The best apple pie is always made with fresh apples and it is always more fun if you pick them yourself. My family has a tradition of going apple picking as soon as the fall apples are ready. We go to a local orchard and pick several bushels of different species of apples and then have fun preparing them over the next week. This is one of my favorite apple pie recipes made with fresh apples.

Ingredients

Crust

• 2 cups flour
• 1/4 teaspoon salt
• 2 tablespoons cold butter
• 2 tablespoons ice water

Filling

• 8 tart cooking apples, peeled and sliced
• 1 tablespoon lemon juice
• 3 tablespoons all purpose flour
• 1 cup sugar
• pinch salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/8 teaspoon ground ginger
• 4 tablespoons butter or margarine
• 1 egg
• 1 tablespoon water

Directions

Place the flour, salt, and sugar in a mixing bowl. Cut the butter into small pieces and add to flour mixture. Using a pastry cutter, cut in the butter until it has the texture of coarse cornmeal. Make the dough into a ball and place in the refrigerator while you prepare the filling.

Take one quarter of the dough and put it back in the refrigerator. Roll out the crust between two pieces of wax paper. The crust should be as round as possible and should fit into the pie plate with the edges hanging over.

Carefully peel the wax paper off one side and lightly lay the paper back on. Flip the dough over and carefully peel the wax paper off this side. Place in the pie plate and carefully peel off the remaining paper. Fit the dough into the plate and cut off any extra from the edges

 Using pie weights bake at 425 degrees for 15 minutes to partially cook lower pie crust.

Peel and slice apples and place in a large bowl with water and lemon juice to prevent browning.

Combine flour, sugar, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl and mix thoroughly. Drain apples and pour dry ingredients over apples and mix well. Pour apples into bottom pie crust. Dot with butter or margarine. Pile high in pie plate.

Roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra crust. . Prick top of crust with fork or knife.

Mix egg and water well and brush lightly over top crust.

Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.

Peel and core 6 good cooking apples, but keep them whole. If you have no apple-corer, take out as much of the core as possible with a pointed knife-blade.

Syrup Ingredients
1 cup granulated white sugar
2 cups water
3 Tablespoons butter (softened)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Filling Ingredients
1/2 cup granulated white sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
6 whole cloves
2 Tablespoons butter (softened)

Make rich biscuit dough or pie dough, roll out into thin layer like pie crust and cut into 7-inch squares.

Place apple in center of each square and fill the hole with sugar, cinnamon, nutmeg and a clove. Dot each with a teaspoon of butter.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple.

Melt butter in a small saucepan and stir in the water, vanilla, sugar and cinnamon. Pour over the apple dumplings. Boil for 10 minutes.

Bake 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with ice cream.

If preferred boiled, tie each dumpling loosely in a cloth, put into boiling water and cook from 45 minutes to 1 hour.

This is a great recipe for those extra zucchinis you have in the summer, but also for the winter for a change. Be sure to use the young zucchini because the older, larger ones have tough skin and seeds.

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1/4 tsp ground nutmeg
1/4tsp ground allspice
3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Want more great apple recipes…

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• Perfect way to have recipes at your fingertips
• Perfect for a busy cook
• Easy to store on computer in your cooking folder…simple print out the recipes you want to use.

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for the best apple crisp that you have ever eaten.

I have found 3 different apple pie drinks that are great for your next party. Serve warm when it is nippy outside or cold in the warmer weather. The first one is a great drink to have at your New Year’s Eve party.
Apple  pie alcohol drink

1/2 gallon apple juice
1/2 gallon apple cider
5-6 cinnamon sticks
1 cup sugar
bottle of grain alcohol (Everclear is good)

Directions

In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.

When juice mixture is cool, Stir in the grain alcohol.

Apple Pie Shot

1 ounce Vodka
1 ounce Apple Cider

Combine vodka and cider in a shot glass. Top with heavy cream and a pinch of ground cinnamon.

or

1 part Vodka
2 parts Apple Juice
1 sprinkle Cinnamon
1  puff Whipped cream

Combine vodka and cider in a shot glass. Top with whipped cream and a pinch of ground cinnamon.

