A tall graham cracker crust holds a smooth baked cream cheese filling. Once the pie has chilled, spoon cooled cinnamon-caramel apples into the center and pipe whipped cream around the exposed border for clean, layered slices.
Thin apple slices fill the open center of this homemade apple galette. Fold the chilled butter pastry into broad, irregular pleats, brush it with egg, and add coarse sugar before baking until the crust is browned and the apples are tender.
This apple slab pie layers tender cinnamon-spiced apple slices between two homemade butter crusts. Baked in a shallow rimmed pan with a mostly solid pastry lid, it cools before being cut into substantial rectangles.
Two sheets of puff pastry enclose tender, cinnamon-spiced apple pieces in this full-size pie. Cook the filling until syrupy, then cool it before assembly. Serve each generous wedge with a scoop of vanilla ice cream.
Fold cooked, cooled cinnamon apples into softly rectangular pastry pockets, then fry until deeply golden. Coat the warm hand pies in fine cinnamon sugar for a crisp crust around tender apple pieces.
This French apple tart layers a dense spiral of tender apple slices over a thick cooked-apple base in a fluted butter crust. A light apricot glaze adds shine; blind baking helps the pastry stay crisp for serving.
A tall wedge of deep dish apple pie reveals layers of tender, cinnamon-spiced apples and glossy juices beneath a golden lattice. Cool the pie before slicing, then add vanilla ice cream just before serving.
Firm apples and spoonable caramel bake inside a vented, golden double crust. Let the pie cool until the filling holds together, then serve each slice with a scoop of vanilla ice cream.
This 9-inch Dutch apple pie layers cinnamon-spiced apple slices in a single pastry crust beneath coarse, buttery streusel. Bake until the filling bubbles and the apples are tender, then cool for at least 3 hours before cutting substantial wedges.