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Food court 8-29

Such a wide variety of apples are getting ready to come on soon, and there are so many varieties in the stores now. With all the selections, you can make about any dessert you could want. I can smell those pies already.

Mom’s Maple Apple Pie

1 cup sugar

2 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons nutmeg

1/4 teaspoon salt

6 medium tart apples, peeled and thinly sliced (about 2 1/4 pounds)

1 tablespoon lemon juice

1 14.1-ounce package refrigerated pie pastry

2 tablespoons butter

3 tablespoons maple syrup divided warm maple syrup

In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar, mixture toss to coat. Unroll one pastry sheet into a 9-inch pie plate. Trim even with rim, Add filling. Dot with butter. Drizzle with 2 tablespoons maple syrup. Unroll remaining pastry and place over filling. Trim, seal and flute edge. Cut slits in top. Brush, pastry with 1 tablespoon maple syrup. Bake at 425° for 40 to 45, minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil, during the last 20 minutes, if needed, to prevent over browning. Remove foil. Cool on a wire rack. If desired serve with warm maple syrup.

Apple Upside Down Pie

1 cup chopped pecans

1/2 cup firmly packed light brown sugar

1/3 cup butter, melted

1 15-ounce package refrigerated pie crusts, divided

4 medium size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 pounds)

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Preheat oven to 375°. Stir together first three ingredients and spread onto bottom of a 9-inch pie plate. Fit 1 pie crust over pecan mixture in pie plate, allowing excess crust to hang over sides. Stir together Granny Smith apples and next five ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining pie crust over filling. Press both crusts together. Fold edges under and crimp. Place pie on an aluminum foil-lined jelly roll pan. Cut 4 to 5 slits in top of pie for steam to escape. Bake at 375° on lower oven rack for 65 minutes or until juices are thick and bubbly, crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie, invert pie onto serving plate. Remove pie plate. And replace any remaining pecans in pie plate on top of pie. Let cool completely, about 1 hour.

County Apple Dumplings

2 large Granny Smith apples, peeled and cored

2 10-ounce cans refrigerated crescent dough

1 cup butter

1 1/2 cups white sugar

1 teaspoon ground cinnamon

1 12-ounce can or bottle Mountain Dew

Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough, starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings. Bake for 35 to 45 minutes in the preheated oven or until golden brown.

Caramel Apple Crunch

8 cups sliced peeled tart apples

33 caramels, divided

2 tablespoons plus 2 teaspoons milk, divided

3/4 cup all-purpose flour

3/4 cup quick cooking oats

3/4 cup packed brown sugar

1/2 cup chopped walnuts

1/8 teaspoon salt

Dash of ground cinnamon

1/2 cup cold butter

Vanilla ice cream, optional

Place apples in a greased 13-by-9-inch baking dish. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often, drizzle over apples. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon, cut in butter, until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375° for 45 to 50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with the remaining milk, stirring often until smooth. Drizzle over dessert and ice cream. Serves 12 to 16.

Apple Crumble

8 sheets phyllo dough (14-by-9 inches)

Butter flavored nonstick cooking spray

1/2 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

4 medium tart apples, peeled and sliced

**** Topping

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup soft whole wheat bread crumbs

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 cup cold butter

1/4 cup slivered almonds

Cut phyllo sheets in half, spritz with butter flavored spray. Layer phyllo, sprayed side up, in a greased 8-inch square baking dish. In a large bowl, combine the brown sugar, flour, ginger and cinnamon. Add apples and toss to coat. Spoon over phyllo dough. In a bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon, cut in butter until mixture resembles coarse crumbs. Add almonds, sprinkle over apple mixture. Bake at 350° for 40 to 45 minutes or until filling is bubbly and topping is golden. Cool for 10 minutes or until filling is bubbly and topping is golden. Cool for 10 minutes before serving. Serves 9.

If you have any recipes you would like to share with any of our other readers, you can send them to my email at judyd2313@frontier.com. I would love to hear from you. Happy Cooking!

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