Fall is in full swing and apples are the quintessential autumn ingredient. On my weekly Kroger adventure I bought several pounds of apples for $1 a pound with visions of sweet, gooey, goodness running through my head. My two favorite uses for apples are Baked Apples and, of course, Apple Pie.
The more tart the apple the better, but any apple will do, although I would certainly not use a red delicious apple.
4 apples, cored
1/4 c. sugar
2 tsp. cinnamon
1 tsp ground nutmeg
2 Tbsp. butter, cut into 4 pieces
1/2 c. apple juice or apple cider
Preheat oven to 325 degrees. Mix sugar, cinnamon, and nutmeg in bowl. Place apples in a ovenproof baking dish. Fill holes with sugar mixture and top each apple with a piece of butter( shove it in the hole a little). Pour juice or cider in bottom of baking dish. Bake in oven for 45 minutes to an hour or until the skin starts to split on the apples. Baste occasionally with juice.
Great as a side dish to pork or as a dessert with vanilla ice cream.
Easy Apple Pie
3/4 c. sugar
1 Tbsp. cornstarch
1 tsp. cinnamon
6 cups peeled and chopped apples
1 deep dish pie crust
1 regular pie crust
Mix sugar, cornstarch, and cinnamon in bowl. Add apples and toss. Put mixture in to the deep dish crust and pinch sides to seal. Cut 3 small slits in the top. Bake for 50 minutes at 425 degrees.
It doesn’t get any easier than that..