APPLE PIE FILLING RECIPE FROM MY LATE MOTHER

I love it when I come across recipes in my late mom's handwriting. This was in a little spiral recipe book she sometimes carried with her when she would come to spend the winter with us in Texas.

 

1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971, so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the handheld rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupsful onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

WALNUT WALDORF SALAD

3 cups chopped apples

2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
Mayonnaise-type salad dressing

Combine the apples, marshmallows, celery and walnuts.  Add just enough salad dressing to moisten.  Toss lightly and chill.  Before serving, if salad is too dry, add an additional small amount of salad dressing.

file photo for reference only

CHICKEN APPLE PIE

I have had this recipe for years, so long in fact, I can't even image its origin. 

1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.

Jamie Oliver photo for reference only

 

Old Fashioned Apple Butter

If you are a regular on this blog you know I grew up in the Southern Indiana countryside where we raised large gardens and our own beef, pork, and chickens.  My grandparents, who lived next door, had a small apple orchard. I can vividly remember picking up apples and the delicious aromas as grandma turned them into homemade apple butter.  I loved eating that apple butter all winter long on toast, biscuits, etc.  This was not grandma's recipe but one from another lady on over in the country.  Grandma never used a recipe saying hers was in her head.

Cook on top of stove:
1/2-bushel apples, any variety except red delicious, washed and cored but not peeled
1 gallon or more of sweet cider
When tender, run through a food mill or colander.
Cook in large pan, in the oven at 350 degrees, stirring occasionally.
Bake 5 to 6 hours.
Add:
1 1/2 cups cinnamon red hots that are dissolved in 2 1/2 cups hot water
Add:
3 cups light brown sugar
1 cup white sugar
4 to 6 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon salt
Return to oven, simmer, stirring occasionally, until desired consistency to can in sterilized jars, seal.

Make about 12 quarts.

file photo for reference

AMISH CARAMEL APPLES

1 cup brown sugar

1 cup corn syrup

1 cup heavy cream

Dash of salt

6 apples

Make caramel dip by cooking the brown sugar, corn syrup, cream and salt together to the soft ball stage. Turn heat to low while dipping the apples in the mixture. Insert ice cream sticks into the tops of the apples and set out on waxed paper to dry.

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STELLA'S BAKED APPLE PUDDING

1/3 cup softened butter

1 egg
1 tsp baking soda
1/4 tsp cinnamon
2 cups grated apples
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl combine the butter, egg, and sugar beating until fluffy. Blend in the baking soda, cinnamon, flour, salt, and vanilla. Stir in the apples and walnuts. Pour mixture into an ungreased 8-inch square baking pan. Bake at 350 degrees for 35 minutes. Serve topped with whipped cream or ice cream, if desired.

file photo for reference only

MOM'S APPLE DUMPLINGS

DOUGH:

2 cups self-rising flour
1/2 cup shortening
3/4 cup milk
FILLING:

5 cups chopped apples
1 cup sugar
1 tsp cinnamon
SYRUP:

2/3 cup butter
1 1/2 cup sugar
1 1/2 cup boiling water

Make dough by cutting shortening into the flour until crumbly. Add milk and blend to make a dough. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Roll into a rectangle.

To make filling, In a mixing bowl, put apple sugar, and cinnamon. Stir to mix well.
Spread down the center of the dough. Roll up sides to make a roll. Cut into medium thick slices and place in a lightly greased baking pan.

To make syrup, bring water to a boil in saucepan. Add butter and sugar and return to a boil. Pour syrup over dumplings. Bake approximately 1 hour at 375 degrees.

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SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)

2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

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SIMPLE CINNAMON APPLESAUCE

3 lbs apples, peeled, cored, chopped

3 cups water
1/4 cup sugar
1 tbsp fresh lemon juice
1 heaping tsp ground cinnamon

Place apples in a large saucepan or Dutch oven and barely cover with water. Simmer over medium-low heat until tender, about 15-20 minutes.

Using a food processor or blender, process apples until no chunks remain. Return apples to pan and add the remaining ingredients. Cook over medium heat 3-5 minutes for
sugas to dissolves.

Yield: 8 servings

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DUTCH APPLE BREAD

This recipe is from a very old Southern Indiana rural electric co-op newsletter.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup peeled chopped apples
1/3 cup chopped walnuts

Topping:
1/3 cup flour
2 tbsps sugar
2 tbsps brown sugar
1/2 tsp ground cinnamon
3 tbsps butter

In a mixing bowl, cream together butter and sugar. Beat eggs and vanilla into the creamed mixture. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the buttermilk. Fold in the apples and nuts. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. For the topping, combine the flour, sugar, brown sugar, and cinnamon. Mix well. Cut in the butter until mixture is crumbly. Sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling.

