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Turn the page for four great apple recipes!

RED DELICIOUS

This sweet favorite has smooth, dark red skin and a crisp taste. Best eaten fresh; not recommended for baking.

GRANNY SMITH

Tart, with a smooth, bright green skin and refreshing crunchy bite, Granny Smiths cook well, retaining a sharp flavor.

ROME

This mildly flavored cooking apple with bright red skin is juicy and stays crisp for a long time. It keeps its shape well when baked.

FUJI

Bright red and yellow-green, Fujis are tangy but sweet in flavor. Very juicy, they can stand the heat needed to make pies and crisps.

McINTOSH

Predominantly red with green-tinged skin, McIntosh apples have a juicy, white, sweet flesh and are slightly tart. Best used for baking.

APPLES WITH TOFFEE DIP

Serves: 12

Hands-on time: 25 min.

Total time: 2 hrs., 25 min.

¾ cup firmly packed light-brown sugar

½ cup powdered sugar

1 tsp. vanilla extract

1 (8-oz.) package cream cheese, softened

¾ cup toffee bits

1 cup pineapple juice

3 Red Delicious apples, cored and cut into wedges

3 Granny Smith apples, cored and cut into wedges

1. Combine first four ingredients in a bowl; beat at medium speed with an electric mixer until smooth. Stir in toffee bits. Cover and chill.

2. Combine juice and apples in a bowl; toss well. Drain apples; serve with dip.

RUSTIC APPLE PIE

Serves: 8

Hands-on time: 35 min.

Total time: 1 hr. 35 min.

½ (15-oz.) package refrigerated piecrust

1 egg white, lightly beaten

¾ cup sugar

2 tbsp. cornstarch

2 tsp. ground cinnamon

4 cups peeled, thinly sliced Braeburn, Rome or other cooking apples

1 tsp. sugar

1. Preheat oven to 425°.

2. Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on a lightly greased aluminum-foil-lined 12-inch pizza pan. Brush crust with half of the egg white.

3. Combine ¾ cup sugar, cornstarch and cinnamon in a large bowl. Add apples and toss to coat. Spoon mixture into center of piecrust, leaving a 2-inch border. Fold piecrust border up and over apples, pleating as you go, leaving an opening 8 inches wide in center. Brush crust with remaining egg white; sprinkle with 1 tsp. sugar.

4. Bake on bottom oven rack 20 to 25 minutes or until apples are tender and crust is golden. Cool 15 minutes before serving.

SWEET POTATO STUFFED APPLES

Serves: 6

Hands-on time: 45 min.

Total time: 1 hr., 35 min.

6 medium-size McIntosh, Fuji, Rome or other cooking apples (about 3 lbs.)

3 tbsp. slivered almonds, toasted and divided

1 (16-oz.) can sweet potatoes, drained and mashed

3 tbsp. brown sugar

3 tbsp. maple syrup

1 tbsp. butter, melted

½ tsp. ground cinnamon

¼ tsp. salt

¾ cup apple juice

1. Preheat oven to 350°.

2. Cut a thin slice off top and bottom of each apple. Core apples, starting at stem, without cutting through opposite end. Scoop out apple pulp to enlarge opening to 2 inches. Chop pulp and set aside.

3. Combine apple pulp, 2 tbsp. almonds, sweet potatoes and next five ingredients. Spoon filling into apples; top with remaining 1 tbsp. almonds. Place apples in an 11-x-7-inch baking dish. Pour juice into baking dish.

4. Bake 45 minutes or until apples are tender.

GREEN APPLE CHIPOTLE SALSA

Serves: 8

Hands-on time: 25 min.

Total time: 2 hrs., 25 min.

2 cups diced, unpeeled Granny Smith apples (Gala and Honeycrisp varieties can also be used)

1 cup diced red bell pepper

¾ cup diced red onion

1/3 cup finely chopped fresh cilantro

1/3 cup unsweetened apple juice

1/3 cup red wine vinegar

¼ to ½ tsp. ground chipotle chili pepper or ground red pepper

1. Combine all ingredients; cover and chill up to two days ahead.

2. Serve over grilled chicken, pork or beef.