Take a Break: Three Ways with Apples

It’s official, fall is here !

In keeping with the apple theme this month, today’s “take a break” is all about making delicious apple dishes. Below are three of my favorites:

Apple Pie
I generally make only a top layer of crust. The crust recipe makes two tops or a top and bottom for one pie.

Crust
3 cups all purpose flour
1/2 t salt
3/4 c canola oil
8 T of apple cider (you can use water)
Mix dry ingredients together with a fork. Mix wet ingredients together. Make a well in the dry ingredients and pour in the wet. Blend with a fork until it forms a ball. Wrap in wax paper and chill while you make the apples. Roll out between two sheets of wax paper.

Filling for one pie
6 cups sliced tart apples
3/4 cup sugar (I use raw sugar)
1/4 cup flour
1 t cinnamon
1/4 t Nutmeg (I generally just grate some over the dish)
1/4 t cloves
2 T apple cider

Mix the filling and either pour into a deep dish pan that’s been greased or has a crust bottom. Some people dot with butter, but I don’t really find that I need it. Cover with a top crust. Make slits in the crust and bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes. Serve it warm or cold, with out without ice cream or cheese.

Apple Crisp
I put the following in my food processor and pulse until well mixed. If you don’t have a food processor, cut up with a knife
3/4 cup of oats (can use flour instead)
Almonds or walnuts-couple of handfuls
1 cup of raw sugar (can use brown)
1 t cinnamon
1/2 cup butter
1/4 t salt

Peel and slice tart apples-I just fill up my greased baking pan. Add up to 1/2 cup water (use less if apples are juicy). Spread the dry ingredients over the apples and bake at 350 until the apples are tender (about 30 minutes). Can serve warm or cold.

Easier to Eat Caramel Apples
Buy a bag of Kraft Caramels and follow the directions on the back. Make sure to clean and completely dry the apples before dipping in the caramel sauce. Use a fork in the apples instead of the wooden sticks they provide. After covering them with caramel, roll them in nuts and if you like the taste, after they’ve hardened, drizzle melted dark chocolate over them. Place in the refrigerator to harden. Remove before serving and slice into eighths-the fork makes it easier to cut. Remove the seeds and serve.