All About Apples...

Apple Enchiladas



Filling:

1 can apple pie filling (I use homemade pie filling, recipe is below.)
6 small flour tortillas


Sauce:

½ cup butter (real)
½ cup sugar - white
½ cup sugar - brown
½ cup water


Put 1/4 cup pie filling in each tortilla. Sprinkle with cinnamon. Roll up and put in pan. Mix sauce ingredients in pan. Cook until mixture comes to a boil. Boil 3 minutes. Cover apple enchiladas with sauce and let set for ½ hour. Bake at 350 for ½ hour. Serve warm with ice cream, if desired. (You will need to double the recipe to fill a 9x13 pan)
 
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Frozen Apple Pie Filling



18 lg baking apples / approx 6 lbs
1 ½ - 2 cups sugar
1/3 cup quick cooking Tapioca
3 TB lemon juice
2 tsp cinnamon
Bottled lemon juice


Prepare 2 TB lemon juice to 2 quarts water. Peel & core apples, slice into water. Drain. (There should be about 16 cups of apples.) Combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat until mixture thickens and apple edges are tender. STIR FREQUENTLY. Yields - 4 quarts

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Apple Cream Pie


Pie:

1 qt Frozen Apple Pie Filling
Pastry for 9 ‘ single crust pie


Topping:

½ cup flour
1/4 sugar or brown sugar
4 TB butter/margarine
1/4 cup nuts (if desired)


Partially thaw apple filling so that apples break up. Leave some ice crystals. Heat over to 400. Put pastry in 9" pie pan, spoon filling into pastry. Sprinkle topping over pie filling. Bake 40-45 minutes or until golden brown.
 
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Fresh Apple Cake


4 cups diced apples - NOT FINE
2 cups sugar
1/2 cup oil
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Mix apples and sugar in large bowl. Then add oil, eggs, and vanilla. Mix throughly. Next add flour, soda, cinnamon, and salt. Mix well. Pour in a greased and floured 9 x 13 pan. Bake 60 minutes at 350. Do not over bake. Keeps well and can be frozen.