutch oven and set it over medium heat. Heat the oven to the lowest setting. In a medium bowl, sift together the flour and salt. Lightly beat reached 365°F, drain the apple slices well on a rack set over a baking sheet. Put the the egg yolks with the remaining 1 tsp. and then drop several into the batter. Pick rack and the baking sheet in the oven to lemon juice and 1⁄4 cup of the water. Make a up the slices one at a time, allow excess keep the fritters warm while you fry the hollow in the center of the flour mixture and batter to drain off, and drop them into the remaining apple slices. When all the slices pour the egg-yolk mixture into it. Mix well. hot oil. Don’t crowd the pot and make sure are fried, sprinkle with sugar and serve im- Add the remaining 1⁄4 cup water and the the oil stays between 350° and 365°F. mediately. butter, beating hard and pressing the batter Cook until the batter is golden brown, —John Martin Taylor, Fine Cooking #20 against the bowl to break up any lumps. about 3 minutes. Remove the fritters from Beat the egg whites until stiff and fold the oil with a wire-mesh strainer and let them into the batter. When the oil has excess oil drip back into the pot. Drain

 www.finecooking.com Photos: left, Ben Fink; right, Scott Phillips Make the pie dough: Whisk the flour, salt, You can make attractive designs by tracing and sugar in the bowl of a stand mixer or a pattern on top and then poking lots of in a mixing bowl. In the stand mixer (use little holes with the tip of a knife. the paddle attachment and gradually in- Freeze and bake later: Immediately crease from low to medium speed) or in wrap the pie tightly in plastic, making sure the bowl by hand with a pastry blender, there are no gaps to allow air or moisture cut the butter into the flour until the butter inside. Store in the coldest part of the starts breaking into smaller pieces. Cut freezer (generally the top). in the shortening until the biggest pieces When you’re ready to bake the pie, of both fats are the size of peas. With the position an oven rack on the bottom rung. mixer running, sprinkle in the water and mix Line a heavy rimmed baking sheet with until the dough just holds together. There foil and set it on the rack. Heat the oven should be some visible bits of butter. Cut to 350°F. the dough in half (each piece should be In a small bowl, whisk the egg yolk 1 about 9 ⁄2 oz.), pat each half into a flat disk, with the cream or milk. Take the pie from wrap tightly in plastic, and refrigerate for at the freezer, unwrap it, and brush the top least 1 hour. with the egg glaze (you won’t need to use Poach the cherries: Combine the all of it). Repierce the steam vents if they water and sugar in a small saucepan, bring get clogged with the glaze. Bake on the with Poached to a boil, add the dried cherries, and sim- heated baking sheet until the pastry is a Dried Cherries mer for 3 minutes. Drain the cherries and deep golden shade and the juices are bub- 3 Yields one 9-inch pie; serves eight. let cool before using. (Save the poaching bling, about 1 ⁄4 hours. If the edges start to liquid to drizzle on ice cream.) get too dark, loosely drape foil around the You can prepare this pie up to six weeks Assemble the pie: Take both disks of sides. Let cool on a rack to room tempera- ahead, wrap it well and pop it in the freezer. dough from the refrigerator and let them ture and then serve. Then pull it out and bake when you need it. warm up until pliable, about 15 minutes. Bake immediately: If you want to skip I always use dried tart cherries rather than ­Unwrap the dough and set it on a lightly the freezer and go straight to the oven, just sweet ones because they give the pie a floured work surface. With 2 few passes watch the clock. Bake the pie according to more complex flavor. of the rolling pin as possible, roll each disk the instructions above, but start checking