1266 Upper City Road   Pittsfield, New Hampshire 03263   603.435.3553

Recipe Index

Wondering what to do with all the delicious apples you picked at Appleview?
Try the recipes below.

(Stop back. We'll keep adding our favorites. Or send us yours.)

Pies & Crisps


Apple Crumb Pie


Cider Apple Pie


Apple Crisp


Apple-Cranberry Pie


Swedish Apple Pie

Breads, Cakes & Pastries


Apple Muffins


Applesauce Bread


Vermont Maple Apple Cake


Apple Dumpling Cake


Jewish Apple Cake


French Apple Confection


Peanut Butter Apple Crumble

Casseroles


Baked Apples & Onions

Miscellaneous


Hot Mulled Cider


Chutney


Homemade Applesauce


Apple-Raisin Stuffing

Apple Pies & Apple Crisps

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Apple Crumb Pie — Out of Vermont Kitchens - 1939

3 Large Cooking Apples
¾ cup Brown Sugar
3 tablespoons Butter
½ cup Flour
Ground Cinnamon
Shallow, greased Baking Dish
Mixing Bowl

Pre-heat oven to 325°F (165°C).
Peel, core & slice Apples; place in Baking Dish.
Mix the Brown Sugar, Butter, and Flour in the Bowl until it is the consistency of bread crumbs.
Sprinkle the mixture over the apples and dust the top with Cinnamon.

Bake in the oven about 30 minutes or until crumbs are brown and apples are tender.

Serve warm with cream, whipped cream, or ice cream.

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Cider Apple Pie — The Green Mountain Cookbook - 1934

You're on your own for most of this recipe. Authors assumed a lot in cookbooks from this era.

Pare sweet apples and cut them into eighths. Boil them in cider until the apples are soft and a rich dark red and the liquid is cooked down to one-fourth of the original amount. If it does not seem thick enough for the filling of a pie, a little flour can be added. Sweeten to taste, spice if desired, and bake the pie with one crust, placing strips of pastry across the top.

That's it. No hard and fast rules here!
Of course, you do know how to sweeten to taste, what spices are appropriate, your crust and pastry strips are all ready, and your wood stove is preheated to the correct temperature for pie, right? (We'll bet your grandmother or great-grandmother would have known!)

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Apple Crisp

8 Apples
1 teaspoon Ground Cinnamon
(or add Ginger, Nutmeg, Cloves, Mace, Allspice as desired)
Buttered Baking Dish
Mixing Bowl

Pre-heat oven to 350°F (175°C).
Peel, core & slice the Apples; place in Baking Dish.
Mix in Water, Cinnamon, other spices.

Choose one of the following toppings:

Simple Apple Crisp Topping

1 cup Granulated Sugar
¾ cup Flour
7 tablespoon Butter

Mix the Sugar, Butter, and Flour in the Bowl until crumbly.

Harvest Time Apple Crisp Topping

½ cup All-purpose Flour
¼ cup Dark Brown Sugar
1 tablespoon Granulated Sugar
¼ teaspoon Ground Cinnamon
1/8 teaspoon Ground Ginger
Pinch freshly Grated Nutmeg
4 tablespoons Unsalted Butter, chilled

Cut Butter into small pieces.
Mix all ingredients in the Bowl until crumbly.

Heritage Oatmeal Crisp Topping

1/3 cup Rolled Oats
1/3 cup Flour
½ cup Brown Sugar
½ cup Granulated Sugar
½ teaspoon Ground Cinnamon
¼ teaspoon Salt
¼ pound Unsalted Butter

Cut Butter into small pieces.
Mix all ingredients in the Bowl until crumbly.

Spread your chosen topping over the apples.

Bake in the oven about 30 minutes or until golden brown and crisp.

Serve warm with cream, whipped cream, or ice cream.

