apple

Apple Pie

unsalted butter

allspice

cinnamon

salt

sugar

all-purpose flour

cornstarch

apple cider vinegar

recipe all-purpose pie dough

egg, lightly beaten

A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.

Apple-Pear Galette With Apple Cider Caramel

all-purpose flour,

whole-wheat flour

60 milliliters ice water

egg,

Sanding sugar, for sprinkling (optional)

dark brown sugar

lemon zest

unsalted butter,

apple cider

heavy cream

In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.

Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.

Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that’s O.K.

Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)

Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.

Make and share this Apples and Peanut Butter (Apple Slices) recipe from Food.com.

Apples and Peanut Butter (Apple Slices)

apple (I like Gala the best)

peanut butter (crunchy or creamy)

Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.

Easy sweet instead of the fat full desserts we all enjoy and pay extra for. Your child will like it!

Peanut Butter, Jelly &amp; Apple Roll-Ups

flour tortillas

peanut butter

apple, apple

butter

Microwave tortillas 10 seconds to soften.

Spread each with a tablespoon of peanut butter and 2 tsp jam.

Place 2-3 apple wedges down the center of each tortilla.

Combine sugar and cinnamon in a small cup.

Sprinkle half of mixture on top of each roll.

Seriously Really Great Recipes Specially For me because I love Peanuts . i would try this recipes in this week also I have also Collected Some great Recipes here ( http://www.fooducook.com/ ) i will also add this recipes in my Collection .

I had a recipe book for kids when I was young.  I have since lost that book but I remember this recipe well as it was one of my favorites.  For kids too young to use a knife they can just use a plastic apple corer and then stuff the toppings inside the apple.

Love at First Bite

raisins

Spread 1/4 of the peanut butter on each apple wedge.

Sprinkle with cinnamon and distribute the raisins pressing them into the peanut butter.

This recipe is so easy to make and tastes so yummy! Its a perfect healthy breakfast or snack and fun to eat. I loved it!<br/>THANK YOU SO MUCH for sharing this recipe with us, Nyteglori!<br/>Made and reviewed for THINK PINK October 2011.

You can adjust all ingredients to taste, this makes a great weekday breakfast, and keeps you going all morning...so yummy. This makes a great breakfast for kids!

Breakfast Apple English Muffin Rounds

peanut butter (use tablespoons)

muffins,

red apple,

brown sugar, packed

Spread about 1 heaping tablespoon peanut butter onto each toasted English muffin half.

In the microwave, melt together butter, brown sugar and cinnamon, stirring frequently until smooth.

Drizzle the cinnamon mixture over the apple slices.

Simple and delicious! I think next time I will try maple syrup instead of brown sugar.

Make and share this Dutch Apple Pie recipe from Food.com.

Dutch Apple Pie

apples

lemon juice

flour

nutmeg

In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.

In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.

This is the most AMAZING apple pie recipe in the world! I've made it for three different groups of people so far, and it was gone in hours. I decided to use part Fuji apples (sweet) and part Granny smith apples (tart). The combination was perfect!

This is absolutely the best homemade apple pie you'll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!

Homemade Apple Pie

brandy (Optional. By the

vanilla extract

cream

"hellooo!! is there any particular brand of cream you recommend buying?  im not to familiar with just plain 'cream' so idk where to start looking lol also what brand of brandy?"

"Hello!  I am looking forward to making this pie!  I also want to make one that I can freeze and bake later.  Is there anything I should alter in the recipe to do this?"

Peel, core, and slice the apples: Peel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.
As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

Make the apple pie filling: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.
Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

Prepare oven: Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

Roll out the dough and line bottom pie plate: Remove one disk of pie dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.
As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.
Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.
Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

Let cool: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

"Delicious apple pie recipe!!  First time I tried your version last week, pie crust and all, after just baking an apple pie from another recipe.  We had just gone apple picking so I went a little crazy trying out different recipes.  I used Honeycrisp and Fuji apples.  I made the second pie for my sister and family using your recipe, and wished I had saved it for my family first after taste testing it at her house!  The crust was so buttery flaky! Absolutely delicious!  They all loved it! My sister said that I’ve cause a havoc over there with the pie!  They’re requesting for another! Thank you so much for sharing your recipe! I’ve pre-made my pie crust tonight.  I’m using Honeycrisp and Cortland apples this time.  My question is, will I need to adjust the length of time to bake if I had two 9” pies in the oven?  I’ve never done that before and I’m not sure.  Thanks again!  I won’t have to keep searching for another recipe.  I think we’ve found one we ALL really love!"

