5 Autumn Recipes for Apple Lovers
By Alyssa Luponio
Ever since apple harvesting season started, I seem to have an endless supply of apples in my kitchen. If you’ve recently gone apple picking, I’m sure you understand my struggle of having so many apples that you don’t know what to do with them anymore. Are you tired of eating apples as a healthy snack? Why not try one of these recipes; I’m positive your family and friends will thank you for it!
- Apple Pie
For the pie crust:
2 c. all-purpose flour
¾ tsp. salt
1 c. vegetable shortening, room temperature
2 tbsp. cold water
1 tbsp. white sugar
For the apple filling:
5 granny smith apples
¾ c. sugar
2 tbsp. all-purpose flour
1 tsp. cinnamon
- Combine the flour and salt in large mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas.
- Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir with a fork until all of the mixture is moistened.
- Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
- Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
- Preheat oven to 400 degrees F
- Peel, core and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second piecrust on top and form to the edges of the pie plate.
- Cut slits in the top crust to allow for steam to release in oven.
- Bake for approximately 30-40 minutes, until pie is fully baked and apples are tender.
- Cinnamon Apple Bread
½ c. packed brown sugar
1 ½ teaspoon ground cinnamon
2/3 c. white sugar
½ c. butter, softened
2 tsp. vanilla extract
1 ½ c. all-purpose flour
1 ½ tsp. baking powder
½ c. milk
2 large apples, peeled and finely chopped
- Preheat oven to 350 degrees. Grease and flour a 9 X 5-inch loaf pan
- Mix brown sugar and cinnamon together in a bowl and set aside. In a stand mixer or a large bowl, combine white sugar and butter until smooth. Add eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then milk.
- Pour half of the batter into the prepared pan. Cover with half of the apples. Pat the apples into the batter with a rubber spatula. Sprinkle with half of sugar and cinnamon mixture. Pour the remaining batter over the apple layer; top with the remaining apples and add more brown sugar/cinnamon mixture. Pat topping into the batter with the rubber spatula.
- Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan for 10 minutes before transferring to a cooling rack.
- Apple Crisp Cookie Cups
1 ¼ c. brown sugar (divided)
¾ c. granulated sugar (divided)
2 sticks unsalted butter, softened (plus more for cooking apples)
1 tsp. vanilla
1 ¼ c. all-purpose flour
1 ¾ c. rolled oats
1 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
6 Granny Smith apples (peeled, cored and finely chopped)
2 tsp. cornstarch
½ tsp. ground nutmeg
½ tsp. ground cinnamon
- Preheat oven to 350 degrees F.
- In a large bowl, combine butter, ½ cup of granulated sugar and 1 cup of brown sugar. Beat with a hand mixer until it’s light and fluffy. Add eggs and vanilla and mix until it’s combined. Add the flour, oats, baking powder, cinnamon and salt. Stir until combined.
- Spray 2 muffin tins with cooking spray. Using an ice cream scoop, scoop the dough into the muffin tins. Press down with a spoon (or your fingers if you find it easier) to create cups.
- Bake for 15-20 minutes until the cookie cups are golden brown and set.
- While the cookies are still warm, make the cups. Spray the bottom of a glass shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let them cool in the pan for 15 minutes, then transfer to wire cooling racks.
- As you’re waiting for the cookie cups to cool down, start making the caramelized apples. Melt about 2 tablespoons butter in a large nonstick skillet over medium-high. Add apples and sautÃ© until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.
- Spoon the apple filling into the cups and serve!
- Apple crisp
For the filling:
6 medium apples (Granny Smith)
¼ – ½ c. sugar (depending on the tartness of the apples)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
For the topping:
¾ c. all-purpose flour
¾ c. old-fashioned rolled oats
½ c. sugar
½ c. butter, melted (1 stick)
Make the filling:
- Heat oven to 350 degrees F. Butter a 9-inch square baking dish.
- Core apples and then cut into ¾ – inch pieces. Add apples to a large bowl with sugar, cinnamon and nutmeg. Stir then add to baking dish.
Make the topping:
- Combine flour, oats and sugar in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and the topping is crumbly.
- Sprinkle over apple filling. (Use your hands for this)
- Bake for 1 hour-1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown.
- If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are ready.
Makes 6-8 servings.
- Candy Apples
Unsalted butter (for parchment)
2 c. sugar
¾ c. water
½ c. light corn syrup
½ tsp. red food coloring (optional)
6 medium apples
- Line a baking sheet with parchment paper; butter parchment paper and set aside.
- In a medium heavy-bottomed saucepan, combine sugar, ¾ cup water, corn syrup, and food coloring (if using).
- Bring to a boil over high heat; reduce to medium-high. Continue to boil until temperature reaches between 300 and 310 degrees (hard crack stage). About 20 minutes.
- Meanwhile, insert a wooden stick the top of each apple pushing about halfway through; set aside.
- When mixture reaches temperate, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Add toppings if desired (peanuts, sprinkles, chocolate, etc.). Transfer to prepared baking sheet; allow to cool.
These recipes are all part of my autumn favorites and I’m sure you’ll enjoy them, too!