Wednesday, November 28, 2012 —
Some delicious apple recipes.
Easy Apple Pie
2 pie crusts
6 cups apples (such as Granny Smith), peeled, cored and thinly sliced (about 5 apples)
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
Preheat the oven to 425°. Place one pie crust in an ungreased 9-inch glass pie plate. Press firmly against the sides and bottom.
In a large bowl, mix all ingredients. Spoon into the crust-lined pie plate. Top with second crust. Wrap the excess top crust under the bottom crust edge, pressing the edges together to seal; flute the edges with your fingers or a fork. Cut 2-inch slits or shapes in several places on the top crust to vent. Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
After the first 15 minutes, cover the edge of the crust with 2 to 3-inch wide strips of foil to prevent excessive browning. Cool on a rack at least 2 hours before serving. Best enjoyed with vanilla ice cream and caramel sauce.
Yield: 6 to 8 servings.
Fresh Apple-Date Cake
2 cups sugar
1-1/2 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla
3 cups firm apples, chopped
1 cup pitted dates, chopped
1 cup pecans, chopped
Combine sugar and vegetable oil in large bowl. Stir to mix well. Add eggs, one at a time; beating well after each addition. Combine dry ingredients and stir into the oil mixture. Add vanilla, chopped apples, dates and pecans; mix well. Spoon batter into greased 10-inch tube pan and bake at 325° for 1-1/2 hours or until cake tests done.
Yield: One 10-inch tube cake.
Country-Fried Apples
2 pounds cooking apples
3 tablespoons butter or margarine
2 tablespoons brown sugar
Wash, core and slice apples 1/4 inch thick. Heat butter in skillet. Stir in sugar. Add apples and cook over low heat about 20 minutes or until browned on both sides.
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