An apple for your teacher, an apple a day keeps the doctor away, and American as apple pie ~ Apples and Autumn are a natural pairing as the weather cools down.   Teatime sandwiches and scones with apple butter or curd, a hearty soup, from sweet treats of cake and pie in a jar to a hot apple toddy are just a few ways to enjoy the harvest of the season.

 Easy Apple Pie In A Jar

FILLING INGREDIENTS:

• 6 Cups Apples, cored, peeled and sliced ¼” thick
• 2 each of Grannysmith, Honey Crisp, Golden Delicious
• 1 Tablespoon Lemon Juice, 1 Teaspoon Vanilla Extract
• (I use Nielsen Massey Madagascar Bourbon Vanilla Extract)
•  ½ cup granulated sugar, ¼ cup light brown granulated sugar,
• 2 Tablespoons All Purpose Flour, 3/4tsp. ground Cinnamon, 1/8 tsp. ground nutmeg, ¼ tsp. salt

OPTIONAL ADDITONS, in part or in whole~ 1/8 tsp. ground ginger, ¼ cup golden raisins, ¼ cup chopped pecans or walnuts, drizzle of honey, drizzle of maple syrup, splash of sweet wine.

PREPARATION:  Pre heat the oven to 350 degrees Fahrenheit.  In a large bowl, mix all of the ingredients together, including any of the optional choices.   Evenly spread the mixture into a glass baking dish.  Bake for 20 minutes and then gently turn the mixture and bake for another 20 to 25 minutes (longer if needed) until the apples are tender and easily pierces with the tip of a knife blade.  Serve with pie crust toppers. Fills six 8 oz mason jars or one 9” apple pie crust.

Pie Crust and Toppers Made Simple

The most important tip for a good pie crust result is to ensure the ingredients are prepared at the proper temperatures and mixed correctly. Pay attention to use cold ingredients when called for in the recipe. The difference between a light crust verses a heavy crust is in the handling of the dough. A heavy hand creates a heavy crust. The less the dough is handled the lighter the crust. Use a resilient touch when rolling the dough. Lightly dust the rolling pin, board and your hands with flour to keep the dough from adhering. Repeat as many times as necessary during the preparation process. A general rule is to roll the dough two inches larger than the pan. If a fluted shell is desired add another two inches.

A Traditional Pie Crust

2 -1/2 cups cake flour, sifted 1/2 tsp. salt, 2/3 cup cold shortening, 1/3 cup ice cold water Pre-heat oven to 450 degrees F.

Sift the cake flour and measure out two- and one-half cups. Add the salt and resift. Add in the shortening until small pieces take shape. In small amounts, slowly add in the ice water, lightly blending with a fork only enough to hold the flour together. Combine until thoroughly mixed, but not sticky or falling apart. Place the dough pressed somewhat flattened, in between two layers of waxed paper and chill in the refrigerator for several hours. Remove the chilled dough to roll out on lightly floured board. Place the dough in the bottom of the pie pan and bake at 450 degrees F for fifteen minutes. Remove. Yield: two-crust nine-inch pie pan or twenty-four -two-inch tart shells.

Alternate Pie Crust

1/2 cup shortening, 1/4 cup boiling water,1 1/4 cups sifted flour, 1/2 tsp. baking powder, 1/2 tsp. salt
Pre heat oven to 450 Degrees F.

In a saucepan bring the water to a boil. Add the boiled water to the shortening and beat until creamy and cold. In a bowl sift together all of the dry ingredients. Slowly add the dry ingredients to the cold, creamy shortening mixture until smooth. Place the dough pressed somewhat flattened, in between two layers of waxed paper and chill in the refrigerator for several hours. Remove the chilled dough to roll out on lightly floured board. Place the dough in the bottom of the pie pan and bake at 450 degrees F for fifteen minutes. Yield: two-crust nine-inch pie pan or twenty-four -two-inch tart shells.

For alternate flavored crusts follow the above directions with these substitutions:

Cheese Crust: Prepare as directed; add 1/2 cup grated cheese- of choice- cheddar, Parmesan, etc.

Spiced or Savory Crust: Add to the dry, sifted ingredients 2 tablespoons of powdered sugar and 1/8 tsp. each of cinnamon and nutmeg. Other choices: ground ginger, pumpkin pie spice, cardamon, sage, etc.

