Pumpkin Apple Bread

Recipe courtesy of Happy8-13-05

*recipe makes 2 9-BY-5-INCH loaves, or 24 muffins*

FOR TOPPING
1 tablespoon all-purpose flour
5 tablespoons of sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened

FOR BREAD
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-ounce) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (2
cups)

MAKE THE TOPPING:
Blend together flour , sugar, cinnamon, and butter in
a small bowl with your fingertips until mixture
resembles coarse meal.

MAKE THE BREAD:
Put a rack in middle of oven and preheat oven to 350
F.  Butter two 9-BY-5-inch loaf pans or two 12 cup
muffin trays.

Sift together flour, salt, baking soda, cinnamon,
nutmeg, cloves, and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a
large bowl.  Add flour mixture, stirring until well
combined.  Fold in apples.

Divide batter between buttered loaf pans.  Sprinkle
half of topping evenly over each loaf.  Bake until a
wooden pick or skewer inserted in center of bread
comes out clean, 50 to 60 minutes.

Cool loaves in pan on a rack for 45 minutes, then turn
out onto rack and cool completely, about 1 hour.

Mom's Apple Crumb Pie

Recipe courtesy of gingergrl

The crumb topping is what makes this so good.  I usually buy a store bought crust, but if you have the time, it’s even better when you make that also.

1/3 cup sugar

1/3 cup brown sugar

3 tbsp flour

1 tsp cinnamon

2 tbsp butter

6 large tart apples, slice

Topping:

1 cup flour

1 tsp. cinnamon

1/2 cup brown sugar

1/2 cup butter

Mix apples with sugars, flour and cinnamon

Fill an unbaked pie crust with mixture.  Dot with butter.

Mix topping ingredients with a fork until crumbly.  Cover entire pie with topping.  Bake at 400 degrees for 40 minutes.

Grandma's Pie Crust:

3/4 cup Crisco

2 1/4 cup sifted flour

1 tsp. salt

1/4 cup ice water

Sift flour and salt into bowl.  Take out 1/3 cup.  Cut Crisco into mixture.  Mix water with 1/3 cup of flour to make paste and add to flour-crisco mixture.  Cut in with 2 knives or pastry cutter.  Roll out.  

If you don’t have the patience, just throw it all in the Kitchen Aid mixer with the dough hook attachment and it comes out fine, though not as flaky as it will if you do it by hand.)

Deep-Dish Caramel Apple Pie

Recipe courtesy of sandykins

For crust (I sometimes use a frozen deep dish pie crust – comes out just as good and saves tons of time)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, frozen
4 tablespoons (about) ice water

For streusel
3/4 cup all purpose flour
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces

For filling
3 pounds Golden Delicious apples (about 8), peeled, cored, cut into 3/4-inch-thick wedges
1/4 cup all purpose flour

1 1/4 cups sugar
1/4 cup plus 2 tablespoons water
3 tablespoons unsalted butter

Make crust:
Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.

Make streusel:
Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)

Make filling:
Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.

Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.

Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature. 

Colleen's Apple Pie

Recipe courtesy of CLord

For Crust:

• 1 ¼ cups flour
• ½ tsp. Salt
• 1 tsp sugar
• 1 tsp. cinnamon
• ½ cup unsalted butter (chilled and cut into ½ inch thick pats)
• ¼ cup ice water

Sift together flour, salt, sugar and cinnamon into a large bowl.  Cut in butter into flour mixture with pastry cutter a little at a time until dough is crumbly.   Add enough water to the crumbs so they hold together.  Place dough in plastic wrap or Ziploc bag.  Chill for at least 1 hour. 

*Makes one pie crust- double for two. Or, purchase a box of Pillsbury pie crust from the supermarket- it's just as good as homemade in my opinion!   In fact, I rarely make my own anymore!

For Filling:

• 8-10 baking apples (I use a combination of apples.  I use 4-5 Winesaps if I can get them, Granny Smith's are a good substitute.   Then I use 2-3 each of Courtlands, Romes, or MacIntosh.), peeled and cut into ½ inch slices
• Juice from one lemon
• 1 cup sugar
• 1tsp. Cinnamon
• ½ tsp. Nutmeg
• 1 tbs. Flour
• ½ stick unsalted butter cut into pats

To assemble pie:

Roll out bottom crust to desired size and place in pie plate.  Chill in refrigerator while preparing the filling.  In a large bowl- mix apple slices with lemon juice.   Add sugar and spices- toss to coat.  Place filling in bottom crust- creating a mound apples in the center; include remaining juices from the bottom of the bowl.  Sprinkle flour around the top of the apples.   Place butter pats around top of apple mixture.  Chill in fridge while rolling out top crust.  Roll out top crust and place over your pie plate.  Make sure your crust is large enough to hang slightly over the pie plate.   Flute edges of crusts together with a fork- trim any excess crust with a knife or scissors.  Poke holes in top of crust with fork in a decorative design.   Place on a cookie sheet- bake at 375 for 1 hour.

Baked Apples

Recipe courtesy of Celestevie

6 medium baking apples (I like Granny Smith)

1 cup apple or orange juice

1/4 cup firmly packed brown sugar

1/2 tsp. ground cinnamon

1/3 - 2/3 cup raisins

PREHEAT oven to 350°F.