For the pie dough: into an 11- to 12-inch round about 1⁄8 inch for doneness about half an hour before the 10 oz. (21⁄4 cups) all-purpose flour thick. After every few passes of the rolling indicated time. On average, the pie should 1⁄2 tsp. table salt pin, run a bench scraper under the dough take about 15 minutes less time to bake 1⁄2 tsp. granulated sugar to be sure it isn’t sticking (to prevent tear- than a frozen one. 7 oz. (14 Tbs.) cold unsalted butter, cut ing), scatter a little more flour under it, and —Kathleen Stewart, Fine Cooking #61 into 1⁄2-inch pieces ­continue rolling. Drape one round into a 11⁄2 oz. (3 Tbs.) cold vegetable shortening, 9-inch pie pan, gently fitting it to the con- 1 cut into ⁄2-inch pieces tours of the pan. Let the dough rest for 1 3 tablespoons ice-cold water to 2 minutes (this will help keep the crust For the poached cherries: from shrinking during baking) and then trim 1 1⁄2 cup water the edge, leaving about ⁄2 inch hanging 1⁄4 cup granulated sugar over the rim of the pan. 1 cup (about 6 oz.) dried tart cherries Toss the apples with the sugar, flour, cinnamon, and poached cherries. Pour the For the apple-cherry filling: 1 fruit into the pie shell and press down with 2 ⁄2 to 3 lb. (about 7) firm, tart apples (like , , or Sierra Gold), your palms to arrange it evenly. (This will 1 peeled, cored, and cut into ⁄3-inch slices keep the apples from poking holes in the (about 7 cups) top crust.) 7 to 8 Tbs. granulated sugar Drape the top crust over the pie. Trim 3 Tbs. all-purpose flour the edge of the top crust to the same 1 tsp. ground cinnamon size as the bottom. Fold both the trimmed edges together and under so they rest on To finish: the rim of the pie pan and form a tall edge. 1 egg yolk, beaten 1 Crimp the edge decoratively but be sure ⁄4 cup heavy cream or milk the bottom and top crusts are sealed at the edges. Vent the top by poking the tip of a paring knife through it in a few places. (It’s important to vent well or the fruit can explode through the pastry during baking.)

 www.finecooking.com Photos: Scott Phillips Grown-Up Applesauce Put the apples, butter, and water in a heavy Yields about 1 quart. saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over me- Vanilla bean and a splash of brandy lift this dium heat, and simmer until the apples are elegant sauce out of the realm of nursery completely tender and have cooked to a food. Delicious warm or at room tempera- rough purée, stirring them gently from time ture, it’s great as a snack on its own, and it to time, 20 to 25 minutes. Add the sugar, makes a nice filling for a blind-baked pastry stir, and continue cooking uncovered for a shell or for crêpes. Spoon leftovers over few minutes to let the sugar dissolve. Taste French toast. I like to make this sauce with the sauce for sweetness; it should be tart- ­Macouns or a blend of mostly Braeburns Apple sweet (this is grown-up applesauce, after with one or two . Serves six. all), but if you want it sweeter, add more sugar. Stir in the brandy and simmer a few You can make individual crisps by dividing 8 apples, peeled, cored and cut into chunks (roughly about 1 inch each) minutes more to cook off a little of the al- the filling and topping among six ramekins 3 Tbs. unsalted butter cohol. Remove from the heat and set aside or individual gratin dishes. Serve with heavy 3 Tbs. water to cool. I like to leave the vanilla bean in cream or a scoop of vanilla ice cream. 1⁄2 vanilla bean, split lengthwise the applesauce to steep; remove it before For the filling: 3 to 4 Tbs. granulated sugar serving. If not serving the same day, refrig- 21⁄2 lb. apples (about 6 medium), peeled, 1 to 2 Tbs. brandy erate for up to a week. quartered, cored, and sliced to yield —Ruth Lively, Fine Cooking #53 about 6 cups 2 to 3 Tbs. granulated sugar 1⁄4 tsp. ground cinnamon 1 Tbs. all-purpose flour For the crisp topping: Apple Turnovers 1 cup all-purpose flour 5 Tbs. brown sugar Yields 8 large turnovers. 