You’ve probably heard the phrase “easier than apple pie” before. This week, we intend to explore a variety of ways to bake apples—from the simplest of pies to some more intricate autumnal delights. Here are this week’s best Pillsbury-loving bloggers and their amazing approaches to apples.

To start off with, we have a recipe entitled “Simple Apple Pie”. Using Pillsbury’s “handy & tasty premade crust”, this blogger strives for a delicious, as well as visually appetizing presentation. A notably unique ingredient featured here is the juice of 1 lemon to add a little more flavor to the apples.
http://www.adventuresofclayball.com/2009/09/14/simple-apple-pie/

To follow up our “Simple” Apple Pie, we’ll now take a look at an Old Fashioned Apple Pie. The key difference here is cinnamon. “In my opinion,” the blogger states, “there can never be too much cinnamon.” Mixing the cinnamon with some butter and sugar, you can brush a nice glaze over the top Pillsbury pie crust.
http://spicemonkey.blogspot.com/2009/09/old-fashioned-apple-pie.html

Right up front, this blogger proclaims her love of “fall food” and proves it by sharing her amazing recipe for Caramel Apple Crunch Pie. This is actually very similar to the last recipe in terms of its ingredients. However, since there is a “crumb topping”, and no top crust, you will end up with something a little different. Lastly, she drizzles with a little caramel/butterscotch. “I used Pillsbury brand” she reminds us, “and it was yummy.”
http://elevenbirdies.blogspot.com/2009/09/caramel-apple-crunch-pie.html

Did somebody say Apple Dumplings? In another example of how incredibly well apples mix with cinnamon, we this recipe which the blogger compares to a “gooey apple cinnamon roll or apple fritter donut”. Using Pillsbury Crescent Rolls and preferring Fuji apples to Granny Smith, this is one seriously tasty looking treat.
http://ameliaswabb.blogspot.com/2009/09/apple-dumplings.html

Food author Kelly Rudnicki posted a new blog this week for a Dairy and Egg Free Apple Cranberry Crostata. It’s very similar to a pie, and even uses Pillsbury’s Refrigerated Pie Crusts, along with some dried cranberries and chunks of apple (though she says pears, nectarines, peaches and other fruits could make a good filling, as well). She also suggests maybe serving it with a mug of warm apple cider.
http://www.foodallergymama.com/2009/09/16/dairy-and-egg-free-apple-cranberry-crostata/

Lastly, we have this great article from the Seattle Post-Intelligencer that includes a Pillsbury recipe for a Caramelized Apple-Onion Tart. Even better, the article starts off with a really interesting piece about the varieties, growing methods, and seasonal habits of apples. Featuring one cup of chopped apples, as well as some Cheddar cheese, red onion, and sour cream, this is a great snack to ring in the autumn season.
http://www.seattlepi.com/food/410205_apples0915.html?source=rss

What’s your favorite way to bake apples? Perhaps, you too have discovered how well they pair with cinnamon! Let us know your favorite apple pie recipe or what you plan to create to match the changing color of the leaves.