 Warm Apple Pie

6 oz. apple cider (heated)
2 oz. Tuaca liqueur
Whipped cream
Pinch cinnamon and nutmeg
1 cinnamon stick

In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.

Elderberries are quite tart and have a slightly metalic tasewhen eaten raw,but add a wonderful flavor when cooked. They are especially good when combined with tart apples.

Here is a great elderberry apple pie filling. You casn also use this to make an elderberry apple crisp or crumble.

Ingredients

 2 c. elderberries
1 1/2 c. chopped tart apples
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 tsp nutmeg
1/8 tsp. salt
2 tbsp. butter

Directions

Wash berries. Combine sugar, flour, nutmeg and salt, in a bowl. Slightly crush berries and add berries and apples to sugar mixture.

Put in pie shell with a crust on top or in a deep dish and top with crisp or crumble.

Bake 35-40 minutes at 400 degrees.

Want more great apple recipes…

The Ultimate PDF Cookbook for 89 Mouthwatering Apple Recipes

PDF eBooks mean no more expensive Hard Cover Books

Regularly priced at $14.95 buy now for $9.95

• No more bulky books to store on crowded book shelves
• Perfect way to have recipes at your fingertips
• Perfect for a busy cook
• Easy to store on computer in your cooking folder…simple print out the recipes you want to use.

Order now
and get free bonus recipe
for the best apple crisp that you have ever eaten.

Kids love to help out in the kitchen and love to learn how to cook. They also like to climb trees. What better combination than to take them apple picking in the Fall and then going home and cooking some special apple treats.

Here are 3 apple recipes that kids can make.

Apple Cheddar Crescent

Refrigerated pie dough for 1 crust
Vegetable oil spray
Flour
1/4 c All-fruit apple spread
6 Apples (3 Granny Smith and 3 Red Delicious)
1 c Shredded cheddar cheese
2 tb Melted butter

Preheat oven to 400 degrees. Lightly coat a baking sheet with vegetable oil spray. On a lightly floured surface, roll the dough into a 12-inch circle. Melt the apple spread in the microwave (10 – 15 seconds on high). Brush the melted spread onto the pie crust with a pastry brush. Peel the apples if desired and chop them coarsely. Scatter the apple spices over the pie crust and then scatter on the cheese. Using a pizza cutter, cut the pie crust into 8 wedges. Starting form the wide end, roll up each wedge of crust. Place the wedges on the prepared baking sheet and shape into crescents. Brush with melted butter. Bake for about 15 minutes, until browned and bubbly.

Apple Cinnamon Muffins

1 Egg
2 c Bisquick Baking Mix
3/4 c Apple sauce (use the homemade apple recipe from this blog)
1/3 c Sugar
2/3 c Milk
2 T Oil
2 t Cinnamon

Preheat oven to 400 degrees F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes.
Makes: 12 muffins

Apple Smiles

This is an apple recipe your kids are sure to love.

1 Red medium apple; cored & sliced about 1/3″ wide, not skinned!
Peanut butter (creamy works best)
Tiny marshmallows.

Cut a red apple into slices. (these are the lips) Have child spread peanut butter or cream cheese on apple slice. Place mini marshmallows (these are the teeth) on top of peanut butter and place another apple slice on top.

This flavorful applesauce recipe was passed down to my from my mother. I always wondered what made her applesauce so special. She never had a problem getting my brothers and sisters and I to eat this applesauce. In fact we always wanted more.

It freezes well so you can take advantage of all of those wonderful apples when they are in season and make a big batch. It is also great to use in those recipes that require applesauce.

The real key in this recipe is to use good flavorful apples with a wonderful sweet-tart flavor.  Apples like Jonathan, Cortland, Golden Delicious (if fresh from the tree), Braeburn, Empire, McIntosh, or Honeycrisp.

