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Fresh from the orchard

Fall is the best of all the seasons. I love to take a drive and visit apple orchards, to smell the apples and try to make up my mind which variety I want to buy. So lets bake some apple pie. – Pat

Apple praline pie

 1 package of refrigerated pie crust for 2 layer pies  

1 teaspoon flour

filling

6 cups thinly sliced, peeled apples

¾ cup sugar

¼ cup flour

1 teaspoon cinnamon

¼ teaspoon salt

2 tablespoons margarine or butter

topping

¼ cup margarine or butter

½ cup firmly packed brown sugar

2 tablespoons half-and-half

½ cup pecans

Prepare pie crust according to package directions for two-crust pie. Heat oven to 350 degrees. In large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon apple mixture into pastry-lined pan. Dot with margarine. Top with second crust and flute; cut slits in several places. Bake at 350 degrees for 50 to 55 minutes or until apples are tender and crust is lightly browned. Remove from oven. In a small saucepan, melt margarine; stir in brown sugar and half-and half. Heat slowly to boiling. Remove from heat; stir in pecans. Spread over top of pie. Place on cookie sheet. Return to oven; bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving. Yields: 8 servings.

 

Apple nut dessert

1 cup sugar

¾ cup sifted flour

2 teaspoons baking powder

1 teaspoon shortening

½ cup evaporated  milk

1 teaspoon vanilla

½ cup broken nuts

3 cups cut up and peeled apples

topping

2 tablespoons brown sugar

1/3 cup flour

2 tablespoons soft butter

In a 2-quart bowl mix with fork the first 4 ingredients. Then stir in the milk and vanilla, add apples and nuts. Spread evenly in a greased 9 x 9 x 2-in baking pan. Mix brown sugar, flour and butter until crumbly. Sprinkle over apple mixture and bake 30-35 minutes at 400 degrees.

 

Americana drop biscuits

2 cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

2 teaspoon sugar

¼ cup butter

1 cup peeled, finely chopped cooking apple

½ cup chopped raisins

1½ teaspoons grated orange rind

2/3 cup milk

Combine the first 4 ingredients in a bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Stir in apple, raisins, and orange rind. Add milk, stirring just until dry ingredients are moistened. Drop by rounded tablespoons onto ungreased baking sheets. Bake at 450 degrees for 10 minutes, or until browned. Yield: 1½ dozen.

 

Pumpkin-apple pie

1 unbaked 9-in pastry shell

3 medium-size cooking apples, peeled and coarsely chopped

1½ teaspoons ground cinnamon, divided

1 teaspoon ground allspice

½ teaspoon ground nutmeg, divided

¼ cup butter or margarine, melted

¼ cup apple juice

2 tablespoons sugar

1 tablespoon all-purpose flour

1 cup canned pumpkin

1 large egg

1/3 cup sugar

¼ teaspoon ground cloves

½ cup Half-and-Half

Bake pastry shell at 425 degrees for 5 minutes; set aside. Cook apples, 1 teaspoon cinnamon, allspice, and 1/4 teaspoon nutmeg in butter in a large skillet over medium-high heat 5 minutes, stirring occasionally. Stir in apple juice, 2 tablespoons sugar, and flour; cook 1 minute. Spoon apple mixture into pastry shell; set aside. Combine pumpkin, egg, 1/3 cup sugar, remaining ½ teaspoon cinnamon, remaining ¼ teaspoon nutmeg, and cloves in a bowl, stirring with a wire whisk until blended. Stir in Half-and-Half. Pour pumpkin mixture over apple mixture. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 30 minutes longer. Cool on a wire rack. Yield: 8 servings.

 

FOOD FACTS

• Rinse a pan in cold water before scalding milk to prevent sticking.

• Small amounts of leftover corn may be added to pancake batter for variety.

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