Foodie Friday ? Apple Cobbler Goodness & Easy Apple Pie

Autumn is around the corner! Enjoy these apple recipes and have a wonderful Friday!

Yankee Apple Cobbler

Apple cobbler may become one of your favorite apple desserts once you try this recipe. Serve this old-fashioned crunchy cobbler warm, with a dollop of ice cream.

7 to 8 large tart cooking apples (9 cups), peeled, cored, sliced 1/4-inch

3/4 cup sugar

3/4 teaspoon ground cinnamon

2 cups all-purpose flour

2 cups sugar

2  Eggs

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup butter, melted

Ice cream, if desired

Directions

Heat oven to 350°F. Place sliced apples in ungreased 13×9-inch baking pan.

Stir together 3/4 cup sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 40 to 50 minutes or until lightly browned and apples are tender. Serve warm with ice cream, if desired.

Easy Apple Pie

Crust

2 refrigerated pie crusts, softened to room temp or make your own pie crust (enough for a double crust pie ~see below for recipe)

Filling

* 6 cups thinly sliced, peeled apples (6 medium)~ like to use Granny Smith

* 3/4 cup sugar

* 2 tablespoons all-purpose flour

* 3/4 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 1/8 teaspoon ground nutmeg

* 1 tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, gently mix filling ingredients; If using a pie bird here is where it comes in! See directions below. If not using a pie bird proceed with the following:

Spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.