Here are some tried and tested apple recipes for that bevy of apples harvested this fall.
Apple Walnut Tea Bread
(Recipe courtesy Suzanne Corbett)
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- 6 cups flour
- 1 3/4 cups sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 eggs
- 3 cups whole milk
- 1 1/2 chopped Black or English walnuts
- 2 cups finely chopped apples
Mix together the flour, sugar, baking powder and salt. In a separate bowl, beat eggs with milk. Stir in dry ingredients, blending well. Mix in walnuts and apples and pour into two greased and floured loaf pans (pan size 9 x 5 x 3). Bake at 350 degrees for 60 - 75 minutes. Makes two large loaves or 4 small loaves.
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Perfect Apple Pie
(Recipe courtesy of Pillsbury)
Filling:
- 6 cups thinly sliced apples
- 3/4 cup sugar
- 2 tablespoon flour
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 box (14.1 ounces) Pillsbury refrigerated pie crust, softened as directed on box
Heat oven to 425°F. Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Honeycrisp Waldorf Salad
(Recipe courtesy Suzanne Corbett)
- 1/2 cup real mayonnaise
- 2 teaspoons white sugar
- 1 tablespoon lemon juice
- dash of kosher salt
- 3 honeycrisp apples, cored and diced
- 1 cup celery
- 1 cup coarsely chopped walnuts, toasted
In a mixing bowl mix together mayonnaise, sugar, lemon juice and salt. Fold in apples, celery and walnuts. Chill and serve on a lettuce leaf. Makes 6-8 servings.