Sour Cream Apple Pie 2 store bought or homemade pie doughs 4–7 tart apples 1/3 cup sour cream 1/2 cup granulated sugar 1 egg, lightly beaten 1 tsp. vanilla extract 3 tablespoons all–purpose flour
Preheat oven to 350°. Peel apples and cut into thin slices. Set aside in a large mixing bowl. In another bowl, use a whisk to blend the remaining ingredients. Pour over apples and toss until all of the slices are coated. Assemble the pastry dough in the bottom of a greased glass pie pan. Spoon the apples into the pan and cover with the remaining dough, crimping at the edges for decoration. Want to impress? Cut the second dough into inch–thick slices to create a lattice top for the pie.
Beer Battered Fried Apples 4 Granny Smith or Golden Delicious apples — peeled, cored and cut into 1/4 inch rings 1 cup flour 1 cup light beer 3 tbsp. of granulated sugar 1 tsp. of cinnamon 1 tsp. of salt Vegetable oil for frying Handful of brown sugar
Mix flour, beer, salt, sugar and cinnamon together. Let the batter sit for about an hour at room temperature. Pour oil in a pan, about 1 1/2 inches deep. Heat to 375°. Dip apples in batter. Let excess batter drip off. Fry apples in hot oil, cooking for about 2 minutes on each side. Make sure to fry the apples in shifts, so that the oil stays hot and each ring gets crispy. Place fried apples on paper towel. Sprinkle brown sugar on top before you serve.
Brie and Apple Crostinis Thin baguette Olive oil Brie cheese (any type) 2 apples, cut into thin slices
Set oven to broil. Slice baguette into 1/4 inch rounds. Pour oil into a small bowl. Using a pastry brush, apply oil lightly to both sides of the bread. Slice brie and spread generously on bread. Press apple into the brie. Assemble crostinis on a baking sheet. Place in oven. Cook about 3 minutes, until bread is just golden. Watch carefully so as not to burn.
Apple Chicken Breakfast Sausage 1 lb ground chicken 1 large apple, grated 1 tsp. maple syrup or honey 1 tsp. salt 1/4 tsp. Allspice 2 tbsp. dried sage Ground black pepper for seasoning
Combine all ingredients in a bowl; using your hands works best for this. Create small patties, about two inches in diameter. Heat a large skillet and fill a quarter of the way with oil. Fry patties for several minutes on each side — they should appear a golden brown. Remove from pan and place on platter covered with paper towel to absorb grease.
Te Aromatica Several apples — any variety should do Water Dried mint leaves, or a mint tea packet
Dice apples, set aside. Tear mint leaves into small shreds. Boil water, place mint leaves in mug and pour over with water. Add apples and allow to steep for several minutes. Add sweetener as needed.
Simple Apple Salsa 2–3 Granny Smith apples, finely chopped 1 medium onion, finely diced 1 jalapeno pepper, cored and finely diced juice of 2 limes Sea salt Sugar
Combine apples, onion and pepper in a small bowl. Squeeze lime juice over. Add salt and sugar to taste. Serve with chips or grilled chicken.
Apple Sauce, a la Mode 8 Cortland Apples ½ cup of water, room temperature 1 tablespoon granulated sugar cinnamon Vanilla ice cream & shortbread cookies (for the side)
Peel and core apples, cutting them into sizable, uneven chunks. Put apples into a large pot or Dutch oven, add water and bring to boil. Boil for several minutes, reduce heat and lower flame; cook for an additional fifteen minutes, stirring occasionally. Turn off stove and use a potato masher to crush the now soft apples, but stop short of a purée. Pour the sauce into a dish, add the sugar and stir with a wooden spoon. Sprinkle cinnamon generously on top. Serve warm with ice cream and short bread cookies. A note on Cortlands: These apples are slightly tart and cook extremely quickly, an ideal variety for hurried cooks.
