Apple tarte Tatin bakes upside down: apple quarters cook in butter caramel beneath a pastry lid, then become the glossy top when the tart is inverted. This version uses a refrigerated pie crust for a sturdy base beneath the warm fruit.

Watch the caramel rather than relying only on the clock, and stop cooking the apples while the quarters still hold their shape. After baking, invert the tart while the caramel is still mobile, using oven mitts and a lipped platter to contain the hot syrup.

Yield: One approximately 9-inch tart, or 8 wedges. Prep: 25 minutes. Cook: 40–50 minutes. Total: About 1 hour 15 minutes to 1 hour 30 minutes, including the rest before inversion.

Ingredients for Apple Tarte Tatin

• About 2 1/2 lb firm apples, such as Braeburn or a mix of Braeburn and Granny Smith (about 6 medium; about 1,150g before peeling and coring)
• 3/4 cup granulated sugar (150g)
• 2 tablespoons water
• 4 tablespoons unsalted butter, cut into pieces (55g)
• 1 refrigerated pie crust, large enough to cover a 9-inch skillet and tuck around the apples (about 200g; package weights vary)
• About 1 pint vanilla ice cream, optional, for serving

How to Make Apple Tarte Tatin

1. Prepare the apples and oven: Preheat the oven to 400°F (205°C) with a rack near the center. Peel, core, and quarter the apples. Keep the crust chilled and the measured butter beside the stove. Use a 9-inch oven-safe skillet, preferably light-colored so the caramel is easier to judge, and confirm that its handle is rated for 400°F.
2. Make the caramel: Spread the sugar and water in the skillet. Cook over medium heat for about 7–10 minutes, gently swirling the pan as the sugar colors. Watch continuously once it turns golden. At an even medium amber, reduce the heat and carefully add the butter; it may bubble vigorously. Swirl to combine. If the caramel smells acrid, start again rather than adding the apples.
3. Cook the apples: Using heat-safe tongs, arrange the quarters snugly in a circular pattern in the caramel. Cook over medium-low heat for about 8–12 minutes, carefully nudging or turning pieces if needed. Stop when the edges begin to look translucent but the quarters still hold their shape. If a noticeable pool of thin apple juice collects, simmer briefly to reduce it before adding the pastry.
4. Add the pastry: Remove the skillet from the heat. Lay the chilled crust over the apples and carefully tuck its edge between the fruit and skillet; do not leave pastry hanging over the pan. Cut a few small steam vents.
5. Bake: Set the skillet on a rimmed baking sheet to catch drips. Bake uncovered for about 25–35 minutes, checking at 25 minutes. The pastry should be deeply golden, with caramel bubbling at the edges.
6. Rest and invert: Let the skillet rest for about 8–12 minutes. Wearing sturdy oven mitts, gently tilt it to check that the caramel still moves at the edge. Place a heat-safe, lipped platter wider than the skillet over the tart. Hold the platter and skillet firmly together, invert carefully, and lift off the skillet, keeping your hands clear of hot caramel. Return any apples left in the pan to their places on the tart.
7. Serve: Cut into wedges while warm or lukewarm. Add vanilla ice cream to individual servings just before eating, if desired.

Choosing Apples That Hold Their Shape

Braeburn and Granny Smith hold up well to the stovetop cook and the bake. Pink Lady or Honeycrisp can also work; especially juicy apples may need a little more reduction before the pastry goes on.

Use quarters rather than thin slices, and pack them tightly in the skillet because they shrink as they cook. A skillet larger than 9 inches will spread the fruit into a shallower layer.

Caramel Color and Apple Juices

Medium amber gives the apples a caramel coating without the bitterness of a very dark caramel. Sugar darkens quickly near the end, so have the butter ready to add as soon as the color is right. A dark skillet makes that color harder to see.

Apple moisture varies. Reducing a noticeable pool of thin juice before covering the fruit helps keep excess liquid away from the pastry, which becomes the tart’s base after inversion.

If the Tart Sticks During Inversion

The 8–12-minute rest is a starting point, not a guaranteed release time. If the caramel has cooled and set, do not force the flip. Warm the skillet over low heat for 30–60 seconds, then retry with oven mitts and the lipped platter. Use tongs to reposition any quarters left in the pan.

Pie Crust or Puff Pastry?

Pie crust makes a sturdy base for the caramel-coated apples. Puff pastry can replace it for a flakier base: keep the same upside-down assembly, bake until deeply golden, and serve promptly because it can soften against the fruit juices. For caramel apples in a conventional pie format, try this caramel apple pie.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days; the pastry will soften as it sits. If desired, warm portions in a 300°F (150°C) oven or toaster oven for about 10 minutes. For the best pastry texture, bake and invert the tart near serving time.

Nutrition

Approximate nutrition per wedge, based on 8 wedges and excluding optional ice cream: 290 calories, 2g protein, 12g fat, and 46g carbohydrates. Approximate values per 100g of finished tart: 210 calories, 2g protein, 9g fat, and 33g carbohydrates. Values vary with apple trimming, caramel reduction, and pie crust brand.

