The crisp breeze of autumn has arrived, bringing with it the much anticipated fall harvest! My adult children informed they’ve been picking apples in Vermont, signaling that it’s that magical time of the year to roll up my sleeves and dive headfirst into baking delicious apple pie, apple galette, or crostata and crisps. So I hope you’ll join me on this culinary adventure as we explore the art of turning nature’s bounty into fresh-baked delights, one apple at a time.

First take a minute to see when Apple Pie Arrived in the U.S.

Dive into the rich tapestry of American culinary traditions with this comprehensive infographic, showcasing the country’s favorite pie flavors, region by region. From the bustling kitchens of New England to the charming bakeries of the Deep South, this visual delight unveils the most popular pie flavors that have captured the hearts and taste buds of each distinct region in the United States.

Now, let’s get started!

Get out or make the Apple Pie Spice (I mix 2 Tbsp ground cinnamon, 1 Tbsp ground nutmeg, 1 to 1 1/2 tsp EACH ground all-spice and ground cardamom) and give these Home Baking Association tried and true recipes a go. 

Choose your Apples (go with 2 to 3 different varieties- Golden Delicious, something Tart, Northern Spy…) 

Prep a great Pastry (pie, galette or crostata)  Take 8 minutes and view Marla Prusa, veteran pie baker and teacher’s tips as well as her favorite recipe.

Form the crust dough into two 1 inch thick discs, wrap and chill.

While it chills, prepare the filling

Roll out each crust on or between parchment or waxed paper. View this how-to!

Place crust in glass pie plate (I prefer to avoid soggy crusts)

Heap the apples in the crust OR for crostata or galette, place apples in the middle with 4-inches of crust around the outside and fold it up leaving the middle open. View this video for more info

Don’t forget to dot with butter, cut a pattern of vents in top crust (these can be so pretty), seal all around and garnish the top of crust with a brush of cream and sprinkles of Turbinado (Raw) Sugar.  View Types of Sugar

If you’d love to learn how to weave a lattice top crust, see how with Baker Bettie’s informative video.

I highly encourage you to embrace the spirit of autumn by venturing into your kitchen and exploring the endless possibilities that apples offer. From classic apple pies to innovative galettes and tantalizing crostatas, let the sweet aroma of baked apples fill your home and your hearts. Whether you’re a seasoned baker or just starting out, there’s no better time to whisk, knead, and bake than in the cozy embrace of fall. Happy baking!