Nutted crust: add 1/2 cup of finely ground nuts to dough.

Chocolate Crust: Add three Tablespoons of dry cocoa powder and one Tablespoon of confectionery sugar.

Lemon Crust: Remove two Tablespoons of water and substitute two Tablespoons of lemon juice. Add to the dry, sifted ingredients: one teaspoon grated lemon rind and 1/2 TABLESPOON of confectionery sugar.

Orange Crust: When preparing the dough substitute orange juice instead of water. Add to the dry sifted ingredients 1/2 teaspoon grated orange rind and one Tablespoon of confectionery sugar.

NOTE: If using store bought frozen pie crust allow the dough to defrost.  Add additional herbs, cheese, citrus etc., ingredients to the dough and proceed as above.

 Apple- Boursin Cheese Open Face Fingers

• 1 eating apple, peeled, cored, into 12 thin slices, 1/4 cup Boursin cheese,
• Juice of one lemon, 4 slices of walnut-raisin bread.

 Dip each apple slice into the juice of the lemon. Soak for 1 minute. Remove apples and set aside. Remove the crusts from the bread. Cut each slice into three strips Spread the Boursin cheese on the top of the bread. Place the apple slices on the top of the cheese. Serves: 12

Apple Tea Toddy

 8 tablespoons of apple puree (homemade or store bought)

• 1 pint of decanted, pre-brewed black tea of choice
• 2 tablespoons Sugar or Honey, 2 thimbles of Cognac {optional}

In a large saucepan, combine the apple puree and the decanted tea. Bring to a boil. Add sugar or honey until dissolved. Add liquor, if desired. Serves: 4

 Apple Biscuit Scones

• 2 cups all-purpose flour,2 teaspoons baking powder
• 1/2 cup of unsweetened, no salt butter, chilled
• 2 apples, peeled, cored, sliced and diced, 1/2 cup sugar, 1/3 cup golden raisins
• 1 egg, beaten, 1 tablespoon granulated Brown sugar.

Grease a cookie sheet.  Preheat oven to 350 degrees (F).  In a large dry bowl, sift flour and baking powder together. Cut in small pieces of the chilled butter, until it resembles crumbs. Stir in diced apples, sugar and golden raisins. Stir in beaten egg until dough is soft. If the batter appears too soft, slowly add 1/4 cup of flour at a time until dough reaches desired consistency.  Chill dough 15 minutes. Remove from the refrigerator. On a floured parchment paper or hard surface roll the dough ½’ thick and cut into desired shapes.  Place on a parchment or silpat lined cookie sheet and re chill ten minutes.  Remove and sprinkle brown sugar on the top of each scone.  Bake until risen and golden brown. Approx.8 -15 minutes, depending on size.  Serve warm with apple butter or apple curd.

 Apple Spice Curd

• 2 LB apples, halved, seeded and cut into 1 and 1/2 pieces,
• {or 2 cups of puree}
• 2 inches of fresh ginger, peeled and grated,
• Grated zest and juice of 1 lime, 2 cups of sugar, Pinch of nutmeg,
• 3/4 cup {1 1/2 sticks} unsalted butter, cut into cubes; 4 eggs, beaten.
• Ground Cinnamon for dusting.

Place apples in a saucepan, add 1 cup of water, bring to a boil, reduce the heat and simmer until tender. Drain, reserving the liquid. Puree the solids in a blender, adding enough liquid to allow the blades to run with ease. {Or use apple puree} Squeeze the ginger and reserve the juice. Discard the ginger solids. Place the lime zest and juice, ginger juice, apple puree, pinch of nutmeg and sugar in a medium saucepan. Stir over a low heat until the sugar dissolves. Strain into a heatproof bowl set over a saucepan or double boiler of barely simmering water. Add the butter and stir until melted.   Place the beaten eggs through a fine strainer into the bowl and stir well. Cook gently, stirring often at the beginning and then continuously at the end until the mixture coats the back of a spoon, about 30 minutes. DO NOT let boil or the mixture will curdle. Remove from the heat and pour into warm, sterilized glass preserving jars. Seal and let cool. Use immediately or store in the refrigerator for one week. When ready to serve, fill each tartlet with a spoonful of apple spice curd, dust with cinnamon or confectioners’ sugar, if desired. Excellent on scones, as well as toast. Yield: 3 cups or 36 tartlets.

