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No fail Pie Crust
Makes 5 double crust pies


6 cups all-purpose flour 
1 tbsp. salt 
1 lb Crisco or Tenderflake
1 cup cold water
1 egg
1 tbsp vinegar

1.    Combine flour and salt and cut in Crisco with pastry cutter until mix is pea size.
2.    Make a volcano out of flour-mix.
3.    Mix water, egg and vinegar in a bowl and pour into flour volcano.
4.    Mix until there is no flour left. 
5.    Divide into 5 even balls. Can be frozen and taken out as needed. 
Apple Shake 

1 cup vanilla ice cream 
2 cups freshly pressed apple juice 
2 ripe bananas 
½ tsp. ground cinnamon 

Combine all ingredients in blender until smooth. 
Apple Smoothie

2 cups apple sauce 
1 cup freshly pressed apple juice 
1 cup orange juice 
2 tbsp maple syrup 
½ tsp. each nutmeg & cinnamon (optional) 

Combine all ingredients in blender until smooth.
Spike Apple Cider

4 Bottles of sparkling dry white wine
6 cups apple juice
¾ cup cinnamon schnapps (like Goldschlager)
Apple Drizzle

1 cup brown sugar 
¾ cup apple juice 
¼ tsp. cinnamon 
¼ cup butter 
1 cup finely chopped apple 
walnuts or raisins to taste 

1.    Combine brown sugar, apple juice and cinnamon and boil to heavy syrup, about 5 min. 
2.    Stir in butter, apples and walnuts or raisins. 
3.    Superb over Puff pastry and a large scoop of ice cream!
Apple Granola Cookies

½ cup butter 
½ cup white sugar 
½  cup brown sugar 
1 egg 
¾ cup whole wheat flour 
¾ cup all-purpose flour 
½ tsp. salt 
½ tsp. baking soda 
1 tsp. cinnamon 
½ cup rolled oats 
½ cup granola cereal 
1 cup peeled, cored and grated apples 
½ cup raisins 

1.    Cream butter and sugars together; add egg. 
2.    Combine next 5 dry ingredients. Add to creamed mixture. 
3.    Fold in grated apples, granola, oats and raisins. 
4.    Drop from a spoon onto well-greased cookie sheet. Bake at 350° F for 15 min. or until golden brown. 
5.    Makes 3 dozen cookies. We like to make 3" rolls with the batter, freeze, and slice into ¼" circles while still frozen and bake as directed.
Apple Dumplings

Pastry for 2-crust, 9" 
6 medium apples, peeled, cored 
½ cup brown sugar 
½ tsp. cinnamon 
1 ½ tbsp butter 
½ cup raisins 

1.    Roll out dough (like pie) and cut into 6 squares. 
2.    Place apple in center of each square. Fill cavity with mixture of sugar, cinnamon, butter and raisins. 
3.    Draw up 4 corners of pastry and seal edges well. Bake at 425° F until pastry is lightly browned and apples are tender (about 25 min. depending on variety and size of apples).
Hot spiced apple juice

2 litres of fresh apple juice 
2 sticks of cinnamon 
2 each of whole allspice and cloves 
Brown sugar to taste (optional) 

Combine ingredients. Bring to boil and simmer 15 min. Strain. Serve hot. Wonderful after tobogganing, skating or skiing!
Mulled Cider

3 cups fresh apple cider
2 cups dry red wine
½ up pure maple syrup
1 teaspoon whole black peppercorns
1 orange or 2 tangerines (sliced)
1 medium apple (sliced ¼ inch thick)

  1. Combine apple cider, dry red wine, maple syrup, peppercorns, orange or tangerines, and apple in a medium pot.
  2. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.
Baked Apples with Dried Cherries and Maple Syrup

4 Royal Gala apples
1/3 cup dried cherries, or golden raisins
1/3 cup walnut pieces
1/3 cup pure maple syrup
2 tablespoons unsalted butter

 
  1. Preheat oven to 350°F. Core apples stopping ½ inch from the bottom. Peel top inch of apples; fill with cherries and walnuts. Arrange in an 8-inch square baking dish.
  2. Drizzle maple syrup over apples; top each with ½ tablespoon butter. Bake, brushing occasionally with accumulated juices, until apples are tender, 45 to 60 minutes.
  3. Transfer apples to a plate. Pour liquid from dish overtop.
Sauteed Maple Syrup Apples

1 tablespoon unsalted butter
2 juicy, sweet-tart apples, such as Cortland peeled and cut into 12 wedges each
2 tablespoons maple syrup
¼ teaspoon coarse salt

  1. Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. 
  2. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.
Apple Strudel

1 cup dried breadcrumbs 
¾ cup grated peeled apple (1 to 2 apples) 
½ cup golden raisins
¼ cup pitted prunes, coarsely chopped
¼ cup honey 
2 tablespoons brandy 
1 teaspoon ground cinnamon, plus more for sprinkling
½ teaspoon coarse salt 
5 sheets phyllo dough (at least 11 by 14 inches), thawed if frozen 
½ cup (1 stick) unsalted butter, melted 
Confectioners' sugar and whipped cream, for serving
 
  1. Preheat oven to 375°F, with rack in upper third. Gently stir together breadcrumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.
  2. Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.
  3. Bake until golden brown, about 35 minutes. Transfer strudel to a wire rack; let cool 15 minutes. Sprinkle with cinnamon and sugar, and serve with whipped cream.
 Apple-Cinnamon Upside-Down Cake 

10 tablespoons unsalted butter, room temperature
½ cup packed light-brown sugar
3 apples, Empire or Gala, peeled, cored, and sliced into 8 wedges
1 tablespoon fresh lemon juice
1 ½ cups all-purpose flour (spooned and leveled)
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk

 
  1. Preheat oven to 350°F. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two circles (you might not use all of them).
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
  3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
  4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
  5. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.