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Fall Food Fest: Sweet apple recipes

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We're kicking off our new series "Fall Food Fest," serving up recipes that will make you want to cozy up with your fall favorites.

Today we're talking about apples!

Gabriella Gershenson, food editor of "Rachael Ray Every Day," which is celebrating its 10th Anniversary, has different recipes that use apples.

Recipes

Parsnip-Apple Soup
Ingredients
1 onion, chopped
2 tablespoons olive oil
1 pound parsnips, peeled and chopped
4 cups vegetable stock
1 apple--peeled, cored and chopped
4 teaspoons heavy cream
1 teaspoon chopped fresh rosemary

Directions
In pot, cook onion in oil over medium, 5 minutes. Add parsnips, stock and apple; boil 15 minutes. Puree, thinning with water if needed; season. Top with cream and rosemary.

Cider Chicken
Ingredients
3 tablespoons butter
4 bone-in, skin-on chicken thighs
3/4 cup apple cider
1 tablespoon Dijon mustard
2 teaspoons chopped fresh sage
2 apples, cored and thinly sliced

Directions
In skillet, melt 1 tbsp. butter over medium-high. Season chicken; cook, skin-side down, until golden, about 8 minutes. Turn, add cider, then roast at 375 degrees until cooked through, 20 minutes; transfer to plate. Whisk mustard and sage into sauce. In another skillet, cook apples in remaining butter over medium-high, stirring, 5 minutes; season.

Emeril Lagasse's Cinnamon and Spice Deep-Dish Apple Pie
Ingredients
Double Pie Crust
2 2/3 cups flour
2 tablespoons sugar
1 1/2 sticks cold unsalted butter, cut into 1/4-inch pieces
1/4 cup vegetable shortening or lard

Filling
2 pounds Gala apples (about 4)--peeled, cored and cut into 1/4- to 1/2-inch-thick slices
1 1/2 pounds Granny Smith apples (about 3)--peeled, cored and cut into 1/4- to 1/2-inch-thick slices
1 tablespoon fresh lemon juice
3/4 cup plus 2 tbsp. sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground allspice
1/2 stick unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon heavy cream

Directions
1. In a medium bowl, combine the flour, sugar and 1/2 tsp. salt. Using a pastry blender, a fork or your fingers, incorporate the butter and shortening into the flour mixture until it resembles coarse crumbs. Gradually sprinkle 1/2 cup ice water over the flour mixture, tossing until large, moist clumps form. Press the dough into a ball, and work it with your hands until it just comes together. (Don't worry if the dough seems slightly dry. As it rests, the flour will continue to absorb liquid. Don't add any extra liquid, or your crust won't be flaky.)
2. Divide the dough in half, shape each piece into a ball, then flatten each ball into a disk and wrap in plastic. Chill the dough at least 20 minutes or up to overnight before rolling.
3. Position a rack in the center of the oven and preheat to 475 degrees. On a lightly floured surface, roll out one dough disk to a 12-inch round. Transfer it to a 9-inch deep-dish pie pan, gently fitting it into the pan. Roll out the other dough disk; transfer to a parchment paper-lined baking sheet. Refrigerate the crusts until ready to use.
4. In a large bowl, toss the apples with the lemon juice. In a small bowl, mix 3/4 cup sugar, the flour, cinnamon, nutmeg, allspice and 1/4 tsp. salt; sprinkle over the apples and toss until well combined. Transfer the apples to the pie pan. Dot the top with the butter. Cover with the top pastry, trim the overhang and, using your fingers or a fork, crimp the edges to seal.
5. In a small bowl, whisk the egg yolk and cream. Cut 4 slits in the top crust, brush with the egg mixture and sprinkle with the remaining 2 tbsp. sugar. Set the pie on a parchment-lined rimmed baking sheet to catch any drips.
6. Place the pie in the oven and reduce the temperature to 425 degrees. Bake 15 minutes. Rotate the pie pan and reduce the oven temperature to 350 degrees. Bake until the crust is nicely browned and the juices are bubbling, tenting with foil if browning too quickly, 45 to 50 minutes more. Let cool on a wire rack at least 4 hours before serving.