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Apple-Cranberry Pie — Your Smithfield Magazine - 2007

Tart Apples (enough to make 4 cups sliced)
Pastry for 9" 2-crust pie
¾ cup Brown Sugar
¼ cup Granulated Sugar
1/3 cup All Purpose Flour
2 tablespoons Butter or Margarine
1 teaspoon Ground Cinnamon
2 cups fresh or frozen Cranberries
9" Pie Pan
Large Mixing Bowl

Pre-heat oven to 425°F (220°C).
Peel, core & slice Apples.
Mix the Brown Sugar, Granulated Sugar, and Flour, Cinnamon in the Bowl.
Add Apples, Cranberries. Mix well.
Place bottom Pastry in Pan, pour in mixture.
Dot mixture with Butter (Margarine).
Add top Pastry; cut slits, seal to bottom pastry.

Bake in the oven about 40 minutes or until golden brown.

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Swedish Apple Pie — Your Smithfield Magazine - 2007

3 Cortland Apples
Pastry for 9" 2-crust pie
1 tablespoon Ground Cinnamon
2 tablespoons Granulated Sugar
¾ cup Butter
1 Egg
¾ cup Sugar
pinch of Salt
1 cup Flour
9" Pie Pan
Mixing Bowl

Pre-heat oven to 350°F (175°C).
Place bottom Pastry in Pan.
Peel, core & slice Apples; place in Pan.
Sprinkle with Cinnamon, 2 tablespoons Sugar.
Melt Butter.
Mix the Butter, Egg, Sugar, Salt, and Flour in the Bowl.
Spread the mixture over the Apples.
Add top Pastry; cut slits, seal to bottom pastry.

Bake in the oven about 45 minutes or until crumbs are brown and apples are tender.

Breads, Cakes, & Pastries

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Apple Muffins — Out of Vermont Kitchens - 1939

1 cup chopped Apples
1 Egg
½ cup Granulated Sugar
4 tablespoon Butter
2 cups Flour
4 teaspoon Baking Powder
½ teaspoon Salt
1 cup Milk
2 tablespoon Granulated Sugar for Topping
½ teaspoon Ground Cinnamon for Topping
Mixing Bowl
Muffin Tin

Beat Egg well, add Sugar, Butter, then Flour, Baking Powder, Salt, and Milk.
Sprinkle top with Sugar and Cinnamon.

Bake in the oven 20 minutes.

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Applesauce Bread — a Methodist Kitchen Recipe

1 cup Applesauce
½ cup Margarine
¾ cup Granulated Sugar
2 Eggs
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
½ cup Nutmeg
½ cup Chopped Nuts
Mixing Bowl
6"x10"x3" Pan

Pre-heat oven to 350°F (175°C).
Grease Pan.
Cream Margarine.
Add Sugar and cream well.
Add Eggs and Vanilla, beat well.
Mix in Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg.
Add Applesauce and Nuts, mix only until well blended.
Pour into Pan.
Let stand for 20 minutes.

Bake in the oven 1 hour.

Cool before slicing.

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Vermont Maple Apple Cake — Donna Repsher

4 Medium Cooking Apples (enough for 2 heaping cups)
¾ cup Granulated Sugar
¼ cup canola oil or vegetable oil
1 Egg
2 tablespoons Maple Syrup
1 cup Unbleached Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
¼ teaspoon Salt
8"x8" Cake Pan or 9" Pie Plate
Small Mixing Bowl
Medium Mixing Bowl

Pre-heat oven to 350°F (175°C).
Grease and flour the Cake Pan or Pie Plate.
Peel, core & dice the Apples.
Combine the Apples and Sugar in the Medium Bowl.
Combine the Oil and Egg in the Small Bowl, lightly beating them.
Add the Oil/Egg mixture, Maple Syrup, Flour, Baking Soda, Vanilla Extract, Cinnamon and Salt to the Medium Bowl and stir to combine.

Bake in the oven for 40-45 minutes until done.

Serve warm or cooled with whipped cream, or vanilla ice cream.

