Caramel Apple Pie

from the kitchen of Becky

 1 9 inch double crust (I use mom’s pie dough recipe)

1 t. cornstarch

Sprinkle corn starch in the bottom of the crust.

 6 c. apples - peeled, cored and sliced                       

1/4 c. apple juice                                                             
2 t. lemon juice    
1/2 c. brown sugar
1 T. corn starch    
1 T. instant tapioca
1 T. flour
1/2 t. cinnamon
1/4 t. salt
2 T. butter
1/2 c. caramel ice cream topping

Toss apples in juice in large microwave safe bowl.  Combine all ingredients except caramel in a separate bowl.  Mix with apples and let stand for 20 minutes.  Cover bowl with plastic wrap and microwave for 7 - 15 minutes on high until mix starts to thicken.  Stir every 4 minutes.  Stir in caramel topping.  Refrigerate until cold.  Heat oven to 425.  Spoon filling in crust, dot with butter.  Cover with a woven lattice top.

 Glaze:

1 egg white, 1 T. cold water, 2 T. sugar and 1 T. brown sugar

Beat egg white and add water.  Brush glaze on pie crust and sprinkle with sugar.
Bake pie for 10 minutes at 425.  Lower temperature to 375 and bake for an additional 40 minutes or until apples are tender.

Apple Dumplings

My sister made this for us up at our cabin over the fourth of July!  It was to die for!  Hope you like it!  It will be a great recipe when you have lots of apples on your trees that you need to make something with and great for a fall dessert too!

2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew

Peel and wedge apples into 8 slices.  Roll up one piece of apple in each crescent roll.  Place in baking dish or on a cookie sheet. Sprinkle with cinnamon.  Melt butter in sauce pan until barely all melted.  Take off heat and add sugar- it will be very grainy and sugary.  Don't dissolve sugar all the way.  Add vanilla.  Pour over crescent rolls.  Pour Mountain Dew around edges of pan or dish.  Bake  at 350 for 20-30 minutes until golden brown.  Serve with whipping cream or ice cream!  Soooo delicious!!

Mini Apple Pies

from the kitchen of Stephanie's Kitchen
makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.
Enjoy!

Crock-Pot Apple Oatmeal

from the kitchen of Alisha

Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
 c. chopped dates
½ c. chopped walnuts
2 c water

Method:

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.

Apple Spice Cake with sauce

from the kitchen of Amber

1/2 cup soft butter
2 cups sugar
2 eggs
4 cups unpeeled shredded apples (about 3 large red delicious)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Cream butter, gradually add sugar and eggs, mixing well. Add all other ingredients. Pour into 9 x 13 inch greased pan. Cook for 35 minutes at 350 degrees. Serve hot with sauce and whipped cream.

Sauce: 1/2 cup butter , 1 cup sugar, 1/2 cup light cream, 1 1/2 teaspoon vanilla, heat butter, sugar and cream together over low heat 10-15 minutes, stirring occassionally until blended and lightly thickened. Do not let boil. add vanilla and serve hot on cake.

Apple Pie Filling

 from the kitchen of Patty

3 c apples- peeled and sliced
¾ c sugar
¼ c flour
1 tsp cinnamon
2 T butter- dotted on top before you
put the top crust on the apples and the pie shell.
After pie is all made bake at 350 for 60 minutes.

Apple Pie

from Our Best Bites

Pastry for double-crust pie
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped

Roll half of the pastry to 1/8" thickness on a surface that's been sprayed with cooking spray. Gently place in a 9" pieplate; set aside.

Now...if you've never used an Apple Master (or similar product), your life is not complete, especially if you cook with apples a couple times a year. Heck, if you have one, you'll look for excuses to cook with apples because it's just so amazing. AMAZING. It peels. It cores. It slices. It can even be used on potatoes. It's magic.

Anyway. Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.

Roll remaining pie crust 1/8" thick (see "Pie Crusts" for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.

Crumb-Topped Apple Pie

Recipe from Our Best Bites

2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla

Preheat oven to 350.

Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9" pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it's baked.

In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.
Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.


Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. But I'm not gonna lie, this is pretty darn fabulous even when it's not straight from the oven!

Apple Spice Cake with Sauce

from the kitchen of Jewal

1/2 c soft butter
2 c sugar
2 eggs
4 c unpeeled,shredded apples (about 3 apples)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 c chopped nuts (opt)

Cream butter; gradually add sugar and eggs, mixing well.  Pour into 9x13 inch greased pan.  Cook for 35 minutes at 350.  Serve hot with sauce and whipped cream.

Sauce:
1/2 c butter
1 c sugar
1/2 c light cream
1 1/2 tsp vanilla
nutmeg

Heat butter, sugar and cream together over low heat 10-15 minutes, stirring occasionally until blended and lightly thickened.  Don't let boil.  Add vanilla and nutmeg.  Serve hot on cake.

Apple Pie

from the kitchen of Syd

1 pie crust
1 jar of apple pie filling
3/4 C flour
1/3 C butter
1/3 C brown sugar

Heat pie filling.  Pour into an uncooked pie crust.  Dot with 1 T butter.
Mix flour, butter,  & brown sugar until crumbly.  Crumble on top of pie filling.  Bake at 350 for 1 hour.

Apple Pie Filling

If you missed the Apple Pie Filling class that Syd taught here is the delicious recipe!
It is very quick and easy!  And oh so yummy!

from the kitchen of Syd

9 C water
3 1/2 C sugar

Bring to a boil.

In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice

Add to sugar/water mixture and cook until clear.

Slice apples and place in quart jars.  Pour syrup over and process for 25 minutes.  Makes 6 quarts.