Apple Compote
- ½ C. water
- ½ C. orange juice
- 2 tsp. salt
- 6 apples, pared, cored and cut into eights
- ½ C. golden raisins
- 1 tsp. vanilla
- ½ tsp ginger
- ¼ C. brown sugar
In a large saucepan, mix together the water, raisins, orange juice, vanilla, salt and ginger. Add apples; sprinkle with brown sugar. Cover and cook over low heat until apples are tender but not mushy, about 15 – 20 minutes. Serve hot or cold as a dessert or meat accompaniment.
Apple Squares
- 2 C. flour
- ½ C. sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 1 C. butter or margarine
- 2 egg yolks, beaten
- 6 medium apples- peeled, cored, and sliced
- ¾ C. sugar
- ¼ C. flour
- 1 tsp. cinnamon
- 1 egg white, beaten
Mix the first 4 dry ingredients. Cut in the butter and eggs as you would for a pie crust. Roll out 1/2 the dough and line a baking dish. Add the apples, sugar, flour, and cinnamon. Arrange onto the bottom crust. Add the top crust. Brush with the beaten egg white. Bake 35 – 40 minutes in a 375F oven.
Rustic Apple Pie
Ingredients
1 pre-made pie crust 1 tsp freshly grated lemon peel ¼ tsp ground nutmeg 3 of your favorite apples, (peeled, cored, and sliced) needs to measure 1.25 pounds 1 Tbs butter, cut into pieces
Directions
Heat oven to 4500. You will need an ungreased baking sheet. Unroll pie crust onto baking sheet. Mix sugar, lemon peel and nutmeg in small cup. Sprinkle 1 tbsp over crust. Leaving a 1.5 inch border, arrange apples on crust. Sprinkle with remaining sugar mixture, then dot with butter. Fold edges of pastry over apples, casually crimping dough to fit.
Bake 15 minutes then reduce to 3750F and bake 25 minutes or until apples are tender and pastry is golden. Cool.