ESCALLOPED APPLES


12 apples (Granny Smith or Macintosh)
1/2 C. butter (1 stick)
1 1/2 C. white granulated sugar
1/4 C. flour
2 tsp. ground cinnamon

Preheat oven to 375F.

Peel and core apples, cut into eighths, then cut those pieces
in half. Melt butter in a large pan. (Bottom of a roaster is best). Add
apple chunks and keep turning the apples over until the butter
absorbed. In a separate bowl, mix sugar, flour and cinnamon together.
Sprinkle evenly over apples until well coated. Do not add water.
Put apple mixture in an ungreased 13 x 9 x 2" glass baking dish.
Cover with foil and bake 15 minutes, or until apples are soft.
Remove from oven. Increase oven temperature to 400.
Turn apples over (this is the only time you do this). Return to
oven and bake, uncovered, on top oven rack until juice is
reduced and apples start getting brown.

Serves 12.

Apple Pie-Cake

Because it uses canned pie filling and takes just a few steps, it's a snap to make.

(I use homemade apple pie filling that I freeze each year!)

2 large eggs
1/2 teaspoon vanilla extract
1/3 cup sugar
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 21-ounce can of apple pie filling
1 1/2 tablespoon turbinado sugar for sprinkling on top




Preheat the oven to 350 degrees
1. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick?about one minute.
2. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined.
3. Stir in the pie filling.
4. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the turbinado sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.
Serving suggestion: This is one of those desserts that is much better served warm. Heat individual servings in the microwave.



APPLE GINGERBREAD PIE

Makes One 9-inch Pie
8 Servings

Crust
1/2 cup shortening or 1/2 stick
1/4 cup sugar
1 -1/4 cups all-purpose flour
1/2 cup ground pecans
1/2 teaspoon ginger

Filling
4 -1/2 cups thinly sliced, peeled McIntosh or Granny Smith apples (about 1-1/2 pounds or 4 to 5 medium)
3 tablespoons honey
2 tablespoons water
1/3 cup golden raisins
1/3 cup currants
1/2 to 1 teaspoon apple pie spice, to taste

Topping
1 cup whipping cream, whipped
2 tablespoons finely chopped pecans

For crust, heat oven to 375ºF. Cream shortening and sugar until light, using spoon. Stir in flour, ground pecans and ginger. Blend until mixture is uniform. Press into 9-inch pie plate. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool.
For filling, combine apples, honey and water in large saucepan. Simmer, covered, 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.
For topping, spread whipped cream over filling. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Thanks for sharing your recipes Mama.
I had been looking for one like your ESCALLOPED APPLES.

Muffins look yummy, janie! Don't forget- carmel apples!

Thanks Kevin. I already told Jon I wanted to make some caramel apples. Maybe even some candied apples.