Fall and apples go hand in hand and I love anything cooked with apples. All month I will post apple recipes that will be sure to make a happy table! Be sure to check out my events page on Facebook too and see where the local Apple Festivals are!
This is a vintage recipe from Mrs. Cecil Jordan.
- 5 large Apples
- 1/2 cup Shortening
- 1 cup Flour
- Pinch Salt
- 1/2 cup Sugar
- dash Cinnamon
- dash Cloves
- dash Cardamom
- dot Butter
- 2 tbl Butter
- 2 cups Water
Because this is a vintage recipe the author said to bake in a moderate oven. Not sure what that temperature is so I am going to say 350°.
Pare, core and cut into small cubes 5 large apples.
Make a pastry by mixing 1-4 cup shortening, 1 cup flour, pinch salt and enough cold water to hold dough together. Roll this dough very thin, leaving it in one large piece.
Spread apples over this with 1-2 cup sugar and dash of cinnamon and cloves. Roll this into a long round roll, like a jelly roll. Slice off pieces about 2 1-2 inches thick and place in a deep buttered pan. Sprinkle over this 1-2 cup sugar and dot with butter.
Place in moderate oven until pastry is brown, then pour over this a sauce made by cooking 1-2 cup sugar, 1 tablespoonful flour, 2 tablespoonfuls butter and 2 cups water. Put back in oven and cook slowly for 10 minutes.
Apple Brown Betty
Another fantastic vintage recipe!
- 3 cups Dried Bread Crumbs
- 2 cups Sliced Tart Apples
- 1/3 cup Sugar
- 1/3 cup Brown Sugar
- 3 tbsp Butter
- 1/2 cup Water
- 1/8 tsp Nutmeg
- 3/4 tsp Cinnamon
Preheat over to 350°
Peel, core and slice apples. Place slices in a bowl of cold water with a touch of lemon juice.
Mix both sugars with some cinnamon and nutmeg.
Grease a baking pan and cover with a cup of the breadcrumbs. Lay apple slices on top.
Sprinkle the apple layer with sugar mixture and dot each apple with butter.
Repeat layer of breadcrumbs, apples, sugar and butter.
Pour water over apples and spread last cup of breadcrumbs on top.
Cover with foil and bake for 50 minutes. Remove and let stand.