Favorite Apple Recipes
Apples! Apples! Apples! Here are some terrific apple recipes:
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...Apple Pie
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6 - 8 medium apples, peeled & sliced
Piecrust
1 to 2 cups sugar
1 to 2 T cinnamon
1/2 t ginger
1/8 t cloves or allspice
4 T butter
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Prepare crust as you would for any other fruit pie. Line bottom of pan. Combine sugar and spices. Use the quantities according to the tartness of the apples. Pour over apples. Dot whole pie with butter. (This is the secret to really good apple pie.) Add top crust. Seal well and make plenty of slashes for steam to escape. Cook at 400 degrees F for one hour or so. Slow, long cooking is the other secret to good apple pie.
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...Apple Crumb Pie
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The crust and filling can be made ahead.
From Epicurious.com |
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Crust
1 3/4 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
5 tablespoons chilled solid vegetable shortening, cut into small pieces
2 tablespoons (or more) ice water
Filling
3 3/4 pounds Granny Smith apples (about 10 medium), peeled, cored, thickly sliced
1 tablespoon fresh lemon juice
2 1/2 tablespoons unsalted butter
1/3 cup sugar
1 teaspoon ground cinnamon
2 tablespoons apple cider
1 tablespoon cornstarch
1/4 cup applesauce
Topping
3/4 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
3/4 cup chopped walnuts
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
1/4 teaspoon salt
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Directions for crust:
Mix flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 2 tablespoons ice water over. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 10-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be prepared 1 day ahead. Keep frozen.)
Preheat oven to 350°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes longer. Cool.
Directions for filling:
Toss apples and lemon juice in medium bowl. Melt butter in heavy large skillet over medium-high heat. Stir in sugar and cinnamon. Add apples; sauté until coated with cinnamon butter and crisp-tender, about 5 minutes. Whisk cider and cornstarch in small bowl. Add to apples. Bring to boil, stirring constantly. Transfer apple mixture to large bowl. Mix in applesauce. Cool completely. (Crust and filling can be made 1 day ahead. Cover crust; let stand at room temperature. Cover and chill filling.)
Directions for topping:
Preheat oven to 350°F. Using fingertips, rub all ingredients in bowl until moist clumps form.
Place filling in crust. Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes.
Makes 8 servings.
Bon Appétit
September 2002
Gateway Cafe, Lyons, CO
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...Apple Cake
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4 cups apples, sliced thinly
2 cups sugar
1 t vanilla
3 small eggs
2 cups flour
1 cup oil
2 t cinnamon
1 t salt
1 t soda
1/2 cup walnuts, chopped
1/2 cup raisins
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Mix all ingredients together with a spoon (do not use mixer). Batter will be stiff. Spread into a greased and lightly floured pan. (12-cup Bundt pan is best.) Bake 60 minutes at 350 degrees F. Sprinkle with powdered sugar or frost with butter cream icing.
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...Brown Bag Apple Pie
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3 to 4 large apples, peeled & cut into eighths
1 unbaked pie shell
1/2 cup sugar
2 T flour
1/2 t nutmeg
2 T lemon juice
Topping:
1/2 cup sugar
1/2 cup flour
1 stick butter
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Combine sugar and flour. Cut in butter until crumbly. Sprinkle toppi ng to completely cover apples. Slide pie into heavy brown grocery bag (big enough to loosely cover pie). Fold bag to close and fasten with paper clips. Place on cookie sheet. Bake 1 hour at 425 degrees F. Split bag open to remove the pie. Cool on wire rack. Apples will be tender, top bubbly and golden.
Combine sugar, flour and nutmeg. Sprinkle over apples and toss to coat well. Fill the pie shell. Drizzle the lemon juice over the apples.
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...Apple Dumplings
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8 to 10 apples, peeled and cored*
Sugar
Cinnamon
Butter
*Leave a little apple at end to hold filling.
Dough for dumpling:
3 cups flour, sifted
1 cup vegetable shortening
3/4 cup plus 1 T cold water
1 t salt
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Blend flour, salt and shortening to coarse meal consistency. Add water and knead lightly. Form into a ball. Roll into pie thickness and cut into squares. Place apple on square of dough. Fill the core of apple with water. Top with 1/2 teaspoon butter and 1/4 teaspoon cinnamon. Wrap dough around apple completely covering the fruit with dough. Bake at 375 degrees F for 30-40 minutes until well browned and apple can be pierced with toothpick. Serve with milk or a hard sauce.
