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Apple Pie, Apple Strudel & Apple Cobbler. SO GOOD!

Apple Pies, Apple Strudel & Apple Cobblers
( 1 ) Low Fat Apple Pie Filling:
1 ea your favorite low-fat crust 
3/4 c  apple juice 
3 T  sugar 
2 T  cornstarch 
1/4 t  apple pie spice 
2  apples (medium) 
1 T  sugar (for sweet tooth) 
1 pn cinnamon
 
Slice apples to your preferred size. Evenly spread slices into pie crust. Mix juice, sugar, cornstarch, and apple pie spice together in a small pan. Heat, stirring constantly until mixture is thick. Pour mixture over slices in pie crust. Mix 1 tablespoon of sugar and pinch of cinnamon together and sprinkle over top of the pie mixture. Bake at 350 degrees for 45-50 minutes. 

( 2 ) Dutch Apple Pie:
1  Graham Cracker ready crust 
1  large egg yolk,slightly beat 
1/4 t  salt 
1/2 t  ground cinnamon 
1/4 t  ground nutmeg 
3/4 c  all-purpose flour 
5 1/2 c  peeled,sliced cooking apples 
1 T  lemon juice 
1/2 c  sugar 
1/4 c  light brown sugar,packed 
1/4 c  sugar 
1/4 c  light brown sugar,packed 
1/3 c  butter,at room temperature 
3 T  all-purpose flour 
Preheat oven to 375 degrees.
 
Brush bottom and sides of crust evenly with egg yolk; bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining
flour,sugar,brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes. Cool thoroughly on wire rack,at least 4 hours. Serve at room temperature.

( 3 ) Apple Pie:
CRUST: 
1 1/2 c  flour 
1 ea stick butter, cut in pieces 
4 T  ice water 
1/4 t  salt 
1 x  Cinnamon 
FILLING: 
7 ea apples, sliced 
1  egg 
1 c  sugar 
1 1/2 c  sour cream 
2 t  vanilla 
1/3 c  flour 
1/8 t  salt 
TOPPING: 
1/3 c  brown sugar 
1/4 lb melted butter 
1/3 c  granulated sugar 
1   Pinch salt 
1/3 c  flour 
1 t  cinnamon 
1 c  chopped walnuts
 
Crust: Combine flour,salt and butter in bowl.Cut butter into flour. Add ice water; toss to form ball. Roll out to fit 12 inch pie pan. Sprinkle with cinnamon. Bake at 400 degrees for 20 minutes. 
Filling: Mix filling ingredients together. Fill shell.Bake at 450 degrees for 10 minutes. Then at 350 degrees for 40 minutes. 
Topping: Sprinkle over pie. Bake 15 minutes.

( 4 ) Butterscotch Apple Pie:
2 c  quick-cooking rolled oats 
1/2 t  ground cinnamon 
1/2 c  margarine, melted 
1/4 c  brown sugar
FILLING:
4 ea large cooking apples 
1/4 c  water 
1/4 c  light corn syrup 
1   Apple juice 
1/4 c  brown sugar 
2 T  cornstarch 
1/2 t  salt 
1/2 t  ground cinnamon 
2 T  margarine
TOPPING:
1/2 c  heavy cream 
1/2 t  finely grated orange 
1/4 c  crushed peanut brittle 
1   rind
 
Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well. Pat into 9-inch pie pan. Bake in preheated 350F oven for 15 min., or until golden brown. Cool.
 
Peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mushy. Drain off liquid, measure it and add apple juice to make 2/3 cup.
 
In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices. Pour filling into baked and cooled pie curst. Cool before adding topping.

( 5 ) Southern Cream Apple Pie:
22 oz Tart apples 
1 1/2 c  Sugar 
3 c  Sour cream 
2  Eggs, beaten 
1 t  Vanilla 
2    9 inch; deep dish pastry shells
TOPPING:
1 1/8 c  sugar 
3/4 c  flour 
1 1/2 t  cinnamon 
1/2 c  butter 
Preheat oven to 400 F.
 
In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mixture. Core, peel, and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. Drain apples and add to the sugar-flour mixture. Pour into two 9-inch pastry shells. Bake at 400 F for 30 minutes. While pies are baking, make topping.
FOR TOPPING: 
Crumble topping ingredients into bowl and mix with pastry cutter or two knives. Remove pies from oven and cover with topping. Place pies under broiler until topping begins to bubble.
Don't take your eyes off them while under the broiler!