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Apple Dumpling Cake

4 Medium Cooking Apples
½ cup Granulated Sugar
2 cups Water
2 tablespoons Lemon Juice
Vanilla Wafer or Bread Crumbs
Cake Batter Ingredients
3 Eggs
½ cup Butter or Margarine
2/3 cup Granulated Sugar
½ cup pulverized Blanched Almonds
2/3 cup All-purpose Flour
Icing Ingredients
2/3 cup Powdered Sugar
2 teaspoons Cream or Milk
2-3 tablespoons Hot Water
8"x8" Cake Pan
Rubber Spatula
Saucepan
2 Small Mixing Bowls

Medium Mixing Bowl

Pre-heat oven to 350°F (175°C).
Peel the Apples, cut them in half, and scoop out the core.
Sauce Pan. Boil the 1/2 cup Granulated Sugar, Water, and Lemon Juice.
Add the Apples.
Simmer 8 minutes or until the Apples are just barely tender.
Drain the Apples.
Butter the Cake Pan and dust heavily with Crumbs.
Place Apples, cut side down, in Cake Pan.
Separate Eggs.
Small Mixing Bowl. Whip Egg Whites until stiff. Set aside.
Medium Mixing Bowl. Without washing the beaters, cream the Butter or Margarine and 2/3 cup Granulated Sugar.
Add Egg Yolks, Almonds, and Flour.
Mix until batter is smooth and stiff.
Mix in beaten Egg Whites using rubber spatula.
Spread batter over Apples in pan.

Bake in the oven for 25-30 minutes or until golden brown.
2nd Small Mixing Bowl. Mix Powered Sugar, Cream or Milk, Hot Water.
Drizzle this icing over the warm cake.

Serve warm or cooled.

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Jewish Apple Cake — Wardlaw-Hartridge School - 1981

4 Green or McIntosh Apples
2 teaspoons Ground Cinnamon
5 tablespoons Granulated Sugar
3 cups All Purpose Flour
2 cups Granulated Sugar
1 cup Vegetable Oil
4 Eggs
¼ cup Orange Juice
3 teaspoons Baking Powder
2½ teaspoons Vanilla
1 teaspoon Salt
1 cup Broken Walnuts
10" Tube Pan
Large Mixing Bowl

Pre-heat oven to 350°F (175°C).
Grease Tube Pan
Peel, core & thin-slice Apples.
Sprinkle Apples with Cinnamon and (the 5 tablespoons) Sugar. Set aside.
Sift Flour.
Beat Flour, Sugar, Vegetable Oil, Eggs, Orange Juice, Baking Powder, Vanilla, and Salt in Mixing Bowl until smooth.
Stir in Walnuts.
Pour half the batter into Tube Pan.
Layer half the Apples on top.
Pour other half the batter into Tube Pan.
Layer other half the Apples on top.

Bake in the oven about 90 minutes or until done.

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French Apple Confection — a Methodist Kitchen recipe

Cooking Apples, enough to make 3½ cups
¼ cup Butter
¼ cup Cream
Pinch Salt
4 Eggs
¼ teaspoon Nutmeg
½ teaspoon Cinnamon
½ cup Granulated Sugar
1 cup Milk
1 teaspoon Lemon Juice
1 tablespoon Vanilla
2 teaspoons Almond Extract
1 ¼ cups Flour
2 tablespoons Sliced Almonds
Powdered Sugar

10" Quiche Dish or Pie Plate
Wooden Spoon
Large Mixing Bowl


Pre-heat oven to 350°F (175°C).
Grease Quich Dish.
Peel, core and slice Apples.
Melt Butter.
Sift Flour.
Layer Apples in Quich Dish.
Blend Butter, Eggs, Milk, Cream, Salt, Nutmeg, Cinnamon, Lemon Juice, Vanilla and Almond Extract in Mixing Bowl.
Beat in Flour and Sugar with Wooden Spoon.
Pour over Apples.

Bake in the oven for 40-45 minutes or until batter rises and puffs.
Sprinkle with Sliced Almonds and Powdered Sugar.

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Peanut Butter Apple Crumble — A Taste of New Hampshire - 1981

Makes 4-6 servings.

