Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.
Enjoy this chewy and intensely flavored jerky as a snack or use to finish dishes with beautiful color and pumpkin flavor.
The caramelization makes these an addictive snack as well as a crunchy addition to soups, frostings, and salads.
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.
My favorite thing to do with a winter squash is to stuff it.
This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.
Here, we combine Apple Core Agrodolce (a sweet and sour sauce) with excellent brandy for a drink–hot or cold–that takes you right through fall.