"We made this pie last night with mostly fresh picked apples (Honeycrisp, Granny,  Pink).\r\nI use a pie crust recipe from Martha Stewart, always, which turned out AMAZING for this pie. The yolk wash in this recipe really does give a beautiful golden color. But, I wonder if it tricked me into thinking the pie was done too soon? The filling came out like mush, without any form of an apple slice to be seen. We even made sure to cut slices pretty thick.  If I would have cooked it longer (and I only did the 45 mins after the temp drop) would it have firmed up, or just stayed mushy? \r\n\r\nNow, I am sure there is something I can do to correct the \"mush\" because the flavor was very nice, especially with the added brandy (which I would double next time, lol!) I have read that a quick par-boil will help set the apples so they do not break down so much during the baking process. Is this something that you would suggest with this recipe? I also used the higher end of the sugar. Is that something that could make it mushy? Help! We want to try this pie again, but do not want to have more \"frozen pies\" to make \"Apple pie milkshakes\" even though the shakes are delicious! I really WANT this pie to work for me!"

"This was the best apple pie we have every eaten. We have plenty of gourmet farm markets in our area that sell very expressive pies but none can touch the quality, flavor, savoury taste of this apple pie. There was a fight for the last piece and we plan on making for Thanksgiving."

https://www.simplyrecipes.com/video_src?vid=5828408163001

APPLE CURD recipe | Epicurious.com

lemon

eggs, beaten

Crunchy, crispy apple crisp recipe! This is the easiest of the apple desserts. Just  bake sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon. Serve with ice cream!

Apple Crisp

tart apples, peeled,

vanilla

brown sugar

oats

butter, room temperature

"What kind of oats to you use? Old fashion or quick oats? I would love to try it!"

In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

Layer apple slices in baking pan: Layer sliced apples in a 9 x 13-inch (or approximately the same size) baking pan.

Make topping: Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

Bake: Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender.
Serve with whipped cream or vanilla ice cream.

"I love this recipe, it’s fast and easy and tastes so good!! I had it yesterday and I’m having it today because it’s so good!!"

"my niece has celiac disease and we all loved this. she had it on gluten-free waffles the next morning!"

"This apple crisp is amazing! The crispy topping and the soft warm apples is heavenly! So easy to make as well!"

"Yummy, yummy, yummy!  Lovely caramel-ly topping. The vanilla gives a subtle and smooth undertone. I added some lemon zest which sparked up the Cortland apples. I will definitely add this to my favourites!"

Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make! 

Applesauce

lemon peel (use a vegetable peeler to strip the zest only, not the pith)

water

"I’m trying this today, I also have a bunch of plums, can I add these or cook them separately"

"I can’t wait to try this recipe! If I wanted to “can” them does anyone have the method that they can share?"

"Hi, can I freeze the applesauce in freezer bags rather than jars?"

Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in 1 cup water: Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice or vinegar, cinnamon, sugar, water and salt. (You might want to start with half the sugar at this point and add more to taste later.)
 
Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, until the apples are completely tender and cooked through.

Remove lemon peels, mash the cooked apples: Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels.
Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them using a stick blender or a standing blender. (If you use a standing blender, do small batches and do not fill the blender bowl more than halfway.)

If the applesauce is too thick, add more water to thin it out.
If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.
This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt.
Freezes well and will last at least a year in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.

"I just made the apple pie recipe a couple of days ago and used the wrong apple for a pie. So, I had lots of apples prepped and ready to go. Because the seasoning for apple pie was amazing with a touch  of brandy, I had to add that to this recipe ... and a splash of vanilla. It isn't even done and we are gathered around the pot it tasted SO good! I did 50\/50 with white\/brown sugars, at 1\/3 cup and used lemon peels. Best I have had!"

Apple Honey Cake! Made with almond flour, eggs, honey, apples, and spices. Grain-free, gluten-free, and dairy-free. Make it a day ahead or whip it up at the last minute!

Grain-Free Apple Honey Cake

almond flour

eggs

honey

neutral-tasting oil (I use avocado oil)

almond milk

almonds

"Hi! I’m making this for Rosh Hashanah tomorrow, how you you recommend me storing it until tomorrow? Room temp, covered? Thanks!"

Preheat the oven and prepare a cake pan: Preheat the oven to 325ºF. Grease an 8-inch cake pan and place a round of parchment in the bottom of the pan.

Make the cake batter: In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add in the eggs, honey, and oil. Whisk wet ingredients together in the middle, then gradually whisk in the flour from the sides of the bowl. Continue whisking until the batter is smooth. Stir in the julienned or grated apple.

Pour the batter into the pan and bake the cake: Pour the batter into the cake pan, taking care not to move the parchment around. Spread out the batter in an even layer using an offset spatula or butter knife, then tap the cake pan against the countertop to remove any air bubbles.

Bake the cake: Bake the cake for 30 minutes, until it is browned around the edges and a toothpick inserted in the middle comes out clean. You may also use a probe thermometer to test for doneness—the center of the cake should be 210ºF.

While the cake is baking, make the glaze and toast the almonds: In a small bowl, stir together the sugar, honey, and almond milk. Cover the bowl and set it aside until needed.
Toast the sliced almonds in a skillet over medium heat until they are lightly browned, about five minutes. Shake the pan often so that the almonds are browned evenly. When they are done, immediately transfer to bowl to cool.

