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Got an apple corer/peeler! Need ways to use it!

I guess I am looking for your best apple pie and tart recipes. I am not much of a pie maker, so I really do need guidance.

Also, if there are other ways I might use this appliance--it's a really nice one, cast iron and well-constructed--please weigh in! I assume it would work with potatoes too?

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  1. My "oh my god we have unexpected company and I need a quick dessert" recipe is a fan favortite

    Roll out thawed frozen puff pastry, line it with sliced, peeled/cored apples. Sprinkle with cinnamon and sugar, dot with butter. Fold over the edges of the pastry to form a free form crust and bake.

    1 Reply
    1. It's great because you can turn out applesauce, pies, tarts, cobblers -- all in a matter of minutes. I'm always amazed to see how fast that old-fashioned little hand-cranked device can deliver a stack of apples to your table.

      Apple pie is easy -- have a crust, toss your apple slices with your choice of white sugar, brown sugar, lemon juice (to keep the apple from browning), cinnamon, and/or nutmeg -- I have never used a recipe, just gone by taste and my mood of the day. Let that rest for a few minutes to draw the juices, then pour into a pie crust, dot with butter and top with the 2nd crust. Bake at 375 45 minutes (more or less - start checking at 40 minutes...) -- until golden and fragrant.

      Applesauce is a doddle -- toss the slices, any spices (see above) - again, to your taste -- and a little water in a large saucepan and let simmer until tender.

      Cooking with apples is dead-simple, and such a great way to add fruit to your diet.


      6 Replies
      1. re: sunshine842

        the lemon should be for more than just keeping the apples from browning. try increasing the lemon juice, cut back your sugar and see what happens. a tart refreshing apple pie, instead of the usual almost overly sweet kind that most places sell.

        1. re: KaimukiMan

          depends entirely on what type of apples you use. For pies, I typically use Granny Smith or something else that's a little bit tart.

          I also don't use very much sugar -- only enough to draw the juices from the fruit, not to sweeten the dish.

          1. re: sunshine842

            I forgot to buy a lemon and left it out--I guess it was OK. I was a little disappointed that my apples weren't fully cooked, at least not in my opinion.

            1. re: IndyGirl

              dpends again on the type of apples -- there are apples that cook into mush, and apples that stay fairly firm...all depends on what kind of texture you like.

                1. re: IndyGirl

                  then yes, they'll hold their shape during cooking.

                  have a look here: http://www.usapple.org/consumers/all-...

                  There's a mini-guide to all kinds of apples and how they're best used.

                  This old thread from CH has a good discussion, too: http://chowhound.chow.com/topics/561666

      2. I'd like to share a Martha Stewart recipe we tried for the first time this Christmas with great success: Moisten the curly apple peels with a few drops of water and then toss in a mixture of cinnamon and sugar, Spread on parchment and bake at 250 degrees for 2 - 2 1/2 hours. The result is a crisp, sweet, appley snack with the texture of onion straws but the taste of apple.

        3 Replies
        1. re: NHCarol

          Hmm -- that sounds really good (and at least somewhat healthy!). I'll try it the next time I make something with apples!

          1. re: NHCarol

            Sounds terrific and a great way to use up the wasted peels!!

            1. re: NHCarol

              I tried this--it was great! But I didn't read your post fully and baked them at 425 degrees instead between pies. Stupid mistake. Next tiem I will pay attention to the instructions!!

            2. These all look great!!

              I am going to start with apple pie. I am not much of a pie baker, unfortunately, so I am also going to need to search for a pie crust recipe. ;) Headed to the store as soon as I have that straightened out!

              5 Replies
              1. re: IndyGirl

                forget a pie crust recipe -- grab a couple of the Pillsbury ready-made crusts. They're light, tender, flaky, and a more than suitable substitute, especially when you're learning.

                1. re: sunshine842

                  heh, I had just decided to do just that! A 93-year-old spry neighbor of mine (who's a great cook and very old-fashioned in terms of bought items) uses only frozen crusts, so I felt better about myself.

                  1. re: IndyGirl

                    I make *rocking* pie crust, but 99% of the time I use storebought crusts.

                    Why? Because when I have the time to make a pie (sweet or savoury), I don't always have the extra hour to make, rest, and roll out a crust.

                    And some years ago I used storebought crust in a pie for a potluck at work...and got so many compliments on the crust that I figure it's more than acceptable.

                    And especially when you're learning....do yourself the favor of not having to learn crust AND filling simultaneously.

                    1. re: IndyGirl

                      IndyGirl, you might want to skip the Pillsbury refrigerated crust and go for another brand, as the Pillsbury has lard and I know you're veg.

                      1. re: Caitlin McGrath

                        Thanks!! I just got a whole w heat one at Whole Foods. I hope that's veg...

                2. Well, I absolutely love this contraption. What a neat gizmo! I made two apple pies in no time at all (Thanks to the frozen crusts I got at Whole Foods). It went great ,and I will return to this thread many times for more inspiration!

                  1. I second Martha Stewart's recipe. Don't make or eat pie often...but had great success with hers! Depending on the corer, it can also be used to "clean" out jalapeno peppers for making poppers.