ut into the pie pan. Place the pie pan back into the
Mix Bisquick, sugar and egg until lumpy.
Crumble over apples. Sprinkle apple pie spice (or cinnamon) over all.
Take 1 stick melted margarine and drizzle over top.
May add pecans.
Bake until crispy.
May add Cool Whip.
(This recipe is from the kitchen of Becky Strain.)
00b0; line a 9-inch pie plate with 1 rolled-out
Preheat oven to 425 degrees F (220 degrees C).
Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.
Unroll and stack 2 pie crusts; gently roll or press
% and half the cold Granny Smith apples.
Crush or blend
Stir to dissolve sugar. Add apple slices and cook for 8
br>In small bowl, toss apple slices in melted butter; set
Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour.
In large saucepan, combine wine, honey, vanilla and spices.
Cook over high heat until mixture boils.
Add Granny Smith apple.
Reduce heat and cook until liquid is reduced by half, about ten minutes.
Add McIntosh apples and pears.
Cook until fruit is tender and liquid is mostly evaporated and syrupy.
Top with whipped topping and serve.
Truly delicious.
Cook ingredients until thick.
Chunk 4 unpeeled Granny Smith apples; fold into thickened mixture, then fold in 1 (8 ounce) container of Cool Whip, thawed.
Top each serving with ground dry roasted peanuts.
In a small saucepan, whisk together vinegar, mustard and honey.
Set pan over medium-high heat and bring to a simmer.
Simmer until liquid reduces to 1/4 cup, about 3 minutes.
Spread mixture on toasted or grilled challah bread slices
Top with Brie and then chicken.
Using a vegetable peeler, shave apple into thin slices and arrange over chicken.
Top with second slice of bread.
Drain tuna and place in a medium-size bowl. Add mayonaise, lemon juice, celery and red onion.
Peel the Granny Smith apple, core and dice. Add to the tuna mixture.
Add freshly ground pepper to taste and gently combine mixture well.
Slice six slices from the bread loaf, about 1/2-inch thick. Cover the slices with the tuna mixture and top with the grated cheese.
Place slices on a cookie sheet and broil for 2-3 minutes. The cheese should be bubbly and the tuna mixture warmed through.
Serve immediately.
br>To prepare the Raifort Apple Pie --
Preheat oven to 425
ell.
Put one pie crust in 9\" pie pan.
Spread
cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh
o line a 9-inch pie dish. Refrigerate until ready to
).
Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour
f the pie.
Preheat
Preheat oven to 375 degrees F.
Remove the apple core, cutting to within 1/2 inch of the bottom of the apple.
You are creating a pocket to hold the filling.
Mix together the sugar, cinnamon, raisins, and oatmeal.
Place the apple in a baking dish lined with foil and top with the butter. Pour the water around the apple and slightly fold the foil around the apple.
Bake for 30-35 minutes, or until the apple and apple skin are soft. Let cool for 15 minutes.
Top with ice cream or whipped cream.