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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.

      Enjoy!

      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!