A is for Apple Decor,,,

Time to sink your teeth into one of design’s tastiest trends–apple decor. Just like the real deal, apple decor adds a refreshing touch of nature to interiors and spins the color wheel from green to ruby red. This decor (and the recipe featured here!) get an “A” for awesome think outside the box in contemporary ways. 

Add a touch of apple decor to your table with these modernist apple glasses.

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

No green thumb needed for this apple decor terrarium.

No green thumb required for this apple decor. The  Apple Air Plant Terrarium has a simple modernist shape, and 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 than with apple decor by Jonathan Adler? His New York Apple throw pillow is a mod take on classic needlepoint with its bright colors and graphic design. $98.

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,

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.

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