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3 cups plain flour |
3/4 tsp apple pie spice |
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3/4 tsp salt |
1 1/2 cups water |
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1 cup shortening |
1 cup brown sugar, packed |
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6-8 tbsp cold water |
2 tbsp butter or margarine |
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6 small cooking apples |
1 tsp vanilla |
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1/3 cup sugar |
1/4 cup chopped pecans |
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melted butter or margarine |
sugar |
In medium bowl, combine flour and salt. Cut in shortening; add cold water, one tablespoon at a time, and mix with a fork until moistened. Form into a ball. Place on lightly floured surface. Roll into an 18"x12" rectangle. Cut into six 6" squares.
Peel and core apples. Place an apple upright in center of each pastry square. Combine sugar and apple pie spice. Fill center of each apple with sugar mixture. Moisten edges of each pastry square. Fold corners of each square to center over apple. Seal edges by pinching together. Place in ungreased 13"x9" baking pan. Set aside.
Preheat oven to 400 degrees. In saucepan, combine water and brown sugar. Cook over medium heat until sugar is dissolved, stirring constantly. Bring to a boil. Remove from heat, stir in margarine, vanilla and pecans. Pour around dumplings in pan. Bake for 35-45 minutes or until golden brown.
Before cooling, brush lightly with melted margarine and sprinkle with sugar. Spoon sauce over dumplings.
Crust
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2 cups flour |
2/3 cup shortening |
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1/4 tsp salt |
6-7 tbsp ice water |
Filling
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1 cup sugar |
1/4 tsp salt |
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2 tbsp flour |
1 tsp lemon juice |
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1/2 tsp cinnamon |
5 cups thinly sliced apples |
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1/4 tsp nutmeg |
milk & sugar |
For crust: Combine flour and salt. Cut in shortening. Gradually sprinkle in ice water, stirring after each addition, using more or less as needed. Divide in half. Roll out one half and line a 9" pie pan.
For filling: Combine dry ingredients. Add to apples. Sprinkle with lemon juice. Toss to mix. Place in pastry-lined pan. Roll out second half of crust. Cut out leaf shapes, saving cutouts. Place second crust over apples. Tuck edge under bottom crust; seal. Place cutouts on top of crust for decoration. Brush with milk; sprinkle with sugar. Bake at 400 degrees for 50-60 minutes or until golden brown and apples test done with fork.
Crust
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2 cups flour |
2/3 cup shortening |
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1/4 tsp salt |
6-7 tbsp water |
Filling
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2 cups dried apples |
2 tsp cinnamon |
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1 1/2 cups brown sugar, packed |
1/2 tsp ground allspice |
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3/4 cup sugar |
sugar |
For filling: Place apples in saucepan. Cover with water; cook until tender (about 20 minutes). Drain. Add brown sugar, sugar, cinnamon and allspice. Stir until sugar dissolves. Let cool.
For crust: Combine flour and salt. Cut in shortening. Gradually sprinkle in ice water, stirring after each addition, using more or less as needed. Roll out small piece to 6"-8" circle for each pie.
Place 1-2 tablespoons of fruit in center of circle. Fold over. Press edges of crust together using fork. Repeat for each pie. Place pies into heated skillet containing melted shortening. Fry on medium heat on each side until golden brown. Remove from heat. Sprinkle with sugar. Serve warm.
Cake
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1/3 cup shortening |
1 tsp baking powder |
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3/4 cup brown sugar, packed |
1 tsp baking soda |
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1/4 cup molasses |
1 tsp salt |
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2 eggs |
1/2 tsp cinnamon |
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2 2/3 cups flour |
1/2 tsp ground ginger |
Filling
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2 cups dried apples |
2 tsp cinnamon |
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1 1/2 cups brown sugar, packed |
1/2 tsp ground allspice |
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3/4 cup sugar |
sugar |
For cake: Combine shortening, sugar, molasses and eggs. Cream until light and fluffy. Combine dry ingredients. Add to creamed mixture, blending well. Cover and refrigerate at least one hour.
Divide dough into five parts. Pat each part into five well-greased and floured 9" cake pans or pat each part into a 9" circle and place on greased cookie sheets. Bake at 400 degrees for 8-10 minutes.
For filling: Place apples in saucepan. Cover with water; cook until tender (about 20 minutes). Drain. Add brown sugar, sugar, cinnamon and allspice. Stir until sugar dissolves. Let cool.
Spread filling onto cake layers and stack, ending with filling on top.
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2 bushels Winesap apples |
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25 lbs sugar |
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3.5 oz oil of cinnamon |
The night before apple butter is to be made, peel, core, and slice apples.
Next morning, rinse apples and place outside in copper or brass kettle. Add enough water almost to cover. Build a fire underneath, being careful not to let any logs touch bottom of kettle (this will cause apples to scorch). Bring to a boil (takes about 1-2 hours) and stir with long wooden stirrer. Boil until thick enough that bubbles burst on the surface, "smoking a pipe" (about three hours), stirring constantly.
Stir in sugar. Build up fire and return to boil. Cook about 1-2 hours longer or until most of liquid is gone, stirring constantly. Remove burning logs. Cool ashes by slowly adding cold water. Stir in oil of cinnamon until well-mixed. Allow apple butter to cool slightly.
Dip out apple butter and pour into jars; seal.
Wash, peel, and core apples. Cut into rings or slices 1/8" to 1/4" thick. Spread slices on tray or screen and place in direct sunlight, moving as necessary to stay in the sun's path. To keep out insects, lay a screen or nylon net over the apples. Turn the apple slices occasionally to allow even drying. Bring trays indoors overnight. Sun drying in the open air takes anywhere from 2-3 days, so plan to dry apples when the weather forecast is for fair skies.
Place dried apple slices in a heavy-duty plastic bag, seal tightly, and refrigerate for two days. Check again for dryness. If apple slices show moisture when cut and squeezed, spread on trays and heat in 150 degree oven for 30 minutes. Let cool.
Pack into freezer bags and freeze for 48 hours. Bags may then be removed from freezer and stored in a cool, dry place or leave bags in freezer, if desired.