Transfer the cake to a cooling rack: Allow the finished cake rest for 5 minutes, then run a knife around the edge of the pan to and invert the cake to a cooling rack. Peel the parchment off the bottom of the cake and flip it right side up.

While the cake is still warm, pour the glaze over the top. Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.

Let the cake cool to room temperature and serve. The cake can also be made and glazed up to a day ahead.

"Made according to instructions. Cooked in the time suggested but...I would rate this cake as just plain weird!"

"I was really disappointed. I found the taste to be bland and the texture  reminded me of an Italian frittata. Won't be making this dessert again."

"I found the flavor overly bland and the texture unpleasantly dense. I tried a second batch with blue berries to try and liven it up and had the same experience. Perhaps I overworked the batter."

"Sorry....we totally were not fans.  I just felt like this had absolutely no flavor.  I have Celiac so I'm used to the taste\/texture of almond flour....but this was just overall very bland to me and my family."

Mind you, this squash got as big as a seedless watermelon so one will go a long way.&nbsp;

Carnival Squash with Apples and Thyme

carnival squash

thyme

apples (2 large, tart)

Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon. Remove the squash from the oven.

Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.

This simple cake is studded with large pieces of fruit, so that each slice has its own piece of tender baked apple. Press the apples gently into the batter and be aware that the pound cake-style batter will rise around them. The cake is sweet enough that it needs no frosting, and is finished simply with a dusting of cinnamon-scented confectioners’ sugar that dissolves onto the surface of the apples, leaving only its sweetness behind. Cut the cake into 12 large squares and serve with ice cream, or cut the squares in half for a sweet snack.

Cinnamon Apple Sheet Cake

Nonstick spray

baking powder

fine sea salt

unsalted butter (2 sticks)

granulated sugar

eggs,

sour cream

confectioners’ sugar

Heat the oven to 325 degrees. Lightly spray a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving about 2 inches of excess on each side to eventually help you lift the cooked cake out of the pan.

In a medium bowl, whisk together the flour, cinnamon, baking powder and salt.

In a small pot, melt the butter over medium heat. Continue to heat the butter, stirring occasionally, until the solids begin to brown and the butter smells nutty, 9 to 10 minutes. Transfer to a medium bowl and cool for 20 minutes.

Add the brown sugar and granulated sugar to the bowl and whisk to combine. Add the eggs one at a time, whisking well to fully incorporate each before adding the next. Add the vanilla and whisk to combine.

Add about half of the flour mixture and whisk to incorporate. (If necessary, switch to a spatula or wooden spoon at this point.) Add the sour cream and mix to combine. Add the remaining flour and mix to combine.

Transfer the batter to the prepared pan and spread into an even layer. Press the 12 apple segments partly into the batter, spacing them evenly throughout and keeping in mind that you want each of 12 square slices to have one apple quarter.

Transfer to the oven and bake for 60 to 70 minutes. A toothpick inserted into the center of the cake should come out clean, and you should be able to easily pierce an apple with a small knife. Let the cake cool completely in the pan.

Just before serving, use the parchment flaps to lift the cake out of the pan. Combine the confectioners’ sugar with the cinnamon and dust the surface of the cake generously with the cinnamon sugar. Cut into 12 square pieces or 24 triangles.

Make and share this Chicken Waldorf Salad recipe from Food.com.

Chicken Waldorf Salad

mayonnaise

ground pepper

chicken

red apples, cored &, diced

celery

walnuts

grapes

In a bowl, combine the mayonnaise, lemon juice, salt and pepper.

Add the chicken, apples, grapes and celery.

Sprinkle with walnuts just before serving.

Wonderful chicken Salad recipe, Merlot!  I love chicken salad.  Whenever we go out to lunch, I always look for chicken salad, so I have had a lot of different kinds.  The dressing on this is excellent.  The walnuts added a great texture.  I added only one apple and found for my salad it was plenty, plus I used freshly ground black pepper.  For my money, this recipe is definitly  worthy of 5 stars!

Miso-Butter Roast Chicken With Acorn Squash Panzanella recipe | Epicurious.com

2¾ tsp. kosher salt, divided,

acorn squash (about 3 lb. total)

Tbsp. finely chopped sage

Tbsp. finely chopped rosemary

melted,

red pepper flakes

black pepper

Tbsp. olive oil

red onion, thinly sliced

Tbsp. apple cider vinegar

Tbsp. white miso

Tbsp. unsalted butter, room temperature

dry white wine

unsalted chicken broth

white miso

Kosher salt, freshly ground pepper

Caramel apple flavor in bar cookie form...love, love, love! These aren't the type of cookie bar you can eat with your hands. They're ooey gooey so you'll need a plate. They have a crunchy cinnamon crust and a caramel apple center. Each bite tastes like fall. Serve with a scoop of ice cream and it's the perfect autumn...

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