Ingredients

12 tart apples, peeled, coredand cutinto slices or chunks
sugar to taste(this amount totally depends on the tartness of the apple)
1/2 teaspoon ground cinnamon

Directions

Place prepared apples in a heavy large stainless steel saucepan with 1 tablespoon of water. Cover and cook over low heat, stirring occasionally to avoid sticking. When apples have cooked to a soft consistance, add sugar and cinnamon stirring continually to avoid sticking. Taste for amount of sugar to add. Remove from heat and let cool. My family enjoys chunky applesauce. If you wish you may put sauce through a Food Mill to make smooth.

To freeze the applesauce, place into 1 quart zipper baggies and freeze flat in your freezer. Keeps up to a year and is easily available for eating or using in recipes.

Want more great apple recipes…

The Ultimate PDF Cookbook for 89 Mouthwatering Apple Recipes

PDF eBooks mean no more expensive Hard Cover Books

Regularly priced at $14.95 buy now for $9.95

• No more bulky books to store on crowded book shelves
• Perfect way to have recipes at your fingertips
• Perfect for a busy cook
• Easy to store on computer in your cooking folder…simple print out the recipes you want to use.

Order now
and get free bonus recipe
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This is a crunchy, sweet and hearty salad of apples, celery, nuts and mayonnaise that was first served in the Waldorf-Astoria Hotel in New York City around 1891. You can make it a delicious summer luncheon main dish by adding cooked, diced chicken and another 1/3 cup mayonaise. My mother also added halved red or green seedless grapes in addition to the apples.

Ingredients

• 4 medium red apples or green apples or mixture of both, washed and diced.
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1 cup celery, chopped
• 1/2 cup pecans or walnuts
• 2/3 cup mayonnaise
• 1 cup mini marshmallows (optional)
• 1 cup halved grapes (optional)

Directions

Wash, core and dice unpeeled apples.

Sprinkle lemon juice over them and toss together gently to coat, then sprinkle sugar over the apples and toss again.

Chill for at least 20 minutes.

Add celery and nuts then stir in mayonnaise, adding only enough for desired consistency.

Serve on a bed of lettuce.

Here is a Great Salad Bowl to show off your beautiful Waldorf Salad.

Want more great apple recipes…

The Ultimate PDF Cookbook for 89 Mouthwatering Apple Recipes

PDF eBooks mean no more expensive Hard Cover Books

Regularly priced at $14.95 buy now for $9.95

• No more bulky books to store on crowded book shelves
• Perfect way to have recipes at your fingertips
• Perfect for a busy cook
• Easy to store on computer in your cooking folder…simple print out the recipes you want to use.

Order now
and get free bonus recipe
for the best apple crisp that you have ever eaten.

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 This is a perfect light salad to add to a brunch menu or for a side dish at lunch or dinner for your holiday guests.

Ingredients:

• 4 apples, chopped 
• 1 cup celery
• chopped 1/4 cup sweet onions chopped with skins 
• 1/2 cup chopped almonds or walnuts
• 1/4 cup golden raisens 
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1/4 cup dried cranberries
• 1/4 cup blueberries
• 1/4 cup honey
• 3/4 cup plain yogurt

Directions

Chop apples and mix with lemon juice and vinegar.

Chop celery, nuts and sweet onions and add to apples.

Add blueberries, raisens and cranberries and mix in.

Mix honey and yogurt and drizzle over salad mixture.

Mix well and serve or chill.

This is a great recipe for kids. It really does taste like a taffy apple! If you want your kids to eat apples you have to try this salad.

SERVINGS: 10-12

Ingredients:

• 1 can (20 ounces) crushed pineapple drained with juice reserved
• 1 egg, lightly beaten
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 and 1/2 tablespoon cider vinegar
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 cups diced unpeeled apples
• 2 cups lightly salted peanuts, coarsely chopped
• 4 cups miniature marshmallows (optional)

Directions:

In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool.

Cover and refrigerate.

Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.