Apple Butter

• 2 1/2 cups dry apple cider
• 1 3/4 pounds Golden Delicious apples, 1/2-pound Granny Smith apples
• Grated zest & juice of 1/3 orange,
• Grated zest & juice of 1/2 Lemon (Meyer, if available)
• 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves
• Sugar (1 1/2 cups per 2 1/2 cups of apple pulp)

Peel, core and slice apples. In a large saucepan, place apple cider. Bring to a rapid boil. Keep boiling until reduced by 1/3.  Add sliced apples to the pan. If needed, add water to just cover the apples.  Half cover the top of the saucepan and simmer, gently stir and crush the pulp until the apples are pulpy, soft in the reduced liquid.  If pulp remains lumpy, remove and process to a crude puree.   Measure the crude puree and return to the saucepan.

Add 1 1/2 cups of sugar for every 2 1/2 cups of apple puree. Mix in the lemon and orange zests and juices, cinnamon and cloves.

Gently cook until the sugar has dissolved.  While stirring frequently, continue to simmer until the majority of the liquid is gone. When a sliding spoon leaves an indent across the top, the mixture is ready.

Place apple mixture into a clean, room temperature jar. Refrigerate. Once reopened, the shelf life is 3 to 4 days.  Yield: 2 to 3 small jars.  Serve with scones or toast points.

Apple Honey Cake

Ingredients:  4 Apples~ cored, peeled and shredded, Juice of one lemon, ½ cup granulated White Sugar, ¼ cup light Brown Sugar, 1 ¼ cups Canola Oil, 3 Large Eggs, ¾ cup Honey, 1 ½ teaspoon Vanilla Extract*, 3 cups All Purpose Flour~ sifted, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, ¾ teaspoon Salt, 1 ½ teaspoon ground Cinnamon*, ¼ teaspoon Allspice, 1/16 teaspoon ground Clove, Optional~ Toasted Walnut or Pecans, small, chopped pieces or diced candied orange rind. Additional granulated white or light brown granulated sugar to dust Bundt™ Pan. Additional confectionery powdered sugar for topping. *I use Nielsen Massey Madagascar Bourbon, Saigon Cinnamon, Domino Light Brown Granulated Sugar.

Glaze Topping:  1 Cup Confectionery Powdered Sugar, 2 Tablespoons Honey, 2 Tablespoons Milk. Whisk together and set aside.

PREPARATION: Place shredded apples into a bowl and toss with the juice of one lemon. Set aside.

Pre heat oven to 325 Degrees Fahrenheit.  Spray the Bundt pan with PAM™ Baking Spray. Dust the bottom and all sides with granulated or light brown granulated sugar.  Set aside. Note:  If using one of my favorite go-to Nordic ware Bundt™ pans the Charlotte shape as it is smaller in size it will give extra batter for the “cooks” cake to be baked in an additional ramekin.

In a large bowl mix the sugar and oil together. Slowly add the eggs beating until light in color. Add the honey and vanilla.  Set aside.  In a dry bowl add the flour, baking powder, baking soda, salt, cinnamon, allspice and clove.   Add the dry ingredients to the wet ingredients until thoroughly mixed.   Fold in the apples and if using, add nuts.   Pour the batter no more than ¾ full into the prepared baking pan. Very lightly dust the top with light brown granulated sugar.  Bake for 50 minutes to 1 hour.  When the top of the cake is golden brown and an inserted toothpick when removed is clean the cake is ready to be removed from the oven.  Allow to cool for 15 minutes. Turn the cake upside down, gently tapping to remove from the pan onto a cake plate.  Dust with confectionary sugar. Drizzle honey glaze over the top.   When served, additional warmed honey may be drizzled over cake slices.  Add Vanilla Ice Cream and or apple slices, with chopped toasted walnuts, if desired.

Honey Roasted Apple Carrot Butternut Squash Soup 

Leaf Cookie Cutters

Ball 8 oz. Mason Jars

Text, recipes and photos are the copyright of Ellen Easton.