Apple Recipes: Perfect for Fall!

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Searching for a new apple recipe to try after a fun day of apple picking? Look no further! We’ve rounded up a few more of our favorites provided by Carolyn at Carolyn’s Farm Kitchen (http://www.carolynsfarmkitchen.com/)!
Caramel Apple Bread Pudding
CARAMEL APPLE BREAD PUDDING
Yield: 6 Servings
Ingredients:
1 ½ c. peeled, thinly sliced, Parlee Farms apples (about 2 large)
¼ c. unsalted butter
2 c. milk
2 large eggs
½ c. + 1 Tbl. granulated sugar
1 tsp. cinnamon
¼ tsp. nutmeg
6 c. dry bread cubes (about 1 small loaf, staled or air-dried on a cookie sheet)
½ c. raisins (optional)

Preheat the oven to 350. Toss the apples with half of the cinnamon and 1 Tbl. of the granulated sugar and set aside. Melt the butter in a small saucepan over low heat, add the milk and stir just until warmed. Separately in a large bowl whisk the eggs until light and airy before adding the ½ cup sugar, remaining ½ tsp. cinnamon, and nutmeg. Add the bread cubes, apples (along with any juices), raisins, and milk mixture and toss everything thoroughly. Allow mixture to sit for at least 15 minutes so the bread absorbs much of the liquid before transferring to a greased 2-quart casserole dish. Bake for 40-45 minutes or until the pudding is puffed throughout and the center is set. Serve bread pudding warm with caramel sauce.

APPLE BRANDY CARAMEL SAUCE
¼ c. unsalted butter
1c. lightly packed light brown sugar
½ c. light corn syrup
½ c. heavy cream
Optional: 2 Tbl. Apple Brandy (Applejack, Calvados)

Melt the butter in a medium saucepan. Add the brown sugar, corn syrup, and heavy cream and gently simmer for 5 minutes or just until sugar is dissolved. Remove from the heat and stir in the brandy. This sauce will last in the refrigerator for up to two weeks.

SOUR CREAM APPLE CRUMB PIE
Yield: One large 12” deep-dish pie
Crust:
1 ¾ c. all-purpose flour
¼ c. sugar
1 tsp. cinnamon
½ tsp. salt
10 Tbl. cold, unsalted butter (1 stick + 2 Tbl.)
¼ – ½ c. cold apple cider
Filling:
12 large Parlee Farms apples, peeled, cored, & sliced (about 10 cups total)
16 oz. container sour cream
1 c. sugar
1/3 c. flour
1 large egg
2 tsp. vanilla
Walnut Crumb Topping:
1 c. chopped walnuts
½ c. flour
1/3 c. firmly packed light brown sugar
1/3 c. granulated sugar
1 Tbl. cinnamon
Pinch salt
8 Tbl. (1 stick) unsalted butter, at room temperature

Begin by making the crust….combine the flour, sugar, cinnamon, and salt in a medium bowl. Cut in the butter using a pastry cutter until the mixture resembles coarse meal. Add the cider and mix gently with your fingers until a moist dough is formed. Gather dough into a ball, wrap in plastic and chill for 30 minutes or longer. Roll the dough on a lightly floured surface in a circle slightly larger than a deep 12” pie plate. Transfer dough to the pan, tuck under and flute a high edge. Set aside on a baking sheet.

Preheat the oven to 450. Combine all of the filling ingredients in a large bowl and mix well. Spoon the mixture into the crust and bake for 10 minutes. Reduce the oven to 350 and continue baking until the filling is slightly puffed and golden and the apples are beginning to get tender, approx. 40 minutes (if edges of crust start to get too brown cover them gently with strips of tinfoil).

Prepare the crumb topping while the pie is baking. Combine the walnuts, flour, both sugars, cinnamon, and salt in a medium bowl and mix well. Add the butter and blend until the mixture is moist but crumbly. Sprinkle the crumb evenly over the top of the pie and bake 15-20 minutes longer until lightly browned and set. Remove from the oven and allow pie to rest at least 30 minutes before serving.

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This post was written by Parlee Farms