An apple pie is a homely warming pie of apples, often with cloves.

A basin lined with suet pastry and filled with chunks of apple, sugar and cinnamon, covered with a cloth and steamed.

Apples, peeled and cored, sweated in butter with seasonings and a little water and then sieved. It is served with hot or cold pork meats.

A spiced cake from Somerset made with brown sugar and unsweetened apple sauce and other more usual ingredients such as dried fruits and nuts. It is decorated with vanilla butter icing (US: frosting).

An apple tart with pastry top and bottom, cooked on a griddle.

Apples, cooked and puréed, and mixed with meringue, served with whipped cream or custard.

A soup made with apples simmered in mutton stock, strained and seasoned with ginger. The broth may be reheated with pearl barley.

A toddy consisting of 1 cooking apple, apple brandy, 45 ml (1½ fl oz) grape or other fruit brandy according to taste, 4 lemon slices stuck with cloves, 1 stick cinnamon, 1 tablespoon sugar. Ideally the apple should be marinated in brandy for a 2-3 days first and then baked and skinned. A quarter of the apple pulp, a sprinkling of sugar, slice of lemon and piece of cinnamon are placed in each of four heat-resistant glasses. The brandies are mixed and poured over the apple, topped with boiling water and stirred.