Preparation / Directions:
Use one variety or a mixture of those in "The Best Apples..."
Peel and core 6 large apples. Cut into chunks. Put into a 3-quart saucepan with 1/2 C. apple cider or juice. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until tender. Stir in 1/4 C. granulated sugar and, if you wish, ground cinnamon, nutmeg, ginger, cloves or allspice to taste. Cook 2 minutes longer. Mash in the pot, or cool and puree in a food processor. Cool, then store in clean jars. Refrigerate up to 2 weeks. Makes 4 Cups. TIP: For applesauce with a rosy hue and cinnamon flavor, add a few red-hot cinnamon candies to the simmering apples.
Grandma used a grater and got sore knuckles, but you can make this in a food processor. It's not necessary to peel the apples, but be sure to wash them well.
Process quartered, cored apples in a food processor fitted with the metal blade (for coarser texture use a shredding disk and push the apples through the feed tube). Sweeten if needed.
Heat 1 gallon fresh cider with 1/2 C. brown sugar and 2 cinnamon sticks in a large saucepan. Tie 1 teaspoon whole cloves (and/or whole allspice and a strip of lemon or orange peel) in a square of cheesecloth or put into a tea ball (so you can remove it easily). Add to cider. When boiling, reduce heat and simmer 10 minutes. Remove spices. Ladle cider into mugs with (if you wish) a cinnamon stick added to each. Makes 16 cups.
YEAR-ROUND CIDER: To enjoy cider all year, freeze it in plastic or glass containers, leaving about 2 inches headroom for expansion.
The original recipe, created by the famous "Oscar of the Waldorf" at the 1893 opening of the hotel in New York, simply used apples, celery and mayonnaise. It only became famous after the addition of walnuts.
Toss 3 cups diced Red Delicious apples with 1 tablespoon lemon juice. Add 1/2 cup diced celery, 1/4 cup walnut pieces and 1/3 cup mayonnaise. Mix well.
EASY TWO-CRUST APPLE PIE
Line a 9-inch pie plate with pie pastry. Mix 7 cups peeled and sliced tart apples with 3/4 cup granulated sugar and 1 teaspoon ground cinnamon. Heap in pie plate. Dot with 1-1/2 tablespoons butter. Cover with top crust, then press edges with tines of a fork to seal. Cut slits for steam to escape. Bake in a 425ø F oven 50 minutes or until crust is well browned and apples are tender when pierced through a slit.
Intimidated by making Pie Crust?
Well, thanks to Sue Struckmeyer - here's the answer:
It's ABSOLUTELY FOOLPROOF. YOU CAN'T MESS IT UP IF YOU FOLLOW DIRECTIONS.
WATER WHIP PIE CRUST
1-1/2 sticks oleo 1/3 cup boiling water 3 cups flour Dash of salt (Makes two crusts. Do not half recipe or double it.)
(If you're making a one-crust pie, you can freeze the other portion of dough if you roll it out and put it in a pie pan. Don't try to freeze it in a ball.)
Break or cut the sticks of oleo up into pieces in a bowl. Add the boiling water. Whip with a whisk until "melty." Add flour and salt. Mix until crust pulls away from the bowl. Roll half of crust (dough) between two sheets of floured plastic wrap. Add a little more flour to the recipe if crust won't hold together. Lay crust in pie pan carefully. It is very rich! Then roll out the other half in the same manner. Crust will be golden brown and fl