Apple a Day recipes

Apple Crumble Pie
1 deep dish pie shell
5 to 6 cups peeled, cored and thinly sliced tart apples
3/4 cup sugar
1/4 cup light brown sugar
1 Tablespoon flour
1 teaspoon cinnamon
2 Tablespoons cold water
1 Tablespoon butter, melted

In pie shell, arrange apple slices.  Combine sugars, flour, and cinnamon together in a small bowl.  Add water and butter.  Toss with apples and distribute evenly in pie shell.  Crumble Topping (see recipe below) on top of apple mixture.  Bake at 425 degrees for 10 minutes. Reduce oven to 325  degrees and continue baking for 1 hour.  Remove pie from oven and cool slightly.  Drizzle Glaze (see recipe below) over warm pie.

1/4 cup sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1 cup flour
1/2 cup butter, softened

In a small bowl, combine sugars, cinnamon and flour.  Cut in butter with pastry blender or fork until mixture is crumbly.  Crumble over apple mixture in shell and bake as directed.

1/2 cup powdered sugar
2 Tablespoons lemon juice

In a small bowl, mix together sugar and lemon juice with fork until smooth.  Drizzle over warm pie.

Healthier Waldorf Salad (a Jodi favorite)
6 cups of peeled and chopped apples (red and yellow)
2 stalks celery
1 cup red or green seedless grapes
1/2 cup chopped walnuts, toasted
1/2 cup raisins
1 cup light vanilla flavored yogurt
1/4 cup light mayo
1/4 cup fresh orange juice

In a mixing bowl combine apples, celery, grapes, walnuts and raisins. In another bowl mix yogurt, mayo and orange juice to make salad dressing. Toss the dressing with the salad ingredients and chill before serving.

Mini Apple Dumplings
2 whole Granny Smith Apples
2 cans (8 oz cans) crescent rolls
2 sticks butter
1 1/2 cup sugar
1 teaspoon vanilla
cinnamon, to taste
1 can (12 oz) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each.  Roll each apple slice in a crescent roll.  Place in a 9×13 buttered pan. Melt butter, then add sugar and barely stir.  Add vanilla, stir, and pour entire mixture over apples.  Pour mountain Dew around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

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Caramel Apple Pie A La Mode Bites
-makes 24 bites
12 slices of honey wheat bread
1/2 cup granulated sugar
1 1/4 tsp cinnamon
3 Tbsp melted butter

Apple Filling:
2 granny smith apples, peeled, cored and diced finely
1/2 stick butter
5 Tbsp brown sugar
2 tsp. cinnamon
3/4 tsp nutmeg
1 1/2 tsp flour

Additional toppings:
Vanilla ice cream
caramel sundae topping

Preheat your oven to 400 degrees.  Using a 2″-3″ circle cookie cutter, cut out circles in the bread. You can get about 2 per slice.  Press each circle into a mini muffin pan, making sure it’s pressed well against the edges to form into a good crust.  Brush melted butter on the tops of the crusts.  Combine sugar and cinnamon.  Sprinkle liberally over the buttered crusts. Bake for 5-8 minutes, until the crusts brown.  Allow to cool.,  To make the apple filling, melt the 1/2 stick butter in a small pot and add apples.  Then, add brown sugar, cinnamon and nutmeg.  Cook down for about 5 minutes on low/med-low heat.  Add flour to thicken the sauce and cook another 5 minutes or until tender.  Allow to cool until apple filling is just warm.  To assemble the bites, add about 2 tsp. of ice cream to each of the crusts.  Add a tsp of apple filling and then drizzle with caramel sundae topping.  Serve immediately!

Peanut Buttery Apple Dip
1 (8 ounce) package cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
3 apples, cut into wedges

In a mixing bowl, combine the first four ingredients; mix well. Serve with apples. Store in refrigerator.

Pillsbury’s Perfect Apple Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Heat oven to 425 degrees.  Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.  In large bowl, gently mix filling ingredients; spoon into crust lined pie plate.  Top with second crust.  Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slices or shapes in several places in top crust.  Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2-to3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.  Cool on cooling rack at least 2 hours before serving.

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