It's that time of year when you thin your apple crop and here is a old family recipe to enjoy from those thinnings. You could serve this warm or cold, with or without a whipped cream.
Fried Green Apples
4.5 pounds of green apples (about 45 golf ball sized apples) cut the apples from the core discarding any blemished spots cut into 1/2 inch thisk slices. Do not peel. toss into the lemon water to keep them from turning brown.
Lemon juice in a bowl of water for holding the apples until ready to cook
one stick butter melted
3 cups of sugar
I use a #7 cast iron skillet for this but you can use any coverd skillet. Melt the stick of butter, add the 3 cups of sugar and the apples. On low heat simmer covered with a lid until the apples are translucent (about 30 minutes). You will need to turn frequently. When the apples cook down, we like just a little carmelizing of the sugars. Remove from the heat and leave in the skillet. If you don't like the carmelized flavor, empty up into a bowl and cover until ready to serve. Keeps in refrigerator. Makes about 4 cups of cooked apples.
Sugared Crust strips This makes up similiar to a two crust pie crust recipe
1.5 cups of Crisco or lard
2 cups all purpose flour
1 cup self Rising flour
1 tsp salt
cold water
1/4 cup brown sugar
Cinnamon
Ground cloves
Mix the dry ingredients. Cut the Crisco into the flour mix. Sprinkle in enough cold water to mix the dough into a ball.
Roll the dough out onto a cookie sheet. Sprinkle on the brown sugar and spread evenly over the dough. Dust on cinnamon and the ground cloves to your liking. We like just a light sprinkle. Score the dough into strips about 1 inch wide one direction and then across to make three rows. Bake at 400 degrees until lightly brown. Cooled these can be stored in a zip locked baggie....if there are any left over.
Fried Green Apples
4.5 pounds of green apples (about 45 golf ball sized apples) cut the apples from the core discarding any blemished spots cut into 1/2 inch thisk slices. Do not peel. toss into the lemon water to keep them from turning brown.
Lemon juice in a bowl of water for holding the apples until ready to cook
one stick butter melted
3 cups of sugar
I use a #7 cast iron skillet for this but you can use any coverd skillet. Melt the stick of butter, add the 3 cups of sugar and the apples. On low heat simmer covered with a lid until the apples are translucent (about 30 minutes). You will need to turn frequently. When the apples cook down, we like just a little carmelizing of the sugars. Remove from the heat and leave in the skillet. If you don't like the carmelized flavor, empty up into a bowl and cover until ready to serve. Keeps in refrigerator. Makes about 4 cups of cooked apples.
Sugared Crust strips This makes up similiar to a two crust pie crust recipe
1.5 cups of Crisco or lard
2 cups all purpose flour
1 cup self Rising flour
1 tsp salt
cold water
1/4 cup brown sugar
Cinnamon
Ground cloves
Mix the dry ingredients. Cut the Crisco into the flour mix. Sprinkle in enough cold water to mix the dough into a ball.
Roll the dough out onto a cookie sheet. Sprinkle on the brown sugar and spread evenly over the dough. Dust on cinnamon and the ground cloves to your liking. We like just a light sprinkle. Score the dough into strips about 1 inch wide one direction and then across to make three rows. Bake at 400 degrees until lightly brown. Cooled these can be stored in a zip locked baggie....if there are any left over.
