Do you have a good recipe for apples?

Question

I bought alot of apples..Do you have a favorite recipe to share?

Answer 1

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!

nfd♥

Answer 2

try this one..

Harvest Baked Apples

4 large apples, cored (mcintosh or brayburns are good)
1/4 cup quick oats
1 tablespoon lemon juice
3/4 cup brown sugar
1 teaspoon cinnamon
4 tablespoons butter
1/4 cup chopped pecans (optional) or walnuts (optional)
Cut all ingrediants together in a bowl except apples. Place Apples in a glass baking dish.
Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops.
Bake in a 425 oven for 20 min or till very soft.
Serve while still warm with vanilla or caramel icecream.

Answer 3

Here is a couple ideas

Proper apple pie

Ingredients
For the pastry:
255g/9oz plain flour
pinch of salt
140g/5oz hard margarine or butter
6 tsp cold water
For the filling:
3 large Bramley cooking apples, chopped, stewed and cooled
sugar, to taste
caster sugar, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Sieve the flour and salt into a bowl.
3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
5. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
6. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
7. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
8. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide.
9. Flute the edges with a pinching action using your fingers and thumb.
10. Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
11. When the pie is cooked it should move slightly on the plate when gently shaken.
12. Slide on to a serving plate, dust with caster sugar and serve.


Caramel Apple Crisp

Ingredients
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water

Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened

Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk

Method

Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Warm Apple Pocket

Ingredients
3 sweet apples -- peeled, cored and thinly sliced
2 tablespoons sugar
2 tablespoons flour
pinch of salt
1 teaspoon apple pie spice
1 tablespoon vanilla extract
1 (15 ounce) package prepared, unbaked pie crust, thawed
milk
1 egg, beaten

Method

Preheat oven to 375 degrees F (190 degrees C).
In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.

Answer 4

http://southernfood.about.com/od/apples/a/aa092803a.htm


Try this site. It has a bunch of different recipes that you could make with apples.

Answer 5

Sure, what would yyou like to make? Sauce, cider, jelly, crisp, pie, turnovers, baked, cake, caramel.

Answer 6

I like 'em sliced, cored, and baked with granola on top. Yum!

Answer 7

cut them up and dip them in strawberry glaze. never cook them. yuck