A is for Apple: Sweet and Delicious Apple Recipes to Welcome the Season!
A is for Apple:
Sweet and Delicious Apple Recipes
to Welcome the Season!
Autumn means harvest time and the sweetest treats of all are falling straight from the
trees…well… like apples.
The peak season for apples is from September to November and it is during this time
that this versatile fruit reaches it full flavor and freshness.
Some fun facts about apples:
• A medium apple has approximately 80 calories.
• Over 2500 varieties of apples are grown in this country.
• The legend of Johnny Appleseed is based upon a real man named John Chapman
who planted apple trees throughout the Ohio Valley in 1774.
• Apples are still primarily picked by hand.
• Red Delicious, Golden Delicious, Granny Smith, Gala and Fuji are the five most
popular apples in the United States.
• Apples float because 25% of an apple’s volume is air.
• Apples are not self-pollinating. They require bees to pollinate the flower that in
turn form the fruit.
• Pilgrims in the Massachusetts Bay colony planted the first apple trees in America.
• Apple bobbing originated as a Celtic New Years tradition to find a future bride or
• Apples belong to the rose family along with pears, peaches, plums and cherries.
Apples are perfect for baking into delicious treats that will not only brighten up your
complexion, but when served hot, juicy and bubbling in a pastry recipe with a generous
scoop of French vanilla ice cream, will also lighten up even the darkest of moods.
Some Delicious Apple Recipes:
APPLE STRUDEL WITH VANILLA ICE CREAM
1 pound sweet apples peeled and thinly sliced with Kyocera paring knife
1/4 cup golden raisins
1/4 cup dried currants
1/2 teaspoon finely ground cinnamon
2 1/2 tablespoons white sugar
2 slices brown bread, crumbled
1/2 (16 ounce) package phyllo dough (available in refrigerated section of grocery store)
1/4 cup unsalted melted butter
Preheat oven to 400 degrees F. In a large bowl mix apples, raisins, currants, cinnamon,
sugar and bread crumbs together. Spread several sheets of pastry with plenty of melted
butter and lay them on top of one another on a baking sheet. Place fruit mixture evenly
over the top sheet before rolling the dough up into a log shape. Brush with melted
butter again. Bake in preheated oven 30 minutes until pastry is golden brown and fruit is
Serve with a generous scoop of French vanilla ice cream.
APPLE CRUMBLE WITH VANILLA ICE CREAM
5 Granny Smith apples cut in sections with Kyocera paring knife
1/4 cup olive oil
8 tablespoons melted unsalted butter
8 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/2 cup granola
1 pint of French vanilla ice cream
1/2 cup of bottled caramel sauce, heated
Preheat oven to 400 degree F. Slice apples in half and place in a large bowl and toss with
the oil. Brown the apples in oven cut-side facing down for approximately 35 minutes
until tender. Flip the apples over and continue to brown on skin side for an addition 15
minutes. Remove from pan and allow to slightly cool. Once they are cool enough to
handle, core and cut the apples into wedges. Place the apple wedges into a bowl and
toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick
In another bowl, toss together the remaining melted butter, cinnamon, light brown
sugar and the granola. Place 1 generous scoop of french vanilla ice cream into each of
the 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of
the apple and drizzle with caramel sauce.
CINNAMON APPLE PIE WITH CARAMEL PECAN SAUCE WITH VANILLA ICE
1 Pillsbury pie crust (found in refrigerated section of the grocery store)
1/2 cup sugar
4 teaspoons cornstarch
1 teaspoon cinnamon
4 cups (4 medium) thinly sliced, peeled apples using Kyocera paring knife
1 teaspoon milk
¼ cup butter
¼ cup firmly packed brown sugar
2 tablespoons light corn syrup
¼ cup chopped pecans
¼ cup whipping cream
¼ teaspoon vanilla
1 pint french vanilla ice cream
Heat oven to 450 degrees F. Unroll pie crust onto greased cookie sheet. In large bowl
combine ¼ cup granulated sugar, the cornstarch and cinnamon. Stir in apples. Spoon
filling onto crust and spread within 2 inches of the edges. Fold edge of crust over filling.
Brush crust edge with milk and sprinkle with 1 teaspoon granulated sugar.
Bake until crust is golden brown and apples are tender approximately 55 minutes. (If
necessary cover with foil for last 10 minutes to avoid over-browning the top of the pie
In 1-quart saucepan melt butter over medium heat. Stir in brown sugar and corn syrup
and bring to a boil. Reduce heat. Boil gently an additional 2 minutes. Add pecans. Boil
2-3 minutes or until pecans are lightly toasted, stirring occasionally. Remove from heat.
Stir in whipping cream and vanilla and slightly cool. Serve over warm pie with a
generous scoop of french vanilla ice cream.
The Kyocera paring knife makes preparing delicious baked apple
desserts frustration free without all of the worry that duller
stainless steel blades cause by getting caught in between the
skin and fruit.
Kyocera advanced ceramics provide the perfect kitchen tools
that will make peeling, coring and slicing apples simple with
their ultra-sharp precision ceramic blades. Kyocera knives are
sharp and hard as diamonds while retaining their edge for up to
10 times longer than traditional steel blades.