Sweet potatoes and tart apples simmer together in broth, then blend into a thick, pourable soup. Sharp cheddar goes in after blending, over low heat, so it melts into the pale golden-orange base without boiling. Each bowl gets a little more shredded cheddar, plus sour cream, chives, and crisp crouton crumbles.

This stovetop soup makes 6 servings of about 1 to 1 1/4 cups each. Allow about 15 minutes to prep and 30 minutes to cook.

Ingredients for Apple Cheddar Sweet Potato Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 1/2 pounds sweet potatoes, peeled and cut into roughly 3/4-inch cubes (680g)
• 2 medium Granny Smith apples, peeled, cored, and diced (about 300g)
• 3 1/2 cups low-sodium vegetable broth, plus more as needed
• 1/2 cup whole milk
• 1 1/2 cups freshly shredded sharp cheddar, divided (170g)
• 1/2 teaspoon kosher salt to start, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup sour cream, for serving (75g)
• 2 tablespoons finely chopped fresh chives, for serving
• 1/3 cup toasted croutons, finely crushed, for serving

How to Make Apple Cheddar Sweet Potato Soup

1. Prepare the ingredients: Dice the onion, sweet potatoes, and apples. Shred the cheddar and set aside 1/2 cup for the bowls. Chop the chives and crush the croutons into small crumbles.
2. Soften the onion: Heat the olive oil in a 5- to 6-quart soup pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until soft and translucent but not deeply browned.
3. Simmer the produce: Add the sweet potatoes, apples, broth, salt, and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low. Partially cover and simmer for 18 to 22 minutes, stirring periodically. Start checking at 18 minutes; both the sweet potatoes and apples should yield easily to a fork.
4. Blend and adjust: Turn off the heat and let vigorous bubbling subside. Blend with an immersion blender, keeping its head submerged to prevent splatter, until mostly smooth. Stir in the milk. If the soup is pasty rather than pourable, add a little more broth or milk at a time until it flows readily from a ladle. If using a countertop blender, blend in small batches with a vented lid held under a towel.
5. Melt in the cheddar: With the heat off or on low, stir the remaining 1 cup cheddar into the soup by handfuls, letting each addition melt before adding more. Taste before adding salt; the broth and cheese both contribute seasoning. Warm gently if needed, but do not let the soup boil.
6. Garnish the bowls: Ladle the hot soup into individual bowls. Top each with reserved shredded cheddar, a dollop of sour cream, chives, and crouton crumbles. Add the crumbles just before serving so they stay crisp.

How to Keep the Cheddar Soup Smooth

Fully tender sweet potatoes and apples blend more evenly than pieces that are still firm. Add the freshly shredded cheddar only after blending, and stir it in gradually over low or no heat. Boiling the soup after the cheese melts can make the finish grainy.

Adjusting Sweetness and Thickness

Granny Smith apples add tartness to balance the sweet potatoes. Honeycrisp or Fuji apples also work, but may make the soup sweeter. Taste the finished soup before adjusting the salt, especially if your broth or cheddar is salty.

Sweet potatoes vary in starch content, and the soup thickens as it cools. Stir in warm broth or milk a little at a time whenever it needs loosening.

How to Store and Reheat the Soup

Refrigerate cooled soup in an airtight container for up to 3 days, keeping the toppings separate. It can be made up to 2 days ahead and garnished when served. Reheat over low heat, stirring often; add broth or milk if it has thickened.

For the best texture when freezing, stop after blending the apple-sweet-potato base, before adding the milk or cheddar. Cool and freeze the base for up to 2 months. Thaw overnight, reheat gently, then stir in the milk and cheddar as directed.

For another creamy vegetable soup, try Creamy Roasted Cauliflower Soup.

Nutrition

Approximate nutrition per serving, based on 6 servings and including the toppings: 320 calories, 11g protein, 15g fat, and 37g carbohydrates. Approximate values per 100g: 85 calories, 3g protein, 4g fat, and 10g carbohydrates. Values vary with the broth, cheddar, toppings, and any extra liquid used.

Prepared apple cider becomes a warm, orange-and-spice-infused drink in about 30 minutes. Cinnamon sticks and whole cloves simmer gently with the cider, then get strained out so the finished mugs have no loose spices. There’s no need to cook or mash fresh apples.

Serve the cider in clear, heat-safe mugs with generous whipped cream and a thin dried apple slice standing in each topping. The batch stays nonalcoholic, and added sweetener is optional: taste the cider after infusion before deciding whether it needs any.

Ingredients for Hot Spiced Apple Cider

• 8 cups (1/2 gallon) prepared apple cider
• 3 cinnamon sticks
• 8 whole cloves
• 1 medium orange, sliced
• About 2 cups prepared whipped cream, for topping
• 8 thin dried apple slices with red peel, one per mug

Optional: 1 to 2 tablespoons maple syrup for the batch, if needed after tasting, and a tiny pinch of ground cinnamon per mug for dusting the cream. Unfiltered apple juice can replace the cider; taste it before adding sweetener.

