apple recipes for thanksgiving recipe

Ingredients:

Steps:

• In a medium sized mixing bowl, combine the gingersnap cookie crumbs, brown sugar, flour, cinnamon and nutmeg.
• Add the butter to the bowl and cut into the flour mixture, using a pastry blender or two knives, until the flour mixture is a coarse meal.
• Stir in the oats and pecans, using your hands to squeeze the topping mixture into larger clumps.
• Store in the refrigerator until you are ready to assemble and bake the crisp.
• To brown the butter: Place a large heavy bottomed skillet over medium heat.
• Add the butter to the hot skillet and melt, whisking frequently.
• As the butter cooks, it will foam up a bit.
• Continue cooking and light browned specks will form at the bottom of the pan.
• The butter is done “browning” when it has a nutty smell.
• Add the brown sugar, bourbon, vanilla, apples, cinnamon, nutmeg, and salt to the butter.
• Cook, stirring to combine all of the ingredients, until the apples release their juices and begin to soften, about 10 minutes.
• Whisk the cornstarch in and cook just until the sauce thickens, about a minute more.
• Remove from heat.
• Preheat oven to 375 degrees.
• Grease a 1 1/2 quart casserole dish with butter.
• Pour the apple filling in the prepared pan.
• Remove the crisp topping from the refrigerator and crumble over top of the apples.
• Place the casserole on a rimmed baking dish.
• Bake at 375 degrees F until bubbling and golden, approximately 30 – 45 minutes.
• Tent loosely with foil if the topping begins to brown too much.
• Let cool for 10 minutes before serving.

Nutrition Facts:

Ingredients:

Steps:

• Peel and core apples, then thinly slice. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add bothn sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
• Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
• Place sliced apples in the bottom crust, forming a slight mound.
• Lay four strips vertically and evenly spaced over top of the filled pie, using longer strips in the center and shorter strips at the edges.
• Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicular over the second and forth strips, then unfold the first and third strips back into their original position.
• Fold the second and forth vertical strips back. Lay one of the three unused strips perpendicular over top. Unfold the first and third strips back into their original position.
• Repeat Steps 7 and 8 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
• Slowly and gently pour the sugar-butter mixture over the crust, making sure it seeps down through the lattice and over the sliced apples. Brush some over the top of the lattice, but make sure it doesn’t run off the sides.
• Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.

Nutrition Facts:

Ingredients:

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Nutrition Facts: