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Apple Betty

Apple Betty

Soon it will be time to gather the fall apple crop. Here is one of our family favorites.

Apple Betty

Preheat oven 350*
Grease baking dish

Part 1

2 c. sliced apples ( I like Jonathan’s best for cooking)
1 T. flour
1/3 c. brown sugar
1/8 t. salt
1/4 t. cinnamon

Put apples into greased baking dish. Mix other ingredients and sprinkle over apples

Part 2

1/2 c. flour
1/3 c. brown sugar
1/2 c. old fashioned rolled oats
1/8 t. soda
1/8 t. baking powder
1/4 c. butter

Combine dry ingredients. Cut in butter as for pastry. Spread over apples mixture from part 1.

Bake 350* for 40 min.

(Picture from foodnetwork.com)

 

To see my books visit http://www.amazon.com/-/e/B007F5H0H4  

Yummy Peach Pie

Yummy Peach Pie

Finally it’s peach season. I couldn’t resist making a pie this morning. The dough I use makes five crusts. You can put the extra balls in a plastic bag and refrigerate till you make your next pie. Hope you enjoy this family favorite from my book Family Favorites from the Heartland.

Pie Crust-Never-fail Variety

 

Grandma Sally lived in south-west Missouri on a farm. Down the road and a half mile south, lived Bernice (pronounced Burn-nis, with the emphasis on burn). She always made lovely pies. Her crust was flakey and light. I’ve never had a piecrust fail with Bernice’s recipe. The crust rolls out like soft play dough, but tastes like a little bit of heaven.

When I made a pie for my mother, she’d take a bite, close her eyes, and say “Mmmm. Short.” I guess that was my mom’s way of saying the crust was deliciously flakey.

 

Directions:

Set oven at 450.

 

Mix together:
5 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoon brown sugar
1 lb (2 generous cups) lard (I use solid Crisco—not butter flavored.)
Mix these ingredients together with a pastry mixer or two forks until blended.

Then mix together:
1 tablespoon vinegar
1 egg, slightly beaten
Water to make up to ¾ cup
Add the wet mixture to the flour mixture. Mix it until it sticks together. Don’t handle the dough too much. It will make the crust tough. Form the dough into 5 balls. Keep out how many balls you need. Put the others in a Ziploc bag in the refrigerator to use later. You can store the unused portion up to a month.

Wet the counter with a sponge and lay a waxed paper down. Lightly dust the waxed paper with flour and roll out each crust you need. Place the pie pan upside down on the rolled out dough, grab a corner of the waxed paper and flip the pie pan with the dough. Now peel the waxed paper off the dough. For a single crust pie, crimp the edges and bake at 450 degrees 10-12 minutes.

If you’re making a double-crust pie, roll out the first dough, then fill the pie with fruit, and place a second crust on top. Crimp the top and bottom edges together. Bake according to pie recipe directions. (For a double crust pie set the oven at 400 degrees.)

The less you handle the dough, the better it is.

Filling

You can use this recipe for peaches or apples.

Preheat oven to 400 degrees

Ingredients:

6 or 7 tart apples (I like Granny Smith apples. They hold their shape better.) Or peaches if you prefer.
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon cinnamon
Dash of nutmeg
Dash of salt
2 tablespoons butter
Pastry for 2-crust 9 inch pie

Instructions:

Pare apples or peaches and slice thin.

Combine sugar, flour, spices, and salt; mix with fruit.

Line 9-inch pie plate with pastry, fill with apple or peach mixture; dot with butter. Cut little vent holes in the top crust with a knife. Adjust top crust and crimp edges.

Bake in hot oven (400 degrees) for 50 minutes or until done.

 

To see my books visit http://www.amazon.com/-/e/B007F5H0H4  

Gluten Free Cobbler

Gluten Free Cobbler

GF-PeachCobbler2

You can make this recipe with any fruit you have on hand–peach, blackberry, or apple are my favorite. What’s yours?

Easy Gluten Free Fruit Cobbler Recipe
INGREDIENTS:
• 1 cup All-Purpose Gluten Free Flour
• 1 cup granulated cane sugar
• 1 egg
• 1/4 cup melted butter or non-dairy substitute
• 2 cups+ fresh or frozen berries, other sliced fruits, or rhubarb + berries (enough to cover the bottom of an 8 x 8 baking dish or 9-inch pie plate)
• 1/4 cup granulated cane sugar (use less if your fruit is already very sweet and ripe)
• 1 Tbs. cinnamon, optional (I like extra cinnamon on peaches; feel free to omit for berry cobbler)

METHOD:
Fruit Ingredients:

Preheat oven to 350° F.
Pour cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate. Sprinkle with cinnamon and sugar. Stir together until mixed in the dish.

Combine the topping ingredients (except the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Sprinkle on top of the fruit and drizzle melted butter over top of the cobbler before baking.

Bake for 30-45 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly.

Serve warm, plain or with vanilla ice cream.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Apple Betty

Apple Betty

apple betty

Apple Betty

Preheat oven 350*
Grease baking dish

Part 1
2 c. Sliced apples
1 T. Flour
1/3 c. Brown sugar
1/8 t. Salt
1/4 t. Cinnamon

Put apples into greased baking dish. Mix other ingredients and sprinkle over apples

Part 2
1/2 c. Flour
1/3 c. Brown sugar
1/2 c. Old fashioned rolled oats
1/8 t soda
1/8 t baking powder
1/4 c. Butter

Combine dry ingredients. Cut in butter as for pastry. Spread over apples mixture from part 1.
Bake 350* for 40 min.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Apple Fritters

Apple Fritters

apple fritters

Stephenson’s Apple Fritters

This time of the year screams Apple Fritters to me. One of my favorite items from Stephenson’s apple farm here in the Kansas City area was their apple fritters. I looked for them in their cookbook, but the nearest I could find was their fresh peach fritters, so I’ll make the proper alterations in the recipe for apple fritters.

Apple Fritters
1 cup unsifted flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon each ginger, nutmeg and allspice
1 egg
1/3 cup canned pumpkin
2 tablespoons each of milk, melted butter, and molasses
1/3 cup diced apples
Powdered sugar

Mix dry ingredients. Stir in rest of ingredients except apples and powdered sugar, just until smooth. Fold in apples. Drop from a teaspoon* into deep hot fat and fry at 350 degrees about 2 minutes, or until crisp and brown. Drain on paper towels. Roll in powdered sugar. Serve immediately.
Makes 18
*Dip spoon into the hot fat between fritters. This makes the batter slip easily off the spoon.

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