3 perfect orchard-inspired recipes for fall

About Maureen Petrosky

Maureen Petrosky is the ultimate hostess, author of The Wine Club and The Cocktail Club and soon to be released Zero- Proof. She is a classically trained chef who appears regularly as an Entertaining & Lifestyle Expert on NBC’s TODAY show and is a host for Local Now. She is also a popular columnist for and She lives in Bucks County with her husband Michael and twins Christopher and Elliot.

shopping list

+ 2 pounds Granny Smith apples

+ 3-4 red apples

+ 1 baguette

+ 1 wheel of Brie

+ 1 bunch of thyme

+ Clover or tupelo honey

+ Apple cider

+ Lemon juice

+ Bourbon

+ Club soda

+ Small can of chickpeas

+ 1 Refrigerated pie crust

+ Cinnamon

+ Butter

+ Turbinado sugar

+ Flour

+ Coarse salt

+ Eggs

+ Walnuts



+ 12, ½- inch thick biased slices of baguette

+ 2 tablespoons of melted butter

+ Coarse Salt

+ 12 slices of Brie, sized to fit the sliced baguette

+ 36 very thinly sliced red apples (about 3-4 small apples)

+ 1 bunch of Thyme, tender, not woody stems

+ Clover or tupelo honey, for drizzling

+ Walnuts (optional)


Pre-heat oven to 375 degrees. Arrange bread in a single layer on a baking sheet. Lightly brush each piece with melted butter. Sprinkle with coarse salt. Bake for about 10 minutes or until golden brown and toasted. Cool.

Arrange one piece of Brie cheese on each piece of toasted baguette. Shingle 3 very thin slices of apple on top of the Brie. Drizzle with honey and top with a small tender piece of thyme. Garnish with walnuts (optional).

Makes 12 pieces



+ 2 ounces Bourbon

+ 1 ½  ounces apple cider

+ 1 ounce lemon juice

+ 2 ounces club soda

+ 2 Tablespoons aquafaba*

+ Wafer thin apple slices, for garnish


In a cocktail shaker or thermos half filled with ice, add the Bourbon, apple cider, lemon juice and shake to combine. Add the aquafaba and shake, shake, shake. Add the club soda and stir once. Strain into a coupe or stemmed glass if you have one. Spoon the foam on top of your cocktail and garnish with an apple slice. 

*Aquafaba is liquid strained from a can
of chickpeas 

Method: Using a fine-mesh sieve set over a bowl, drain the chickpeas. The liquid in the bowl is aquafaba. This will keep for up to 2 days in the fridge.



+ 1 refrigerated pie crust

apple filling:

+ 1 ½ lb granny smith apples, peeled, cored and sliced

+ 1 tablespoon lemon juice

+ ¼ teaspoon 

ground cinnamon

+ 1/4 cup turbinado sugar, plus some for sprinkling crust

+ 2 tablespoons flour

+ 1 tablespoon unsalted butter, cubed

+ 1 egg, beaten


Preheat the oven to 425 degrees.

In a bowl combine the apples, cinnamon, sugar, flour and lemon juice. Add to a pan over medium high heat and cook, stirring continuously until the apples are soft. Remove from heat and cool to room temperature.

Roll out the dough on a parchment paper lined baking sheet. Spoon the cooled filling into the center of the dough, leaving a 2- inch border. Then fold edges of dough up and overlap the fruit filling, all the way around until all edges are folded up. Brush the crust with the beaten egg. Sprinkle turbinado sugar over the crust. Distribute the cubes of butter on top of the fruit filling.

Place into the oven and cook for about 35 minutes or until the crust is golden brown and the fruit filling is bubbling.

Serve with toppings of your choice like caramel sauce, whipped cream or ice cream.

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