2 Tbs. granulated sugar If you don’t want to make all of the turn- 1 ⁄2 cup finely chopped nuts (I like pecans) overs at once, you can freeze some of the 4 oz. (8 Tbs.) unsalted butter, cut into dough, well wrapped. Defrost in the refrig- small pieces and chilled erator before rolling it out. Heat the oven to 350°F. for the dough: Make the filling: In a 9-inch pie pan 10 oz. (21⁄4 cups) all-purpose flour that’s 2 inches deep (or a similar baking 1 tsp. granulated sugar pan), toss the apples with the sugar to 1⁄2 tsp. table salt taste, cinnamon, and flour. 6 oz. (12 Tbs.) unsalted butter, cut into Make the topping: In a medium bowl, small pieces and chilled mix together all the topping ingredients with 1⁄2 cup ice water your fingers or a pastry cutter until small peb- for the filling: baking sheets with kitchen parchment. bly pieces of butter are distributed through- About 3 Tbs. all-purpose flour Heat the oven to 400°F. out the mixture. Sprinkle the entire mixture About 3⁄4 cup sugar Flour a smooth work surface well. With over the apples. Bake until the topping is 4 large apples (about 2 lb. total), peeled, a rolling pin, roll each piece of dough into golden and the fruit is bubbling and tender, halved, and cored; each half quartered a larger oval, approximately 10 inches long about 1 hour and 15 minutes for a large lengthwise and 6 inches wide. The dough should be al- crisp and 1 hour for individual crisps. Cool About 1 tsp. ground cinnamon most paper-thin. Brush off any excess flour. slightly before serving. 2 Tbs. unsalted butter, melted Spoon 1 tsp. flour and 1 tsp. sugar on Sugar for sprinkling —Kathleen Stewart, Fine Cooking #41 one half of each oval. Reassemble half Make the dough: In a mixing bowl, com- an apple on each pile of flour and sugar. bine the 10 oz. flour, the 1 tsp. sugar, and Sprinkle 2 tsp. sugar and a pinch of cinna- the salt. Cut the butter into the flour mix- mon over the apple. ture, using a pastry cutter or your fingers, Fold the other half of the oval over the until the butter bits are pea size. (You can apples so that it falls just shy of the edge of also use a food processor or a stand the bottom half. Fold the edge of the bottom mixer; just be sure not to overmix the half up over the edge of the top half and dough.) Add the water all at once and mix press to seal. Flute the edge as you would a until the dough just comes together. Divide pie. Brush the top of the turnovers with the the dough and shape it into two disks. melted butter and sprinkle with additional Cut each disk into quarters. With lightly sugar. Bake until golden brown, 45 to 50 floured hands, shape each quarter into a minutes. Use a spatula to move the turn- flat oval about 3 inches long and 2 inches overs from the baking sheet to a cooling rack. wide. Cover the ovals with plastic wrap These are best served warm but are also and refrigerate for at least half an hour. good at room temperature. Assemble the turnovers: Line two —Kathleen Stewart, Fine Cooking #41

 www.finecooking.com Photos: top, Scott Phillips; center and bottom, Joanne Smart Butter and flour the sides (not the bottom) of a 9-inch round cake pan that’s 3 inches deep, tapping out the excess flour. Make the butterscotch: In a small saucepan, melt the 6 Tbs. butter and the brown sugar together, stirring for a smooth mixture. Pour the mixture into the cake pan and swirl it to cover the bottom. Heat the oven to 300°F. Make the cake: In a bowl, sift together Butterscotch-Topped the flour, baking powder, salt, ginger, cin- Gingerbread with Sautéed namon, and cloves; set aside. Using the Apples paddle attachment of an electric mixer, Serves twelve. cream the butter and sugar together until This gingerbread is super moist with a light and fluffy; set aside. dense crumb. Because it cooks at such