How to Make Hot Spiced Apple Cider

1. Combine: Pour the cider into a large saucepan or pot with room above the liquid. Add the orange slices, cinnamon sticks, and cloves. Stir once.
2. Heat and infuse: Heat over medium, stirring occasionally, until the first gentle bubbles appear, about 5 minutes depending on the pot and the cider’s starting temperature. Reduce to low, cover loosely, and simmer for 20 minutes. Look for occasional small bubbles, not a rolling boil. After 15 minutes on low, taste a small cooled spoonful to check the spice intensity.
3. Strain and taste: Remove from the heat and pour the cider through a fine-mesh strainer to catch the orange and whole spices. Taste a small cooled spoonful. If needed, stir in maple syrup gradually.
4. Finish the mugs: Let the strained cider settle briefly, then ladle it into eight clear, heat-safe handled mugs, leaving room at the top. Add a generous mound of whipped cream to each mug and tuck one dried apple slice upright into the cream. Dust lightly with ground cinnamon, if desired, and serve promptly.

How to Keep Spiced Cider Smooth

Infuse the cider with whole cinnamon sticks and cloves, then strain them out with the orange. Ground spices stirred into the pot can leave grit in the drink. For a little visible cinnamon, use only a light dusting over the whipped cream.

When to Add the Whipped Cream and Apple Slices

Keep cream out of the pot and garnish only the mugs you’re ready to serve. Thin dried apple slices are firm enough to stand in the cream; fresh slices can work, but may tip over. The cream will soften against the hot cider, so add both toppings just before serving.

Make-Ahead and Party Serving

Make the cider 1 to 2 days ahead if convenient. Strain it and refrigerate it without the toppings in an airtight container for up to 3 days. Reheat gently in a saucepan until hot, then garnish the mugs after pouring.

For a gathering, infuse the prepared cider, orange, and whole spices in a slow cooker on LOW for about 3 to 4 hours. Remove the solids before holding the cider warm, and set the toppings beside the cooker. For an adult serving, stir about 1 ounce of rum or bourbon into an individual mug after heating; keep the main batch nonalcoholic.

Serve turkey and cranberry pinwheels alongside the hot cider, or offer sparkling apple cider punch as a cold party option.

Nutrition

Approximate per serving, based on eight servings of about 1 cup cider plus whipped cream and an apple slice: 165 calories, 1 g protein, 4 g fat, and 32 g carbohydrates. Approximate per 100 g: 60 calories, less than 1 g protein, 1.5 g fat, and 12 g carbohydrates. Values vary with the cider, whipped cream, and apple slices; optional additions are not included.

Apple cider and caramel make the sweet base of this cold, sparkling mocktail; ginger beer adds a spicy bite. To keep the caramel flavor evenly mixed without losing the decorated finish, stir most of the sauce into the cider and reserve the rest for streaks inside a tall, clear glass and a lightly sugared rim.

Finish the ice-filled drink with thin apple slices, a dusting of cinnamon, and a cinnamon stick. It takes 5 to 7 minutes to assemble and is best served as soon as the ginger beer goes in.

Ingredients for One Caramel Apple Mocktail

• 1/2 cup chilled apple cider (4 fluid ounces)
• 1/2 cup chilled nonalcoholic ginger beer (4 fluid ounces)
• 4 teaspoons pourable caramel sauce, divided
• About 1 teaspoon coarse or granulated sugar, for the rim
• About 1 cup ice, enough to loosely fill the glass
• 3 to 4 thin fresh apple slices
• 1 cinnamon stick
• A tiny pinch of ground cinnamon

How to Make a Caramel Apple Mocktail

1. Coat the rim: Spread 1 teaspoon caramel sauce in a thin ring around the rim of a clear, 12- to 14-ounce highball or Collins glass. Put the sugar on a shallow plate and dip the rim lightly into it. The sugar should cling without caramel dripping heavily down the glass.
2. Add the streaks: Drizzle 1 teaspoon caramel sauce in a few irregular lines down the inside of the empty glass, leaving the rim intact.
3. Mix the cider base: In a small bowl or measuring cup, stir the remaining 2 teaspoons caramel sauce with a splash of the measured cider until smooth. Gradually stir in the rest of the cider, checking that no large caramel lump remains.
4. Add ice and cider: Loosely fill the glass with ice. Slowly pour in the caramel-cider mixture so some streaks remain visible.
5. Top and garnish: Pour in the chilled ginger beer. Overlap the apple slices in a fan at one side of the rim, dust them lightly with ground cinnamon, and set the cinnamon stick beside them. Stir once or twice gently with the stick only if needed. Serve immediately while bubbly.

How to Keep the Caramel Smooth

Thick caramel can clump when added directly to a full glass of cold cider. Loosen the portion meant for the drink with a splash of cider first; the separate streaks on the glass do not need to dissolve. Keep the rim coating thin, too—a heavy layer can slide off and make the drink overly sweet.

