Apples, apples, and more apples! Every year right around the beginning of fall, we begin harvesting our annual apple crop. We only have two mature trees, but every year, we have more than enough apples than we know what to do with! It becomes a necessity to pass out the apples to family and friends. Even doing this still leaves us with plenty of produce for applesauce, cider, and pie filling to stock our freezer full.
You will notice in some of the photos below, there is a black fungus on the outside of the apples this year. The fungus is totally harmless, but we peel them anyway. Additionally, you will see that we have a handy-dandy machine that makes processing the apples much faster! I use a Pampered Chef apple peeler/slicer/corer. I love this gadget! You just stick the apple on the end and crank the knob a few times in a circular motion. The end product is a peeled, sliced and cored apple.
Here are a few recipes we used this year to make some treats:
***WARNING*** Your house will smell amazing while cooking these treats :)
Apple Pie Turnovers
Apple Pie Filling Ingredients (taken from Hugs & Cookies XOXO):
4 medium apples
3 tablespoons water
2 tablespoons butter
1 teaspoon cinnamon
⅓ cup sugar
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons water
Pie Crust Ingredients:
2 cups flour
½ tsp salt
1 cup lard
1 egg yolk
Peel apples, core them and slice into small chunks. Melt the butter in a pot over medium heat and add the cinnamon. Stir in the apples, sugar & 3 tablespoons of water.
Cover and cook, stirring every few minutes for 7-12 minutes or until slightly soft. In a bowl, combine cornstarch and water. Whisk this slurry into the pot and cook another 2 minutes or until thick.
While feeling it cooling, combine flour, salt, and lard in separate bowl. Add 1 beaten egg yolk and milk, enough to make 1 cup. Blend with a pastry blender and roll out the dough on a floured surface. Cut out in desired shape and size.
Using one layer for the top and one layer for the bottom, lay pie crust on a cookie sheet covered with parchment paper. Add pie filling once it has completely cooled and then cover with top layer. Push down edges using fingers or a fork. Brush top of pie crush with egg white beaten with 1 Tbsp. of water for golden crust.
2 cups water
¼ cup sugar
2 Tbsp. cinnamon (optional)
Peel, core and slice the apples. As you’re processing apples, squeeze the ½ lemon onto the apples to prevent browning. Along with apples; add water, sugar, and optional cinnamon all in a stockpot. Cook on medium heat for about 30 minutes, making sure that you stir the mixture every 5 minutes to prevent burning. Apples should naturally turn into a mushy applesauce consistency. Allow to cool. Store in fridge for up to 1 week or frozen for up to 6 months.
Fresh Apple Cider
15 apples (ours are similar to granny smith apple)
1 cup sugar
2 Tbsp. cinnamon
2 tsp. nutmeg
2 tsp. cloves
Slice, core and peel the apples and add to a stockpot. Cover the apples with water (shouldn’t go over ¾ of the way up the stock pot). Add remaining ingredients. Bring mixture to a boil for 1 hour, stirring every so often. Continue to simmer for another 1.5-2 hours while continuing to stir. Allow mixture to cool. Drain cider through a cheesecloth.
Mixture can be stored in fridge for 1-2 weeks or frozen for up to 3 months.