a With a fork, stir 1 tsp. of the baking low temperature, the baking soda must be soda vigorously into the molasses until activated by the acid in the molasses and the molasses has lightened somewhat the heat of the boiling water before and has changed in texture; this can take the cake is baked. a minute or two. Add the molasses to the butter-sugar mixture and mix on medium For the butterscotch: 3 oz. (6 Tbs.) unsalted butter until completely combined. Add the re- 1 3 2 ⁄4 cup packed brown sugar maining ⁄ tsp. baking soda to the boiling Apple-Brandy Puffy Pancake water. On low speed, alternately add the Yields one 8-inch pancake; For the cake: dry ingredients and the water to the but- 1 3 serves one or two. 12 ⁄2 oz. (2 ⁄4 cups) cake flour ter-molasses mixture. Mix until just smooth. 1 tsp. baking powder , Normandy’s famous apple Finally, add the eggs one at a time, mixing 1⁄4 tsp. table salt brandy, intensifies the flavor of the fruit. to combine after each addition. The batter 1 Tbs. ground ginger will be very thin. The more affordable American 1 Tbs. ground cinnamon gives a similar boost. Bake until the center of the cake is 1⁄4 tsp. ground cloves 4 oz. (8 Tbs.) unsalted butter, softened springy to the touch and a toothpick 2 Tbs. unsalted butter 1⁄2 cup granulated sugar comes out clean, about 1 hour and 15 1 cup peeled, cored, and thinly sliced tart 1 tsp. plus 1⁄2 tsp. baking soda minutes. Let cool 5 minutes and then invert apples 1 cup molasses the cake onto a serving plate. Let cool for 3⁄4 tsp. ground cinnamon 11⁄2 cups boiling water 3 eggs an hour before serving; the cake will still 2 large eggs 1⁄2 cup half-and-half be warm, which is how it’s best. 1⁄4 cup (11⁄4 oz.) all-purpose flour For the topping: Sauté the apples: In a large skillet, 2 Tbs. plus 1⁄2 tsp. granulated sugar 3 Tbs. unsalted butter melt the butter and sugar. Increase the 1 Tbs. butter, melted and cooled 2 Tbs. granulated sugar heat to medium high and add the apples; 1 Tbs. Calvados, applejack, or other 13⁄4 lb. apples (about 4 medium), cook, tossing frequently, until browned, brandy peeled, quartered, cored, and about 5 min. Let them cool slightly. Top the 1 2 ⁄ tsp. table salt sliced 1⁄4 inch thick cake with the warm apples and serve with Whipped cream (optional) some whipped cream, if you like. In a frying pan, heat the butter over —Kathleen Stewart, Fine Cooking #41 medium-high heat. Stir in the apples and cinnamon and sauté until the apples are soft but still hold their shape. Set the apples aside. Heat the broiler. Set a rack 4 or 5 inches below the heat. Separate the eggs; set the with a light coating of vegetable oil. Pour center is springy when touched, about whites aside. Beat two of the egg yolks the batter into the hot pan, reduce the 3 minutes. (reserve the third yolk for another purpose) heat to medium, and cook until the bottom To remove the pancake from the pan, with the half-and-half. Add the flour slowly, of the pancake is nicely browned and the briefly set the pan over medium heat. With stirring just to combine. Stir in the sugar, batter begins to look dry around the edge, a spatula, gently lift the pancake’s edge to melted butter, Calvados, and salt. be sure it isn’t stuck. Remove the pan from Beat the egg whites until they form soft about 3 minutes. Gently arrange the sau- téed apples on top of the batter. the heat, hold it over a warmed serving peaks. Heat a heavy 8-inch frying pan with plate, and slide the pancake onto the plate. Set the pan under the broiler. Cook an ovenproof handle over high heat until Serve immediately. until the top of the pancake is golden a drop of water dances on the surface, —Betty Kroening, Fine Cooking #17 about 30 seconds. While the pan is heat- brown, about 2 minutes. If the center is ing, gently fold the beaten egg whites into still soft, loosely cover the pancake with the batter in two stages. Brush the pan foil to prevent burning and broil until the

