They say the best way to someone’s heart is through their stomach, so we figure the best way to get into the fall spirit is with delicious fall recipes! We got something sweet, something savory, and something a little unique to get you started. So dust off your fall apron, and rendezvous in the kitchen with us!
EASY APPLE PIE RECIPE
Get ready to experience the warm, comforting embrace of a classic apple pie, where sweet, tender apples meet a flaky, golden crust, creating a dessert that's the go-to move for the fall. Bonus points if you use apples you got while apple picking with the family and use our Pumpkin Mini Mitts to handle your freshly baked pie.
- 2 ready-made pie crusts (one for the bottom and one for the top)
- 6-7 cups of peeled, cored, and thinly sliced apples (we recommend Granny Smiths)
- 3/4 c up granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
- Additional sugar for sprinkling (optional)
- Preheat your oven to 425°F.
- Peel and core your apples then thinly slice them. Put the slices into a large mixing bowl.
- In the large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss everything together until the apples are evenly coated. Set the filling aside.
- Place one of the ready-made pie crusts into a 9-inch pie dish, pressing it gently to fit the bottom and up the sides.
- Pour the prepared apple filling into the pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter.
- Lay the second pie crust over the top of the apples. You can leave it whole or create a lattice or decorative pattern with the crust. Trim any excess dough hanging over the edge.
- In a small bowl, whisk together the egg and milk (or water) to make an egg wash. Brush this mixture over the top crust for a beautiful golden finish. You can also sprinkle a little sugar over the crust for added sweetness and crunch.
- Cut a few small slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips, and then bake in the preheated oven for about 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
KID FRIENDLY BEEF CASSEROLE
This hearty casserole is like a hug in a dish, with layers of savory ground beef, tender potatoes, and gooey cheese that will have your taste buds dancing with delight. Want to add a level or convenience to this dish, try our Baking Dish Covers.
- 1 lb ground beef
- 4 c ups thinly sliced potatoes (about 4-5 medium-sized potatoes)
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 c up shredded cheddar cheese
- 1 c up shredded mozzarella cheese
- 1 c up milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 tsp dried thyme (optional)
- Fresh parsley or chives for garnish (optional)
- Preheat your oven to 375°F and grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet, cook the ground beef over medium-high heat until it's browned and crumbled. Remove any excess fat.
- Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for about 2-3 minutes until the onion becomes translucent. Season with a pinch of salt and pepper.
- In a separate small saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the flour to create a roux (a thickening for sauce). Cook and stir for about 1-2 minutes until it turns lightly golden in color.
- Gradually whisk in the milk (don’t let the milk boil), making sure there are no lumps. Cook and stir until the mixture thickens, about 2-3 minutes. Season with salt and pepper to taste. You can also add dried thyme for extra flavor.
- In the prepared baking dish, arrange half of the sliced potatoes in an even layer.
- Spread half of the cooked ground beef mixture over the potatoes.
- Sprinkle half of the shredded cheddar and mozzarella cheese over the beef.
- Repeat the layers with the remaining potatoes, beef, and cheese.
- Pour the milk and roux mixture evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender, and the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or chives.
FALL PUMPKIN CHILI RECIPE
Embrace the flavors of autumn with this soul-warming pumpkin chili, pumpkin is a great addition to the rich spices of chili, creating a comforting bowl of fall goodness. Pair your bowls of chili with our Cute As Candy Bowl Bestie to get into the Halloween spirit.
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped3 cloves garlic, minced
- 1 lb ground turkey or beef
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 c up corn kernels (fresh, frozen, or canned)
- 2 c ups chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
*Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and sauté for about 5 minutes, or until they start to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground turkey or beef to the pot. Break it up with a spoon and cook until browned and cooked through. Drain any excess fat if necessary.
- Stir in the chili powder, ground cumin, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices.
- Add the pumpkin puree, diced tomatoes, black beans, kidney beans, and corn to the pot. Mix well to combine all the ingredients.
- Pour in the chicken broth and stir to combine. Bring the chili to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken. If it gets too thick, you can add more broth as needed.
- Taste and adjust the seasoning with more salt, pepper, or cayenne pepper if desired.
- Serve your delicious pumpkin chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro.