apples

Stephanie’s Apple Crisp

Stephanie makes this from a recipe she picked up online in 2004. I can’t find the original online anymore, so I guess this one now officially belongs to Stephanie.

Fruit Mixture

  • 4 cups sliced, peeled cooking apples (about 1 1/3rd pounds or 3 to 4 medium)
  • 3 tablespoons apple juice

Crumb Mixture

  • 2/3 cup firmly packed brown sugar
  • 1/2 cup flour
  • 1/2 cup quick oats (not instant or old fashioned)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla

Directions

For fruit, toss apples with apple juice. Spoon into 8-inch square glass baking dish. Pre-heat oven to 375 degrees.

For crumb mixture, combine brown sugar, flour, oats, cinnamon and salt in a large bowl. Cut in butter until coarse crumbs form. Combine milk and vanilla. Drizzle over crumbs while tossing with a fork. Sprinkle over apples.

Bake at 375 degrees for 35 to 40 minutes or until fruit is tender, center is bubbly and crumbs are browned. Serve warm with cream, whipped cream or ice cream if desired.

Peach or Pear Crisp: Follow above recipe using peaches or pears and substituting 1 tablespoon of lemon juice for the apple juice.

Blueberry Crisp: Follow above recipe using 3 cups blueberries and substituting 1 tablespoon lemon juice for the apple juice.

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Apple and Cheese Torte

From the kitchen of: Tami Putney.

  • 1 stick butter or margarine
  • 3/4 Cup sugar, divided
  • 1 teasp. vanilla, divided
  • 1 Cup flour
  • 1 8 oz. pkg. cream cheese
  • 1 egg
  • 4 thinly sliced apples
  • 1/2 teasp. cinnamon
  • 1/2 Cup powdered sugar
  • 2 Tablespn. milk
  • 2 tablespn. toasted and slivered almonds

Cream together butter, 1/4 Cup sugar and 1/2 teasp. vanilla. Add four and when it’s well blended press the mixture into the bottom and 1 1/2 inches up the sides of a 9" spring form pan. Beat the cream cheese, 1/4 Cup sugar, the egg and 1/2 teasp. vanilla until the mixture is smooth. Pour into the prepared crust.

Toss the apple slices lightly with 1/4 Cup sugar and cinnamon. Layer evenly over the cream cheese. Bake at 450 degree F. for 10 minutes and then reduce the oven to 400 degrees and continue baking for 30-45 minutes or until the apples test "done". Cool the pan and then remove the sides of the pan and place on a serving plate. Combine the powdered sugar and milk, drizzle over the torte and garnish with almonds.

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Apple Squares

From the kitchen of: Tami Putney.

Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off. Makes 12-15 squares)

  • 2 cups unbleached white flour
  • 2 cups brown sugar, firmly packed
  • 1/2 cup butter or margarine
  • 1 cup chopped nuts (optional)
  • 1-2 tsp cinnamon
  • 1 tsp soda
  • 1/2 tsp salt
  • 1 cup sour cream or yogurt
  • 1 tsp vanilla
  • 1 egg
  • 2 cups apples, peeled and finely chopped (about 2 apples)

Procedure:

Preheat oven to 350 deg. F. In a large bowl, combine the flour, brown sugar and margarine. Blend at low speed, until the mixture forms fine crumbs. If you want to include them, stir in the nuts now. Place 2 3/4 cups of the crumb mixture into an ungreased 13×9 inch pan. Press down firmly. Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan. Bake at 350 deg. F for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool before cutting. Better yet, let it wait 24 hours before cutting. Store loosely covered.

Difficulty: easy. Time: 15 minutes preparation, 40 minutes baking. Precision: approximate measurement OK.

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Irresistible Apple Pie

From the kitchen of: unknown.

  • 6 cups sliced, peeled Jonathan apples (about 6 pounds, or 6 medium apples)
  • 2 tablespoons of orange juice
  • 1/3 cup firmly-packed brown sugar
  • 1/3 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

Heat oven to 400 degrees.

Toss apples and orange juice in large bowl. Combine brown sugar, sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Set aside and make pie crust.

Pie Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup Crisco (3/4 stick)
  • 5 tablespoons cold water

Combine flour and salt in medium bowl. Cut in Crisco using pastry blender or 2 knives until all flour is in to form peas-sized chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms into a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6 inch pancakes.

Four pancakes lightly on both sides. Roll bottom crust between sheets of waxed paper or plastic wrap on dampened countertop.

Peel off top sheet. Trim one larger than the upside-down 9-inch pie plate. Flip into pie plate. Remove other sheet. Trim edges even with pie plate.

Finishing Up

  • 2 tablespoons butter or margarine
  • 1 to 2 teaspoons milk
  • 1 teaspoon white sugar

Spoon filling into unbaked pie shell. Dot with butter. Moisten pastry edges with water.

Roll top crust the same way as the bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for steam to escape.

Brush top crust with milk. Sprinkle with sugar. Cover top with sheet of foil to prevent overbrowning.

Bake at 400 degrees for 40 minutes. Remove foil. Bake 10 to 20 minutes longer or until apples are tender, filling in center is bubbly, and crust is golden brown. Cool pie to room temperature before serving.

Makes one 9-inch pie.

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