Apples good for entrees, desserts

Easy Apple Pie

From Peach Hill Orchard

Crust:

3 cups pie flour

1/2 cup shortening

2 teaspoons baking powder

Pinch of salt

Milk

Filling:

7-8 apples

Flour, pinch

3/4 cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter or margarine

Mix crust ingredients and add enough milk to make the right consistency. Roll out for two crusts.

Pare apples and slice thinly.

To make filling, combine flour, sugar and cinnamon in a small bowl. Mix with sliced apples and toss to coat. Pour mixture into unbaked pie shell and dot with butter. Add top crust dough to cover apples and cut two holes in top crust to allow venting.

Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

Serve hot with milk or ice cream or serve cold.

Apple Cake

From Peach Hill Orchard

1 cup oil

1/2 cup water

3 eggs

2 cups sugar

1 teaspoon vanilla

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup nuts, chopped

1 cup raisins

3 cups appled, chopped

Blend all ingredients and pour into cake pan(s) and bake at 350 degrees Fahrenheit for one hour or until done.

Apple Crisp

From Way Fruit Farm

4 cups apples, sliced

2/3 to 3/4 cup brown sugar

1/2 cup all-purpose flour

1/2 cup oats

3/4 teaspoon cinnamon

1/3 cup butter or margarine, softened

Heat oven to 375 degrees Fahrenheit. Grease square pan, 8-by-8-by-2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and if desired, with whipped cream or ice cream.

Apple Butter Pie

From Way Fruit Farm

3 eggs

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

dash each, cloves, nutmeg and allspice

1 1/2 cups apple butter

1 1/2 cups half and half or light cream

Combine all ingredients until well blended. Pour into prepared pie crust and bake at 425 degrees Fahrenheit for 12 minutes. Reduce heat to 350 and bake for 40 minutes or until filling is set. Cool on rack.

Serve warm or cool with whipped cream.

Apple Stuffed Pork Tenderloin

From the Pennsylvania Apple Marketing Program

Approximately 2-pound pork tenderloin, trimmed

2 Pennsylvania apples, peeled, diced (recommended: Lodi or Granny Smith)

1 parsnip, shredded

4 cauliflower florets cut into dime size florets

1 medium white onion, small diced

1/2 cup crushed pecans

1/4 cup softened butter

1 tablespoon ground cinnamon

2 teaspoons minced garlic

1 teaspoon ground clove

Preheat oven to 350 degrees Fahrenheit.

Butterfly tenderloin lengthwise. Open tenderloin out flat, and with meat mallet, flatten tenderloin to approximately 1/2 inch thickness.

In a bowl, combine apples, parsnip, cauliflower, onions, pecans, butter, cinnamon, garlic, and cloves. Spoon filling onto flattened tenderloin and roll tenderloin closed. Secure with toothpicks to close well.

Bake tenderloin for approximately 50 to 60 minutes until pork reaches internal temperature of 165 degrees.

Let pork rest 5 minutes. Slice and serve.

Mulled Apple Cider

From the Pennsylvania Apple Marketing Program

1 gallon fresh Pennsylvania apple cider

1/2 cup brown sugar

1 teaspoon whole cloves

1 teaspoon whole allspice

3 cinnamon sticks

Pour 1 gallon of fresh Pennsylvania apple cider into a large pot on the stove or crock pot.

Add 1/2 cup brown sugar.

Heat the cider to a boil, stirring frequently. Place 1 teaspoon of whole cloves, 1 tablespoon of whole allspice, and 3 cinnamon sticks on a square cheesecloth and tie up. Add to pot.

Once the cider starts to boil, turn the heat to simmer for 15 minutes, stirring occasionally.

Remove the spice bag and serve hot.