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Fall Apple Recipes

Guest Author - Amelia Johnson

Going apple picking is one of the rites of fall. Visit your local orchard and bring home a bushel of your favorites. Then pick out a recipe and get cookin!

Mini Apple Pies


2 tablespoons unsalted butter
golden delicious apples, peeled, cored, and sliced thin and tossed with 1 tablespoon lemon juice
3 granny smith apples, peeled, cored, and sliced thin and tossed with 1 tablespoon lemon juice
1/2 cup brown sugar, firmly packed
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons flour


1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon sugar
2 3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled
2/3 cup half-and-half
3/4 teaspoon vanilla

-To prepare the filling, melt butter in 10-inch cast iron skillet over medium heat. Add the apple slices and cook, stirring frequently, for about 5 minutes.
-Mix sugars, cinnamon, nutmeg, and cornstarch in a bowl; gently stir into the apples.
-Continue to cook until apples are soft but not mushy, about 5 minutes.
-To prepare the topping, mix flour, 1/4 cup sugar, baking powder, and salt into a large bowl. Using 2 knives or a pastry blender, cut the butter into the flour until it looks like coarse crumbs. Add the half and half and the vanilla. Quickly blend together.
-To assemble the pie, drop heaping tablespoons of the biscuit mix on top of the apples; cover most of the center of apple mixture. Sprinkle top with remaining sugar.
-Bake in preheated 350F oven for 25 to 30 minutes, or until the top is golden. Remove pie from oven and let stand 5 minutes before serving.

Crab Apple Pie Filling

6 cups of sliced unpeeled crabapples or 6 cups fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1/4 teaspoon salt

-In large pot steam sliced apples 1- 2 minutes.
-Cool 1- 2 minutes.
-Stir the rest of the ingredients, place in pie shell. Bake according to directions.

Apple Brown Betty

4 slices white bread, toasted
3 cups peeled and sliced baking apples
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
1/2 cup half-and-half

tear toast into bite size pieces;place in a greased 1 1/2 quart casserole dish.
-top bread with apples.
-combine both sugars with cinnamon.
-sprinkle over apples.
-drizzle with butter.
-cover and bake at 350 for 1 hour.
-stirring after 30 minutes.
-serve warm with half and half.

Candy Apple Cake
1 cup red cinnamon candies
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 granny smith apples, cored and chopped
1 (18 ounce) packages yellow cake mix
1 (3 ounce) packages instant vanilla pudding (can use sugar-free)
2 eggs
1 cup light sour cream

-Preheat oven at 350F Coat a 9x13-inch baking dish with nonstick cooking spray.
-2 In a large saucepan, combine the red cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve.
-3 Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.
-4 In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice. Mix well and spoon over the apple mixture, spreading to completely cover.
-5 Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Allow to cool slightly, then invert over a serving platter.
-Allow to cool completely. Cut into squares and serve.

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Content copyright © 2015 by Amelia Johnson. All rights reserved.
This content was written by Amelia Johnson. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.


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