Make the Apple Pie (and Apple Crisp) of Your Dreams

Apples. Apples everywhere. The moment fall hits, I suddenly become that person. It’s all about apple picking, homemade applesauce, and “just whipping up a quick pie.”

I’m over here in my gingham apron, with flour on my nose, dreamily rolling out crust, remembering the tragic past: a past in which I used to HATE apple pie. (Yes, really.)

But years of baking, testing, weeping, and, let’s be honest, dramatically flinging failed crust into the trash later, I finally cracked the code on the apple pie (and crisp!) of your dreams and mine:

• flaky, buttery crust that behaves itself
• apple filling that’s soft, spiced, and never crunchy (gah!!)
• streusel so generous it needs its own zip code

Whether you’re team pie, team crisp, or just here for the streusel, I’ve got you covered with this roundup of the best apple recipes to make this fall. We’re doing classics, we’re doing the fancy custard version, we’re even doing a pie you can eat with your hands like an animal.

Grab your apples. We’re diving headfirst into the coziest, butteriest, most cinnamon-y collection of apple desserts you’ve ever met. Fork optional.

What you need to make great pie

Y PeelerParing KnifePastry CutterPie Weights

• Y peeler: I am in love with my Y peeler. No more accidentally just peeling the skin off of your finger as you are working away. The design is easy to hold and gets long strips for apples, potatoes, and more.
• Paring knife: simple is best. You don’t need a fancy coring tool when you can just use the same knife that works beautifully for any old fruit!
• Pastry cutter: get the butter incorporated in your dough JUST right. So much easier to use than a fork.
• Pie weights: you need something to weigh your crust down if you’re going to blind bake. These handy weights keep the dough from over expanding or blistering and come with a nice container, but honestly, I just use dry beans and they’ve always worked great.

Marble Rolling PinPie PlateScraperStainless Steel Scoop

• Marble rolling pin: I know, you already have a regular one. But this one’s weight makes it effortless to roll out pie crusts and cookie dough. And it’s COLD, which is the temperature you want anything you’re rolling to be.
• Pie plate: If you’re going to all that work to flute your pie crust you might as well put it into a pretty plate.
• Scraper: so great when you’re making pie crust and you want to gather your dough without it ripping.
• Stainless steel scoop: warm apple goodness NEEDS vanilla ice cream on top!  I like the release mechanism on this better than traditional scoops. I also use this scoop when making cookies.

Apple-y ever after: more apple recipes!

• The Only Caramel Apple I Will Eat >> never sprain your jaw on a too-hard caramel apple again, this caramel is SOFT and FUDGY
• Apple Cider Pork Chops >> an easy weeknight dinner that makes your whole house smell like fall
• Caramel Apple Cider Reduction Shakes >> super concentrated apple cider goodness + ice cream + salted caramel?? yes please
• Homemade Applesauce from The Creekside Cook