I slice up about 4-5 apples into eighths and put them in a glass baking dish. Then I pour 1/2 cup orange juice, some cinnamon, some nutmeg, and a sprinkling of golden raisins on top. If you're using a deep baking dish, you can put half the apples in first and then pour half the mixture on top of them, and then put in the rest of the apples and top with the rest of the juice/spice mixture (Actually, if you don't care about the apples being arranged nicely, you could just dump everything in and mix it together.). Cover with aluminum foil and bake in a 350 (I'm not quite sure of the temperature) oven for around 40 or 45 minutes. Delicious!
<BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by Browneyedgirl: I need some apple recipes! We went to a u-pick type place two weeks ago and still have over a dozen huge Rome apples to use up. Please help!<HR></BLOCKQUOTE>
LOL. Girlfriend I have been through the same thing almost every single year when my mom was still living here. You just brought back a ton of memories [img]images/smiles/icon_smile.gif[/img]
I have two recipies to share.
* two deep dish frozen pie crusts
* 6 medium sized apples, peeled, sliced (then half the slices to make big chunks)
* 1 cup flour
* 1 cup sugar
* 2 tblsp cornstarch
* 1 tblsp ground cinnamon (or as much as you want)
* 1 tsp ground nutmeg (or as much as you want)
* 1 stick of margarine/ butter
Pre-heat oven to 425. On a sheet of wax paper, invert one of the pie crusts and allow to thaw (in order to remove the crust from the pan).
Pie filling: In a large mixing bowl, mix apples, flour, sugar, cornstarch, cinnamon, and nutmeg until a thick syrupy sauce forms, coating the apples.
Pour filling into pie crust (the one NOT being thawed). It's okay if the pan is slightly over filled. Allow the filling to slightly mound, do not spread it out evenly. Cut margarine/butter into slices and place them evenly over the filling. Carefully place thawed pie crust on top. Trim off excess edges and seal the crust by crimping the edges with a fork (or get fancy and pinch with fingers). Take some thin strips of aluminum foil and fold over the edges of the pie crust (to prevent early browning/burning). Cut slits into the top crust (to allow steam to escape). Sprinkle sugar and cinnamon on top. Bake at 425 for about 50 minutes. Remove aluminum foil from edges and bake for an addintional 10 minutes (until the crust is golden brown).
Serving: Allow hot pie to cool for at least 30-60 minutes before serving (fresh pie tends to be runny). If it gets too cold, slightly re-heat in the oven at 200.
* Frying pan filled 1/2 inch deep with canola oil
* Follow the above recipe for apple pie filling
* Follow Bisquick recipe (on box) for pie crust
Cook the apple filling in a large pot until apples are tender and the sauce is transparent-looking. Allow cooked filling to cool.
Heat up cooking oil.
Make the crust and cut out large (3 or 4 inch) circles. Scoop a little cooked filling onto the center of each circle. Fold crust in half and seal crust by crimping the edges with a fork. Fry fritters on each side for about 5 minutes/ until deep golden brown. Be sure the crust is cooked through.
Altrenatively, you could try baking the fritters, but I have not tried this. You could also try deep frying. Play around with crust shapes and sizes.