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| Posted By |
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jmf423
:)
Member since 5/05 6372 total posts
Name:
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Apple recipes
We went apple picking so now I have a ton of apples!! Any good recipes? Cakes, pies, muffins, applesauce etc.
TIA
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Posted 9/25/08 9:25 AM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
Lisa
I'm a PANK!!!
Member since 5/05 22334 total posts
Name:
Professional Aunts No Kids
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Re: Apple recipes
OMG...this is the BEST apple crisp I have ever had...and it all goes when I make it...so easy!!
Easy Apple Crisp
Yields: 12 servings
INGREDIENTS:
6 apple - peeled, cored and
sliced
1 cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
3. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.
4. Bake in preheated oven for 50 to 55 minutes.
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| Posted 9/25/08 10:19 AM |
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DaniJude
You're My Home <3
Member since 11/06 14815 total posts
Name:
Danielle
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Re: Apple recipes
just posted this on another thread!!!!
my special recipe!!
apple pie
pick up one of those pillsbury pie crusts they sell in the dairy section of the market -- i have made the crust from scratch *and* i have made it with the pillsbury - tastes the SAME and the roll it out yourself pillsbury is so much easier.
6 cups of thinly sliced and peeled apples (i prefer the baking "rome" apples i buy at uncle guiseppe's) but you can use macoon too - those are best. but, anything red is good - just make sure when you pick them that they are all the same variety for the pie. the same type of apples work best vs. a mixture of different kinds.
3/4 cup of white sugar
1/2 cup brown sugar (i like dark brown)
2 tablespoons of all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon (AKA a pinch) of salt
1/4 teaspoon (AKA a pinch) ground nutmeg
1/4 teaspoon (AKA a pinch) of allspice ground
1 tablespoon of fresh lemon juice
heat oven to 425 degrees. place one of the pie crusts (the pillsbury box comes w/ two rolled up - you'll use both) in the bottom of a nine inch glass pie dish. press firmly against side and bottom but not too firm - just so it sticks. take one egg, add a little milk, beat it and then, using a pastry brush, brush dough on the bottom of the lined pie plate with the egg wash -- this will help it get that golden brown look. then, take about 1/4 of a stick of butter (so a cube) and slice it up -- putting it all over the bottom of the pie dish. when the butter melts while in the oven it will add flavor to the rest of the pie...
in a large bowl, gently mix filling ingredients, spoon into crust lined pie plate. i usually put half the ingredients in -- take another cube of butter and slice it -- placing bits of butter througout the pie (now in the apple slices). then, add the rest of the mix and a few more slices of butter on the top and you are good to go.
top with the second crust -- i usually take a knife and slice off the excess of the first pie crust (the one on the bottom) so it doesn't get in the way and discard. b/c the excess from the second crust is plenty for crust. wrap excess top crust edge, pressing edges together to seal. i use a fork to make lines in it as decoration (right before putting it in the oven) but you don't have to. cut four slits in the crust so that it can "breathe" as it bakes. i cut diamond shape holes {} in the crust - one on each side and it looks pretty. then, i just do a thin slit (four total also) in between them -- this gives plenty of breathing room.
take leftover egg wash (you may need to beat one more egg) and top the entire pie crust with it -- the edge, the middle, everything -- this will give it that beautiful golden brown look. take some cinnamon sugar (mix it) and sprinkle on top of the crust and BAKE!
bake 40-45 minutes. i put it in for 20 minutes first -- alone. then, at the second 20 minute mark i open the oven and put a "pie crust shield" (you can buy them anywhere) which goes on top of the pie and protects the crust (b/c it is so thin) from burning. it is so much easier than covering it with tinfoil or something -- this is just an easy to place on pie shield. you can, honestly, do it either way -- have it on for the first twenty minutes, then take off and bake the rest of the way or vice-versa. doesn't matter. just do the 20 and 20 as a reminder to put that shield on.
cool at least an hour or two before serving -- all the juices need to become solid and such. i also take a cookie sheet, wrap it in tin foil and place it underneath the pie in my oven b/c it tends to ooze out some goodness during baking.
serve with vanilla ice cream!! i prefer eating it warm
i get *TONS* of compliments on this pie -- it is a recipe that has been in my family for a long time -- it is my prized recipe! i have PERFECTED it.
it really isn't that hard -- just have to be anal like me
HTH! best of luck! have fun!!!!!