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Old-Fashioned Classic Apple Pie Crust and Filling Recipes

What is more traditional than apple pie?  Enjoy these recipes for a perfect apple pie.

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Pie Filling:

6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425-degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

APPLE PECAN PIE

This recipe is from a very old newspaper clipping.

Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.
Mix together:
1 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
5 to 6 cups apples, peeled, sliced or chopped--your preference
Place mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Bake at 425 degrees for 45 minutes or until apples are tender.

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APPLE-CHEDDAR CHEESE DESSERT

6 pared, sliced apples

1 tbsp lemon juice
1 cup sugar, divided
1/2 cup flour
dash salt
1/2 tsp cinnamon
1/4 cup margarine
2/3 cup shredded Cheddar cheese

Place apples in greased baking dish; sprinkle with lemon juice and 1/2 cup of the sugar. Combine flour, salt, cinnamon and remaining sugar. Add margarine and mix until crumbly. Stir in cheese and spread over apples. Bake approximately 45 minutes at 350 degrees until lightly brown on top.

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APPLE-ONION SURPRISE

 This recipe is from the 17th Annual Pillsbury Bake-Off in the 1960s.

1 1/2 cups Pillsbury's Best Flour
1/4 tsp salt
1/2 cup Land O'Lakes Butter
1 egg, slightly beaten
1 can apple pie filling
1/3 cup instant minced onion
3 tbsp melted Land O'Lakes Butter
1/2 cup dry bread crumbs

Oven 425 degrees                                       9-inch pie
Combine flour and salt in large mixing bowl. Cut in butter until mixture is the size of small peas. Add egg. Toss lightly with fork until mixture forms a ball. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fold edge to form a standing rim; flute. Combine pie filling and onion; pour into pastry-lined pan. Toss butter and crumbs together lightly; sprinkle over pie filling. Bake at 425 degrees for 25 to 35 minutes. Serve hot or cold as an accompaniment to meats and vegetables.

APPLE STUFFED ACORN SQUASH

3 acorn squash

3 tart red apples

1 cup broken cashew nuts

1/2 cup maple syrup

1/4 cup butter, melted + more for brushing

Preheat oven to 400 degrees.

Wash squash and cut in half lengthwise. Scoop out seeds and stringy substance. 

Wash core and dice unpared apples. Combine apples with the remaining ingredients. Fill the squash halves evenly with the apple mixture. Brush the surface with additional melted butter. 

Place squash in a baking dish and pour in 1/2-inch depth of boiling water. Cover dish with foil and bake at 400 degrees 45 minutes. Remove foil and bake another 10 minutes. Test squash with a fork to be sure it is tender.

Yield: 6 servings

file photo for reference only

CARAMEL APPLES

6 apples

1 pkg (14-oz) individually wrapped caramels, unwrapped
2 tbsp milk

Wash and dry apples; remove stems. Place a craft stick in the top of each apple.

Butter a baking sheet or cover with waxed paper.

Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

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GERMAN APPLE CAKE

This recipe is said to be from an old church cookbook. I have no way to trace its origins.

2 large or 3 small eggs
1 cup salad oil (butter flavored)
2 cups sugar
1 tsp vanilla
2 tsp cinnamon
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
4 cups thinly sliced apples
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Beat eggs well, then add oil. Continue to beat while adding 2 cups sugar. Add vanilla and the sifted dry ingredients, mix well. Add the thinly sliced apples and walnuts. Pour into a 9x13-inch baking pan that has been greased and lightly floured. Bake 40 to 60 minutes until done.

ICING:
2 small packages of cream cheese
2 tbsp melted butter
1 tsp vanilla
1/2 cup powdered sugar.

Mix all ingredients well with an electric mixer. If too than, add powdered sugar until of the right consistency to spread. Sprinkle with chopped walnuts, if desired.

Note: This is a file photo.

EASY APPLE PAN BETTY

This recipe is from a Pennsylvania lady who got this recipe right after her marriage around 65 or so years ago. This recipe serves two but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book. I believe it was from a Reiman publication.

1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Saute the mixture until the bread is warmed. Serve immediately.

BAKED APPLE DOUGHNUT FRITTERS

This recipe is from one of the local ladies when I was a youngster and I have hit the 70 mark!

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Note: File Photo