Ginger Beer, Ginger Ale, or Club Soda?

Ginger beer gives this version its spicy contrast. Replace it with the same amount of chilled ginger ale for a milder ginger flavor, though the drink may be sweeter. Chilled club soda makes a lighter, ginger-free caramel apple spritzer. If cider is unavailable, apple juice works but generally has a less robust apple flavor.

Make-Ahead and Serving

Chill the cider and ginger beer in advance. Mix the caramel-cider base shortly before serving, and cut the apple slices close to serving so they look fresh. Add ice and ginger beer at the end: the assembled drink loses fizz as it sits, and melting ice dilutes it.

For a group-sized apple drink instead of individually decorated glasses, try sparkling apple cider punch.

Nutrition

Approximate nutrition per tall mocktail, including the ice and edible garnish but not the cinnamon stick: 230 calories, 0g protein, 1g fat, and 55g carbohydrates. Per 100g of the assembled drink: about 55 calories, 0g protein, 0g fat, and 13g carbohydrates. Values vary with the cider, ginger beer, caramel sauce, and how much of the rim coating is consumed.

Dry red wine, cranberry juice, and maple syrup make a deep-red sangria with thin apple and lemon slices and whole cranberries visible in each glass. Chill the fruit in the wine first, then add cinnamon sticks and star anise shortly before serving. That shorter spice infusion gives the drink a warm aroma without letting star anise overwhelm the fruit.

Allow 15 minutes to prepare the pitcher and at least 1 hour 30 minutes to chill it. The batch makes 6 drinks, about 5 ounces each before fruit or optional ice.

Ingredients for Thanksgiving Sangria

• 1 bottle (750 mL) dry, fruit-forward red wine
• 3/4 cup unsweetened cranberry juice
• 3 tablespoons maple syrup, plus more to taste
• 1 medium red-skinned apple, cored and thinly sliced
• 1 lemon; thinly slice half and juice the other half for about 1 tablespoon juice
• 1/2 cup fresh cranberries
• 2 cinnamon sticks
• 2 whole star anise pieces

Optional for serving: Ice or 1–2 tablespoons club soda per glass.

How to Make Thanksgiving Sangria

1. Prepare the fruit: Core and thinly slice the apple, leaving its red peel on. Thinly slice half the lemon, juice the other half, and rinse the cranberries.
2. Mix the pitcher: In a 2-quart or larger pitcher, stir together the wine, cranberry juice, maple syrup, and lemon juice until the syrup is dispersed. Add the apple slices, lemon slices, and cranberries. Leave out the spices and ice.
3. Chill and taste: Cover and refrigerate for about 1 hour, until the drink is cold and the fruit flavors have begun to infuse. Taste it: stir in a little more maple syrup if it is too tart, or add a small squeeze of lemon if it is too sweet.
4. Infuse the spices: Add both cinnamon sticks and both star anise pieces. Cover and refrigerate for 30–45 minutes. Check after 30 minutes; the spice aroma should be noticeable without dominating the fruit and wine. Remove the spices if their flavor becomes too strong.
5. Serve: Stir gently and pour into clear glasses, spooning some apple, lemon, and cranberries into each. For two featured glasses, add one cinnamon stick and one star anise piece to each. The whole spices are aromatic garnishes, not meant to be eaten. Add ice or club soda to individual glasses only, if desired.

Choosing Wine and Balancing Sweetness

Use a dry red wine for the intended cranberry-maple balance. The listed amount of maple syrup assumes unsweetened cranberry juice, which can be quite tart. If using sweetened cranberry juice, omit the initial maple syrup and add it only after tasting the chilled sangria. A sweet red wine will also change the balance.

How Far Ahead to Make It

The covered wine-and-fruit base can be refrigerated for up to 24 hours before serving. Add the cinnamon and star anise only for the final 30–45 minutes; star anise can become too strong if left in overnight. Keep ice out of the pitcher to avoid dilution, and add optional club soda after pouring so it retains its fizz.

Serve alongside turkey and cranberry pinwheels. For a separate alcohol-free pitcher drink, try sparkling apple cider punch.

Storing Leftover Sangria

Remove the cinnamon and star anise after serving. Cover and refrigerate leftover sangria, and use it within about 24 hours for the best fruit appearance and flavor. Do not store it with ice or club soda added.

Nutrition

Approximate per drink: 170 calories, 0g protein, 0g fat, and 20g carbohydrates. Approximate per 100g: 80 calories, 0g protein, 0g fat, and 9g carbohydrates. Based on 6 drinks without optional ice or club soda. Values vary with the wine, juice, and amount of fruit served; calories include alcohol.

This cold, nonalcoholic punch keeps apple cider at the center: plain seltzer adds light bubbles without extra sweetness, and a little lemon juice balances the cider. The golden-amber drink is served in clear glasses with a thin apple round, cinnamon stick, and whole star anise in each.

Chill both liquids ahead of time, then add the seltzer just before pouring. The punch stays fizzy and needs little ice to serve cold.

