Apple Crostata - adapted from Ina Garten

1 1/2 pounds baking apples (3 large)

1/4 cup flour

1/4 cup granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and slice the apples. Cover the tart dough with the apple slices leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Fried Apples

• 2 1/2 cups apple juice
• 4 large golden delicious apples, unpeeled and cut into wedges
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 tsp allspice
• 4 tablespoons sugar

In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often to enable even cooking. Be careful not to overcook apples. Remove apples from juice with slotted spoon and place in large bowl.

In another bowl, combine all dry ingredients and stir with wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk vigorously until lumps are gone. Pour this mixture back into the skillet and heat on medium heat, whisking constantly, until bubbly and thick.
Remove from heat and pour over apples in bowl. Stir until apples are evenly coated.

This recipe was so easy and delicious! I felt like I was in the Cracker Barrel. And I was so happy to know that this recipe wasn't full of butter like I had thought. The apples aren't really fried, just simmered in apple juice.

I got this recipe from southernplate.com

Apple Bundt Cake

1¼ hours | 20 min prep

SERVES 12

2 cups apples, peeled, cored and diced
1 tablespoon sugar
1 teaspoon cinnamon
3 cups all-purpose flour (I used 2 c wheat flour, 1 c white)
3 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar (I used 1 1/2 c.)
1 cup vegetable oil (I used 1/2 c applesauce, 1/2 c oil)
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts (I left out the nuts)
powdered sugar, for decoration
all-purpose flour

Preheat oven to 350 degrees F.
Mix apples, cinnamon and sugar, set aside.
Mix all the rest of the ingredients, mix well.
Grease bundt pan.
Add 1/3 of batter mixture to the pan.
Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
Bake for 55- 60 minutes.

I've been making this recipe for a year now and keep forgetting to post it. It is so yummy! Just make sure to not over-bake it. I would check it at 45 minutes.

Pumpkin Apple Harvest Cake

Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen

INGREDIENTS

1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.