Remove the core of the apples, leaving the bottom 1/2 in intact. Pierce the skins with a sharp knife or fork. Place apples in shallow baking dish.

COMBINE juice, sugar and cinnamon; pour over apples. Fill the center of the apples with raisins.

BAKE 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Let stand 1 min before serving.

Tip: Line bottom of oven with foil in case the juice from the apples splatter during baking.

Alternative Microwave Method

The apples aren’t as crisp when the come out, but they cook much quicker.

6 medium baking apples (I like Granny Smith)

1 cup apple or orange juice

1/4 cup firmly packed brown sugar

1/2 tsp. ground cinnamon

1/3 - 2/3 cup raisins

Remove the core of the apples, leaving the bottom 1/2 in intact. Pierce the skins with a sharp knife or fork. Place apples in shallow baking dish.

COMBINE juice, sugar and cinnamon; pour over apples. Fill the center of the apples with raisins.

Cook on high for 5-10 minutes or until apples are tender, basting occasionally with the juice mixture. Check occasionally to make sure they don’t soften too much. Remove apples from microwave. Let stand 1 min before serving.

Apple Tart with Hazelnut Brown Sugar Topping

Recipe courtesy of al320

Makes one 10-inch tart

Ingredients

For the brown sugar topping:

• 3/4 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons unsalted butter, softened and cut into small pieces
• 1/2 cup coarsely chopped hazelnuts

For the filling:

• 3 cups thinly sliced tart apples
• 1/3 cup sugar
• 1 tablespoon flour
• 1 teaspoon vanilla extract
• For the crust
• 6 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder

1. Preheat oven to 325°F (160°C).

Make the topping

1. In a medium-size bowl, mix together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the hazelnuts and, using your hands, toss until all the ingredients are well combined. Set aside.

Make the filling

1. Place all the ingredients in a large bowl and toss gently until the fruit is evenly coated. Set aside.

Make the crust

1. In a large bowl, on the low speed of an electric mixer, cream the butter and sugar until smooth. Add the egg and egg yolk, and mix well. Add the flour and baking powder, and beat until just combined.

2. Gather the dough into a ball and on a lightly floured surface, roll it out to fit a 10-inch tart pan. Fit the dough into the pan and trim the edge flush with the rim of the pan.

3. Transfer the fruit filling into the crust and sprinkle the brown sugar topping evenly over the fruit. Place the tart on a baking sheet and bake for 50 minutes. Cool on a wire rack for 1 to 2 hours. Serve warm or at room temperature.

Apple Crumb Pie

Recipe courtesy of al320

Hint: I didn’t blanch the almonds, I just bought slivered almonds from the store and it worked out just fine. Also, you might want to make extra crumb crust, I needed to make more to fully cover the pie.

Makes one 9-inch pie

Almond crust (recipe below)

3½ pounds assorted apples (such as Macoun, Cortland, Jonagold, Empire or Rome), peeled, cored and cut into ¼-inch-thick slices

Juice of 1 lemon (about 2 tablespoons)

1/3 cup sugar

¾ teaspoon ground cinnamon

¼ teaspoon salt

2 tablespoons unsalted butter, cut into small pieces

Hint: I threw in an extra dash of ground clove and ginger; I think it might have been better without it.

Preheat the over to 350°F. Evenly and firmly press a little more than half of the crumbs (about 2 ½ cups) into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate. Press firmly into the edges. Freeze pie shell until firm, about 15 minutes.

In a large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg and salt. Pour mixture into the chilled pie shell, mounding apples slightly in the center. Dot with butter. Sprinkle the remaining crumbs in clumps over the apples to cover completely.

Bake, rotating halfway through, until the crust turns golden and the juices begin to bubble, about 1 hour. Transfer to a wire rack to cool completely. The pie can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Almond Crumb Crust

1½ cups all-purpose flour

1 cup, plus 2 tablespoons blanched almonds, finely ground

½ cup plus 2 tablespoons sugar

¼ teaspoon salt

1 ½ sticks (3/4 cup) unsalted butter, room temperature, cut into small pieces

In a large bowl, whisk together the flour, almonds, sugar and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Using your fingers, squeeze the mixture together to create pea-size to ¾-inch pieces. If not using right away, cover and chill until ready to proceed.

Apple Crisp

Recipe courtesy of mrso.2006

• 4 cups peeled & sliced apples 
• 1/4 cup orange juice
• 1 cup sugar
• 1/2 cup butter
• 3/4 cup sifted flour
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• dash salt

Butter a 9x9 baking dish. Spread apples in dish. Sprinkle with orange juice. Combine sugar, flour, spices, and salt. Mix with melted butter. Crumble mixture over apples. Bake 375º for 45 min.

Either have with dinner or use as a dessert with ice cream.

Make Ahead Crock-pot Breakfast Apple Cobbler

Recipe courtesy of Cathy&John

4 medium-sized apples, peeled and sliced

1/4 cup honey

1 teaspoon cinnamon

2 tablespoons butter, melted

2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. 

Easy Apple Butter

Recipe courtesy of Cathy&John

Makes 4 cups

12 med. Granny Smith or other cooking apples, peeled and cut into ¼ s

1 1/2 cups packed brown sugar

1/2 cup apple juice

1 tsp. ground allspice

1 tsp. ground nutmeg

1/2 tsp. ground cloves

Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs. stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.