Apples!

Apples are one of those foods - like pumpkins - that fits in nicely in autumn and with holiday meals. Here are six apple recipes to help you through the day. Enjoy!

APPLE SLAB PIE

This was posted by Bren in LR on Food.com. Bren wrote, “A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan.” Prep Time: 2 hours; Cook Time: 45 minutes; Servings: 12.

To view this online, click here.

Ingredients

Crust

3 3⁄4 cups all-purpose flour

1 1/2 tablespoons sugar

1 teaspoon salt

1 1/2 cups unsalted butter, chilled very cold (3 sticks)

3/4 cup very cold ice water

Filling

3 1/2 - 4 lbs apples, peeled, cored and chopped into approx 1/2 inch chunks (about 8 cups)

3 tablespoons cornstarch

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon salt

To finish

2 tablespoons heavy cream (or one egg, beaten with 1 Tbs of water)

glaze (optional)

1/2 cup confectioners' sugar

1 tablespoon milk (or water, lemon juice or fresh apple cider, plus a drop or two more if needed)

Directions

Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).

Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.

Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.

Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.

Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.

Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.

Pour apple mixture over prepared pan and spread evenly.

Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.

It keeps at room temperature for at least 3 days.

CREAMY APPLE DESSERT

This was posted by BarbarK, also on Food.com. BarbaraK wrote, “Easy dessert.” Prep Time: 30 minutes; Cook Time: 30 minutes; Makes 6 servings.

To view this online, click here.

Ingredients

1/4 cup butter or 1/4 cup margarine

1 1/2 cups graham cracker crumbs

1 (14 ounce) can sweetened condensed milk (like Eagle brand)

8 ounces cream cheese, softened

1/4 cup lemon juice

1 (21 ounce) can apple pie filling

1/4 cup chopped walnuts

1/2 teaspoon cinnamon

Directions

Preheat over to 350°F.

Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven.

Sprinkle the graham cracker crumbs over melted butter and mix well.

Press into the bottom of the dish to make a crust.

Mix sweetened condensed milk, cream cheese and lemon juice.

Spread evenly over crust.

Spoon pie filling evenly over creamy layer.

Bake 25 to 30 minutes until set.

Cool slightly.

In small dish, mix together nuts and cinnamon.

Sprinkle over pie filling.

Serve warm or cold.

Refrigerate leftovers (if there are any!).

DUTCH APPLE CAKE

Servings: 12

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/160.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=160

Ingredients

1/4 cup fruit sweetener**

1/4 cup apple butter or unsweetened apple sauce

1 egg

2/3 cup flour

1/2 tsp baking powder

1/4 tsp salt

1 cup diced apples

1/2 cup chopped nuts

** To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.

Directions

Combine fruit sweetener and apple butter. Beat in egg.

Combine flour, baking powder, and salt. Blend into creamed mixture.

Fold in apples and nuts.

Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325F.

Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 7 g; Sodium: 60 mg; Cholesterol: 23 mg; Carbohydrates: 15 g; Exchanges: 1 Fruit; 1 Fat

QUICK & EASY APPLE CRISP

This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.

To view this online, click here.

Ingredients

6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)

2 - 3 teaspoons lemon juice

1/4 cup granulated sugar

1 teaspoon cinnamon

1 tablespoon butter

1 cup flour

1 cup brown sugar

1/2 cup butter

vanilla ice cream or fresh whipped cream

Directions

Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.

Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.

Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.

VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

CARAMEL APPLE CHEESECAKE

This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.

To view this online, click here.

Ingredients

1 (21 ounce) can apple pie filling, divided

1 10 inch graham cracker crust

2 (8 ounce) packages cream cheese, softened

1/2 cup sugar

1⁄4 teaspoon vanilla extract

2 eggs

1⁄4 cup caramel topping

12 pecan halves, plus

2 tablespoons chopped pecans

Directions

Preheat oven to 350 degrees.

Reserve 3/4 cup apple pie filling.

Spoon remaining filling into pie crust.

Beat together cream cheese, sugar and vanilla until smooth.

Add eggs and mix well.

Pour over apple filling.

Bake 35 minutes or until center is set.

Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan.

Heat, about 1 minute.

Arrange apple slices around outside edge of cheesecake.

Spoon caramel sauce onto the cheesecake and spread evenly.

Decorate with pecan halves around edge.

Sprinkle with chopped pecans.

Refrigerate until ready to serve.

DEEP-DISH APPLE PIE

This is from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 2 hr 15 min; Prep: 45 min; Inactive: 30 min; Cook: 1 hr; Yield: 1 (9-or 10-inch) pie; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/ina-garten/deep-dish-apple-pie-recipe.html?oc=linkback

Ingredients

4 pounds Granny Smith apples, peeled, quartered, and cored

1 lemon, zested

1 orange, zested

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1/2 cup sugar, plus 1 teaspoon to sprinkle on top

1/4 cup all-purpose flour

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Perfect Pie Crust, recipe follows

1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Yield: 2 (10-inch) crusts