Apple season is upon us, so when you go to the store and buy up the numerous varieties of apples or go apple picking on the East End, be sure to save some apples for recipes that will bring out the sweet and flavorful tastes of each variety. Overall, look to use Empire and McIntosh apples in your applesauce, and Jonagold, Pink Lady, and Pippin for pies. It is good to experiment with apple flavors and baking different kinds of apples together to achieve a more unique flavor in an apple pie that will have a different taste in each bite. Be sure you kno what you are looking for when you go apple picking, and stock up on apples for some of these flavorful recipes:
Quick Apple Dumplings
Here is a unique twist on apple pie for the apple lover. Enjoy it on a cool autumn night to warm you up!
- 1 1/2 cups sugar
- 2 cups water
- 1/2 teaspoon ground cinnamon, divided
- 1/2 teaspoon ground nutmeg, divided
- 1/4 cup butter or margarine
- 2/3 cup more sugar
- 2 (15 oz) packages refrigerated pie crusts
- 8 medium Braeburn apples, peeled and cored
- 3 tablespoons butter or margarine, cut up
- Vanilla ice cream (optional)
Directions: Combine 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a saucepan, and bring to a boil over medium-high heat, stirring constantly. Turn the heat down and allow it to simmer, stirring occasionally, for ten minutes. Remove the mix from the burner and stir in 1/4 cup butter. This will be your syrup – set it aside.
Mix together 2/3 cup sugar, the last 1/4 teaspoon of cinnamon, and the last 1/4 teaspoon of nutmeg.
Then, cut the pie crusts in half and roll them into 8-inch circles. Place one apple in the middle of each circle. Sprinkle each apple with equal amounts of the sugar mixture, and add even amounts of butter from the 3 tablespoons of leftover butter.
Fold the dough over the apples to enclose them, and pinch to seal the outside. Put dumplings on a lightly greased 9x13 pan. Drizzle the syrup mixture over the tops of each of the dumplings, and bake at 375 degrees Fahrenheit for 40-45 minutes. Serve with vanilla ice cream.
Slow Cooker Applesauce (No Sugar Added)
Here’s an applesauce that is sure to be a hit with the kids, and doesn’t have any added sugar. Serve warm or cold, whichever way you like it!
- 10 medium to large apples, cored and roughly chopped (you can peel them if you prefer)
- 1 cup water
- 2 cinnamon sticks
- Ground cinnamon
Directions: Place the chopped apples, water, and cinnamon sticks in a slow cooker and cook the mix on low, covered, for 4-5 hours until the apples are soft. When the apples are softened, remove the cinnamon sticks. Stir the chopped apples to break them up, then put the apples in a food processor and process them until the mixture is smooth. Add ground cinnamon to taste.
Simple & Sweet Apple Pie
If you think apple pie is tough to make, think again – make a delicious fresh pie with your fresh picked apples to wow your guests!
- 1 recipe for a 9 inch “double crust” pie (top and bottom shell)
- 8 Medium Granny Smith Apples
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1/2 Cup Unsalted Butter
- 3 Tablespoons of Flour
- 1/4 Cup Water
Directions: Preheat oven to 425 degrees fahrenheit. Core, slice, and peel apples, and place evenly into bottom pie crust. Set aside. Melt butter in a saucepan, stirring in the flour until it forms a paste. Once the paste is formed, add in water, and stir in white and brown sugar, bringing it to a boil. Reduce temperature to a simmer. Pour the butter/sugar mixture over the apples in the bottom pie crust, distributing as evenly as possible - be sure to do this carefully so that there is no run off. Add the latticework top crust to your pie. Bake for 15 minutes in the preheated oven, and then drop the temperature of the oven down to 350 degrees. Continue baking for 35 - 45 minutes, or until the crust is golden brown, and the apples are soft.
Savor apples on anything you like by spreading apple butter on waffles, toast, pancakes, and anything else you can think of.
- 4 lbs assorted apples, peeled and chopped
- 2 cups apple cider
- 1 cup packed light brown sugar
- Kosher salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of cloves
Directions: Preheat the oven to 250 degrees Fahrenheit. While it heats up, combine the apples, apple cider, brown sugar, and a 1/2 teaspoon of salt in a large ovenproof pot or Dutch oven. Bring the mixture to a simmer, and then partially cover the pot and cook about 20 minutes, or until the apples are soft. Remove from heat and stir in the lemon juice, cinnamon, vanilla, and cloves. To get a smooth texture, put the mixture in a blender and blend until smooth. Then, put the mixture back in the pot and bake uncovered, stirring every 30 minutes. Keep stirring until it has thickened and is a deep amber color, which should be about 2 1/2 to 3 1/2 hours, depending on the variety of apple. Remove from the oven and allow it to cool completely before transferring to airtight containers and storing in the fridge for up to 5 days.