Filling
6 tablespoons (3/4 stick) unsalted butter
4 pounds firm but ripe Anjou pears, peeled, cored, quartered, cut into 1/2-inch-thick wedges
4 pounds Golden Delicious apples, peeled, cored, quartered, cut into 1/2-inch-thick wedges
3/4 cup sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 cup whipping cream
1/2 cup apple juice
Topping
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup (packed) shredded extra-sharp cheddar cheese (about 4 ounces)
2/3 cup whole milk
1 large egg

apple, pear, cobbler

3/4 cup dried tart cherries
1/2 cup Merlot

Crust
3 1/4 cups all purpose flour
1 3/4 cups (3 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sugar
1/2 teaspoon salt
2/3 cup ice water

Filling
4 pounds Golden Delicious apples, peeled, cored, cut into 1 1/2-inch chunks (about 12 cups)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup hazelnuts, toasted, husked, coarsely chopped

1 large egg, beaten to blend with 1 tablespoon water (for glaze)
2 tablespoons raw sugar crystals or granulated sugar

Vanilla ice cream
apple, pie, hazelnuts

Crust
1 3/4 cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup honey
2 large egg yolks
1 tablespoon ice water

Streusel
1 cup all purpose flour
1/3 cup sugar
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling
1/4 cup sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
3 cups (packed) grated Gala, Jonagold, or Winesap apples (about 4)
apple, streusel, tart