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...Apple Fritters
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3 to 4 large apples, peeled and sliced
1 cup flour
1 t baking powder
1/2 t salt
2 eggs
1/2 cup milk
1 T melted fat
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Combine flour, baking powder and salt. Stir in eggs, milk and fat. Mix lightly to form a heavy batter. Add apples, stir enough to coat slices. Drop by spoonfuls into hot, deep fat (375 degrees F) and fry for 2-3 minutes. Drain and sprinkle with powdered sugar Serve hot!
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...Hot Apple Cider
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1 gallon cider
2 cinnamon sticks
8 whole cloves
4 whole allspice
1/4 - 1/2 lemon sliced
1/4 cup honey
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Add spices, lemon and honey to cider. Simmer 10 minutes. Enjoy a warm cup in front of the fire for a cozy evening. |
...Apple Sauce
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Start with magnolia Gold apples. (Even better, use a blend of several varieties.) Wash apples. Cut into quarters or eighths. Add water to prevent scorching. Boil slowly until very tender. Run through Foley food mill or a coarse sieve. EAT AND ENJOY!
Can add sugar, nutmeg and cinnamon for variety, if you wish.
See a illustrated web page on How to Make Apple Sauce.
NOW - how about Apple Butter?! Go see a illustrated web page on it.
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...Honey-Baked Apple Quarters
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3 large baking apples, cored and quartered
2/3 cup honey
2 tablespoons water
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons butter or margarine
1/2 cup half-and-half (optional)
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Place apples in a shallow buttered 2-quart casserole. Combine honey, water, sugar, and cinnamon, mixing well; pour over apples, turning apples to coat. Dot with butter. Cover, and bake at 350 for 20 minutes or until apples are tender, basting twice. Serve apples with half-and-half, if desired.
Yield: 4 servings
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...Apple Crisp
(can also use with Peaches, Nectarines, Pears and Plums) |
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6 tablespoons all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
3/4 sup coarsely chopped nuts
1 recipe Fruit Filling for Crisps and Betties (see below)
Combine the ingredients for a specific filling in a bowl.
Apples
2 1/2 to 3 pounds (half Granny Smiths and half Macintosh)
Peel, quarter, core, and cut into 1-inch chunks
1/2 cup Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
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A dollop of whipped cream or vanilla ice cream is always welcome, especially if serving the crisp warm.
- Pulse flour, sugars, spices, and salt in workbowl of food processor.
Add butter and pulse 10 times, about 4 seconds each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add nuts, then pulse again, four to five times, about 1 second each pulse. Topping should look like slightly clumpy wet sand. Be sure not to overmix or mixture will become too wet and homogeneous. Refrigerate topping while preparing fruit, at least 15 minutes.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2-quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit.
- Bake for 40 minutes. Increase oven temperature to 400 degrees and continue baking until fruit is bubbling and topping turns deep golden brown, about 5 minutes more. Serve warm. (Crisp can be set aside at room temperature for a few hours and then reheated in a warm oven just before serving.)
page 503 - The Best Recipe - by the editors of Cook's Illustrated Magazine
Can also use OTHER fruits with the recipe.
Peaches/Nectarines
2 1/2 to 3 pounds
Peel, pit, and cut into 1/3-inch wedges
1/4 Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
Pears
2 1/2 to 3 pounds
Peel, halve, core, and cut into 1-inch chunks
1/4 cup Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
Plums
2 1/2 to 3 pounds
Peel, pit, and cut into 1/3-inch wedges
1/4 cup Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
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...Cinnamon Baked Apples
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4 Large baking apples (2-1/2 to 3 inch diameter)
4 Tbsp. red cinnamon candies
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- Core apples without cutting through bottom skin and peel about 1-inch strip of skin from stem end of each apple. If necessary cut thin slice from bottom of each apple so it will stand upright.
- Arrange 1 Tbsp. of cinnamon candies in center of each apple. Microwave at High (100%) until apples are tender, 4 to 6 minutes. If using oven other than a carousel, rearrange the apples once.
Source: Sharp Carousel Microwave Cookbook
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...Apple Sauce Cake
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1 cup honey
1/2 cup oil
1 1/2 cups apple sauce, unsweetened
2 cups whole wheat flour (or 1 1/2 cups wheat, 1/2 cup soy)
1 cup raisins
1 cup nuts, chopped
1/2 teaspoon cloves
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
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Preheat oven 350°F.
In a large mixing bowl, beat honey and oil till smooth. Add remaining ingredients, blending well. Turn batter into a large, oiled loaf pan and bake in preheated oven for 50 minutes.
Variation:
Reduce raisins to 1/2 cup and add 1/2 cup chopped apple.
