If you're one of those who joyfully anticipate their first bite of freshly baked apple pie once the fruit begins to ripen in the fall, you're in luck—harvest time is here, and kitchens all over the country are filled with the aroma of apple pies baking in the oven. However, the same apple pie recipes get old after a while, and fortunately, there are many variations of this classic favorite.

Here are two tasty twists on an old tradition that residents of our apartments in Chicago can whip up in their kitchen this fall.

Fried Apple Pies 

If you're in the mood for warm-from-the-oven apple pie goodness but don't want to bake an entire pie, you can quickly create an equally delicious option using a home deep fryer or a large heavy skillet instead of an oven. Simply make your favorite pie crust, or for simplicity's sake, use a frozen crust, and peel and dice your favorite apples. Place them in a saucepan with cinnamon and sugar, and cook them on low heat until they're the consistency of thick applesauce. After allowing the mixture to cool for five minutes or so, fold them into turnover shapes in small pieces of pastry—a heaping tablespoon for each one—before deep-frying for about five minutes or until golden brown. 

Apple Pie Baked Apples

Apple pie baked apples provide an ideal grand finale for an elegant seasonal dinner party. Assemble them ahead of time so all you'll have to do is pop them in the oven after you've cleared the dinner plates. They only take about 20 minutes in the oven, so while you and your guests are enjoying a glass of wine by the fire, you'll also be treated to a heavenly aroma as they bake.

This dessert works best when using the roundest possible apples, so pick up some Granny Smith or Honeycrisp varieties. Make the filling the same way as described in the fried pie recipe above, spoon the mixture into hollowed-out apples, make a cute lattice crust for a topping, and bake for 20 minutes. 

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