Delicious Dessert That Melts In Your Mouth

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Apple Crisp

It’s apple picking season and time to make wonderful fall desserts that will make your mouth water and your family ask for “more please.” Nothing is more wholesome than good olde fashioned apple pie.

The great thing about apples is that there are so many different varieties and each has its own delicious taste—some tart, some tangy, some sweet— but all delicious. There are numerous recipes that are available for apples, but these are a few favorites.

Apple Crisp

10 cups apples peeled cored and sliced
1 cup of white sugar
1 tbsp all-purpose flour
Cinnamon
½ cup of water
1 cup quick cooking oats
1 cup all purpose flour
1 cup of packed brown sugar
½ tsp baking powder
¼ tsp baking soda
½ cup melted butter

1. Preheat the oven to 350 degrees F.

2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake for about 45 minutes.

Apple Tarte Tatin

Apple Tarte Tatin

2 lbs of apples (Cortland, Gala or Fuji)
¼ cup brown sugar
Butter
Puff pastry

1. Preheat oven to 400 degrees. Peel, core, and slice 2 pounds of apples and set aside.

2. Place one sheet puff pastry on a piece of wax paper, and roll into a circle the size of your pan; chill in fridge. Put cast-iron or other ovenproof pan on stove. Coat bottom and sides of pan with just enough butter to leave a film. Add ¼ cup brown sugar. Add apple slices in a concentric circle, starting with outside of pan; make two layers of apples. Turn heat to medium-high, and cook for 20 minutes.

3. Transfer to oven, and cook 20 minutes more. Remove and place puff pastry over apples. Bake for 30 more minutes or until golden.

4. Remove from oven; cool for 15–20 minutes. Invert pan onto platter and serve.

Olde Fashioned Apple Pie

Olde Fashioned Apple Pie

Pie crust:

2½ cups all purpose flour
1 cup of unsalted butter
½ tsp of salt
7 bsp of ice water
1 Tbsp cider vinegar

Filling:

7 cups peeled, cored and sliced apples (use three types of apples)
Cinnamon
Lemon juice
Sugar (optional)

1. Preheat the oven to 350 degrees F.

2. Combine flour, salt, and butter (softened) in a bowl. The mixture will be crumbly.

3. Stir water and vinegar in a small bowl.

4. Pour half the ice water and vinegar mixture into the flour and butter mixture. Combine. Pour in remaining ice water and vinegar mixture.

5. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about five inches wide. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

6. With a rolling pin, take one disc and spread out the dough. When stretched, place in bottom of a 9 inch pie tin.

7. Fill the pie crust with sliced apples, in three parts. After each sections sprinkle cinnamon and squeeze some lemon or sprinkle a half a teaspoon of lemon juice on slices.

8. Roll-out second pie disc to cover pie. Melt a quarter cup of butter and a teaspoon of sugar and spread over pie crust.

9. Cook for 60 minutes. If you like the apples melted, cook a bit longer.

(Recipes courtesy of Diane Kester and Frances A. Largeman-Roth)

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Elizabeth Johnson is editor of Manhasset Press and Manhasset Press Magazine. Growing up in nearby Garden City and attending New York University, she is well-versed in the locale and knowledgeable about the beat she covers. Her community involvement is extensive and includes the Manhasset SCA, Kiwanis International, Manhasset Chamber of Commerce, St. Mary’s Church, and various civic and local charitable organizations. Curious by nature, her travels, community service, love of the arts as well as local sports give her the inside view to unique content. During her time at Anton, she has received several awards from the New York Press Association and the Press Club of LI, including the coveted "Best Community Newspaper" several years in a row.

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