Apples in Abundance

It’s harvest time for apple growers in these hills, and there’s certainly no crop shortage this year – at least locally. Orchards that suffered due to the late killing frosts last year are now producing an over-abundance of fruit. We are blessed with special friends who have not only shared generously and delivered from their bounty, but have also invited us to their farm for more. I don’t want to appear greedy or too needy, but that’s one offer I won’t refuse.

Even the “scrubs” that grow above our house have produced better than usual, but in a sense of urgency, I packed those babies into jars early on, for some lip-smackin’ pie filling that will taste mighty good come winter.
Apples provide an important source of nourishment (potassium and pectin, a fiber that may be helpful in reducing cholesterol levels!) and offer no fat, unless of course, it’s thrown into those sugary mixtures for pies or dipped in a ton of caramel! As one of the most widely cultivated tree fruit, apples are grown on every continent except Antarctica.

There are literally thousands of varieties of apples with colors ranging from various shades of red to green and yellow and their flavor varying from tart to sweet and many ways to use them.

Hope you enjoy this week’s picks.

To all you great cooks out there – don’t forget to send in your recipes for our upcoming holiday recipe guide. Deadline is Nov. 3. Email to recipes@mountaintimes.com, fax to (828) 262-0282 or mail to: Recipes at Mountain Times Publications, 474 Industrial Park Drive, Boone, N.C. 28607.

A note to our wonderful advertisers – we can’t do it without you and hope that you will support our efforts to bring this little “cookbook” into homes across the High Country just in time for the holidays. What a gift you are giving!

Oven-Fried Apple Pies

1 Tbsp. sugar
¼ tsp. cinnamon
1 large can Pillsbury Grands Refrigerated Biscuits
1 cup apple pie filling
4 Tbs. butter, melted

Heat oven to 375. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon, set aside.
Separate dough into 8 biscuits. Press or roll each to form 5-inch rounds. Place on sprayed cookie sheets. Place 2 Tbsp. pie filling slightly off center each biscuit round on one cookie sheet. Fold biscuits over filling, press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
Bake at 375 for 15 to 20 minutes or until deep golden brown, noting that some of the filling may bubble out at edges. Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheet. Cool at least 5 minutes before serving.


Apple Dessert Pizza

Sugar cookie dough (just enough for a crust)
1 pkg. (8oz.) cream cheese, softened
¼ cup creamy peanut butter
½ cup brown sugar
½ tsp. vanilla
2 medium Granny Smith apples
1 cup lemon-lime soda
Cinnamon
¼ cup caramel ice cream topping
½ cup chopped peanuts

Pat cookie dough into pizza pan or 9 x 13-inch baking dish and bake until just lightly browned; cool completely.
Blend cream cheese, peanut butter, brown sugar and vanilla together until smooth. Spread on cooled cookie crust. Peel, core and thinly slice apples. Dip apple slices in lemon-lime soda to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle lightly with cinnamon. Warm caramel topping and drizzle over apples. Sprinkle chopped nuts over top. Cut and serve. Store any leftovers in fridge.


Easy Apple Cake

1 package yellow cake mix
1 can Apple pie filling
3 eggs
3 tsp. sugar
1 tsp. cinnamon

Heat oven to 350 degrees. Lightly grease a 9x13-inch cake pan. Combine cake mix, apple pie filling and eggs. Beat 2 minutes with mixer at medium speed. Combine sugar and cinnamon. Spread half the batter into the pan, sprinkle with cinnamon sugar, pour over remaining batter and sprinkle with the remaining sugar mixture. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
(Adding chopped nuts with the cinnamon/sugar mixture is good, too. And of course, whipped cream or ice cream on top would be perfect.)

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