A is for Apple

gibbs-smith.com, vivaterra.com, crateandbarrel.com, jonathanadler.com

gibbs-smith.com, vivaterra.com, crateandbarrel.com, jonathanadler.com

Autumn is just around the corner. Time to sink your teeth into one of Fall’s tastiest trends–apples. Whether you’re decorating or cooking, apples are ripe for the picking this year and it’s easy to see why. Apples add a refreshing touch of nature to interiors and spin the color wheel from green to ruby red; while delivering crunch and contrast (tart or sweet?!) to recipes. But if you think just any old apple that falls from the tree is spotlight-worthy, think again. The apples getting an “A” for awesome think outside the box in contemporary ways. 



The Squeeze Apple Juice glass transforms a retro, fruit-inspired letter “A” into bold graphic art. $3.50.



No green thumb required for the Apple Air Plant Terrarium. I love its simple modernist shape and that it arrives with sand and four air plants–everything needed to create a custom mini desert landscape. $79.



What better way to take a stylish bite out of the Big Apple? Jonathan Adler’s New York Apple throw pillow is a mod take on classic needlepoint with its bright colors and graphic design. $98.

And when you’re finished decorating, turn snack time into a stylemaker moment, too, with Caramel Apple Pie Pops from “Pie Pops” by Marcie Ballard.

Susan Hayward, gibbs-smith.com

Susan Hayward, gibbs-smith.com

These mini pies on a stick are a chic take on the classic caramel apples from our childhood and will appeal to apple lovers of all ages. Plus, they’re easy to make and taste absolutely divine.

Caramel Apple Pie Pops

 ~ Makes 15–20 ~

15–20 wooden candy sticks

1 9-inch refrigerated pie dough, at room temperature

1 Granny Smith apple, cut into 1-inch slivers


1 egg white, beaten

Turbinado sugar

1 cup brown sugar

1⁄2 cup half-and-half

1⁄4 cup butter, softened

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Soak sticks in water for 15 minutes. On a lightly floured surface, roll dough out to 1 ⁄ 8- inch thickness. Use a 3-inch cookie cutter shape to cut out dough tops and bottoms. Use a 1-inch cookie cutter shape to cut a center opening in tops. Place bottoms on a lightly greased baking sheet. Push sticks into bottoms and top each one with a few apple slices; dust with cinnamon.

Place tops on each apple mound and crimp edges together with a fork. Brush tops with egg white and sprinkle with Turbinado sugar. Bake for 16–18 minutes, or until golden brown. Remove from oven and cool on a wire rack.

In a medium saucepan, combine brown sugar and half-and-half over medium heat, stirring until sugar dissolves. Add butter and vanilla bringing to a simmer on low heat stirring constantly with a whisk for 1 minute. The consistency will be smooth and slightly thick. Drizzle caramel over pops before serving.

Photographs by Susan Hayward from “Pie Pops” by Marcie Ballard, reprinted by permission of Gibbs Smith.