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| Posted 9/26/08 6:28 PM |
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jmf423
:)
Member since 5/05 6372 total posts
Name:
|
Re: Apple recipes
Posted by DaniRella
just posted this on another thread!!!!
my special recipe!!
apple pie
pick up one of those pillsbury pie crusts they sell in the dairy section of the market -- i have made the crust from scratch *and* i have made it with the pillsbury - tastes the SAME and the roll it out yourself pillsbury is so much easier.
6 cups of thinly sliced and peeled apples (i prefer the baking "rome" apples i buy at uncle guiseppe's) but you can use macoon too - those are best. but, anything red is good - just make sure when you pick them that they are all the same variety for the pie. the same type of apples work best vs. a mixture of different kinds.
3/4 cup of white sugar
1/2 cup brown sugar (i like dark brown)
2 tablespoons of all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon (AKA a pinch) of salt
1/4 teaspoon (AKA a pinch) ground nutmeg
1/4 teaspoon (AKA a pinch) of allspice ground
1 tablespoon of fresh lemon juice
heat oven to 425 degrees. place one of the pie crusts (the pillsbury box comes w/ two rolled up - you'll use both) in the bottom of a nine inch glass pie dish. press firmly against side and bottom but not too firm - just so it sticks. take one egg, add a little milk, beat it and then, using a pastry brush, brush dough on the bottom of the lined pie plate with the egg wash -- this will help it get that golden brown look. then, take about 1/4 of a stick of butter (so a cube) and slice it up -- putting it all over the bottom of the pie dish. when the butter melts while in the oven it will add flavor to the rest of the pie...
in a large bowl, gently mix filling ingredients, spoon into crust lined pie plate. i usually put half the ingredients in -- take another cube of butter and slice it -- placing bits of butter througout the pie (now in the apple slices). then, add the rest of the mix and a few more slices of butter on the top and you are good to go.
top with the second crust -- i usually take a knife and slice off the excess of the first pie crust (the one on the bottom) so it doesn't get in the way and discard. b/c the excess from the second crust is plenty for crust. wrap excess top crust edge, pressing edges together to seal. i use a fork to make lines in it as decoration (right before putting it in the oven) but you don't have to. cut four slits in the crust so that it can "breathe" as it bakes. i cut diamond shape holes {} in the crust - one on each side and it looks pretty. then, i just do a thin slit (four total also) in between them -- this gives plenty of breathing room.
take leftover egg wash (you may need to beat one more egg) and top the entire pie crust with it -- the edge, the middle, everything -- this will give it that beautiful golden brown look. take some cinnamon sugar (mix it) and sprinkle on top of the crust and BAKE!
bake 40-45 minutes. i put it in for 20 minutes first -- alone. then, at the second 20 minute mark i open the oven and put a "pie crust shield" (you can buy them anywhere) which goes on top of the pie and protects the crust (b/c it is so thin) from burning. it is so much easier than covering it with tinfoil or something -- this is just an easy to place on pie shield. you can, honestly, do it either way -- have it on for the first twenty minutes, then take off and bake the rest of the way or vice-versa. doesn't matter. just do the 20 and 20 as a reminder to put that shield on.
cool at least an hour or two before serving -- all the juices need to become solid and such. i also take a cookie sheet, wrap it in tin foil and place it underneath the pie in my oven b/c it tends to ooze out some goodness during baking.
serve with vanilla ice cream!! i prefer eating it warm
i get *TONS* of compliments on this pie -- it is a recipe that has been in my family for a long time -- it is my prized recipe! i have PERFECTED it.
it really isn't that hard -- just have to be anal like me
HTH! best of luck! have fun!!!!!
Sounds delish!!!!!! Do you grease the pie plate or just put the crust in there? I am thinking the butter will help it not stick but just want to be sure!
