TONS of apples!?

Question

we went apple picking and we have like five full boxes of apples. only 2 boxes of them are good enough to eat because they are newer and like they are bigger. so i need some really good apple recipies. including yummy pies. the apples are too small to put in an apple corer (i dont know how to spell that) so i dont know how to chop them quickly. thanks.

Answer 1

Got great ones for you:

Perfect Apple Pie
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 . Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2 . In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3 . Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Easy Apple Pie Foldover
1 1/2 cups thinly sliced, peeled apples (1 1/2 medium)
1/4 cup packed brown sugar
2 tablespoons water
1 teaspoon lemon juice
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon vanilla
1 Pillsbury® refrigerated pie crust (from 15-oz box)
1 egg
1 . In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
2 . In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
3 . Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
4 . Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
5 . In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
6 . Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

SUGAR KISSED APPLE PIE
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired
Topping
1 tablespoon water
1 tablespoon sugar
1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

WARM CARAMEL CAKE
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping

Hope you enjoy these as much as we do!

Answer 2

You could make pie crust. It's been a while, but as I recall, it's pretty simple. Like, a three ingredient recipe that I don't currently recall, but could be retrieved rather easily. You could make candy and caramel apples for Halloween treats. Wrapped in parchment, wax paper, or cellophane. You could get really creative, and turn them into ghost apples. You can put some into cold storage (cellar like environment) for winter. You could treat a local horse farm with a bushel or two. You could take some baskets to the teachers at your local schools. Enjoy your bounty!

Answer 3

you can get a slicer and cut them up that way. or wedge them thinly and make apple pies. cakes, breads, muffins,
you can slow cook them in jello liquid and serve them hot. spice the jello mixture with clove and cinnamon
apple tarts
make pies with apples and cranberries

Answer 4

THE SMALLER APPLES JUST SLICE IN HALF AND COR,E THEM,ADD BROWN SUGAR ,CINNAMON, GINGER,LEMON JUICE,WHITE SUGAR, AND SALT, ADD BUTTER SAUTE A LITTLE,THEN TAKE A DISH FOR THE OVEN, ADD APPLES, AND ADD FROZEN PIE CRUST,ON TOP AND BAKE,SOMETIMES I ADD SOME CHEDDAR CHEESE TO THE APPLES,NAMASTE

Answer 5

Smaller ones, wash well. Melt caramels and cream and make caramel apples.

Answer 6

just peel them and boil them with a little water, cinamon and brown sugar, mash them up for apple sauce.

Answer 7

Pink Applesauce
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Make like regular applesauce but do not peel the apples ~ it makes the applesauce pink