8 cups Golden Delicious apples, peeled, cored, and thinly sliced
1 tablespoon orange juice
1/2 teaspoon cinnamon
2/3 cup all-purpose flour
1/3 cup sugar
1 9-inch pie shell
6 tablespoons (3/4 stick) butter or margarine
1 teaspoon grated orange zest
Heat oven to 400° F. Toss apples with orange juice, cinnamon, and 2 tablespoons each flour and sugar. Fill pastry shell with apple mixture, mounding in the center.
In small bowl, combine remaining flour and sugar; with pastry blender or fork, cut in butter until crumbly. Stir in orange zest. Gather mixture together to make form a soft dough. Flatten small pieces of dough between fingers and arrange on top of apple filling. (Dough will not completely cover filling.)
Wrap pie in a 30- by 15-inch piece of parchment paper, folding parchment over top of pie making sure it does not touch pie; staple ends of parchment to seal. Set on rack in center of oven and bake for 1 hour and 10 minutes. Carefully open parchment and allow steam to escape. Remove pie from parchment and cool on wire rack.
These individual desserts can be prepared in less than 30 minutes.
3 cups peeled, cored, and sliced Granny Smith apples
1 cup apple juice
3 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
4 teaspoons cornstarch
2 tablespoons water
6 (3 1/2-inch) prepared crumb tart shells
6 tablespoons whipped topping
In 8-cup microwave-safe dish, combine apples, juice, brown sugar, and cinnamon. Cover with vented plastic wrap and microwave on high (100 percent) 5 to 6 minutes or until apples are tender, stirring well after 3 minutes.
Dissolve cornstarch in water and stir into apples. Microwave on high 1 to 2 minutes or until mixture is thickened. Spoon into tart shells and cool. To serve, top each tart with 1 tablespoon whipped topping and, if desired, sprinkle lightly with additional cinnamon.
4 pounds Granny Smith apples, peeled, cored and quartered
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons
Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours.
If not to be used within a week or two, pour into hot sterilized jars and seal tightly.
Peel and quarter apples into eight pieces. Roll each apple piece into a crescent roll. Sprinkle top with sugar. Bake at 350 degrees for 20 minutes. Meanwhile, make pudding according to box directions, then mix vanilla with it. Take baked apples and pour vanilla pudding mixture over top and serve warm.
I find that if I add 3/4 teaspoon to the cake mix, 1/2 a box of instant vanilla pudding (because I live in a higher altitude area), and 1/4 cup oil mixing everything except the pie filling. Pout 1/3 of the batter into a well greased tube pan. Now add the apple pie filling and a 1/4 cup chopped pecans. Now pour the remaining batter into the pan. Cook at 350 degrees for 35-45 minutes. Insert a toothpick in center and if it comes away clean, then it is ready to remove from the oven. Let cool for 15 minutes or so. Place on a cake platter/plate until completely cool. Take 1 can of vanilla frosting and pull out 1/4-1/2 cup in a microwave safe measuring cup. Add a dash of apple pie spice to the frosting. Microwave on high for 10 seconds. Stir until smooth and runny. If still thick, put back into the microwave for an additional 5 seconds. Slowly drizzle the "Icing" over the cake. Making it as thin or thick to your liking. Serve warm with ice cream... Yum!
