The guy I typically brew with makes an apple saison that's pretty darn tasty. He cubes 8 granny smith apples (about 1" chunks) and roasts them until they are lightly carmelized, then adds them in secondary for about 4 weeks. They show up as a nice subtle apple pie kinda flavor in the saison after about 3-4 more weeks of cold conditioning.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!