What to do with all those Apples?? - FairfieldMoms

Apple Picking is underway and with apple picking comes a lot of apples to bake with! We have an apple muffin recipe and an apple pie recipe, thanks pillsbury!


Traditional Apple Pie

Ingredients
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling
6 cups thinly sliced, peeled apples (6 medium) SAVE $
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Directions

  • 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

  • 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

  • 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Expert Tips

Only thing we did different is not skin the apples (too much work) and then cut up in a pan over medium heat with cinnamon and coconut oil) till browned, an also will eat with Vanilla Ice Cream!

 

  • The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
  • Two (21-oz.) cans more fruit apple pie filling can be used if you’re short on time.
  • Let the pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.
  • To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
  • To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.Next up on the to do list is Healthy Apple Muffins from Kristin’s Kitchen BlogHealthy Apple Muffins

     


    Ingredients

    • 4 tablespoons unsalted butter 1/4 cup
    • 1/2 cup honey or pure maple syrup
    • 1/2 cup unsweetened applesauce
    • 1/2 cup plain Greek yogurt
    • 1/4 cup milk dairy, almond, etc.
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cinnamon
    • 1 1/2 cups white whole wheat flour
    • 1 large baking apple chopped (1 1/2 cups, no need to peel)


    Instructions

     

    • Preheat oven to 350 degrees F. Spray muffin pans (regular size or mini) with cooking spray. I like to use coconut oil spray.
    • Place the butter in a large bowl and melt it in the microwave. You could also melt the butter in a pot on the stove.
    • Add the honey or pure maple syrup, applesauce, plain Greek yogurt, milk, eggs and vanilla to the bowl with the butter. Whisk until well combined.
    • Add the baking soda, baking powder, salt and cinnamon to the bowl with the wet ingredients. Whisk until well combined.
    • Add the white whole wheat flour. Use a rubber spatula to mix it in until almost combined.
    • Add the chopped apple, reserving a few apple pieces for the tops of the muffins, if desired. Use the rubber spatula to mix in the apple until just combined.
    • Scoop the batter into the greased muffin pans, filling each well about 2/3 full. If you reserved some of the apple pieces, press them into the tops of the muffins.
    • Bake regular size muffins for 16-18 minutes, until a tester inserted into the center comes out clean. Bake mini muffins for about 12 minutes.
    • Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
    • Store muffins in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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