This week I have an abundance of apples at my house and realized that I’d better do more to use them up. These extra large honey crisp apples are delicious to eat plain (sweet and crisp), but I’d never used this variety for baking before. Seems like Granny Smith are the most often recommended type for recipes.
The October/November issue of The Cooking Club just happened to have a section with apple recipes.
The recipe for spiced apple crisp appealed to me since it doesn’t need a top crust and I had a deep dish pie shell in the freezer.
The pie turned out great. The apple slices kept their shape and the pie was easy to slice.
This pie was delicious with a nice cup of tea. A dollop of whipped cream or some vanilla ice cream would also be a nice with the pie.
After the success of this recipe, I’m ready to move on to the Apple Ginger Cake and Salted Caramel Apple Bars from the magazines Apple-licious recipe section. They will be a nice compliment to my Thanksgiving Pumpkin Pie.
How about you – what’s your favorite way to use up an over abundance of apples?