Lots of Things to Do With Apples

Classic Apple Pie

Pastry for two-crust 9-inch pie
6 apples, peeled, cored, and thinly sliced
1/4 cup sugar
2 tablespoon flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
2 tablespoons butter or margarine
Cream or whole milk

Jonagold, mutsu, cameo and red Rome apples from the Union Square Greenmarket, New York City, April 7, 2010

Jonagold, mutsu, cameo and red Rome apples from the Union Square Greenmarket, New York City, April 7, 2010

1. Heat oven to 425 degrees F. Line a 9-inch pie pan with half the pastry. In large bowl, combine apples, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pie pan and dot with butter.

2. Cover apple filling with remaining pastry; pinch together edges of bottom and top crust to seal. Brush top crust with cream or milk; cut several slits to vent steam. Bake 20 minutes. Reduce oven heat to 375 degrees F and bake 30 to 35 minutes or until apples are tender.

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Old-Fashioned Apple Cake

2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
4 cups cored and diced apples
1 cup chopped pecans
1 cup raisins

1. Heat oven to 350 degrees F. Grease a 13- by 9- by 2-inch baking pan.

2. In large bowl, combine flour, sugar, baking soda, allspice, and salt. Whisk together eggs, vegetable oil, and vanilla; stir into flour mixture. Fold in apples, pecans, and raisins.

3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.

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Apple Crisp

5 cups tart apples, such as Granny Smith, pared, cored, and sliced
1/2 – 3/4 cups sugar
1 teaspoon ground cinnamon

Streusel Topping

Combine 3/4 cup flour, 1/2 cup quick rolled oats and 1/4 cup each packed brown sugar and white sugar; cut in 1/2 cup butter or margarine until crumbly mixture is formed.

1. Toss apples with sugar and cinnamon; spread in bottom of 11x8x2 inch baking dish. Sprinkle with Streusel Topping. Bake at 350 degrees F. 35-40 minutes.

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Apple Almond Tart

Pastry for one-crust (9-inch) pie
2 large eggs
1/2 cup sugar
1/2 cup finely ground blanched almonds
1/4 cup butter or margarine, melted
2 tart apples, such as Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices

1. Roll pastry out to an 11-inch round; line a 10-inch tart pan with pastry. Set aside.

2. Heat oven to 350 degrees F. In large bowl with electric mixer, beat eggs and sugar until thick and pale; stir in almonds and melted butter. Pour almond mixture into pastry-lined pan. Arrange apple slices, overlapping in a ring, on top of almond mixture. Bake 40 minutes or until filling is set and apples are tender.

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Apple Drop Cookies

1/2 cup soft shortening
1 1/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2 cups of pre-sifted flour
1 teaspoon baking soda
1 cup of chopped nuts
1 cup finely chopped apples
1 cup raisins
1/4 cup apple juice or milk

White glaze frosting (optional)

1 1/2 cups sifted powdered sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/2 tablespoons light cream.

1. Preheat oven to 375 degrees F. In mixing bowl combine shortening, sugar, salt, spices and egg. Beat well. Sift together flour and baking soda.

2. Drop batter by tablespoon onto greased cookie sheets. Bake 11 to 14 minutes until light brown.

3. For frosting, combine all ingredients to good spreading consistency. Spread with frosting while hot. Makes 48 cookies.

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Apple Carrot Muffins

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons dried orange peel
1 quart/1 lb grated carrots
1 quart/1 lb shredded apples

1. In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2. In separate bowl, blend yogurt orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3. Stir apple mixture into dry ingredients just until moistened; do not overmix.

4. Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.

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Apple Oatmeal Bars

1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
2 large eggs
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 apples, peeled, cored, and diced
1 cup quick-cooking rolled oats
1/2 cup coarsely chopped nuts plus more for garnish, if
desired
1 cup prepared vanilla icing (optional)

1. Heat oven to 375 degrees F. Grease a 9-inch square baking pan. In large bowl with electric mixer, beat brown sugar and butter until creamy. Add eggs; beat until light and fluffy.

2. Combine both flours, the cinnamon, baking powder, baking soda, and salt; stir into butter mixture until blended. Stir in apples, oats, and nuts. Spread mixture in pan and bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, top with icing and garnish with nuts before cutting into bars.

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Basic Apple Sauce

8 pounds tart apples, such as Granny Smith
1/2 cup water
sugar to taste
Cinnamon to taste

1. Core and quarter apples. Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft.

4. Puree through a food mill and add sugar and cinnamon.

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Apple Chutney
(Yields bout 4 half-pint jars)

1 cup prunes
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped

1. Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures directions: set aside. For canned chutney; fill water bath canner half full and heat to boiling.

2. Place prunes in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.

3. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currents, onions, and tomatoes.

4. Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.

5. Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes or refrigerate jars and use within 3 months.

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Gingered Apple Chutney
(Yields 4 or 5 8 oz. jars)

1/2  lemon, very finely chopped
3 cups  chopped, skinned fresh tomatoes or drained, canned tomatoes
3 cups  chopped, peeled apples
1 cup  chopped onions
1 cup  seedless raisins
2 teaspoons  ground ginger
2 teaspoons  allspice
2 teaspoons  salt
1 1/2 cups  packed brown sugar
1 cup  cider vinegar
2 teaspoons  mustard seed

1. Combine all ingredients in a heavy skillet. Bring to boil and cook slowly, stirring frequently, for 2 hours. When done, the chutney will be a rich brown color and thick.

2. Pack chutney into hot, sterilized jars, leaving half an inch of hedspace, and process in a boiling water bath for 10 minutes.

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Dutch Apple Preserves

1 pound Granny Smith Apples (3-4 apples)
½ cup golden raisins
1-1/2 cups water
¼ cup bottled lemon juice
1 teaspoon ground cinnamon
¼ teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
½ teaspoon margarine
1 pouch Certo Fruit Pectin

1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.

2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.

3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)

4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.

5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.

6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).

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 Apple Butter
(Yields about 5 half-pint jars)

4 pounds apples
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1 1/2 cups white sugar
1 cup packed brown sugar
1/2 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

1. Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars place clean jars and screw bands in a large pot of water, bring to a rolling and boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be sterilized in the boiling water bath canner. Prepare lids according to manufacturers directions.

2. Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar until fruit is soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.

3. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for processing.

4. Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5 minutes in a boiling water bath canner.

5. Remove jars; allow to cool completely before checking seals. Label and date each jar. Store in a cool place away from direct sunlight for up to one year.

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