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Favorite Apple Recipes

Perfect Apple pie, Waldorf salad or apple walnut tea bread.

Here are some tried and tested apple recipes for that bevy of apples harvested this fall.

Apple Walnut Tea Bread

(Recipe courtesy Suzanne Corbett)

  • 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.

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.

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