The following recipes were submitted by Fieldstone Orchard and B & B, of Overbrook.
Nancy's Favorite Apple Pie
1 cup unsalted butter, cut into 1/4-inch pieces
2 cups all-purpose flour
2 tablespoons sugar
5 Gravenstein apples, peeled and sliced
1/4 cup sugar
Preheat oven to 350 degrees. With fingertips, combine butter, flour, sugar and salt until butter is almost incorporated into the flour. Allow some butter pieces (the size of a lentil or smaller) to remain; it promotes flakiness during baking. Add from 4 to 5 teaspoons of cold water to bind, and form dough into a patty. Refrigerate for 30 minutes. Combine filling ingredients and set aside. Roll out dough, using additional flour to dust the tabletop, and press into a 9-inch pie tin. Fill the pastry-lined tin with the apple mixture, packing tightly. Roll out the remaining dough and cut in 3/4-inch strips, arrange over apples in a criss-cross pattern.
When the entire pie is covered, trim and press the edges together. Beat the egg with 2 tablespoons cold water. With a brush or fingertips, spread the egg wash on the dough strips and on the edges.
Bake 50 minutes to 1 hour, until crust is golden brown. Cool with a cloth on top to prevent filling from retracting too far from the crust.
Nancy's Apple Crisp
4 cups cooking apples (such as Jonagold), peeled and sliced
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon cinnamon
2 tablespoons flour
1/4 cup sugar or honey
Pinch of salt
1/3 cup butter, cut in chunks
1/2 cup rolled oats
5 graham crackers, broken into bits
1 teaspoon cinnamon
1/2 to 3/4 cup brown sugar
Preheat oven to 400 degrees. Combine the apples, lemon juice, cinnamon, flour, sugar or honey and salt in mixing bowl. Mix thoroughly, then pour into shallow baking dish that has been sprayed with cooking spray.
In separate mixing bowl, or in a food processor, place: butter, rolled oats, graham crackers, cinnamon and brown sugar.
If using food processor, pulse ingredients three or four times, just so mixture is crumbly. If mixing by hand, just crumble ingredients together. Sprinkle crumb mixture over top of apple mixture in baking dish.
Bake at 400 degrees for about an hour, or until apples start to bubble. If crumb mixture is getting too brown, cover with foil.
Fieldstone Bread Pudding
1 loaf cinnamon-raisin bread
1 to 2 cups diced apples
1 cup half and half
1 cup milk (don't use nonfat or low-fat milk)
2 farm-fresh eggs
3/4 cup sugar
1 tablespoon vanilla
1 1/2 teaspoons grated orange peel
1/2 teaspoon grated cardamom
Maple syrup to taste
Preheat oven to 325 degrees. Butter a 9-inch-by-5-inch loaf pan. Place bread in large mixing bowl, pour half and half and milk over bread. Leave standing for about 5 minutes or until bread is soaked through. In a small bowl, mix eggs, sugar, vanilla, orange peel and cardamom. Pour this mixture over bread mixture and fold it in with a rubber spatula until the two mixtures are well combined. This mixture will be chunky. Transfer to prepared pan. Bake pudding until knife inserted comes out clean, about 1 1/4 hours.
Serve hot, warm or room temperature, pouring maple syrup over each serving.
Fieldstone's Delicious Baked Applesauce
4 cooking apples (such as Jonagold), pared, cored and thickly sliced
1/2 cup granulated sugar
1/4 teaspoon cinnamon
1 tablespoon butter or margarine
Preheat oven to 350 degrees. Spread layer of apple slices in 1 1/2-quart casserole dish; sprinkle with part of the cinnamon-sugar mixture. Repeat until all of apples and cinnamon-sugar mixture are used. Dot the top with 1 tablespoon butter or margarine.
Bake, covered, from 1 to 1 1/2 hours, or until apples are completely soft.
Baked Sauerkraut with Apples
1 quart sauerkraut
1/4 cup sliced onion
2 tablespoons butter or bacon drippings
3 medium apples, washed, cored and peeled
1 1/2 cups white wine
1/2 cup stock or bouillon
1 teaspoon brown sugar
1 teaspoon celery seed
Preheat oven to 325 degrees. Drain sauerkraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut; stir, cook slowly. Dice apples and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, 30 minutes. Add brown sugar and celery seed. Cover and finish cooking in oven for at least 30 minutes. Serves 5.