Ingredients:

1. Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
2. Meanwhile, toss the sliced apples with the lemon juice and pack into two sterilized 1 quart canning jars with lids and rings.
3. Pour the boiling syrup over the apples and affix the lids and rings.
4. Allow the jars to stand at room temperature until cool.
5. Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
6. Place in refrigerator and wait 1 week before opening.

Ingredients:

1. Heat oven to 425F.
2. Roll out pie crust.
3. Using a large cookie cutter, cut out rounds.
4. Gather scraps and re-roll to cut out more rounds to total 10.
5. Press each crust round into ungreased regular-size muffin cup.
6. In medium bowl, stir together apples, sugar, flour, cinnamon, and vanilla.
7. Divide mixture evenly among crust-lined muffin cups.
8. If there is extra crust, add some to the top of the mini pies.
9. Bake 18-20 minutes or until crusts are golden borwn and mixture is bubbly.
10. Cool completely in pan, about 30 minutes.
11. Loosen edges with knife; remove mini pies from muffin cups. Enjoy!

Ingredients:

Crust:

1. In a large bowl and using a pastry blender or fork, mix flour, shortening, sugar, and salt until the mixture resembles coarse crumbs.
2. In a small bowl, combine vinegar, egg, and water; mix well.
3. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork the dough; mix just until liquid is absorbed by the flour mixture.
4. Refrigerate at least 15 minutes before rolling. This dough can be divided into individual crust portions, wrapped, and frozen for later use.

Filling:

1. In small bowl, combine sugars, flour, and spices; set aside.
2. In a large bowl toss apples with lemon juice. Add sugar mixture; toss to coat.
3. Line 9-in pie plate with bottom crust; trim pastry even with edge.
4. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges. Cut slits in pastry.
5. Beat egg white until foamy; brush over pastry.
6. Sprinkle with sugar.
7. Cover edges loosely with foil.
8. Bake at 375 for 25 minutes.
9. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
10. Cool on a wire rack.

Ingredients:

1. Thaw puff pastry according to directions on package
2. Peel, core, and chop apples up coarsely
3. Combine apples with sugar, flour, lemon juice, cinnamon, and nutmeg.
4. Heat oven to 350F.
5. Flour surace lightly and cut pastry sheet into nine 3×3 inch squares
6. Place approx. 1/4 cup apple mixture on each square and brush edge with beaten egg.
7. Place second pastry square on the top of the already filled pastry to form a pocket
8. Press down border with fingers to seal and then press with fork to decorate the edges
9. Make a 1-inch L shape incision into each pie and fold back the pastry flap
10. Place on ungreased cookie sheet and give each one an egg wash
11. Bake for approx. 20 mins or until golden.

Ingredients:

1. In a saucepan, combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
3. Allow to cool, then mash with a fork or potato masher.

Ingredients:

1. Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan.
2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
7. Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan.
8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
10. After 10 minutes, stir in the confectioners’ sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners’ sugar. Spread on the cake while frosting is still warm.

Ingredients:

1. In a large bowl, combine flour and salt; cut in shortening until crumbly.
2. Gradually add water, tossing with a fork until dough forms a ball.
3. Divide into eight portions.
4. Cover and refrigerate at least 30 minutes or until easy to handle.
5. Preheat oven to 350°.
6. Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square.
7. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
8. Gently bring up corners of pastry to each center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water.
9. Place in a greased 13×9-in. baking dish.
10. Sprinkle with remaining cinnamon-sugar.
11. In a large saucepan, combine sauce ingredients.
12. Bring just to a boil, stirring until blended.
13. Pour over apples.
14. Bake 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce.
15. Serve warm.Source: tasteofhome.com

Ingredients:

1. In large cast iron (or similar heavy) pan heat the oil over medium heat to 350.
2. In medium bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
3. In another bowl, whisk together lightly the cream, butter, and egg.
4. Add the wet mixture to the dry mixture, stirring lightly, then fold in the diced apples. Be careful not to over mix.
5. Ensure the oil is hot enough by dropping in once apple piece coated in batter; it should sink then immediately float to the surface and bubbles should form around the edges as it fries.
6. Use a 1/2 cup measure to scoop out one fritter.
7. Press the batter firmly into the measuring cup, then dump it in your hand to press it flat – you wat a flat disk before dropping in in the oil. Do the same with the remaining batter.
8. Fry 3-5 minutes on one side, or until golden brown, then flip and fry until the other side is golden brown.
9. Remove from the oil with a slotted spoon and drain on paper towels.
10. Dust with powdered sugar and serve.

Ingredients:

1. Place the cloves into a tea ball or tied-off coffee filter, and place into slow cooker.
2. Pour the apple cider, orange juice, and grapefruit juice into the slow cooker, and drop in the cinnamon sticks.
3. Stir once or twice.
4. Set the cooker to High, cover, and cook until the mixture is hot; then keep warm on low setting.
5. Serve in mugs.

Ingredients:

1. Combine all ingredients in a large, heavy saucepan.
2. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.
3. Let stand 5 minutes. Enjoy!

Ingredients:

1. Preheat oven to 375F.
2. In large bowl, mix together cherries, sugar, pecans, cinnamon, and nutmeg. Put aside
3. With a melon scooper, core apples to hollow out the middle. Do not go all the way though. Fill each apple core with dry cherry mixture.
4. Pour apple cider into casserole dish and place apples right side up.
5. Place a pat of butter on apple hole filled with mixture.
6. Drizzle maple syrup on top of all the apples.
7. Bake for 50 minutes.

Ingredients:

1. Melt butter in a large skillet over medium heat
2. Stir sugar and cinnamon into the hot butter.
3. Add apples and cook until apples begin to break down, 5-10 minutes.