Apple Pie Filling

• 10 pounds Apples, More Or Less As Needed (Amount Of Apples Depends On How Thickly You Slice Them)
• 4-½ cups Sugar, Divided
• 10 cups Water, Divided
• 1 cup Corn Starch
• 2 teaspoons Cinnamon
• 3 Tablespoons Lemon Juice
• 1 teaspoon Vanilla
• ¼ teaspoons Nutmeg
• ¼ teaspoons Cloves

Combine 3 1/2 cups sugar and 9 cups of water together; bring to a boil and make sure sugar is dissolved.

While it’s heating, combine 1 cup corn starch, remaining 1 cup water and 1 cup sugar. Stir in a bowl until no longer lumpy.

After sugar and water are boiling, whisk in the cornstarch mixture. Keep whisking to make sure lumps don’t form. Add in remaining ingredients (except apples) and bring to a boil to thicken.

Pack hot jars with peeled and sliced apples. Ladle into jars, leaving a 1/4-inch headspace. Remove bubbles and adjust 2-piece caps. Process in a water bath for 20 minutes (additional time may be needed according to your altitude). Makes about 7-8 quarts.

Note: sometimes I do a thick slice of apples for apple crisp.

Easy Freezy Apple Butter

• 4 cups Jonagold Apples, Or Whatever You Like
• 4 cups Sugar
• ⅓ cups Cinnamon Red Hots

Spray a large crock pot with nonstick spray, or use a liner.

Core, peel and slice 4 cups of apples. Place in the crock pot.

Add 4 cups sugar. Add 1/3 cup cinnamon red hots. Stir well and cook on LOW for 6 hours or until soft.

Using a stick-blender, blend until smooth. Pour into freezer jars and freeze. Use within 1 year.

Apple Butter

• 5 pounds Tart Apples
• 2 cups Apple Cider
• 3 cups To 5 Cups Sugar
• 3 teaspoons Ground Cinnamon
• ¾ teaspoons Ground Cloves
• ½ teaspoons Ground Allspice
• ½ teaspoons Ground Nutmeg

Core and quarter apples (peeling isn’t necessary). Cook apples slowly in cider until tender (I put them in my crock pot), then blend in a food processor or blender.

Add 3 cups of sugar and check for sweetness, then add more as necessary (sometimes up to 5 cups total). Add spices and stir together.

Cook for 6 to 8 hours in a crock pot. I just cook it overnight on low.

Test for thickness by spooning butter on a cold plate. If no liquid comes out the edges, it is thick enough. If it isn’t thick enough, take the lid off the crock pot and turn it up to high. Let some liquid boil off, but stir and check back often.

Ladle into sterile jars leaving 1/4 inch headspace.
Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.

You can also freeze this apple butter if you prefer.

Note: this recipe as stated makes ten 1/2 pints of butter. I use a few more apples as I have a large crock pot and I just fill the thing with apples. My crock pot makes about 16 1/2 pints of butter.

Granny Smith Applesauce

5 whole green apples
1/2 cups sugar
2 Tbsp. cinnamon
1/2 cup water

Peel, core, and slice the apples into wedges.

Place apples, sugar, cinnamon, and water into slow cooker, on high.

Let cook on high for about 3 hours, or on low for 4-6 hours, until the apples are mushy and easily mashed into sauce.

Once apples are to a sauce consistency, place applesauce into canning jars and seal.

Let cool then enjoy!

Hot Apple Cider

6 cups apple cider

1/4 cup real maple syrup

2 cinnamon sticks, plus 6 sticks for serving (optional)

6 whole cloves

6 whole allspice berries

1 orange peel, cut into strips

1 lemon peel, cut into strips

Directions

In a large stainless steel saucepan, combine apple cider and maple syrup.

Wash a square piece of cheescloth and place inside it: cinammon sticks, cloves, allspice berries, orange peel, and lemon peel. Fold up the sides of the cheesecloth and tie securely with kitchen twine. Add spice bundle to cider mixture.

Cook cider over medium heat 5 - 10 minutes, or until very hot. DO NOT BOIL.

Remove from heat. Discard the spice bundle. Pour cider into large mugs.

Garnish each mug with cinnamon stick, if desired.

Apple Crisp with Blueberries

4 c. sliced apples or fresh blueberries
1 tsp. cinnamon
1/2 tsp. salt
1/4 c. water
1 tbsp. lemon juice

TOPPING:

3/4 c. flour
1 c. sugar
1/3 c. butter

Spread above ingredients in a 13 x 9 inch pan (first 5 ingredients). Cut topping ingredients until coarse, then drop over fruit in pan. Bake at 350 degrees for 40 minutes. Top with ice cream, whipped cream or pour cream (half and half) over the crisp.