 www.finecooking.com Photos: left, Rita Maas; right, Joanne Smart Apple Pie Yields one 9-inch pie. for the double crust: 1 recipe Classic Pie Crust (below) 3 Tbs. heavy cream 1⁄4 cup sugar cubes (about 12 small), coarsely crushed for the filling: 3 lb. Golden Delicious or apples, peeled, cored, cut into 3⁄4-inch slices, and then halved crosswise 2⁄3 cup 1⁄2 to 2⁄3 cup packed light brown sugar, to taste 1 tsp. ground cinnamon 1⁄4 tsp. ground nutmeg 3 Tbs. cornstarch

Make the filling: In a large nonreactive pot, mix the apples, all but 2 Tbs. of the cider, the brown sugar, cinnamon, and nutmeg. Bring to a boil over high heat, stir­ ring often, until the sugar has dissolved Prepare a double pie crust in a 9-inch pie and the apples are evenly coated. Mix the pan and fill the shell, as directed in the cornstarch and remaining 2 Tbs. cider into Classic Pie Crust recipe below. a paste; add this to the apples. Stirring Brush the heavy cream over the top crust and sprinkle with the crushed sugar constantly, boil until the liquid is thickened Fine Cooking features and clear, about 1 minute (you’re not cook- cubes, pressing lightly to secure the chunks. hands-on, how-to ing the apples, just thickening the juices). Cut at least three vent holes. Bake on the Taste and adjust the seasonings if needed. ­middle rack until the crust is golden and the cooking information Remove from the heat and let cool. ­apples are tender when pierced with a knife, for cooks of all skill Assemble the pie: Position racks in about 55 minutes. If the top starts browning levels. The magazine the low and middle spots of the oven. Set too quickly, tent the pie with foil. is published seven a foil-lined baking sheet on the lower rack —Abigail Johnson Dodge, times a year. to catch drips and heat the oven to 425°F. Fine Cooking #29 Visit FineCooking.com to subscribe today.

Classic Pie Crust until moist crumbs form. Turn the dough over the pie. Gently unroll, centering the onto a work surface and gently shape it dough over the filling. Press the edges Yields enough dough for one 9-inch into two equal disks 4 or 5 inches in together and, with scissors, trim both double-crust pie. diameter. Wrap in plastic and refrigerate crusts so they’re 1⁄2 inch larger than the This dough keeps in the freezer for at least 1 hour or up to 1 day. outer edge of the pie pan. Tuck this dough 3 months. Roll out one disk of dough between two under to shape a high edge crust that rests large pieces of lightly floured parchment. on top of the rim and pinch-crimp the 1 1 11 ⁄4 oz. (2 ⁄2 cups) all-purpose flour Roll into a 14-inch-diameter round that’s dough all around the edge. With a paring 1 Tbs. granulated sugar 1⁄8 inch thick. Remove the top sheet of knife, slash two or three vent holes in the 1⁄2 tsp. table salt parchment. Gently roll the dough around top crust and bake following the recipe 1⁄4 lb. (8 Tbs.) cold unsalted butter, cut into the rolling pin and position the pin over a directions. 1⁄2-inch pieces 1⁄4 cup cold vegetable shortening, cut into 9-inch pie pan. Unroll, gently easing the —Abigail Johnson Dodge, 1⁄2-inch pieces dough into the pan, gently but firmly press- Fine Cooking #29 2 tsp. fresh lemon juice ing the dough against the sides and bottom, 3 oz. (1⁄4 cup plus 2 Tbs.) very cold water taking care not to pull or stretch. Leave the excess hanging over the side. Cover loosely Put the flour, sugar, and salt in a food with plastic while you roll out the other disk processor; pulse briefly to combine. Add between parchment. the butter and shortening; pulse just until Load the filling into the shell. Brush the coarse crumbs form, about 30 seconds. edge of the bottom crust with water. Roll Add the lemon juice and water. Pulse just the top crust around the pin and position it

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