need non pie apple desert
 

every time I make apple pie, no matter what, it comes out watery.
I decided I'm not good at pies. so what kind of dessert can I make
with apples for Thanksgiving that's not pie.

thanks a bunch and if it's easy, that's even better!

I love apple crisp. There are lots of recipes out there to try.

Apple cheesecake is good too.

Apple cake.

Apple sauce with cinnamon and brown sugar tastes like apply pie by the spoonful.

What type of apples do you use for pies? What do you use to thicken? Do you precook the apples?

This is called Apple Betty pie. It is from an old Better Homes and Garden cook book. It is fast and easy and yummy.
Enough apples peeled and sliced to fill a buttered pie plate.
1/4 cup orange juice, sprinkle over apples.

1 cup sugar
3/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine
Mix sugar, flour, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Scatter over apples. Bake 375 for 45 minutes or till apples are done. Serve warm or cold with whipped cream or ice cream.

I can understand your frustration with the apple pies. My problem was I like APPLE pie - not pie crust with some apples in it. My pies cook down to at least 3 inches thick. My DD would make a pie and it would turn out great, mine had juice in them even though I was using pie apples like the Pippen and Granny Smith apples. Finally discovered I needed to add more flour for the number of apples I used. And instead of adding regular sugar I did half white and half brown sugar. Also I have to cook mine a lot longer. I do an apple crisp topping too. It has flour and oatmeal so that helps my pies.

Since my mom had a problem making cherry pies from scratch I just figured apple pies were my problem child. I grew up with 2 pie cherry trees in the yard and no matter what my mom did with them the sugar would separate and if it were a pie there was a layer of sugar on the bottom crust. She tried so many different ways, she finally gave up. The funny thing though was her cherry jam - after we pitted so many cherries and she cooked up the jam, it didn't set. But it made a wonderful syrup - so we used it on pancakes and ice cream. It was great for that. She never tried it again, she thought if that was the intention something else would happen. (We blamed all the cherry failure on the person that had died in the house years before.)

My SIL does make an apple bread - much like banana bread with lots of apples in it. Everyone seems to like it a lot, but she puts nutmeg in it, which ruins it for me. She brings it every for every holiday.

How about baked apples. Core the apples and stuff with a mixture of dried fruit and a little brown sugar. Wrap in foil and bake until soft. Serve with cream.

Here is a recipe that we love!!
Apple Cobbler

4 c. sliced raw apples
3/4 c. sugar
3 T. soft oleo or butter
1/2 c. milk
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Place apples in 8X8 baking dish.
Combine remaining ingredients and beat till smooth.
Spoon over apples. Mixture is thick so I use the back of
spoon to smooth it somewhat.
Combine 1c. sugar, 1/4 tsp. salt, and 1 T. cornstarch.
Sprinkle over the apples and batter.
Pour 1c. hot water over the mixture. DO NOT STIR.
Bake at 350 degrees 45-50 minutes until apples are tender and
top is brown. Serve warm. Can be refrigerated and warmed just prior to serving.
It keeps well and can be spooned or cut in squares. We love it with a dip of
ice cream or whipped topping.

Recipe was originally for rhubarb so when I use apples I sometimes decrease
the sugar in the cornstarch mixture by 1/4 c.

Good luck!!

The Apple Betty looks good and easy should not turn out watery. this cake is really good it's not hard just a few steps. I have another one that's made in a jelly role pan so it's the thickness of brownies let me hunt that one down too.


Apple cream cheese bundt cake
from southern living magazine


CREAM CHEESE FILLING:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
APPLE CAKE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar


Preparation
1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.


2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.


3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.


4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).


5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

More apple cake this one is not hard at all and giver the option of thepree different frostings I like the brown butter frosting so included that recipe too.

Fresh Apple Cake


Thinly sliced apples create rich, moist layers of fruit within this cake recipe.
Southern Living OCTOBER 2010
Yield: Makes 12 to 15 servings
Total: 2 Hours


Ingredients
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges


*Browned-Butter Frosting,
*Dark Chocolate Frosting, or
*Cream Cheese Frosting


Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.


2. Stir together butter and next 3 ingredients in a large bowl until blended.


3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.


4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.




Browned-Butter Frosting
Southern Living OCTOBER 2010



1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


Preparation
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.


2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

I make the apple filling, dicing the apples, and then let the mixture cool and then spoon it into little pre-made frozen phyllo dough shells.

Little mini-bite tarts. Everyone loves them!

WOW!!!! so many great idea and recipes. They all sound so great, and i
want some apples now. the cobbler and cake sound too good to me. gotta try
them. My son went to culinary school, so i need to bake something good.
Wish he's cook, but he's working so it all up to me.
A big thank you to all of you. have a great tHANKSGIVING

Lynnie, I just peel, core and slice my apples - add about 1/4 cup of Minute Tapioca (it makes the pie thicken) then I squeeze a little bit of lemon juice - add sugar (I use white sugar - sometimes one cup or more) then I add a little bit of brown sugar - not much - finally I shake some cinnamon and small amount of nutmeg - before I put the top crust on - I dab some margarine or butter on top of the filling. Since I've started using the Tapioca I've never had a pie come out runny.

Sprinkle the bottom of a 9x13 pan with 1/4 cup of brown sugar, sprinkle that with a good dusting of cinnamon. Put a single layer of fresh or canned apples over the entire bottom of the pan, dust with cinnamon again. Prepare and mix any cake mix (yellow, spice, gingerbread, etc.) pour over apples and bake as directed on label. Yummy! Always a hit at my house. You can do the same with pears, peaches, berries, etc.

How about an old fashioned Brown Betty

This is the way to make apple pie that isn't runny. I put all the filling ingredients into a bowl and mix up well. Then the apple pieces are coated with the sugar-tapioca-spice mixture. No more runny pies.

I slice my apples into 9x13 pan with cinnamon, a little lemon juice, and vanilla. Take a white cake mix and mix in a stick of melted butter. This will form a crumble for the top. I dot with butter and bake for about an hour. Sometimes I go ahead and put the apples in while the oven is heating. I mix up the crumble and clean up the kitchen for a little while to let the apples start to bake. Just to make sure they are done. The crumble doesn't take as long as the apples. I don't like biting into a hard apple piece in my pie. I have used canned filling too but it isn't as good. I added caramel the last time and everyone liked that. I even tinted the crumble orange and green for Halloween. Made it look moldy.lol

If you put a 1/4 cup of tapioca(the stuff in the red box), your pie won't be watery.
You could do an apple cobbler, really simple. The one I use has a can of biscuits for the top crust.

Try the Apple Betty! I have been making it for years and it is my husband's favorite dessert. I serve it topped with a scoop of vanilla ice cream. Delicious!

Apple Cobbler


http://www.landolakes.com/recipe/1846/apple-cobbler

Sprinkle tapioca over your unbanked apples with the sugar and cinnamon when you place them in the pie shell. No more watery filling!

I think I will try some of these ideas, I made up a recipe that is easy to do too...I spoon cooked and seasoned apples over a cake mix that has been prepared and put into a 9x11 baking dish ready to put into the oven, just before I put it the oven I spoon apples over the top of the prepared cake mix. The fruit drops down to the middle of the cake. We have to watch our sugar intake, so I do not put icing, but you could ice the cake with any icing you like. I have used canned fruit and fresh (cooked) fruit, nuts make a nice addition.

Just google "Apple Dumpling Cake" and there is an excellent-sounding easy recipe.

Thanks Billi for the Apple cream cheese bundt cake recipe. I've copied it and will make it soon; sounds yummie.