Snicker Salad

1 (8 oz.) container Cool Whip
3 apples, diced
3 regular size SNICKERS® candy bars, frozen

Mix together the Cool Whip and apples. Smash the SNICKERS® bars and add to the salad. Best if you allow to stand for a little while before serving.

Applesauce Cupcakes

2 c. Bisquick
1/4 c. sugar
1 tsp. cinnamon
1/2 c. applesauce
1/4 c. milk
1 egg
2 tbsp. cooking oil

TOP CUPCAKE AFTER BAKED:

1/4 c. sugar
1/4 tsp. cinnamon
Melted butter

Mix all of the above ingredients together.

Grease small cupcake pans. I use four pans, divide the above into the pans. Cook at 400 degrees for 12 to 15 minutes until brown.

Remove and dip tops into the melted butter and then the cinnamon mixture while hot.

Maple Apple Jam

16 c. peeled, chopped apples
1 1/2 c. pure maple syrup
2 c. apple cider
1 tsp. cinnamon
1 tbsp. lemon juice

Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam.

Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours. Makes about 12 half pints.

Blackberry Apple Jam

2 lb. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lb. blackberries
4 lb. sugar

Peel and core and slice the apples. Put the apples into a saucepan with the water and lemon juice and simmer for about 10 minutes or until tender. Add the blackberry and sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.

Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.

Apple Jam

12 medium-sized cooking apples, about 4 lbs.
8 c. sugar
1 lemons, rind and juice
3 tbsp. ground ginger
4 whole cloves, tied in cheese cloth

Peel and slice apples. Combine apples, sugar, lemon rind and juice and spices in a heavy kettle. Heat to boiling, simmer until set, about 2 hours, stirring frequently. Do not add water. Remove from heat. Seal in hot sterilized glasses.

Apple Rice Pudding

3/4 cup rice
2 cups milk
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon cinnamon
5 apples

Wash rice well. In the top of a double boiler, bring milk to a boil. Stir in rice and continue to cook until thick, stirring occasionally. Cream together butter and sugar; add to rice. Add cinnamon and cool.

Peel apples, cut into thick slices, fry pieces in butter until lightly browned on both sides.

Place cooked rice in an oven proof baking dish, making a depression in the center, and fill with fried apple slices.

Cover with Meringue and bake at 350°F for 15 minutes or until Meringue is lightly browned.

Meringue:

3 egg whites
1/3 cup sugar
1/2 teaspoon vanilla

Beat egg whites in a clean bowl until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Stir in vanilla.

Caramel Apples

6 apples

6 wooden craft sticks

1 (14oz.) package individually wrapped caramels, unwrapped

2 tablespoons milk

Directions

Carefully remove the stem from each apple and press a craft stick into the top (where stem was).

Butter a baking sheet.

In a microwave safe bowl, add caramels and milk. Heat in microwave for 2 minutes on HIGH. Stir caramel mixture once to blend. Let cool briefly.

Roll each apple on a stick in the caramel sauce until well coated -- DO THIS QUICKLY. Place apples on baking sheet to set.

Note: You can dip the bottom of the apples in nuts or chocolate candied sprinkles for an added treat.

Candied Apples

8 apples

8 wooden craft sticks

3 cups granulated sugar

1/2 cup light corn syrup

8 cinnamon red hot candies

1 teaspoon red food coloring

Directions

Carefully remove the stem from each apple. Insert a wooden craft stick in top of apple (where stem was).

Butter a baking sheet.

In a heavy saucepan, combine sugar, corn syrup, and 1/2 cup water over MEDUIM heat. Using a candy thermometer, allow temperature to get to 275 - 290 degrees.

DO NOT STIR CANDY MIXTURE.

Test for doneness by dropping a small amount of syrup mixture into a cup of cold water. If syrup is hard, but can still be pulled into threads, it is done.

Remove syrup from heat and stir in red hot candies and food coloring, until just blended.

Dip each apple into syrup mixture and twirl quickly to coat. You can tilt the pan to make it easier to cover apples. Keep turning apple as you lift it out of the pan.

Set apples onto the baking sheet and let them cool completely.

Apple Pie

7 tart apples, peeled and cored
1 cup white sugar
1 1/2 tsp ground cinnamon, or to taste
2 tbsp. all-purpose flour
1/2 tsp ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tbsp butter

1. Preheat over to 400 degrees F (200 degrees C).
2. Cut the apples into 1/4 inch slices.
3. in a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt. Mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
4. Line one crust in a 0-inch deep dish pie pan. place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes.
5. Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking; if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.