It’s Fall! Time for Apples
Fall is my favorite season. There’s nothing like that first hint of coolness where you can sit outside in the morning and drink coffee without getting covered in sweat in a matter of minutes. And fall food is the best – did someone say “crockpot?” I have a crockpot recipe that looks really good (it was posted on my sister-in-law’s Facebook page), so I’ll let you know how it turns out. I plan to try it this week. But, first, I want to share some apple recipes with you.
I’ll be honest. I’m not a huge fan of just munching down on a raw apple. I don’t know why. My dad grew up on an apple orchard in Colorado, and he was always eating apples. But give me some apple pie or even an apple chopped up in a bowl of steel cut oats, and I’m happy. And it tastes like fall. On Tues. (Sept. 24) on Channel 8’s Good Day Oklahoma, I’m making a recipe for Bite-Size Apple Pies. They are seriously delicious! And easy. My husband and I were even eating the leftovers for breakfast.
Here’s the recipe:
Bite-Size Apple Pies
- 1/3 cup sugar
- 3 tsp. cinnamon
- 1 pkg. (14.1 oz) refrigerated pie crust (or make your own, if you want to make it difficult)
- 3 TBL melted butter, divided
- 2 medium tart apples, cut each into 8 wedges. No need to peel the apple.
In a small bowl, combine the sugar and cinnamon. On a lightly floured surface, unroll the pastry. Brush with melted butter, sprinkle with cinnamon/sugar mixture (save a little back for sprinkling on top).
Cut each sheet into 8 one-inch strips. Don’t worry too much about being perfect. It all works out. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
Place on Parchment paper-lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. Bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm.
Individual Baked Apples For one apple
- 1 firm apple, cored
- 2 TBL jam or fruit preserves
- 1 TBL apple juice or water
Take the cored apple and peel the top 1/3 of the apple. Place, peeled end up, in a microwave-safe baking dish. Fill center with jam or preserves. Pour juice or water in bottom of dish. Cover with vented plastic wrap or waxed paper. Microwave on high 5-6 minutes or until apple is tender.
- 3 apples
Preheat oven to 200F degrees. Line two large baking sheets with parchment paper. Wash and thinly slice the apples. The thinner, the better, because they’ll be crisper. Spread the apple slices (do not overlap) on the baking pans. Sprinkle with cinnamon and sugar. Bake for 1 hour, flip them over and bake for another 1 – 1.5 hours. Turn the oven off and leave the apples inside as the oven cools for 1 hour. This will help make them crispier.