Orange-Glazed Apple Pie

Ingredients

3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups sliced, peeled tart apples
1/3 cup raisins
1 Pastry for double-crust pie (9 inches)
3 tablespoons butter or margarine
2 tablespoons orange juice
GLAZE:
1/2 cup confectioners’ sugar
4 1/2 teaspoons orange juice
1/2 teaspoon grated orange peel

Directions

In a large bowl, combine the sugar, flour, cinnamon and salt. Add apples and raisins; toss to coat. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon apple mixture into crust. Dot with butter; sprinkle with orange juice. Roll out remaining pastry to fit top of pie. Make cutouts in pastry with small cookie cutters if desired or cut slits in pastry. Place over filling; trim, seal and flute edges.

Bake at 400 degrees F for 40-45 minutes or until crust is golden brown and filling is bubbly. In a small bowl, whisk glaze ingredients until blended. Spread over warm pie. Cool on a wire rack.

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Old Fashioned Apple Pie

Ingredients

2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.

Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

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Recipe For Apple Crisp III

Ingredients

2 1/2 cups Macintosh apples – peeled, cored and quartered
2 cups rolled oats
2 cups packed brown sugar
1 cup all-purpose flour
3/4 cup milk

Directions

Preheat oven to 375 degrees F (190 degrees C).

Combine apples and brown sugar in a large Dutch oven.

Bake for 30 minutes.

Combine milk, flour, and oats. Pour mixture over apples and brown sugar.

Bake for 1 hour. Serve.

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Apple Coleslaw Recipe

Ingredients

4 cups shredded cabbage
1 cup shredded carrot
1 Granny Smith apple – peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon pineapple juice (optional)
2 tablespoons mayonnaise
1 dash salt
1 teaspoon ground black pepper

Directions

Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

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Recipe For Apple Carrot Salad

Ingredients

4 large carrots, shredded
1 medium tart apple, chopped
1/3 cup raisins
1/4 cup plain nonfat yogurt
1/4 cup fat-free mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon pepper
2 teaspoons granulated artificial sweetener
1/3 cup shredded reduced-fat Cheddar cheese

Directions

In a bowl, combine the carrots, apple and raisins.

In a small bowl, combine yogurt, mayonnaise, mustard, lemon juice, pepper and sweetener. Pour over carrot mixture and toss to coat. Stir in cheese.

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How To Make Apple Streusel Muffins

Ingredients

1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3 eggs
3/4 cup water
1/3 cup vegetable oil
FILLING:
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened

Directions

In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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Apple Scones Recipe

Ingredients

2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1 apple – peeled, cored and shredded
1/2 cup milk
2 tablespoons milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

Directions

Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.

Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

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Apple Pie Filling Recipe

Ingredients

18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

Directions

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.

Seal and freeze. Can be stored for up to 12 months.

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Butternut Apple Crisp Recipe

Ingredients

3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 pounds butternut squash – peeled, seeded, and thinly sliced
1 (21 ounce) can apple pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
6 tablespoons cold butter or margarine

Directions

In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees F for 30 minutes.

In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

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Recipe For Apple, Beet and Avocado Salad

Ingredients

3 medium beets
4 cups mixed salad greens
1 onion, sliced into thin rings
1 apple – peeled, cored and thinly sliced
1/2 avocado – peeled, pitted and sliced
1/2 cup toasted chopped walnuts
3/4 cup apple cider
2/3 cup cider vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon prepared mustard
1/4 teaspoon celery seed

Directions

Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.

Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.

Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.

Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.

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