23 Sweet and Savory Apple Recipes for Fall

Let the pandowdy cool for at least 24 hours before serving.

New Orleans chef Donald Link serves this salad with Andouille and Sweet Potato Pie.

This juicy and bright apple cobbler is just the right amount of sweet, with an irresistibly tender and crunchy crust on top.

For his salad, chef George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.

Grace Parisi's Dutch Apple Pie recipe calls for six large apples.

The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.

Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.

These simple, delicious hors d'oeuvres are just apples with cheese and pancetta.

Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for Thanksgiving dinner, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven.

Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.

Sam Jacobson of the Stargazy bakeshop in Philadelphia delivers both sausage roll and fruit pie in these traditional spiced half-and-half pastries from eastern England.

For his zippy version of coleslaw, F&W's Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.

Thin apple and ham slices are rolled together and set in a tender, herby custard sprinkled with sharp white cheddar. For a quicker weeknight dinner, use a frozen 9-inch deep-dish pie shell, blind baked according to package instructions.

This pie—one of our 40 best recipes—gets its intensely apple-y flavor from macerating the apples in sugar for an hour. The liquid drained from the apples is simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it's made, but even better the next day.

Danish have legions of fans across the globe for a reason. This upgrade on the classic cream cheese filling stars a sweet and savory tango of buttery miso-enriched caramel brushed over wafer-thin slices of apple.

"Candied ginger in the topping adds a satisfying chew and a zingy bright flavor that leaves you wanting one more bite," Susan Spungen writes.

You can enjoy these apples warm or at room temperature—have vanilla ice cream or heavy cream on hand for serving.

Laura Rege stuffs her pork loin with a tasty combination of toasted rye bread, apples and pumpkin seeds. To serve this juicy roast, she drizzles it with luscious unrefined pumpkin seed oil.

A tender chiffon cake pairs well with the light and billowy frosting, seasoned with spicy-fresh ginger juice. Warm spices and a shot of rum add a kick to the apple compote that makes this a centerpiece dessert for the adult table.

For this sheet pan dinner, use Honeycrisp or Pink Lady apples, which hold their shape better during roasting than other varieties. Plus, their pleasant sweetness balances the intensely spiced merguez sausage.

The duck fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast.

Top Chef winner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.

There's no better way to spend a chilly fall weekend afternoon than by making this nearly effortless apple butter. A bounty of sweet apples bake down into a rich, spreadable treat that's infused with the warming notes of cinnamon, ginger, and bourbon.