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| Posted 9/27/08 7:48 AM |
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DaniJude
You're My Home <3
Member since 11/06 14815 total posts
Name:
Danielle
|
Re: Apple recipes
Posted by jmf423
Posted by DaniRella
just posted this on another thread!!!!
my special recipe!!
apple pie
pick up one of those pillsbury pie crusts they sell in the dairy section of the market -- i have made the crust from scratch *and* i have made it with the pillsbury - tastes the SAME and the roll it out yourself pillsbury is so much easier.
6 cups of thinly sliced and peeled apples (i prefer the baking "rome" apples i buy at uncle guiseppe's) but you can use macoon too - those are best. but, anything red is good - just make sure when you pick them that they are all the same variety for the pie. the same type of apples work best vs. a mixture of different kinds.
3/4 cup of white sugar
1/2 cup brown sugar (i like dark brown)
2 tablespoons of all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon (AKA a pinch) of salt
1/4 teaspoon (AKA a pinch) ground nutmeg
1/4 teaspoon (AKA a pinch) of allspice ground
1 tablespoon of fresh lemon juice
heat oven to 425 degrees. place one of the pie crusts (the pillsbury box comes w/ two rolled up - you'll use both) in the bottom of a nine inch glass pie dish. press firmly against side and bottom but not too firm - just so it sticks. take one egg, add a little milk, beat it and then, using a pastry brush, brush dough on the bottom of the lined pie plate with the egg wash -- this will help it get that golden brown look. then, take about 1/4 of a stick of butter (so a cube) and slice it up -- putting it all over the bottom of the pie dish. when the butter melts while in the oven it will add flavor to the rest of the pie...
in a large bowl, gently mix filling ingredients, spoon into crust lined pie plate. i usually put half the ingredients in -- take another cube of butter and slice it -- placing bits of butter througout the pie (now in the apple slices). then, add the rest of the mix and a few more slices of butter on the top and you are good to go.
top with the second crust -- i usually take a knife and slice off the excess of the first pie crust (the one on the bottom) so it doesn't get in the way and discard. b/c the excess from the second crust is plenty for crust. wrap excess top crust edge, pressing edges together to seal. i use a fork to make lines in it as decoration (right before putting it in the oven) but you don't have to. cut four slits in the crust so that it can "breathe" as it bakes. i cut diamond shape holes {} in the crust - one on each side and it looks pretty. then, i just do a thin slit (four total also) in between them -- this gives plenty of breathing room.
take leftover egg wash (you may need to beat one more egg) and top the entire pie crust with it -- the edge, the middle, everything -- this will give it that beautiful golden brown look. take some cinnamon sugar (mix it) and sprinkle on top of the crust and BAKE!
bake 40-45 minutes. i put it in for 20 minutes first -- alone. then, at the second 20 minute mark i open the oven and put a "pie crust shield" (you can buy them anywhere) which goes on top of the pie and protects the crust (b/c it is so thin) from burning. it is so much easier than covering it with tinfoil or something -- this is just an easy to place on pie shield. you can, honestly, do it either way -- have it on for the first twenty minutes, then take off and bake the rest of the way or vice-versa. doesn't matter. just do the 20 and 20 as a reminder to put that shield on.
cool at least an hour or two before serving -- all the juices need to become solid and such. i also take a cookie sheet, wrap it in tin foil and place it underneath the pie in my oven b/c it tends to ooze out some goodness during baking.
serve with vanilla ice cream!! i prefer eating it warm
i get *TONS* of compliments on this pie -- it is a recipe that has been in my family for a long time -- it is my prized recipe! i have PERFECTED it.
it really isn't that hard -- just have to be anal like me
HTH! best of luck! have fun!!!!!
Sounds delish!!!!!! Do you grease the pie plate or just put the crust in there? I am thinking the butter will help it not stick but just want to be sure!
when i put the first crust down - to line the pie plate - UNGREASED - the butter i put in it is ON the crust itself after the crust is put down... so, it is not on the glass at all. just don't press TOO firmly and it should not stick and come up just fine when eating.
the butter is really more for flavor and to give it that yummy caramel type of texture for eating.
HTH
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| Posted 9/27/08 11:36 AM |
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Re: Apple recipes
Really easy..using sugar cookie (in the tube), add flour to make it less sticky and use it as a pie crust-section the apples, add some butter and cinnamon with sugar and bake..DELISH...very sweet!
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| Posted 9/27/08 1:34 PM |
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