Source: The Complete Vegetarian Cookbook - Karen Brooks
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...Apple Syrup
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4 cups unsweetened apple juice
1/2 cup sugar
1 medium Granny Smith apple, peeled, cored, diced
2 tablespoons raisins
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
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Serve this warm over pancakes or waffles.
Combine apple juice and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil 10 minutes. Add apple and raisins and boil until mixture is reduced to 1 1/2 cups, about 15 minutes longer. Stir in butter and cinnamon. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through.) Serve warm.
Makes 8 servings.
Per serving: calories, 136; total fat, 1 g; saturated fat, 1 g; cholesterol, 4 mg
Source: Bon Appétit • December 2000 • Cooking for Health
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...Grandmother’s Apple Cake
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2 tablespoons unsalted imported or organic butter
2 large Golden Delicious, Jonagold, or other baking apple, peeled, cored, and coarsely chopped
1 1/2 tablespoons Calvados (apple brandy)
1 1/4 cups sugar
2 teaspoons ground cinnamon
2/3 cup plain yogurt
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup vegetable oil
3 large eggs
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Sautéing the apples in butter (along with a splash of Calvados) before adding them to the batter lends an extra dimension of richness to this very simple apple cake. Enjoy a wedge with a cup of coffee in the morning or as a welcome afternoon snack with tea.
Preheat the oven to 350°F.
Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
Note: The cake is best made several hours before serving, or better yet, the night before.
Makes 6 servings.
Source: Van Gogh's Table • Alexandra Leaf and Fred Leeman • Artisan
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| Autumn Apple Sauce |
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8 assorted apples (i.e., Rome, McIntosh, Royal Gala, Golden Delicious, Granny Smith, and Red Delicious)
1 tablespoon fresh lemon juice
1 cup fresh apple cider
1/2 cup sugar
1 cinnamon stick (3 inches long)
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I like to mix up several kinds of apples for great-tasting applesauce. I prefer it coarse, so I cook it for a short time and then mash it only slightly.
1. Peel, core and cut the apples into large chunks, tossing them with the lemon juice to prevent discoloration.
2. Place the apples and remaining ingredients in a large, heavy pot; bring to a boil. Reduce heat to a simmer, cover partially and cook until apples are very tender, about 15 minutes. Uncover the pot and cook 5 minutes more.
3. Remove the pot from the heat and discard the cinnamon stick. Coarsely mash the apples with the cooking juices. Cool to room temperature, then refrigerate, covered, until ready to use, up to 5 days.
Makes 5 cups.
Per 1/2 cup: 114 calories, 30g carbohydrates, 1g fat, no protein, no cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Simply Delicious® by Sheila Lukins
PARADE®
October 2000
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.
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| Baked Apples |
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3 tablespoons cider vinegar
1 cup apple juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup sugar
8 Gala or Golden Delicious apples
3 tablespoons brandy
1/2 cup crème fraîche
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Active time: 15 min Start to finish: 1 1/2 hr
Preheat oven to 350°F.
Combine vinegar, juice, butter, and sugar in a 13- by 9-inch glass baking dish. Cut off top 3/4 inch of apples to make lids. Scoop out cores with a melon-ball cutter and replace lids. Put apples in baking dish and cover with foil. Bake in middle of oven until very tender but still intact, 1 to 1 1/4 hours.
Transfer apples to plates and boil pan juices with brandy in a saucepan until reduced to about 1 cup. Fill apples with crème fraîche and serve with sauce.
Makes 8 servings.
Gourmet
October 2001
The Last Touch
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| Cider-Basted Turkey with Roasted Apple Gravy |
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Turkey
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried rubbed sage
3/4 teaspoon ground cinnamon
10 Golden Delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
1 large onion, sliced
6 fresh thyme sprigs
8 large sage leaves
1 15- to 16-pound turkey
1/4 cup (1/2 stick) butter, room temperature
1 cup (or more) water
Gravy
2 cups (about) canned low-salt chicken broth
1/4 cup apple cider
2 tablespoons cornstarch
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Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.
See how to peel and core apples.
For turkey: Position rack in bottom third of oven and preheat to 325°F. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.
Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck wing tips under turkey; tie legs together loosely. Place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.
Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
For gravy: Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.
Discard mixture from turkey cavity. Serve turkey with gravy.
Makes 10 servings.
Bon Appétit
December 2000 |
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Want more apple recipes? Try these sites:
Epicurious apple recipes.
Washington (State) Apple recipes.
North Carolina Department of Agriculture & Consumer Services.
Virginia Apples. |
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Ben and Maureen Allnutt
15600 Sugarland Road, Poolesville, Maryland 20837 • Recorded Message 301-977-3761
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