Ingredients for Sparkling Apple Cider Punch

• 6 cups chilled nonalcoholic apple cider
• 3 cups chilled plain seltzer or sparkling water
• 2 tablespoons fresh lemon juice
• 1 large red-skinned apple, for at least 8 thin crosswise rounds
• 8 cinnamon sticks
• 8 whole culinary star anise pods

Yield: 8 servings, about 9 ounces of punch each, plus garnishes. Prep time: 10 minutes with prechilled liquids; no cooking. Use a pitcher that holds at least 3 quarts.

How to Make Sparkling Apple Cider Punch

1. Chill the liquids: Refrigerate the cider and seltzer until cold. Keep the seltzer unopened and separate until serving.
2. Mix the base: Combine the cider and lemon juice in the pitcher. Stir and taste before adding the seltzer; the lemon should add a little brightness without overpowering the apple.
3. Prepare the garnishes: Shortly before serving, slice the apple thinly across the core to make at least 8 rounds. Remove any loose seeds and choose rounds wide enough to lean against the glass rims. Set out one cinnamon stick and one star anise pod per glass.
4. Add the seltzer: Pour it into the pitcher just before serving. Stir gently once or twice so small bubbles remain at the surface.
5. Pour and garnish: Divide the punch among 8 short, clear, wide-mouth glasses or jars. Lean an apple round against each rim, then add an upright cinnamon stick and a whole star anise. Serve promptly.

When to Add the Seltzer

Mix the cider and lemon juice ahead if needed, but wait to open the seltzer until guests are ready for a drink. Carbonation fades after mixing, especially with vigorous stirring. Starting with cold liquids also means you can offer ice separately rather than diluting every glass.

How to Keep the Apple Garnish Fresh

Cut the apple rounds close to serving time to limit browning. A wide-mouth glass gives each round room to rest against the rim without dropping into the punch. The cinnamon and culinary star anise are whole finishing garnishes; guests can move them aside before sipping.

Make-Ahead and Storage

Cover and refrigerate the cider-and-lemon base for up to one day. Keep the seltzer separate, and slice the apple near serving time. Fully mixed leftover punch will gradually lose its fizz.

Sparkling Mixer Variations

For a sweeter punch with ginger flavor, replace the seltzer with 3 cups chilled ginger ale. For a sweeter, more intensely apple-flavored drink, use 3 cups chilled alcohol-free sparkling apple cider instead; check the label if the batch needs to remain nonalcoholic.

For an adult serving, add 1 ounce bourbon or rum to an individual glass before pouring in the punch. Keep spirits out of the shared pitcher and identify any spiked glasses.

Serve with Turkey and Cranberry Pinwheels. For a separate, fruitier drink, try Sparkling Cranberry Orange Punch with Ginger Ale.

Nutrition

Approximate nutrition per serving, including one apple round but not the uneaten whole-spice garnishes: 105 calories, 0g protein, 0g fat, and 26g carbohydrates. Approximate values per 100g: 35 calories, 0g protein, 0g fat, and 9g carbohydrates. Values vary with the cider and size of the apple rounds.

This round, double-crust pie has flaky puff pastry above and beneath a generous filling of cinnamon-spiced apple pieces. Cooking the apples until their juices turn syrupy, then cooling them before assembly, helps the bottom crust bake through instead of soaking up liquid.

Bake until the top is deeply golden and the filling bubbles through the vents, but check the bottom crust too. After a short rest, cut the pie into wedges and place a scoop of vanilla ice cream directly on each slice. For a homemade-crust alternative, try classic homemade apple pie.

Ingredients for Puff Pastry Apple Pie

• 2 1/2 pounds firm apples, such as a mix of Granny Smith and Honeycrisp, about 6 medium (about 1,150g before peeling and coring)
• 2 tablespoons unsalted butter (30g)
• 1/2 cup packed light brown sugar (100g)
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 2 sheets ready-made puff pastry, from one 17.3-ounce package (490g), thawed but cold
• 1 large egg, beaten
• 1 tablespoon coarse sugar
• About 1 pint vanilla ice cream, for 8 modest scoops

Firm sweet and tart apples give the filling balance while keeping the pieces distinct. For another warm spice, add 1/8 teaspoon ground nutmeg with the cinnamon.

How to Make Puff Pastry Apple Pie

Makes one 9-inch pie, or 8 slices. Allow about 25 minutes of active prep, 55 to 65 minutes of cooking, and about 2 hours 30 minutes total, including cooling, chilling, and resting.

