Apple Recipes for Fall

It's apple orchard season and bringing kids to pick apples is always a blast. I don't know about you, but I know we always go crazy with it and end up with more apples than we can eat. Here's some simple apple recipes to use up your apples this season.

Apple Sauce

Kids love applesauce. At least mine does anyway. You can use it for snacks or to add to their school lunch.

Ingredients

• 6 lb. apples cored and cut into 8 slices
• 1 c. apple juice or cider
• 1/2 c. brown sugar
• 1 tsp. cinnamon

Instructions

1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
2. Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth. Store in the fridge

Apple Pie

I remember my grandma teaching me how to make pie when I was a kid. My brother and I would have contests to see who could make the best pie crust. It's one of my fondest memories of being at my grandmother's house. This apple pie filling made from fresh apples is easy AND you can look up pie crust recipes or even just pie a pre made one from the store.

Ingredients

• 5 cups thinly sliced apples
• 3 tbsps sugar
• 3 tablespoons all purpose flour
• 1-2 tsps of cinnamon
• 1/4 tsp salt
• 2 tablespoons butter
• 1 egg white + 1 tbsp water
• granulated sugar

Instructions

1. In a medium bowl add the sliced apples. Sprinkle with the sugar, flour, cinnamon, and salt and toss gently to combine well.
2. Roll out and place an unbaked pie crust in the bottom of a deep 9-inch pie plate.
3. Place the apple mixture in the unbaked pie shell. Place the small pieces of butter on top of apple mixture.
4. Top with second pie crust, crimp the edges, and then cut a few slits in the top crust to allow the steam to vent.
5. Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with the mixture and sprinkle with sugar before baking.
6. Bake at 450℉ for the first 15 minutes, then reduce the heat to 350℉  and continue cooking for an additional 40 to 45 minutes, or until the top is golden brown.
7. If the edge of the crust starts to brown more quickly than the center, carefully cover the edge with foil for the last 15-20 minutes of baking to prevent over-browning.