( 6 ) Easy Apple Strudel:
2 c  Flour 
3    Egg yolks 
1/4 c  Water 
3 tb Sugar 
1/2 lb Butter or margarine 
2 tb Vinegar 
3    Apples 
1 tb Flour 
1/2 ts Cinnamon
 
Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours). Divide dough into 3 parts and work with one at a time. Roll out on floured cloth to 10-1/2 x 15-1/2 inches. Sprinkle each part with: 
1 tablespoon flour 
3 tablespoon sugar 
1/2 teaspoon cinnamon
 
Arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand. Place on ungreased cookie sheet (with sides) or shallow baking pan. Bake in a 375 degree oven for 45 minutes. Serve with confectioner's sugar sprinkled on top.

( 7 ) Apple Walnut Strudel:
2   Apples 
1/3 c  Walnuts (chopped) 
1/4 ts Lemon juice 
1/4 c  Margarine 
1/3 lb Phyllo leaves 
1    Bread crumbs
 
Peel, core and chop apples. Combine apples, walnuts and lemon juice in mixing bowl; fold to mix. Melt margarine. Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with melted margarine. Lay a second leaf on top of each leaf. Brush each layer lightly with melted margarine. Repeat using all the leaves. Place apple filling 2 inch in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough,
jelly-roll fashion. Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet. Bake at 350F for 25 minutes, or until lightly browned.

( 8 ) Apple Cobbler:
1/2 c  Butter 
2 c  Sugar 
2 c  Water 
1 1/2 c  Self rising flour 
1/2 c  Shortening 
1/3 c  Milk 
 2 c  Apples, finely chopped 
1 ts Cinnamon

Melt the butter and pour it into a square 9x13 inch bakeing dish. Heat the sugar and water until the sugar liquidizes with the water. Cut the shortening into the flour. Add the milk and form into a soft ball. Roll out the dough evenly. Sprinkle the apples with cinnamon; place on the dough and roll it up like a jelly roll.  Cut into slices and place into the pan with the melted butter. Pour the sugar syrup around the rolls and bake at 350 degrees for 60 minutes.

( 9 ) Apple Crunch Cobbler: " Low Fat "
1 c  Instant oat meal 
1 c  Whole wheat flour 
3/4 cn Frozen apple juice 
Concentrate, thawed 
1/2 ts Cinnamon 
1    Golden delicious apple 
1    Egg 
1/4 ts Baking powder
 
Cut the apple into bite sized pieces.  Mix together everything except the apples. Apply a thin layer (1/8-1/4 inch) of mixture to the bottom of a non-stick oiled round pan. Place apples on top of this. Then spread the rest of the mix on top of the apples. Bake at 350 F for 25 minutes. Less time if you don't want soggy apples.

( 10 ) Ginger Apple Cobbler:
3 1/2 lb McIntosh apples, peeled and cored 
2 ts Powdered ginger 
1 tb Cornstarch 
1  Juice of 1 lemon 
2 tb Brandy, bourbon or scotch 
3 tb Butter 
2 tb Chopped candied ginger 
1 c  Sugar 
1 ts Vanilla 
1 c  Raisins 
24 ea Gingersnap cookies
 
Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and 3/4 cup of the sugar. Cook until apples start to release their moisture. In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla and raisins.
 
Grease a 9-inch casserole with remaining butter and dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom and up the sides. Fill with apples mixture and smooth on top.  Arrange remaining cookies on top and sprinkle with remaining sugar. Bake at 450 for 20 minutes, until apples are bubbling and sugar has partially melted.  Cool for 10 minutes before serving.

( 11 ) Cheddar Apple Cobbler:
1 c  Sugar 
1/4 c  Unbleached Flour 
1/4 t  Cinnamon; Ground 
6 c  Apple Slices;
TOPPING:
1 c  Unbleached Flour 
1/4 c  Sugar 
1/2 t  Baking Powder 
1/2 t  Salt 
6 oz Cheddar; Md, Shredded,1 1/2 C 
1/3 c  Butter; Melted 
1/4 c  Milk
Use cooking apples such as Granny Smith's that have been cored,
 
Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices.  Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well.  Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes.

( 12 ) Butterscotch Apple Pecon Cobbler:
12 oz Pkg. Nestle Toll House 
Butterscotch flavored Morsels (2 cups) 
1/4 c  Brown Sugar, firmly packed 
1/4 c  All-purpose flour 
1/2 ts Cinnamon 
2 1/2 lb Tart Apples, peeled and diced
TOPPING:
1/2 c  All-purpose Flour 
1/4 c  Brown sugar, firmly packed 
4 tb Butter (1/2 stick) 
1 c  Pecans, chopped 
3/4 c  Quick or Old Fashioned Oats - uncooked
 
Preheat oven to 375'F.  In small bowl, combine Butterscotch Morsels, brown sugar, flour and cinnamon; set aside. Place apples in 13 x 9 inch baking pan; sprinkle morsel mixture over apples. Bake 20 minutes.
TOPPING: 
Combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30-40 minutes until apples are tender. Cool slightly. Serve with ice cream or whipped cream.