correction – it was over 80 pounds of apples…

I believe. Amazingly…between Sam’s mom, Sam and myself we ended up bringing home over 80 pounds of apples. I said below it was 15….that was just one of my bags. Hmmm.

So I’m now attempting to find recipes that include apples and finding people to eat them. In addition I brought home 5 (yes – 5) pumpkins. I’ve made apple pie, apple crisp, pumpkin butter, pumpkin puree and pumpkin seeds so far…and I have a stack full of new recipes (bars, muffins, breads) to try when I eat my way through what I have. Not necessarily a good thing…

Here are some of my results..and you’ll note that they progressively get less ‘whole’:

Roasted Pumpkin Seeds

scoop out seeds from pumpkin, rinse, spread on baking sheet and let dry for several hours(or overnight). Toss on baking sheet with a spalsh of olive oil and lots of salt. Roast in 300 degree oven for 20 minutes or until lightly toasted, being careful not to burn. I typically shake the baking sheet slightly 1/2 way through to mix up the seeds. Mmm….

pumpkin seeds

Carmel Apple Pie

Recipe courtesy of

1 recipe pastry for a 9 inch
double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples –
peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

carmel apple pie

Apple Crisp

Basically for this I had extra apple pie filling from above but no more crust…so I put the leftover apple pie filling in a dish and topped with the crisp topping. For the topping I threw in a Cuisinart: 1/4 cup pecans, 3 tablespoons cold butter, 4 tablespoons flour, 1/4 cup brown sugar, pinch of salt, and then a splash of nutmeg and cinnamon. Baked at 375 degrees for 40 minutes, then increase temp to 400 and bake for another 5 minutes. Serve warm with ice cream.

Sorry Dave really liked this one…. I’m making another one of these on Thursday so hopefully I can grab a shot before it is devoured.

apple crisp

  1. Sam says:

    looks delicious!

  2. Aria says:

    Have you made Pioneer Woman’s Apple Dumplings? Sooooooo good!

  3. Maya says:

    We’re headed to the apple orchard soon. I highly recommend homemade applesauce…warmed up! Yum!

  4. Becky says:

    That carmel apple pie looks amazing!

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