Apple Pie with Granny Smith Apples

Ingredients:

Pastry

2 ¼ cups all-purpose flour

2 tablespoons butter, or margarine, chilled

¾ cup shortening, well chilled

5 tablespoons water, well chilled

1 tablespoon sugar 1 teaspoon ground cinnamon (optional)

Filling

1 cup sugar

½ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1/8 teaspoon salt

5 to 6 large Granny Smith or Aurora apples cut into chunks (mix if desired)

2 tablespoons butter or margarine

Preparation:

In medium bowl, mix flour and salt.

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl (1 to 2 more teaspoons of water can be added if necessary).

Gather pastry into ball.

Divide in half; shape into 2 flattened rounds on lightly floured surface.

Wrap in plastic wrap; refrigerate about 15 minutes, or until dough is firm and cold, yet pliable.

Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9 inch glass pie plate.

Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar flour, cinnamon, nutmeg and salt.

Stir in apples until well mixed, and spoon into pastry-lined pie plate.

Cut butter into small pieces; sprinkle over filling.

Trim overhanging edge of pastry ½ inch from rim of plate.

Roll other round pastry into 10 inch round.

Fold into fourths and cut slits so steam can escape.

Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate.

Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Cover edge with 2 to 3 inch strip of foil to prevent excessive browning.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

Serve warm if desired.

Waldorf Apple Salad

Ingredients:

3 Cups Auvil apples (use any type you like, or a combination)

1 cup walnuts or pecans, or a combination of both

1 cup red or green seedless grapes, halved (or fourths) or a combination of both

2/3 cup chopped celery or cut in very thin half moons

1- 8 ounce package (SOFT) cream cheese with 2 tbls. high quality mayonnaise. (you may also sub plain yogurt)

1/2 lemon- juice- to retard discoloration

1 tbls sugar

Preparation:

Wash and core the apples, leaving the skins on.

Chop into pieces that are slightly smaller than bite-sized and place in a large bowl.

Clean celery and cut off bottoms, chop and add them to the chopped apples.

Add nuts and grapes to the apples and celery.

Mix cream cheese with mayonnaise. (to desired consistency).

Add cheese mixture to the apple mixture and fold together until the apple mixture is well coated.

Can be eaten immediately, but is better if refrigerated for a few hours.

Serve on a lettuce leaf or over a bed of chopped lettuce.

Apple Pie

Ingredients:

Pastry

2 ¼ cups all-purpose flour

2 tablespoons butter, or margarine, chilled

¾ cup shortening, well chilled

5 tablespoons water, well chilled

1 tablespoon sugar 1 teaspoon ground cinnamon (optional)

Filling

1 cup sugar

½ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1/8 teaspoon salt

5 to 6 large Granny Smith or Aurora apples cut into chunks (mix if desired)

2 tablespoons butter or margarine

Preparation:

In medium bowl, mix flour and salt.

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl (1 to 2 more teaspoons of water can be added if necessary).

Gather pastry into ball.

Divide in half; shape into 2 flattened rounds on lightly floured surface.

Wrap in plastic wrap; refrigerate about 15 minutes, or until dough is firm and cold, yet pliable.

Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9 inch glass pie plate.

Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar flour, cinnamon, nutmeg and salt.

Stir in apples until well mixed, and spoon into pastry-lined pie plate.

Cut butter into small pieces; sprinkle over filling.

Trim overhanging edge of pastry ½ inch from rim of plate.

Roll other round pastry into 10 inch round.

Fold into fourths and cut slits so steam can escape.

Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate.

Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Cover edge with 2 to 3 inch strip of foil to prevent excessive browning.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

Serve warm if desired.

Apple Crisp with Granny Smith Apples & Ice Cream

Ingredients:

2 cups all-purpose flour

2 cups rolled oats

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups packed brown sugar

1 1/2 cups butter

2 quarts peeled, cored and sliced apples

Preparation:

Preheat oven to 350 degrees F.

In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar.

Cut butter into mixture until crumbly.

Take half of the mixture and pat it into the bottom of a 9×13 inch baking dish.

Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.

Bake at 350 degrees F for 45 to 50 minutes or until apples are tender.

Top with a scoop of vanilla or vanilla caramel ice cream