The 'When Harry Met Sally' Cut

A trio of recipes inspired by Sally's particularity and Harry's wit.

When Harry Met Sally — the poster child of the Fall season — is best viewed curled up with a knit blanket and a bowl of Mallomars. It is only when properly snuggled in that the spectacular New York cinematography and bright foliage is visually showcased and there is a palpable and most necessary sense of place.

This is the arguably the rom-coms of rom-coms and that is loved across many: for the witty comedic truths and unwavering cynicism; its effortless style and its real conversations. Fall is a beautiful time of year and When Harry Met Sally reminds us of the need retain this state of mind. It has a unique allure that can run deep into the sensibilities of New Yorkers and travelers alike. The maple trees and piles of leaves can cast a spell and visitors extend their stays and whilst locals never leave.

While creating these recipes, I was intrigued by this visceral charm and by Sally's particularity and Harry's ease. A woman who knows what she wants, and a guy who doesn't think much about it. An improvised conversation about Pecan Pie and a Pastrami Sandwich that even the chef didn't know the effects it could have on a woman. When ordering a slice of apple pie never felt so complicated and thought out. It all comes together in a few key dishes with ice creams, dressings and sauces, on the side of course.

Menu:

• Apple Pie Al la Mode

• 'O' So Good Pastrami Sandwich

• Caramel Pecan Coffee Cake

Meg Ryan and Billy Crystal at Katz’s Deli. Photo: Castle Rock Entertainment

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Apple Pie Al la Mode

Maybe its my subconscious that plays a role here or intentional subliminal messaging, but when Sally says the words apple pie multiple times in a matter of seconds I also want a slice. While we don't actually see the pie, I’m picturing it for scenes to come.

This Apple Pie recipe is near and dear to me. For many birthdays in a row, this was my birthday "cake" (I am not a big fan of cake) that I requested my mom to make each year. It's a lighter and pared down version of a traditional apple pie, which is what I love about it. The star of the show is the buttery crumble topping. Served warm with a big scoop of vanilla ice cream, on the side. The shortbread like dough (no rolling required) serves as both the crust and crumbly topping. It's fool-proof and delectable.