Apple Recipes: Autumn Apples Aplenty (2024)

Food Articles

Apple Recipes

The apple is America's favorite fruit. And it is no wonder. They are availableyear round. There are dozens of varieties, some widely known and nationallydistributed, like Red Delicious, and others far less familiar to most ofus, such as Patricia, an incomparableeating apple, but limited in production due to its poor keeping qualities.

Apples are extremely nutritious, especially with the skin on. A medium-sizedapple has about 80 calories, and packs moderate amounts of calcium and iron, alongwith Vitamins A and B. Raw apples contain high amounts of pectin (apple jelly, forinstance, doesn't require the addition of SureJell) and malic acid, whichpromote good digestion. The skin provides essential dietary fiber (about 3grams). Studies have revealed that fruit pectins trap and preventcholesterol from building up in the linings of blood vessel walls, resultingin lowered blood pressure and reduced symptoms of atherosclerosis. "An applea day" is, I believe, how it goes. Two could be even better.

The goodness of apples has inspired cooks for thousands of years, and thereis a wealth of cuisine that relies upon them. Grandma's Cookbook containsmany recipes with apples at their core (pun intended -- I promise not to do it again);but here we showcase two kinds of Apple Butter, Baked Apples to perfumeyour kitchen and delight your palate, a moist and delicious ApplesauceGingerbread, Waldorf Salad (a study in contrasts: creamy/crunchy andsweet/tart), a main dish: Pork Tenderloin with Apples, and a bona fide American standby: Grandma'sApple Pie.

Cooking with Apples

Below is a table which reflects finished amounts that can be expected fromlarge, medium and small apples:

It is good to have some specific knowledge about the uses for which certain apples happen to be well suited. The apples listed in the table below are commercially produced and likely to be found in most markets.

Apple Recipes

Apple Butter I

• 15 medium apples
• 1 quart apple cider
• 2 tablespoons apple cider vinegar
• 3 cinnamon sticks
• 2 whole cloves
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Work the apples through a food mill and into another saucepan. Set the saucepanover medium-high heat and continue cooking the mixture until all the liquidhas evaporated (this takes between 30 and 50 minutes).

Test it: Set a platein the freezer for a few minutes to chill, then add a drop of the applebutter to the plate. If any liquid seeps out around the edge, the butterisn't ready. Cook for a few minutes longer until apple butter tests okay.

Ladle the butter into 4 hot, sterilized pint-size canning jarsand attach sterilized tops and screw rims. Allow jars to cool for severalhours. Then refrigerate for up to 1week. OR, process jars for 10 minutes in a hot water bath. Makes 4 pints.

Apple Butter II

• 8 or 9 medium apples (Golden Delicious, Empire, McIntosh, Paulared)
• 1teaspoon water
• 1pound brown sugar
• 1orange

Grate the orange and put the orange zest into a measuring cup. Juice theorange into the measuring cup. You should have 1/2 to 3/4 cup altogether.

Put the cooked apples through a food mill. Return the apple pulp to thesaucepan and stir in the brown sugar and reserved apple juice/zest.

Simmer over low heat, stirring frequently, until mixture is thick (about1-1/2 hours), or pour mixture into a large baking dish and bake, uncovered,in a 350°F oven, stirring occasionally, for 1 hour; reduce heat to 250°F and bake foranother 2 to 3 hours until mixture is thick.

Remove from heat and ladle into 2 hot, sterilized pint jars, attach sterilizedand screw rims. Process jars for 10 minutes in a boiling water bath. Makes 2 pints.

Waldorf Salad

• 3medium apples, unpeeled, cored, chopped (Golden or Red Delicious, Cortland, Winesap, Empire)
• 3stalks of celery, diced
• 1/2cup chopped pecans
• 1/3cup raisins
• 3/4cup whipping cream
• 2tablespoons fresh lemon juice
• 1/4teaspoon white pepper

Combine the whipping cream, lemon juice and white pepper and whipuntil mixture is thick and forms soft peaks.

Stir cream mixture into apple mixture. Chill before serving. May be served on lettuce leaves, if desired.

Pork Tenderloin with Apples

• 2-pound pork tenderloin
• 3 garlic cloves, minced or pressed
• 1-1/2 tablespoons prepared mustard
• 1/4teaspoon dried rosemary, crushed (or more, depending on how much you like rosemary)
• 1/2teaspoon ground mace
• 1/4 teaspoon ground cloves
• 2tablespoons apple juice or white wine
• 28-ounce can crushed tomatoes
• 3 large apples (Golden Delicious), peeled, cored and cut into 1/2-inch slices

Spray a baking dish with vegetable cooking spray (or lightly coat witholive oil). Put the tenderloin in the pan. Combine the minced garlic,mustard and spices, and coat tenderloin with mixture.

Bake for 10 minutes, basteing with apple juice or wine. Reduce oventemperature to 400°F and bake another 10 minutes.

Pour crushed tomatoes evenly over and around tenderloin. Add apple slicesto tomatoes. Bake for 20 minutes or until your meat thermometer reaches170°F. Makes 4 servings.

Grandma's Apple Pie

• 6 cups apples (Idared, Golden Delicious, Jonathan, Granny Smith), peeled and sliced
• 1 tablespoon fresh lemon juice
• 1/2cup sugar
• 1/2cup brown sugar, firmly packed
• 2 tablespoons all-purpose flour
• 1/2teaspoon cinnamon
• 1/4teaspoon ground nutmeg
• 2 tablespoons butter
• pastry for double-crust 9-inch pie

Combine apples and lemon juice in mixing bowl. Combine sugar, brown sugar,flour, cinnamon and nutmeg; mix well. Pour sugar mixture over apples, andstir to coat. Spoon filling into pastry-lined 9-inch pie pan. Dot withbutter.

Transfer top pastry to top of pie, trimming off excess. Fold edges under toseal, and flute rim. Cut slits, decorative or not, into top pastry forsteam to escape.

Bake in preheated 450°F oven for 15 minutes. Reduce heatto 350°F, and bake for 45 minutes.

Baked Apples

• 4 large apples (Golden Delicious, Idared, Jonathan, Rome Beauty)
• 1/4cup brown sugar, firmly packed
• 1teaspoon ground cinnamon
• 1teaspoon ground nutmeg
• 1/4cup raisins
• 1/4cup chopped pecans
• 4teaspoons butter
• 1/2cup apple juice or cider

Peel apples and core them three-quarters of the way down. Place apples in an 8-inch square greased baking dish.

Combine brown sugar, cinnamon, nutmeg, raisins and pecans. Spoon one-fourthof mixture into hollow core of each apple. Top each apple with 1 teaspoonbutter.

Bring apple juice or cider to a boil, and pour into baking dish. Cover dishand bake for 25 to 35 minutes, basting occasionally with juice. Serve warm. Makes 4 servings.

Applesauce Gingerbread

• 1cup butter, melted
• 1cup brown sugar, firmly packed
• 1/2cup molasses
• 2large eggs
• 1cup applesauce
• 2cups all-purpose flour
• 2teaspoon baking soda
• 2teaspoon ground ginger
• 1teaspoon cinnamon

Combine melted butter, brown sugar and molasses in bowl. Add eggs, oneat a time. Stir in applesauce and beat well.

Sift the flour, baking soda, ginger and cinnamon into the batter. Mixthoroughly.

Pour into the prepared baking dish, and bake for 35 minutes, or until atoothpick inserted in center comes out clean. Remove from oven and allowto cool for 5 minutes. Turn out onto a wire rack and cool completely.

Serve with whipped cream, vanilla ice cream or Brandy Sauce.

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