Vermont Baked Apples Food

BAKED APPLES WITH OATMEAL AND YOGURT

Steps:

• Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.

VERMONT APPLE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Mix sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the pie crusts into a 9-inch pie plate. Place the apple mixture into the piecrust and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make an egg glaze. Brush the top crust with the egg glaze for a nice glossy appearance. Bake in the oven for 50 to 55 minutes. Make sure to place pie on a tray to prevent juices from spilling into the oven.
• Test pie with a sharp knife to feel if apples are tender enough for your taste. If necessary cook pie for 5 minutes more and test again. Repeat process if desired.
• Cool and serve with ice cream or any of your favorite toppings.

VERMONT APPLE PIE

Steps:

• Mix apples with 1/4 cup melted butter, cinnamon, nutmeg and 2/3 cup maple syrup (I use real Vermont syrup but Log Cabin or other brand would be fine).
• Place mixture in pie crust.
• Combine sugar, flour and softened butter.
• With a pastry blender, two forks or your fingers, mix until crumbly.
• Top apples with crumb mix.
• Bake at 450 degrees for 15 minutes.
• Reduce heat to 350 degrees and cook for 45 minutes.
• Tip: You may need to drain some of the liquid off 5 minutes before it's done.

VERMONT APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Place apples in an 8x8 pan and toss with the maple syrup.
• In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly. Sprinkle over the apples.
• Bake 35 minutes or until top is golden brown.
• Cool slightly and serve with a quality vanilla or cinnamon ice cream.