Food's Rising Stars Share Apple Pie Recipes

Like the changing leaves, apple picking is a quintessential sign of fall.

Families can head to an orchard, enjoy the crisp autumn air and fun activities like hayrides and then return home with a bushel to bake a fresh apple pie.

Even city dwellers can find apple orchards and farms just a short drive away.

Masker Orchards, about 90 minutes from Manhattan in Warwick, N.Y., is a 200-acre apple orchard with many varieties, including Granny Smith, Macintosh, Jonagolds, Romes and many more. You can check the orchard's Web site to find out when your favorite varieties are ripe.

The trees are not very tall, so even your littlest can pick fruit. Many families break for lunch by setting up a picnic right in the middle of the orchard, or you can head to a country store to pick up a quick bite.

Ripe apple trees at Masker Orchards in New York. Photo by Eleanor Hong

It's best to go in the morning to avoid crowds and get first pick at the best apples. By midafternoon, you may find yourself stuck in a human traffic jam between rows of tress.

Before you leave, you can stop by a small market, with a country store and bakery stand and a pumpkin patch. A generously filled bag of apples costs about $20, and a half bag costs about $10. But don't be surprised if you're asked to pop your trunk, as it seems some visitors have been known to stow away a few extra bushels there.

Other apple orchards close to the city are:
Lyman Orchards, Middlefield, Conn.
Dressel Farms, New Paltz, N.Y.
Stone Ridge Orchard, Stone Ridge, N.Y.

You can find out about apple orchards all over the country at

Go to the next page for apple pie recipes from celebrity chefs!

Apple Pie Recipes

After your day at the orchard, there's no choice but to whip up an apple pie, cobbler or crisp.

Depending on your taste buds, opt for sour Granny Smiths, sweet Golden Delicious or any combination of fresh apples in between.

Below are four recipes from chefs who appear on the Food Network.

The Ultimate Caramel Apple Pie
*Recipe courtesy Tyler Florence, host of Food Network's "Tyler's Ultimate" on Saturdays at 9 a.m.

Courtesy of the Food Network

Prep: 15 minutes
Bake: 50 minutes
Yields: 8 servings


The Dough:

3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
2 eggs separated (yolk for the pastry, white for the glaze)
3 tablespoons ice water, plus more if needed

Caramel Apples:
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon all-purpose flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter


To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the egg yolk and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap and let it rest in the refrigerator for 1 hour.

While the dough is resting, prepare the filling.

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