6-8 Cooking Apples
½ cup Sugar
½ cup All Purpose Flour
3 tablespoons Peanut Butter
3 tablespoons Butter or Margarine
1½ quart Baking Dish
Medium Mixing Bowl
Pastry Blender

Pre-heat oven to 350°F (175°C).
Peel, core & slice Apples into Baking Dish.
Mix Sugar with Flour in Mixing Bowl.
Cut in Peanut Butter and Butter (Margarine) with Pastry Blender.
Pour evenly over Apples.

Bake in the oven 40-45 minutes.

Serve warm with whipped cream, or vanilla ice cream.

Casseroles & Vegetable Dishes

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Baked Apples & Onions — Out of Vermont Kitchens - 1939

Enough Tart Apples to fill a Baking Dish (about 6-8)
2 medium Onions
Butter
Salt
Pepper
Water
Buttered Cracker Meal or Fine Bread Crumbs
Medium-sized glass Baking Dish

Pre-heat oven to 350°F (175°C).
Peel, core & slice the Apples.
Skin and slice the Onions and separate into rings.
Place one rather thick layer of Apples into the bottom of the Baking Dish.
Place a thin layer of the Onion rings on top.
Dot over with Butter, Salt, and Pepper.
Repeat layers until dish is filled.
Cover top with Buttered Cracker Meal or Fine Bread Crumbs.

Bake in the oven 2½ to 3 hours. Add water from time-to-time as necessary.

Miscellaneous

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Hot Mulled Cider

Makes 8 servings.

2 quarts Apple Cider
½ cup Light Brown Sugar
1 medium Orange
1 teaspoon Allspice
16 whole Cloves
10 Cinnamon Sticks

Slice Orange.
Heat Orange, Cider, Sugar, Allspice, 2 Cinnamon Sticks, and Clove to boiling.
Reduce heat to low simmer and simmer for 15 minutes.
Strain into mugs.
Garnish with Orange slice and Cinnamon Stick.

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Fresh Apple Chutney

Makes 1½ pints

1 large firm tart Apples
½ cup Cider Vinegar
1 cup Fresh or Canned Tomatoes
1 tablespoon Gingerroot
2 medium Onions
2 clove Garlic
1 teaspoon Dry Mustard
½ teaspoon Salt
¾ cup Dark Brown Sugar
1 small Jalapeño Pepper, Bird Pepper, or ¼ teaspoon Ground Red Pepper
¼ teaspoon Black Pepper
1 Lemon
1 cup Golden Raisins or Currants
Large non-Aluminum Pot
Canning Jar(s)

Peel and slice Apples.
Drain, seed and chop Tomatoes.
Peel and mince Gingerroot.
Dice Onions.
Mince Garlic.
Remove seeds from Lemon, slice thinly, do not peel.
Stir Apples, Vinegar, Tomatoes, Gingerroot, Onions, Garlic, Mustard, Salt, Brown Sugar, Jalapeño and Black Pepper in Pot.

Simmer uncovered 1 hour, or until thick, stirring to prevent burning.
Add Lemon and Raisins or Currants.
Cook 45 minutes longer, stirring often, until thick.
Spoon into Jars.

Refrigerate up to 8 weeks.

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Homemade Applesauce

8 large (or 10-11 small) tart Apples
6 oz. Orange Juice Concentrate
½ cup Water
¾-1 cup Granulated Sugar
1/8 teaspoon Nutmeg
large Kettle
Ricer (optional)

Peel, core and quarter Apples into Kettle.
Add Orange Juice Concentrate and Water.
Cover tightly and simmer slowly until Apples are tender (Don't let them burn!).
When Apples are soft, add Sugar and Nutmeg.
If you like your applesauce lumpy (we do), you're done.
If you like it smooth, run it through a Ricer.

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Apple-Raisin Stuffing

Makes enough for a capon or 8-10 pound turkey

enough Apples to make 2 cups diced
½ cup Minced Onion
4 cups Soft Bread Crumbs
¼ teaspoon Salt
1 to 2 teaspoons Poultry Seasoning
½ cup Butter or Margarine
½ cup Raisins
few grains Pepper
1 tablespoons Sugar
Mixing Bowl

Peel, core and dice Apples.
Combine all ingedients in Bowl. Mix well.


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