Harvest Baked Apples

Harvest Baked Apples

From: Cuisine at Home, Issue No. 65
Makes: 4 apples
Total Time: 1 1/4 hour
Nutrition: per apple - 367 cal; 14g total fat; 61g carb; 7g fiber; 5g protein

Ingredients:

• 4 Braeburn or Gala apples
• 1/3 cup dried currents
• 1/4 cup almonds, chopped
• 2 tbs brown sugar
• 1 tbs dark rum
• 2 tsp flour
• 1/2 tsp ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tbs butter cut into 8 cubes
• 1/4 cup rolled oats
• 2 tbs flour
• 2 tbs sugar
• 1 tbs butter, cold, cubed
• 1 tbs water
• 1/2 tsp ground cinnamon
• 1/4 tsp almond extract
• 1/4 cup plain yogurt divided

Instructions:

1. Preheat oven to 350 degrees; lightly coat a 9" glass pie plate or square baking dish with nonstick spray.
2. Prepare apples using a mellon baller to dig out the inside of the apples (do not cut the bottom but remove core); you need enough space inside the apple for about 1/4 cup of filling. Chop the seedless flesh for filling.
3. Combine chopped apple, currants, almonds, brown sugar, rum, 2 tsp flour, 1/2 tsp cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tbs cider into each cavity, then top with a cube of butter; add remaining cider and butter to baking dish.
4. Blend oats, 2 tbs flour, sugar, 1 tbs butter, water, 1/2 tsp cinnamon, almond extract, and salt in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it adheres. Bake apples 35-45 minutes, or until easily pierced with a knife, but not mushy (baking time may vary depending on size). Let apples cool in the pan 10 minutes.
5. To serve, transfer apples t small plates, top with yogurt and drizzle with pan juices.

Grandma's Apple Pie

Pearl's Apple Pie

From: Pearl Wall Rudd

This is the best Apple Pie ever. Thank you Grandma!

Ingredients:

• 5-7 tart apples
• 3/4 - 1 cup sugar
• 2 tbs flour
• 1/8 tsp nutmeg
• 2 tbs butter

Ingredients for 2 Pie Crusts:

• 2 cups flour
• 1 tsp salt
• 2/3 cup & 2 tbs butter
• 4-5 tbs cold water
• cinnamon can be added 1 tsp for each crust

Instructions:

1. Heat oven to 350 degrees.
2. Make pie crust: Mix flour and salt, cut in butter throughly (until butter resembles tiny peas). Sprinkle in water 1 tbs at a time, mixing until all flour is moistened and dough clings to sides of bowl (almost). Gather dough into two balls, one for each crust, and flaten on a lightly floured surface. Roll out until 2 inches larger than pie plate. Fold into quarters and transfer to pie plate and unfold. Bake for 10 minutes at 350 degrees, remove and cool. Set aside second ball to make the top of the pie. Heat oven to 450 degrees
3. In a large bowl, peal and slice apples, add sugar. Mix flour, salt and spices in small bowl and then add to apples, mixing to coat.
4. Fill cool, baked pie crust with apples. Dot with soft butter and arrange top crust. 
5. Roll out second ball of dough until 2 inches larger than pie plate. Using a pizza cutter cut dough into 1 1/2 inch wide strips. Lay half of the strips across the pie vertically so that they are evenly spaced across the pie. Using the remaining strips, weave them horizontally over and under the existing vertical strips, alternating starting each strip on top or under. NOTE: It may be helpful to start in the center and lift the vertical strips as you lay the horizontal ones under and work your way to the edges. Crimp edges with thumb and forefingers.
6. Dot top of crust with butter. Bake in 450 degree oven for 10 minutes, then reduce oven heat to 350 degrees and bake for addition 40-45 minutes. Place tin foil on top if crust starts to burn.