Favorite Apple Recipes for Fall Harvest

Here are some tried and tested apple recipes for that bevy of apples harvested this fall.

Apple Walnut Tea Bread

(Recipe courtesy Suzanne Corbett)

• 6 cups flour
• 1 3/4 cups sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 eggs
• 3 cups whole milk
• 1 1/2 chopped Black or English walnuts
• 2 cups finely chopped apples

Mix together the flour, sugar, baking powder and salt. In a separate bowl, beat eggs with milk. Stir in dry ingredients, blending well. Mix in walnuts and apples and pour into two greased and floured loaf pans (pan size 9 x 5 x 3). Bake at 350 degrees for 60 - 75 minutes. Makes two large loaves or 4 small loaves.

Perfect Apple Pie

(Recipe courtesy of Pillsbury)

Filling:

• 6 cups thinly sliced apples
• 3/4 cup sugar
• 2 tablespoon flour
• 3/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 box (14.1 ounces) Pillsbury refrigerated pie crust, softened as directed on box

Heat oven to 425°F.  Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Honeycrisp Waldorf Salad

(Recipe courtesy Suzanne Corbett)

• 1/2 cup real mayonnaise
• 2 teaspoons white sugar
• 1 tablespoon lemon juice
• dash of kosher salt
• 3 honeycrisp  apples, cored and diced
• 1 cup celery
• 1 cup coarsely chopped walnuts, toasted

In a mixing bowl mix together mayonnaise, sugar, lemon juice and salt. Fold in apples, celery and walnuts. Chill and serve on a lettuce leaf.  Makes 6-8 servings.