Appleview Orchard - Apple Pie Recipes

1266 Upper City Road Pittsfield, New Hampshire 03263 603.435.3553 e-mail

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Wondering what to do with all the delicious apples you picked at Appleview?
Try the recipes below.

Recipe Index

Apple Pies &
Apple Crisps

Breads, Cakes,
& Pastries

Casseroles

Miscellaneous

Breads, Cakes, & Pastries

Apple Muffins	from Out of Vermont Kitchens - 1939
1 cup chopped Apples 1 Egg ½ cup Granulated Sugar 4 tablespoon Butter 2 cups Flour 4 teaspoon Baking Powder ½ teaspoon Salt 1 cup Milk 2 tablespoon Granulated Sugar for Topping ½ teaspoon Ground Cinnamon for Topping Mixing Bowl Muffin Tin Beat Egg well, add Sugar, Butter, then Flour, Baking Powder, Salt, and Milk. Sprinkle top with Sugar and Cinnamon. Bake in the oven 20 minutes.

Applesauce Bread	a Methodist Kitchen Recipe
1 cup Applesauce ½ cup Margarine ¾ cup Granulated Sugar 2 Eggs 1 teaspoon Vanilla 2 cups Flour 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Salt 1 teaspoon Cinnamon ½ cup Nutmeg ½ cup Chopped Nuts Mixing Bowl 6"x10"x3" Pan Pre-heat oven to 350°F (175°C). Grease Pan. Cream Margarine. Add Sugar and cream well. Add Eggs and Vanilla, beat well. Mix in Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg. Add Applesauce and Nuts, mix only until well blended. Pour into Pan. Let stand for 20 minutes. Bake in the oven 1 hour. Cool before slicing.

Vermont Maple Apple Cake	from Donna Repsher
4 Medium Cooking Apples (enough for 2 heaping cups) ¾ cup Granulated Sugar ¼ cup canola oil or vegetable oil 1 Egg 2 tablespoons Maple Syrup 1 cup Unbleached Flour 1 teaspoon Baking Soda 1 teaspoon Vanilla Extract 1 teaspoon Ground Cinnamon ¼ teaspoon Salt 8"x8" Cake Pan or 9" Pie Plate Small Mixing Bowl Medium Mixing Bowl Pre-heat oven to 350°F (175°C). Grease and flour the Cake Pan or Pie Plate. Peel, core & dice the Apples. Combine the Apples and Sugar in the Medium Bowl. Combine the Oil and Egg in the Small Bowl, lightly beating them. Add the Oil/Egg mixture, Maple Syrup, Flour, Baking Soda, Vanilla Extract, Cinnamon and Salt to the Medium Bowl and stir to combine. Bake in the oven for 40-45 minutes until done. Serve warm or cooled with whipped cream, or vanilla ice cream.

Apple Dumpling Cake
4 Medium Cooking Apples ½ cup Granulated Sugar 2 cups Water 2 tablespoons Lemon Juice Vanilla Wafer or Bread Crumbs Cake Batter Ingredients 3 Eggs ½ cup Butter or Margarine 2/3 cup Granulated Sugar ½ cup pulverized Blanched Almonds 2/3 cup All-purpose Flour Icing Ingredients 2/3 cup Powdered Sugar 2 teaspoons Cream or Milk 2-3 tablespoons Hot Water 8"x8" Cake Pan Rubber Spatula Saucepan 2 Small Mixing Bowls Medium Mixing Bowl Pre-heat oven to 350°F (175°C). Peel the Apples, cut them in half, and scoop out the core. Sauce Pan. Boil the 1/2 cup Granulated Sugar, Water, and Lemon Juice. Add the Apples. Simmer 8 minutes or until the Apples are just barely tender. Drain the Apples. Butter the Cake Pan and dust heavily with Crumbs. Place Apples, cut side down, in Cake Pan. Separate Eggs. Small Mixing Bowl. Whip Egg Whites until stiff. Set aside. Medium Mixing Bowl. Without washing the beaters, cream the Butter or Margarine and 2/3 cup Granulated Sugar. Add Egg Yolks, Almonds, and Flour. Mix until batter is smooth and stiff. Mix in beaten Egg Whites using rubber spatula. Spread batter over Apples in pan. Bake in the oven for 25-30 minutes or until golden brown. 2nd Small Mixing Bowl. Mix Powered Sugar, Cream or Milk, Hot Water. Drizzle this icing over the warm cake. Serve warm or cooled.

Jewish Apple Cake	from Wardlaw-Hartridge School - 1981
4 Green or McIntosh Apples 2 teaspoons Ground Cinnamon 5 tablespoons Granulated Sugar 3 cups All Purpose Flour 2 cups Granulated Sugar 1 cup Vegetable Oil 4 Eggs ¼ cup Orange Juice 3 teaspoons Baking Powder 2½ teaspoons Vanilla 1 teaspoon Salt 1 cup Broken Walnuts 10" Tube Pan Large Mixing Bowl Pre-heat oven to 350°F (175°C). Grease Tube Pan Peel, core & thin-slice Apples. Sprinkle Apples with Cinnamon and (the 5 tablespoons) Sugar. Set aside. Sift Flour. Beat Flour, Sugar, Vegetable Oil, Eggs, Orange Juice, Baking Powder, Vanilla, and Salt in Mixing Bowl until smooth. Stir in Walnuts. Pour half the batter into Tube Pan. Layer half the Apples on top. Pour other half the batter into Tube Pan. Layer other half the Apples on top. Bake in the oven about 90 minutes or until done.

French Apple Confection	a Methodist Kitchen recipe
Cooking Apples, enough to make 3½ cups ¼ cup Butter ¼ cup Cream Pinch Salt 4 Eggs ¼ teaspoon Nutmeg ½ teaspoon Cinnamon ½ cup Granulated Sugar 1 cup Milk 1 teaspoon Lemon Juice 1 tablespoon Vanilla 2 teaspoons Almond Extract 1 ¼ cups Flour 2 tablespoons Sliced Almonds Powdered Sugar 10" Quiche Dish or Pie Plate Wooden Spoon Large Mixing Bowl Pre-heat oven to 350°F (175°C). Grease Quich Dish. Peel, core and slice Apples. Melt Butter. Sift Flour. Layer Apples in Quich Dish. Blend Butter, Eggs, Milk, Cream, Salt, Nutmeg, Cinnamon, Lemon Juice, Vanilla and Almond Extract in Mixing Bowl. Beat in Flour and Sugar with Wooden Spoon. Pour over Apples. Bake in the oven for 40-45 minutes or until batter rises and puffs. Sprinkle with Sliced Almonds and Powdered Sugar.

Peanut Butter Apple Crumble	from A Taste of New Hampshire - 1981
Makes 4-6 servings. 6-8 Cooking Apples ½ cup Sugar ½ cup All Purpose Flour 3 tablespoons Peanut Butter 3 tablespoons Butter or Margarine 1½ quart Baking Dish Medium Mixing Bowl Pastry Blender Pre-heat oven to 350°F (175°C). Peel, core & slice Apples into Baking Dish. Mix Sugar with Flour in Mixing Bowl. Cut in Peanut Butter and Butter (Margarine) with Pastry Blender. Pour evenly over Apples. Bake in the oven 40-45 minutes. Serve warm with whipped cream, or vanilla ice cream.