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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Apple Dumplings photo coming soon
1800s-present
A Pennsylvania Dutch-style dessert of cored apples wrapped in dough and baked with brown sugar syrup.
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Apple Pancake photo coming soon
1900s-present
A German-American Dutch baby-style pancake baked over cinnamon apples in a hot skillet.
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Apple Pandowdy photo coming soon
Founding Era
Sliced apples baked under a pastry or biscuit crust that is broken into the juices as it bakes.
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Caramel Apples photo coming soon
1950s-present
Caramel apples followed candy apples but became their own American fall tradition. Kraft employee Dan Walker is widely credited with developing the caramel apple in the 1950s while experimenting with leftover Halloween caramels.
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Apple Butter photo coming soon
1700s-present
Apples cooked down with cider, sugar, and warm spices into a dark, spreadable fruit butter.
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Apple Cake photo coming soon
1800s-present
A tender apple-studded cake with cinnamon, butter, and a simple crumb topping.
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Apple Strudel photo coming soon
1800-1860
A German-American apple strudel made with crisp apples, raisins, cinnamon, buttered crumbs, and flaky phyllo for a practical home version of a Central European pastry.
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Apple Pie photo coming soon
1700s-present
A double-crust apple pie with cinnamon-spiced apples and a flaky butter crust.
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Cider photo coming soon
1776-1800
Cider, made from fermented or fresh-pressed apple juice, has been an important American drink since colonial times. Both hard (alcoholic) and sweet (non-alcoholic) varieties were common, used at meals and celebrations, embodying early American fruit preservation and local agriculture.
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Fried Apples photo coming soon
1776-1800
Fried apples are sliced apples cooked in butter with sugar and warm spices until soft and caramelized. A traditional American side dish since the late 18th century, they pair well with breakfast dishes and pork and reflect colonial and revolutionary era cooking.