Apple Pie

Chef Marcus Samuelsson updates the apple pie–cheddar combo by hiding the cheese in the flaky crust. The filling is tangy and assertively spiced; Samuelsson includes cardamom, a common sweet seasoning in his native Sweden. This recipe is adapted from the chef’s book Marcus Off Duty.

Brown sugar gives this easy apple pie a touch of caramel flavor; Granny Smith apples add a nice tartness for balance.

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert.

Kate Neumann often showcases rich, nutty, fragrant browned butter in her desserts. Here, she adds it to a sweet custard loaded with caramelized apples and baked in a buttery tart shell.

Greg Patent likes to use an assortment of tart and sweet apples in this dense, apple-packed pie. Some varieties to look for are Greening, Cortland, Winesap, Braeburn, Jonamac and Granny Smith.

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this fuss-free riff on classic double-crust apple pie.

Jerry Traunfeld has been experimenting with rye flour for years; he loves the way it gives dough flavor and body. As these pastries illustrate, he has also been exploring ways to use celery seed in desserts. "It really complements the apple and rye," he says.

Anne Walker usually makes this dessert with Arkansas Black apples—an heirloom variety—from Mogannam's parents' orchard near Sacramento. The dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.

Cathal Armstrong tells of how a family friend came over for lunch one day and marveled at the apple pie his mother, Angela, had made. When her husband, Gerry, asserted that it must have been the apples he grew that made the pie taste so good, the friend said, "Angela, you tell him pastry like that doesn't grow on trees." Since puff pastry can be tricky to prepare, this version of Angela's pie uses a high-quality, store-bought puff pastry.

F&W's Grace Parisi finishes this perfect fall dessert with a delicious brown sugar streusel.

Flameware is perfect for preparing this French tart, as an ordinary clay pot may not be able to withstand the high heat required to caramelize the apples.

This thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture. The thinly sliced apples on top caramelize as the tart bakes.

Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness. The crispy, salty cheddar crisps that accompany the sundaes are as good with cocktails as they are with desserts.

The many layers of sweet apples contained in this pie are complemented by a savory, cheddar-enhanced crust.

This free-form tart is an easy, quick-to-prepare take on the iconic dessert.

Fried apple pies have a filling of dried apples—you can add raisins if you like. The pies can be formed and refrigerated overnight, but fry them just before serving.