Beyond The Pie: Apple Recipes for this Fall

By Reese Oxner, Editorial Assistant

Apple pie is an iconic American dessert — it’s hard to make it through autumn without being inundated with ideas, new and old, on how to perfect the pie.

And it’s for good reason – apples are in peak season in September and October, making it the perfect time to feature this American classic.

This story was featured in our Fall Magazine

Read our magazine today for your guide to thriving this season in Burlington.

However, there are a whole lot of apples in the world, and a whole lot more you can do with them besides pie. This fall, the Buzz invites you to join us in helping more apples reach their full potential by tackling one of these recipes – no lattice needed.

Apple Sangria

Ingredients:

2 apples, sliced

1 bottle white wine (750 ml)

1/4 cup brandy

1/4 cup orange liqueur

1 orange, sliced

1 cinnamon stick

Instructions:

Mix wine, brandy, liqueur in pitcher.

Add sliced apples, orange, cinnamon stick.

Chill 4 hours.

Serve over ice.

Apple Streusel Muffins

Ingredients:

2 cups flour

• 1 cup sugar

1/2 cup butter, melted

1 tsp cinnamon

2 eggs

1/2 cup milk

2 apples, peeled and diced

Streusel: 1/2 cup flour,

1/4 cup sugar, 3 tbsp butter

Instructions:

1. Mix batter, fold in apples.
2. Mix streusel.
3. Pour muffins into tin ⅔ full, top with streusel.
4. Bake at 375°F for 20 minutes.

Baked Apples

Ingredients

• 4 apples, cored
• 1/2 cup oats
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 2 tbsp butter

Instructions:

1. Core apples.
2. Mix oats, sugar, cinnamon, butter.
3. Stuff centers.
4. Bake at 350°F for 30 minutes until tender.

Apple Butter

Ingredients

• 3 lbs apples, peeled and chopped
• 2 cups apple cider
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves

Instructions:

1. Cook apples + cider until soft.
2. Purée, return to pot.
3. Add sugar + spices.
4. Simmer low until dark, thick, spreadable.
5. Enjoy on bread or in yogurt.

Pork Chops with Apple Compote

Ingredients:

• 4 pork chops (1 lb total)
• 2 apples, sliced
• 1 onion, sliced
• 2 tbsp butter
• 1 tsp thyme
• Splash of apple cider vinegar

Instructions:

1. Finely dice onion and apple. Melt butter in sauce pan and add onion, apple and minced thyme. Cook on medium heat for half an hour, stirring occasionally. Add splash of apple cider vinegar.
2. Heat a pan on high heat. Then add neutral oil and heat. Once hot, pan sear chops, cooking for 3 to 5 minutes a side. Let it reach an internal temp of 145°F.
3. Spoon compote on top of pork chops and enjoy.

Apple mustard

• 2 apples, peeled and diced
• 1/4 cup Dijon mustard
• 1/4 cup of brown mustard
• 2 tbsp vinegar
• 1 tbsp honey
• 1/2 tsp salt

Instructions:

1. Boil apples until soft, about five minutes.
2. Strain, then purée smooth in a blender or with an immersion blender.
3. Stir in mustard, vinegar, honey, salt.
4. Enjoy on a sandwich or as part of a fall cheese board.

Apple Salsa

• 2-3 apples, diced
• 1/2 red onion, diced
• 1 serrano (or jalapeño), finely diced
• 1/4 cup cilantro, chopped
• Juice of 1-2 limes
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Dice apples, onion, jalapeño.
2. Toss with cilantro, lime juice, salt and black pepper.
3. Chill 20 minutes before serving.
4. Serve with chips, on tacos or alongside a gouda quesadilla.

Apple Kimchi

• 1.5 lbs Fuji/Gala Apples
• 0.5 lbs daikon (optional)
• 2-3 green onions
• 2 cloves of garlic, grated
• 1 tbsp ginger, grated
• 1 tbsp fish sauce
• 1 tbsp maple syrup/honey/sugar
• 1-2 tbsp gochugaru

Instructions:

1. Chop apples, daikon, green onion into bite sized pieces.
2. Sprinkle sea salt all over. Add grated garlic, ginger, fish sauce and gochugaru and mix.
3. Eat immediately or ferment in the fridge for a day.
4. Serve as a side or with rice.