Free Online Recipes

-pare, thinly sliced 2 tb Lemon juice

2 tb Sugar

Prepare Tart Dough. Heat oven to 375 degrees. Toss together apples and lemon juice. Roll three-fourths of the dough into 11-inch circle on lightly floured surface. Ease dough into ungreased 9×1 1/4-inch pie plate, pressing firmly against bottom and side. Turn apples into pie plate and sprinkle with sugar. Roll remaining dough into 11×5-inch rectangle. Cut lengthwise into 11 strips, 1/2-inch wide. Arrange strips in lattice pattern on apples. Fold edge of lower crust over ends of strips. Seal and flute. Bake 30 to 35 minutes or until crust is golden brown. —–

4 lg Apples

1/2 c Sugar

2 tb Flour

1/2 ts Nutmeg

1 ds Cinnamon

–topping 1/2 c Sugar

1/2 c Flour

1/4 c Butter

Recipe by: Personal Files Peel and quarter 4 large apples. Combine 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon nutmeg and a dash of cinnamon and stir into apples. Put apple mixture into shell. Stir together the topping ingredients and put over apples. Place pie in a brown paper bag and close bag opening with paper clips(metal ones, not plastic). Place bag on cookie sheet. Bake in 425 degree oven 1 hour. Split bag and cool. Juanita BTFF46A —–

1 1/4 c Cheddar; Md, Shredded 1 x Water; Iced

1/2 ts Salt

———————————-FILLING———————————- 7 c Apples; * 2 tb Butter Or Regular

Margarine 1/2 c Sugar 1 ea Egg Yolk; Lg, Beaten

2 tb Unbleached Flour 1 tb Water

1/2 ts Cinnamon; Ground

* Use tart cooking apples such as Macs or Granny Smith’s. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. —–

Combine the flour, sugar and salt. Mix the oil and milk and blend with the flour mixture and pressed into a 9″ pie plate.

Filling:

Combine the sugar, flour and spices and toss with the apples. Place mixture into the pie crust.

Topping:

Mix the flour and sugar and cut in the butter. pour over top of pie.

Put the pie in a haeavy brown paper bag (not a recycled one) place in center of oven and bake at 350 degrees F for 1 hour 30 minutes.

Remember not to let the bag touch the walls of the oven.

The paper bag may produce a small amount of smoke for the first few minutes. This has happened each time I have used this recipe. Just keep a close eye on it as it bakes.

The bag should be folded closed when you put it in the oven. You’ll notice that as the pie bakes and the bag heats it will get darker in color — that’s normal.

Be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag that can burn.

1/4 ts Nutmeg

10 c Water

1 c Cornstarch

1 ts Salt

24 c Apples; peeled,sliced

2 ts Cinnamon

3 ts Lemon juice

Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook till clear. Add apples and lemon juice and cook till apples are soft. Pack in jars/containers. To make pie, make crust and bake. Into prepared crust, put thawed filling and bake until warmed through. Crumb topping can be added before baking filling if you want (I use sugar, cinnamon, margarine and chopped pecans.) I found that the thickener (the flour, water, etc. mix that is cooked first) made a lot more than could be used up by 24 c of apples. I think I got a total of 8-10 large containers (I use empty 32 oz yogurt containers). One of these containers was just enough for a 9 in pie. I also used (don’t tell anybody) prepared pie shells just fine with this filling. I also used a large nonstick pot to cook this in and had very little problem with sticking at medium to medium high temperature.

2 c Sugar

1/4 c Flour

1 1/2 ts Cinnamon

1/4 ts Nutmeg

2 tb Lemon juice

Recipe by: from Harrison Daily Times, June 20, 1995 Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into canor-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Typed for you by Marjorie Scofield 6/23/95 —–

1/2 C Rolled oats — old-fashioned

1 T Baking powder

1 T Baking soda

1 T Ground cinnamon

1/4 Ts Salt

1 Lg Egg

1 Lg Egg white

1/2 C Brown sugar, packed

1/4 C Honey

1 Tb Vegetable oil

1 C Buttermilk

1 1/4 C Apples — unpeeled

–finely chopped, 1 to 2 app

Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk the flour with the oats, baking powder, baking soda, cinnamon and salt; set aside. Beat the egg, egg white, brown sugar, honey and oil with an electric mixer on medium speed until smooth. Add the buttermilk and beat again. Stir the flour and apples into the batter by hand just until combined. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool in the pan on a wire rack for about 10 minutes. Turn out onto rack and cool completely. Makes 1 loaf. Penny Halsey (ATBN65B). Nutrition Analysis: 158 calories, 2g fat.

2 tb Flour

1 c Milk

3 Egg yolks

1 tb Margarine

1/2 ts Vanilla

2 lb Tart cooking apples

1 tb Lemon juice

2 tb Margarine

2 tb Sugar

1 ds Nutmeg

3/4 c Apricot preserves

1 Egg yolk

1 tb Water

Prepare pastry and line one 9-inch pie plate. In small saucepan, combine sugar and flour, mixing well. Stir in milk. Bring to boil while stirring. Reduce heat and simmer until slightly thickened. In bowl, beat egg yolks slightly and add small amount hot mixture. Pour egg mixture into saucepan. Add margarine and vanilla. Cool. Peel and slice apples, sprinkle with lemon juice. In skillet, combine margarine, sugar and nutmeg and melt. Add apples; saute, stirring occasionally. Cook until almost tender, about 5 minutes. Remove from heat. Pour into pastry shell. Pour cooled filling over apples. In saucepan, melt preserves and spread evenly over apple mixture. Top with pastry. Beat egg yolk and water and brush on pastry. Bake in 425 degree oven 40 min. or until golden. (pastry for 2 crust pie)

1 ts Cinnamon

3/4 c Sugar

6 Apples; peeled, sliced

1/2 c Brown sugar

1/4 c Honey

1/2 c Raisins

1/2 c Pecans; chopped

cinnamon-sugar mixture with sliced apples. Mix apples with a combination of brown sugar, honey and raisins. Pile into pastry-lined pie pan, dot with butter and cover with slitted top crust. Bake 425 for about 50 minutes. Source: Apple Recipes ~ Stephen Greene Press —–

1 c Sour cream, room temp

3/4 c Sugar

2 tb Flour

1/2 ts Vanilla

ds Salt 2 1/4 c Cooking apples, finely chpd,

-peeled (2-3 apples) 1/4 ts Grated lemon peel

1 9″ single-crust pie shell,

-unbaked

1/2 c Sugar

1/3 c Flour

3/4 ts Cinnamon

1/4 c Butter

Prep: 20 mins Cook: 50-55 mins In lg bowl beat egg, stir in sour cream, sugar, flour, vanilla, and salt to blend thoroughly. Fold in apples and lemon peel, pour into pie shell. Bake 450, 10 mins. Reduce heat to 350, bake 25-30 mins until crust is golden brown. Sprinkle Streusel Topping evenly over pie. Bake 15 mins longer. Remove to rack to cool slightly. Serve immediately or cover and refrigerate. STREUSEL TOPPING; In sm bowl mix sugar, flour, cinnamon. With pastry blender or 2 knives, cut in butter to make a crumble mixture.