Recipes: Apple Frenzy


Skillet Apple Pie


• 6 Granny Smith apples

• 2 tsp cinnamon

• 3/4 c sugar

• 1/2 c butter

• 1 c light brown sugar

• 1 egg white

• 2 tbsp sugar

• 1 package refrigerated pie crusts

1. Preheat oven to 350F

2. Peel apples; cut apples into wedges. Todd slices in cinnamon and 3/4 c brown sugar mix.

3. Melt butter in cast iron skillet; add in brown sugar and stir constantly until sugar is dissolved.

4. Take skillet off the heat and place the first pie crust over the mixture. 

5. Spoon apples onto the top of the pie crust and top with remaining pie crust.

6. Whip egg white until it foam and then brush the top of the piecrust. Sprinkle 2 tbsp sugar on top.

7. Cut slits in the top of the crust and bake for 1 hour. (Shield crust with foil for the last 10 minutes to avoid too much browning.)

Apple Gingerbread

This dessert goes great with a cup of coffee in the morning. Rich in flavor, apple gingerbread is a true fall treat. 

1/4 c butter, melted

2 c sliced apples

1/3 c brown sugar

1/2 c butter, melted

1/2 c molasses

1/2 c sugar

1/3 c brown sugar

1 egg

2 c flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp salt

1/4 tsp ground or freshly grated nutmeg

3/4 c hot black coffee

1 Pre-heat the oven to 350F.

2 Pour 1/4 c melted butter into a 10″ springform pan. Arrange the apples and sprinkle with the 1/3 c brown sugar.

3 In a large mixing bowl, combine 1/2 c melted butter with molasses, sugar, brown sugar and egg.

4 In another bowl, mix together the remaining dry ingredients and then add the dry ingredients to the wet mixture, alternating with the black coffee.

5 Pour the batter over the apples.

6 Bake for about 50 minutes or until the cake is firm to the touch.  

7 Cool for 15 minutes before inverting pan and releasing the spring.