Yield 10 half pints
- 6 pounds apples, cored and sliced
- 2quarts apple cider
- 3 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
MethodBring to a boil; cover and cook over medium heat 30 minutes or until apples are tender.
- 5 medium-large crisp, tart apples , such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced(about 6 cups)
- 3tablespoons granulated sugar, or splenda Granular
- 1tablespoon lemon juice
- 1teaspoon ground cinnamon, divided
- 2/3 cup whole-wheat flour
- 1/2 cup old-fashioned rolled oats,(not instant)
- 1/2 cup packed light brown sugar
- 2tablespoons butter, cut into small Pieces
- 2tablespoons canola oil
- 2tablespoons frozen apple juice concentrate, thawed
- 1/3 cup coarsely chopped hazelnuts, or walnuts
- Preheat oven to 375 degrees F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
- Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
- Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
- Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.
- 6 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- dash ground cloves
- 1 tablespoon butter or margarine
- Shredded Cheddar Cheese (optional)
- milk (optional)
- In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
- Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
- Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
- To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.
"Great with homemade apple butter, but store-bought is extremely good too!"
- 1/2 cup unsalted butter
- 1 Egg yolk
- 1 cup chopped pecans
- 3/4 teaspoon vanilla extract
- 1/2 cup white sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with the yolk and vanilla.
- Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
- Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
- Bake until a little brown , 15-20 minutes.When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.