I had a reader request a couple of recipes using apples. The apple farms seemed to have done well this year. We are headed to our annual apple/pumpkin picking with our family this weekend. I found these recipes.
The apple crumble pie is a family favorite and the cheesecake is one I received from Nancy in Holden. To be honest, I didn’t realize how many people, living out of our area, get the Pioneer Times. Definitely a great gift idea for those of us who have family out of town.
Apple Crumble Pie
1 (9 inch) deep dish pie crust
5 cups apples – peeled, cored and thinly sliced
1/4 cup white sugar
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Directions: Preheat oven to 400 degrees F. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
Apple Danish Cheesecake
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup white sugar
1/2 cup butter, chilled
1/4 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 egg
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced apples
1/3 cup blanched slivered almonds
Directions: To make dough: in a small bowl, combine 1 cup flour, 1/2 cup ground almonds, and 1/4 cup sugar; cut in butter until crumbly. Add extract.
Shape dough into a ball, gently press dough against the bottom and up the sides of a 9-inch springform or cake pan. Refrigerate for 30 minutes.
To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust.
To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup slivered almonds.
Bake at 350 degrees F for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.
Have a great week and enjoy the harvest. Keep writing and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