1. Cook the apples: Peel, core, and cut them into roughly 3/4-inch pieces. In a large skillet or wide saucepan, cook the apples, butter, brown sugar, cinnamon, and lemon juice over medium heat for about 12 to 15 minutes, stirring occasionally. The apples should be tender but hold their shape. If thin juice still pools in the pan, keep cooking until it turns syrupy and coats the pieces. Do not add water.
2. Cool the filling: Spread the apples in a shallow bowl or on a tray. Let them cool completely, about 25 to 35 minutes, until they no longer feel warm or give off steam.
3. Line the dish: Gently roll one cold pastry sheet large enough to line the bottom and sides of a 9-inch standard-depth pie dish, leaving a little overhang. Ease it in without stretching, then add the cooled apples. Avoid piling the filling far above the rim.
4. Cover and vent: Roll the second pastry sheet as needed and place it over the filling. Trim excess pastry, press or crimp the edges firmly together, and cut several small vents through the top sheet.
5. Chill and finish: Refrigerate the assembled pie for 15 minutes while the oven preheats to 400°F (205°C). Lightly brush the top with beaten egg, avoiding heavy buildup along the cut edges, then scatter the coarse sugar over it.
6. Bake: Set the dish on a parchment-lined baking sheet on a lower oven rack. Bake uncovered for about 40 to 50 minutes. Check the top after 30 minutes; if it is darkening too quickly, loosely shield it with foil. Begin checking overall doneness around 40 minutes. The top should be deeply golden and puffed, the filling should bubble through the vents, and the visible bottom-crust edges should look baked rather than doughy.
7. Rest and serve: Let the pie rest for at least 30 minutes so the filling stays in the slices. Cut into generous wedges and add one scoop of vanilla ice cream directly on each plated slice just before serving.

How to Avoid a Soggy Bottom Crust

For a full enclosed pie, the apple juices need to cling to the fruit rather than run across the pan. Cooling the filling completely keeps it from softening the pastry during assembly. Thawed pastry should still feel cool; roll it gently to fit the dish, seal the edges, and vent the top so steam can escape.

A golden top alone does not mean the bottom crust is baked. Use a standard-depth dish on a lower oven rack and check the visible bottom-crust edges. If the top browns first, shield it loosely with foil and continue baking. A light-colored metal dish can help the bottom brown; with a ceramic dish, pay particular attention to that bottom-crust cue.

Make Ahead, Storage, and Reheating

The apple filling can be cooked ahead, cooled, and refrigerated. Assemble the pie with cold filling and cold pastry.

Let leftover pie cool, then cover and refrigerate it without ice cream for up to about 3 days. Reheat slices in a 350°F (175°C) oven for about 10 to 15 minutes, until warmed and the pastry regains some crispness. Loosely tent a slice if its crust is already dark. Add fresh ice cream when serving; a microwave will soften the pastry.

Nutrition

Approximate nutrition per slice, based on 8 slices and including one modest scoop of vanilla ice cream: 575 calories, 7g protein, 31g fat, and 65g carbohydrates. Approximate values per 100g of served pie and ice cream: 265 calories, 3g protein, 14g fat, and 30g carbohydrates. Values vary with the puff pastry, apples, ice cream, and scoop size.

Apple cider gives these margaritas their fall flavor, while cranberry juice cocktail adds a tart-sweet edge and a clear rosy color. Tequila, orange liqueur, and fresh lime keep the drink bright rather than heavy. Each cocktail is served over large ice in a rocks glass with a cinnamon-sugar rim, fanned apple slices, and whole cranberries.

Shake the drinks until cold, then strain them over fresh ice. This chills and lightly dilutes the cocktail without leaving it on the smaller ice from the shaker. The recipe makes two cocktails in about 10 minutes.

Ingredients for 2 Thanksgiving Margaritas

• 4 ounces blanco tequila
• 3 ounces chilled apple cider
• 3 ounces chilled cranberry juice cocktail
• 1 1/2 ounces orange liqueur, such as Cointreau or triple sec
• 1 ounce fresh lime juice, plus lime wedges for the rims
• 2 tablespoons granulated sugar (25g)
• 1/2 teaspoon ground cinnamon
• 1 small pinch fine sea salt
• Large ice cubes, as needed
• 6 to 8 thin red-skinned apple slices
• 2 tablespoons fresh cranberries

Apple cider and cranberry juice cocktail vary in sweetness. If the mixed liquids taste too sweet, add a small extra squeeze of lime. Reposado tequila can replace blanco for a rounder flavor, though blanco keeps the fruit color brighter.

How to Make Thanksgiving Margaritas

1. Rim the glasses: Mix the sugar, cinnamon, and salt on a shallow plate. Run a lime wedge around only the outside edge of two clear 10- to 12-ounce rocks glasses. Gently roll each moistened edge in the mixture until evenly coated. Let the rims sit for about 1 minute.
2. Prepare the apples: Thinly slice the apple, leaving the red peel attached. Arrange 3 to 4 slices in a fan for each drink.
3. Add serving ice: Fill the glasses about three-quarters full with large ice cubes.
4. Shake: Add the tequila, apple cider, cranberry juice cocktail, orange liqueur, and lime juice to a cocktail shaker. Taste the mixture and add a little more lime if needed. Add a generous handful of ice and shake vigorously for 15 to 20 seconds, until the shaker feels very cold and frosty. If the shaker is small, make the drinks in two batches.
5. Pour and garnish: Strain evenly over the fresh ice, leaving room for the fruit. Tuck an apple fan against the inside rim of each glass and scatter the whole cranberries among the ice. Serve immediately.

