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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Making this spread in a slow cooker takes just a moment of effort and makes it possible to enjoy the flavors of fall all winter long.
Ingredients: apples, sugar, cinnamon, cloves, salt
cooking.nytimes.com
This apple compote with cardamom is a welcome addition to the Rosh Hashana table Some Iraqi Jews substitute rose water for the cardamom After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves.
Ingredients: apples, sugar, lemon juice, cardamom
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Crunchy, crispy apple crisp recipe! This is the easiest of the apple desserts. Just bake sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon. Serve with ice cream!
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Get Apple Donuts Recipe from Food Network
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Crown rib roast of pork with an apple and Italian sausage stuffing.
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Get Gouda-and-Beer Fondue Bread Bowl Recipe from Food Network
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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This dessert is easy enough for a weeknight treat. Serve it warm with a dollop of whip cream or a scoop of vanilla ice cream.
cooking.nytimes.com
This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This winter fruit salad will add lots of flavor and vitamins during the cold season - apples, pears, clementines, kiwi, and pomegranate combine into a colorful treat.