The bounty of produce that showers Canadians every fall is truly a wonder to behold. From the plentitude of zucchini and string beans that threaten to spill over gardens and grocery stalls to the end run of plums and tomatoes, it can all leave you breathless in appreciation of its largesse and beauty.

The same goes for apples. In the autumn, whether you pick your own or choose to purchase them closer to home, the tantalizing orbs come in so many varieties and flavours that you can choose a different kind almost every day of the week and still have some to choose from. Ida Reds, McIntosh, Red and Golden Delicious, Empire, Cortland, Crispin, Spartan and ye old favourite, Northern Spy, are but a few you will find in markets at this time of year. So celebrate Rosh Hashanah in style this year, with a cornucopia of varieties decorating your table, heralding the sweetness of the New Year. For the apple dessert recipes that follow, use a hardy apple that will hold its shape when baked, such as Golden Delicious or Northern Spy.

Apple Mixture
3 apples, peeled, cored and thinly sliced
3 tbsp. each granulated and light brown sugar
1/2 tsp. cinnamon
2/3 cup chopped pecans
Cake
1 1/2 cups light sour cream
1/2 tsp. baking soda
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
2 tsp. baking powder
pinch salt

Preheat oven to 350. In bowl, gently toss together apple slices, granulated and brown sugars, cinnamon and pecans; set aside.

Stir together sour cream and baking soda.

In stand-up mixer or using hand held mixer, cream butter until fluffy. Gradually beat in sugar, until well blended. One at a time, beat in eggs, beating well after each addition. Beat in vanilla.

In separate bowl, combine flour, baking powder and salt. Using wooden spoon, stir 1/3 of flour mixture into egg mixture. Stir in 1/2 of sour cream mixture. Stir in another 1/3 of flour, then remaining sour cream mixture and then remaining flour mixture.

Spoon 1/3 of batter into lightly greased and floured 10-inch Bundt pan. Top with half of apple mixture. Top with another third of batter, remaining apple mixture and then remaining batter. Smooth top. Bake in centre of preheated oven for 55 to 60 minutes or until top of cake springs back when lightly pressed. Cool in pan on rack.

Unmould onto serving platter andsprinkle top with icing sugar. Makes 12 servings.

Pastry
2 cups all purpose flour
3/4 cup ground almonds
3 tbsp. granulated sugar
1/4 tsp. salt
3/4 cup cold unsalted butter, cubed
1/2 cup buttermilk
Filling
5 cups sliced, cored, peeled apples (about 4 large)
1/3 cup granulated sugar
1/2 tsp. cinnamon
1 tbsp. all purpose flour
Topping
1 egg, beaten lightly
 cup crushed Amaretto cookies

In bowl or food processor, combine flour, almonds, sugar and salt. Using pastry blender or on/off pulses, cut in butter until mixture resembles coarse meal with a few larger pieces. Drizzle buttermilk over mixture, tossing with fork or using on/off pulses, until mixture just starts to come together. Transfer dough to lightly floured work surface; knead lightly just until dough comes together. Divide dough into 8 equal sized discs. Wrap in plastic wrap and refrigerate for at least 1 hour, or until dough is firm. (Dough can be refrigerated for up to 3 days. Bring to room temperature for 10 minutes).

Preheat oven to 400. Gently toss together apples, sugar, cinnamon and flour.

Working with 1 disc at a time, divide dough in half. Roll each piece to roughly a 7-inch circle. Arrange one-eighth of apple mixture in centre, leaving 1-inch border uncovered. Lift one side of pastry up and over filling and brush fold with beaten egg. Repeat pleating and folding as necessary until a package is formed with an uncovered part in the centre. Brush egg all over surface of pastry. Repeat with remaining dough and filling. Transfer galettes to parchment paper-lined baking sheet. Sprinkle cookies crumbs over exposed apples.

Bake in centre of preheated oven for 45 to 50 minutes or until fruit is soft and pastry is golden and crisp. Let cool on rack for 30 minutes. Makes 8 servings.

Pastry
1 1/2 cups  all purpose flour
1/4 cup granulated sugar
1/2 tsp. salt
1/2 cup cold unsalted butter or hard margarine, cubed
1 egg yolk
1 tsp. vanilla
1/2 cup toasted walnuts, finely chopped
Filling
3 apples, peeled, cored and thinly sliced
2 cups fresh or frozen cranberries, coarsely chopped
2/3 cup packed brown sugar
1 tbsp. all purpose flour
1/2 tsp. cinnamon
Streusel
1/3 cup all purpose flour
1/4 cup packed light brown sugar
2 tbsp. butter or margarine, melted

Place flour, sugar and salt in work bowl of food processor. Pulse to aerate.  Add butter; pulse until mixture resembles coarse meal with butter the size of small peas. Stir together yolk, 1 tbsp. water and vanilla. Pour over flour mixture. Sprinkle in walnuts. Pulse until mixture is evenly moistened but still crumbly.

Working with a handful at a time, bring together dough in palm of your hand. Press into bottom and then up sides of 10-in. French tart tin with removable bottom. Refrigerate for 1 hour or for up to 24 hours.

Preheat oven to 400. Prick bottom of tart shell. Bake in centre of preheated oven for about 15 minutes or until sides start to turn golden and bottom is set. Reduce oven heat to 350.

For streusel: In small bowl, stir together flour and brown sugar. Drizzle butter and vanilla over, stirring until crumbly. Set aside.

Filling: in bowl, toss together apple slices, cranberries, sugar, flour and cinnamon.

Arrange filling in partially baked shell, patting it down slightly to level. Sprinkle streusel over filling.

Bake in centre of 350-degree oven for about 50 minutes or until fruit is tender when pierced with a fork and streusel is golden. Let cool on rack. Serve warm or at room temperature. Serves 8 to 12.