Make-Ahead and Pitcher Tips

Mix the cinnamon-sugar rim mixture ahead and store it airtight at room temperature. If slicing the apples more than a few minutes before serving, lightly brush or toss them with lime juice, then cover and refrigerate to slow browning.

For a pitcher, multiply the liquid ingredients by the number of two-drink batches needed. Cover and refrigerate without ice; the mixture is best used within 1 to 2 days. Stir before serving, then pour over fresh ice in individual rimmed glasses. A stirred batch will be less diluted than the shaken version, so shake portions with ice before straining if you want the same result. Add the fruit just before serving.

Serving and Variations

Serve before a holiday meal with Best Herb Butter Roast Turkey or Grandma’s Thanksgiving Dressing Recipe.

• For a sparkling finish: Add 1 to 2 ounces of club soda or sparkling water to each poured drink before garnishing. Do not shake it or add it to a make-ahead pitcher.
• For a smoky variation: Replace half or all of the tequila with mezcal; keep the cider, cranberry juice, lime, and garnishes the same.

Nutrition

Approximate nutrition per cocktail, including a share of the rim mixture and fruit garnish: 320 calories, 0g protein, 0g fat, and 35g carbohydrates. Approximate values per 100g, excluding ice: 135 calories, 0g protein, 0g fat, and 15g carbohydrates. Values vary with the brands of cider, cranberry juice cocktail, and orange liqueur, the dilution from shaking, and how much rim mixture is consumed.

Whole tart apples get a crisp, glossy black candy shell and tall, dark handles for a spare Halloween look. A little coating settles at each base into a small hardened candy foot. This is cooked sugar syrup, not caramel or chocolate: dry apple skins help it adhere, and a candy thermometer tells you when the shell will set hard and crackly.

Prepare the apples and tray before heating the syrup. Once it reaches hard-crack stage, the dipping moves quickly.

Ingredients for Poison Candy Apples

• 6 small Granny Smith apples (about 900g total)
• 3 cups granulated sugar (600g)
• 1/2 cup light corn syrup (160g)
• 3/4 cup water (180g)
• 1 to 2 teaspoons black gel food coloring, or enough for an opaque black syrup
• 6 tall, sturdy dark wooden candy-apple sticks or clean, untreated decorative twigs intended for food contact
• Nonstick cooking spray, if using parchment instead of a silicone mat

Choose firm, unbruised apples. Wash away any wax and dry the skins completely; moisture or wax can make the coating slide or pucker. Another small, firm apple can replace Granny Smith, but its skin must be just as dry. Gel coloring gives the syrup a dense color without adding much liquid.

How to Make Poison Candy Apples

1. Prepare the apples and tray: Wash and dry the apples thoroughly, including around the stem cavities. Remove the stems and firmly insert a stick into each apple. Line a rimmed baking sheet with a silicone mat or lightly sprayed parchment, and place it beside the stove.
2. Dissolve the sugar: Combine the sugar, corn syrup, water, and black gel coloring in a heavy 3- to 4-quart saucepan. Heat over medium, stirring only until the sugar dissolves and the color is even, about 3 to 5 minutes. Wash any crystals from the pan sides with a wet pastry brush.
3. Cook to hard-crack stage: Clip on a candy thermometer. Bring the syrup to a steady boil over medium-high heat, then cook uncovered without stirring. Adjust the heat if the syrup threatens to boil over. Watch closely once it reaches 280°F (140°C); the temperature can rise quickly near the end. Remove the pan from the heat at 300°F (150°C). This may take 10 to 20 minutes after boiling begins, but follow the thermometer rather than the clock.
4. Dip the apples: Wait about 1 minute for the most vigorous bubbling to settle. Holding an apple by its stick, tilt and rotate it through the syrup until coated, leaving the stick opening uncovered. Lift it over the pan and let the heavy stream of candy slow to a thick drip. Keep hands clear of the syrup; hot sugar clings to skin.
5. Set them upright: Place the apple on the prepared sheet so the remaining syrup forms a small rounded candy foot, not a wide puddle. Dip the remaining apples promptly, leaving space between them. If the syrup becomes too thick to coat an apple, warm it briefly over the lowest heat just until fluid enough to dip; do not bring it back to an aggressive boil.
6. Harden and serve: Leave the apples undisturbed at room temperature for 20 to 30 minutes, until the shells are firm, glossy, and no longer tacky. Serve the day they are made for the crispest shell.

Why the Thermometer Matters

For this syrup, 300°F produces a crisp hard-candy shell. Pan and burner heat affect how long it takes to get there, so boiling time alone is unreliable. As a backup check, a drop of syrup placed in ice water should harden quickly and crack rather than bend.

Once the sugar has dissolved, stirring the boiling syrup or leaving dry crystals on the pan wall can make the coating grainy. Letting the most active bubbles settle before dipping also helps the black shell look smoother.

