PAPER BAG APPLE PIE
Christella Arehart
Dec. 12, 1996
1 unbaked 9-inch pie shell
4 or 5 large apples (2-2½ lb.)
½ c. sugar
2 Tb. flour
½ tsp. nutmeg
2 Tbs. lemon juice
Prepare pie shell and place in pie plate. Peel apples, cut into chunks and place in large bowl. Combine sugar, nutmeg and flour and sprinkle over apples, tossing to coat well. Spoon into pie shell and drizzle with lemon juice.
Topping
½ c. sugar
½ c. flour
½ c. butter
Combine sugar and flour. Cut in butter until it makes crumbs. Sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold over bag. Bake for 1 hour at 425°F. Split bag open and cool on wire rack. Serves 8.
APPLE-PECAN SQUARES
Frances Anderton
Nov. 12, 1987
4 apples, peeled and diced
2 c. sugar
2 eggs, beaten
1 c. oil
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. soda
3 c. flour
½ tsp. salt
1 c. nuts
Put sugar over diced apples; let stand almost 10 minutes, then add oil and eggs. Sift dry ingredients into apple mixture; add nuts; mix well. Place in greased 9×13-inch pan at 350°F. until test done (25-30 minutes). Cut in squares.
APPLE DUMPLINGS
Leroy and Edmonia Slate
Oct. 4, 1984
½ c. apples
2 Tbs. vegetable oil
1 egg yolk
2 c. buttermilk baking mix
4 medium apples, cored
2 Tbs. raisins
2 Tbs. chopped nuts
2 c. packed brown sugar
1½ c. natural apple juice
Preheat oven to 400°F. Beat milk, oil and egg yolks slightly. Stir in baking mix until dough forms. Turn dough onto cloth-covered board generously dusted with baking mix. Knead until smooth, about 10 minutes. Roll dough into a 14-inch square. Cut into 4 squares. Mix raisins and nuts. Fill center of each apple with mixture. Moisten corners of each square. Cover apples in this manner: Bring 2 opposite corners up over apple and press together. Fold in sides of remaining corners and then bring up over apple and press together. Place covered apples in ungreased baking dish. Heat brown sugar and apple juice to boiling and carefully pour around dumplings. Bake until crust is brown and apples are tender, about 40 minutes. Spoon syrup over dumplings 2 or 3 times before cooking.
STUFFED CHICKEN WITH APPLE GLAZE
Delmarva Chicken Cooking Contest
Grand Prize Winner
Ruth Dykes
June 14, 1984
1 whole broiler-fryer chicken
½ tsp. salt
¼ tsp. pepper
2 Tbs. cooking oil
Sprinkle inside of chicken with salt and pepper. Rub outside of chicken with oil. Place stuffing inside the cavity of chicken. Place chicken in roasting pan and cover loosely with foil. Roast in 350°F. oven about 1 hour. Brush chicken with glaze; continue roasting, uncovered, for 30 minutes or until leg moves freely when lifted or twisted, brushing frequently.
Stuffing
In bowl, mix according to directions 1-pkg. (6-oz.) chicken flavored stuffing mix. Add 1 c. grated apple, ½ tsp. grated lemon peel, ¼ c. chopped walnuts, ¼ c. raisins and ½ c. finely chopped celery. Mix thoroughly.
Apple glaze
In small saucepan, place ½ c. apple jelly, 1 Tbs. lemon juice and ½ tsp. ground cinnamon. Simmer, stirring, 3 minutes or until blended.
DRIED APPLE SLICES
Betty Bowman
Sept. 13, 1990
Wash, peel and quarter and then slice apples thinly. Place slices on a nylon screen or very thin curtain material. Place in sun out of doors to dry. Usually takes only one day if it is a good hot, dry, not humid. day. Bring inside before dew falls. If you desire, sprinkle slices with ground cinnamon and Nutra-
Sweet before placing in sun to dry.
APPLE CRISP
Alma Dudley
Oct. 2, 1997
4 c. sliced apples
1 tsp. cinnamon
1 tsp. nutmeg
1 c. sugar
¾ c. flour
½ c. butter
Grease an 8-inch square baking dish. Mix apples with half the sugar; add nutmeg and cinnamon. Place in prepared baking dish. Mix flour, butter and remaining sugar together until it looks crumbly. Sprinkle evenly over apple mixture and bake at 350°F. 30-35 minutes.