Caramel sauce adds a delicious depth to this twist on the autumnal apple pie created by Lucy Nunes.

“These kinds of sweet pies came from England, where they have been on the menu for centuries," says Regula Ysewijn. You will need a 22cm pie dish (a pan with a wide rim on which you can rest the bottom pastry and then attach the pastry lid. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

This irresistible tart will have everyone going in for seconds.

This awe-inspiring dessert is the perfect balance between impressive and absolutely comforting.

“I have a beautiful family and we love to get together. For me, it’s all about putting love on the table.” Orazio D'Elia shares a family favourite dessert.

Georgina Esdaile shares this crispy classic from France. It's layered, but not complicated!

Not only is this tart absolutely tasty, it's also ready in almost no time at all, meaning you can whip it up at a moments notice.

Inspired by a dish from Chez Panisse, this rustic apple tart never fails to impress.

Spiced apples are the star of this sweet treat, and are wonderfully paired with golden puff pastry.

Why choose between a crumble and a pie when you can have both? The brown butter gives the pastry and crumble the most amazing aroma and flavour. You’ll need to start this recipe at least 6 hours ahead, and you’ll need a 17cm (base) x 22cm (top) ovenproof frypan or metal pie dish.

An apple tarte tatin is as classic as they come. The addition of gin and juniper keeps this dessert feeling fresh and new.

Add a little caramel to the classic apple pie and you'll have the perfect dessert to curl up on the sofa with, just add ice-cream.

As the weather starts to get cooler, is there honestly anything more comforting than the thought of apple pie? You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

This apple dessert is inspired by a recipe I found in a 1960s recipe-card collection at our local second-hand shop. It’s equally delicious served hot or cold, with either thick cream or ice cream - Cherie Hausler

Alla Wolf-Tasker's take on the humble apple pie is buttery, crisp and fresh - this ain't your nana's apple pie.