Choosing Safe Twig-Style Handles

Use decorative twigs only if they are clean, untreated, sturdy, and intended for food contact. Avoid painted, varnished, splintering, or unknown branches. Tall dark wooden candy-apple sticks give a similar slender look and are the practical alternative.

Serving and Storing Candy Apples

Arrange the hardened apples with space between them on a rustic board or dark platter. For another witchy treat, serve easy purple witch hat cookies alongside them.

For the best gloss and crunch, make the apples the day you plan to serve them. You can wash and dry the apples, insert the sticks, and prepare the tray ahead; cook the syrup closer to serving time. If you need to hold finished apples briefly, keep them separate in a cool, dry place and cover them loosely only after they are fully cool. Short refrigerated storage is possible, but condensation can dull the coating or make it tacky. Do not reheat or freeze finished candy apples.

Nutrition

Approximate nutrition per candy apple, based on 6 apples: 540 calories, 0g protein, 0g fat, and 142g carbohydrates. Approximate values per 100g: 195 calories, 0g protein, 0g fat, and 51g carbohydrates. These estimates use the full ingredient amounts; actual values may be lower if syrup remains in the pan.

Firm, sweet apples and tart Granny Smith apples fill this double-crust pie, with just 1/4 cup of added brown sugar in the filling. The mostly solid top crust bakes golden and rustic, while cornstarch thickens the apple juices. Bake until the filling bubbles and the apples are tender, then cool the pie for at least 3 hours so it cuts into thick wedges. “Low sugar” here means reduced added sugar, not sugar-free.

Allow about 30 minutes to prepare the pie, 55 to 65 minutes to bake it, and at least 3 hours for cooling. It makes 8 slices.

Ingredients for Low Sugar Apple Pie

• 2 ready-to-roll refrigerated pie crust rounds, enough for one 9-inch double-crust pie (about 400g total)
• About 1 1/2 lb firm sweet apples, such as Honeycrisp or Gala, weighed before peeling and coring (675g)
• About 1 lb Granny Smith apples, weighed before peeling and coring (450g)
• 1/4 cup packed light brown sugar (50g)
• 3 tablespoons cornstarch (25g)
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 1/4 teaspoon fine salt
• Optional: 1/8 teaspoon ground nutmeg

The apples should yield about 6 to 7 cups after peeling, coring, and slicing.

How to Bake Low Sugar Apple Pie

1. Preheat and line the plate: Place a rimmed baking sheet on a lower-third oven rack and preheat to 425°F (220°C). Fit one pastry round into a 9-inch pie plate without stretching it, leaving enough overhang to seal the top crust.
2. Prepare the filling: Peel and core the apples, then cut them into approximately 1/4-inch slices. Toss with the brown sugar, cornstarch, cinnamon, lemon juice, salt, and optional nutmeg until evenly coated, with no pockets of dry cornstarch.
3. Assemble the pie: Pile the apples into the bottom crust and settle them into an even mound. Cover with the second pastry round, trim and crimp the edges to seal, and cut several generous steam slits through the mostly solid top crust.
4. Start baking: Carefully set the pie plate on the hot baking sheet. Bake uncovered for 15 minutes at 425°F.
5. Finish baking: Without removing the pie, reduce the oven to 350°F (175°C). Bake for about 40 to 50 minutes more. Check the crust edges after 25 to 30 minutes of total baking and shield them with foil if they darken too quickly. Begin checking the filling around 50 minutes total. The crust should be golden, juices should bubble through the vents, and a thin knife inserted through a vent should meet little resistance from the apples. Continue baking if needed, protecting the crust with foil.
6. Cool and slice: Transfer the pie to a rack and cool for at least 3 hours before cutting into 8 wedges. The cooling time helps the filling stay between the pastry layers when sliced.

Choosing Apples for a Less-Sweet Pie

Firm sweet apples provide much of the filling’s sweetness, while Granny Smith apples add tartness and help the slices keep their shape. Honeycrisp or Gala work for the sweet portion; Pink Lady or Fuji are other options. Sweetness will vary with the variety and ripeness of the apples.

For another double-crust fruit dessert, try this apple pear pie.

How to Tell When the Pie Is Done

A golden crust alone does not mean the filling is ready. Look for bubbling juices through the vents and test an apple slice with a thin knife inserted through a vent. If the apples are still firm, keep baking and shield any darkening pastry edges with foil.

The preheated sheet supplies heat beneath the pie and catches drips. A deep-dish plate or thicker apple slices may need more time; use the bubbling and tenderness cues rather than the clock alone.

Storing and Warming Leftovers

Once the pie is fully cool, cover and refrigerate leftovers for 3 to 4 days. Warm individual slices in a 350°F oven until heated through; oven reheating can also help crisp pastry that has softened in storage.

Nutrition

Approximate per slice, based on 8 slices: 310 calories, 3g protein, 12g fat, and 51g carbohydrates. Approximate per 100g of baked pie: 190 calories, 2g protein, 7g fat, and 31g carbohydrates. Values vary with the pastry brand, apples, and moisture lost during baking. The pie contains added brown sugar and naturally occurring sugar from the apples.