Oh my, a WINTER FREEZE TONIGHT in North Carolina. Summer is finally over and the time for fall cooking.  While browsing the internet today, I came across some recipes to use for all of those apples you have stored up. With Thanksgiving and Christmas coming soon, these recipes can make a tasty addition to your holiday meals.

Apple Pie Recipes/ OLD FASHION TIPS

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Apple Pie

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1 batch pie pastry

6 large apples

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 tablespoon all-purpose flour

1 tablespoon butter -- cut into bits

1 teaspoon sugar

dash cinnamon

1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan.Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes.


Cheddar-Crust Apple Pie

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Crust:

1 1/2 cups flour

dash of salt

1/2 cup shortening

1 1/2 cup (6 oz.) shredded sharp cheddar cheese

4-6 tablespoons water

Filling:

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon cinnamon

6 cups sliced peeled apples

2 tablespoons margarine

Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.


Cookie Sheet Apple Pie

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Crust:

2 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter or margarine

1 cup whipping cream

Filling:

5 medium sized tart apples

1/4 cup granulated sugar

1 tablespoon all purpose flour

dash salt

1/2 teaspoon cinnamon

Glaze:

1 egg

2 Tblsp milk

For crust:

Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim to make a 14" square. Roll out the trimmings and cut into strips.

To prepare apples:

Pare, core and slice apples. Turn into bowl, mix with filling ingredients

To assemble pie:

Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked.


Crumb Apple Pie

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Crust:

1 cup flour

1/2 teaspoon salt

1/3 cup solid vegetable shortening

1/4 cup ice water

Filling:

7 medium Granny Smith or Golden Delicious apples

1/2 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Topping:

3/4 cup packed dark brown sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup chilled butter or margarine, cut into pieces

lace rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings.

Recipe courtesy of Brenda Hyde at OldFashionedLiving.com

Easy Deep Dish Apple Pie

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2- 1 lb. cans apple pie filling

1/2 cup raisins

1 cup (4 oz.) shredded sharp cheddar cheese

1- 8 oz. can refrigerated crescent dinner rolls

2 tablespoons sugar

1/4 teaspoon cinnamon

Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.


Whole Wheat Apple-Mincemeat Pie

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Pastry:

1 cup Pillsbury's Best Whole Wheat Flour

1 cup Pillsbury's Best All Purpose or Unbleached

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup shortening

1/2 cup cold water

Filling:

4 cups sliced, peeled apples (4 medium)

1 1/3 cups prepared mincemeat

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice

Topping:

1 egg white

2 tablespoons water

1 teaspoon sugar (1 to 2 tsp)

Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.

In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.


Crockpot Apple Pie

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8 Tart Apples peeled and sliced

1 1/4 teaspoons ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3/4 cup milk

2 tablespoons butter soften

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup Bisquick

1 cup Bisquick

1/3 cup brown sugar

3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Copyright 2002-2003 Cindy Sanchez