Apple Recipes

[Lady Leigh]

Apple Crisp

A special recipe for you campers and hunters ....

Apple Mixture:
10 cups apples, peeled and sliced
1/4 cup lemon juice
1 tablespoon lemon zest
3/4 cup sugar
1/2 cup golden raisins
Topping Mixture:
1 1/2 sticks butter
1 1/4 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/2 cups oats
2 tablespoons lemon zest
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
Vegetable oil or cooking spray
Directions
Combine all of the ingredients for the apple mixture in a bowl.

In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.

Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream.

[Lady Leigh]

Apple Crisp

6 large crisp apples, peeled, cored, and thickly sliced (recommended: McIntosh)
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
4 tablespoons unsalted butter, chilled, cut into pieces
Heavy cream or vanilla ice cream, garnish
Directions
Preheat oven to 400 degrees.

Butter a deep 2-quart baking dish. Place the apples in the baking dish. They should be at least 2 1/2-inches deep; add more if necessary. In a bowl, stir together the flour, sugars, cinnamon and nutmeg. Using a pastry blender or the paddle attachment of a mixer, cut in the butter to make a crumbly, sandy mixture. Sprinkle the topping over the apples. Bake for 30 minutes, until apples are tender and the topping is browned. Serve warm with heavy cream or ice cream.

[Lady Leigh]

Fried Apple Pies

Ingredients
2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
2 tablespoons water
Powdered sugar

Directions

Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.

Preheat deep-fryer with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.