Apple Pie
Lisa Sparks, who owns Lisa's Pie Shop in Atlanta, Indiana (north of Indianapolis), blends tangy Granny Smiths and mellower Jonathans in her double-crust pie seasoned with cinnamon.
Tapioca thickens the pale filling, making a lusciously clear sauce that wraps around the tender sliced fruit. Lisa says this apple pie recipe brought top honors at both local and national pie competitions.
Crumb-Topped Apple Pie Trio
Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples -- Granny Smith, Jonagold and Braeburn -- with sugar and cinnamon under a brown-sugar and walnut crumb topping.
Caramel Apple Pie
Caramel-dipped apples inspired baker Caroline Imig to create this dessert for Wayne's Family Restaurant in Oconto, Wisconsin (north of Green Bay).
A mantle of flour-sugar-butter crumbs bakes crisp over sliced crisp-tart Cortland apples. Each serving gets a spoonful of caramel topping and a sprinkling of toasted nuts.
Apple-Pear Praline Pie
This picture-perfect pie requires more than a flaky crust. "The key to this pie is the apples you use," says Mary Schrier of Cumberland, Iowa, who got this recipe from an old, handwritten family recipe book. She suggests not using Red Delicious apples. Instead, make this with Granny Smith, Jonathan or sweet-tart heirloom apples.
Apple-Cranberry Walnut Pie
Susan Murphy, founder of Sweetie Pies in Fish Creek, Wisconsin, stirs tangy cranberries into her apple-walnut pie to cut the sweetness.
Caramel-Apple Pie
This recipe took first place two years in a row at Nebraska City, Nebraska's Applejack Festival. It's easier to eat than a caramel apple, but tastes just as good.
Apple Butter-Pumpkin Pie
The classic pumpkin pie gets even better with the addition of apple butter, which gives extra sweetness and a slightly softer texture to the dessert. A streusel topping adds a bit of crunch.
Berry Apple Fantasy Pie
This golden, two-crust creation oozes with apples and blackberries. The recipe, from Elsa Landing Restaurant in Grafton, Illinois, was pictured on a cover of Midwest Living® .
Caramel Apple Crunch Pie
This blue-ribbon pie has it all: juicy apple filling, a streusel topping, lattice crust and caramel crust. It's a winner from the annual Apple Festival pie-baking contest in Bayfield, Wisconsin.
Praline-Taffy Apple Pie
A Chicago reader took advantage of a bumper crop of apples to create Praline-Taffy Apple Pie. A flaky crust tops gooey hunks of caramel, pecans, brown sugar and apples.
Something Special Apple-Cherry Pie
We combined two favorite pie fillings--apple and cherry--into one treat. Almonds add a nutty boost.
Cheesy Apple Pie
This juicy pie, from a Purdy, Missouri, reader, has a cheddar-speckled crust and cheesy streusel topping.
Apple Maple Cream Pie
Maple syrup adds a delicious twist to this apple pie. The recipe is from an Indianapolis bakery.
Upside Down Apple-Pear Pie
This fruit-pecan pie bakes on top of a gooey brown sugar syrup. When it comes out of the oven, you turn it upside down like a sticky bun. Serve with custard and/or caramel sauces.
Single-Serving Caramel Apples
Joan Wagner of Overland Park, Kansas, considers these single-serving apple pies her easy-entertaining recipe. "You can make these up to six hours ahead and cover them with plastic wrap, so the puff pastry doesn't dry out," she says. "The desserts can bake while your coffee is brewing."
Christmas Apple Pie
Choose your favorite dried fruit to pair with apples for this double-crust pie. Present the cooled pie on a bigger pie plate full of gumdrops for a festive look. Change the color of the gumdrops (or try a different candy) for different seasons!
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