September 2025 – Apples

Chopped Apple Walnut Cake

Janice Martin, East Earl

• 4 cups chopped apples
• 2 cups sugar
• 4 eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup chopped walnuts

Sprinkle apples with a little sugar. Let stand for 10 minutes.

Beat eggs. Add sugar, oil and vanilla. Add dry ingredients. Add walnuts. Pour over apples and place in a 9”x13” pan.

Bake at 350° for 40 to 45 minutes.

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Apple “Kuchen”

(German for “Cake”)

Janice Martin, East Earl

“Very good!”

• ½ cup softened butter
• 1 package yellow cake mix
• ½ cup flaked coconut
• 2½ cups peeled and sliced apples
• ½ cup sugar
• 1 teaspoon cinnamon
• 1 cup sour cream
• 2 egg yolks or 1 egg

Heat oven to 350°F.

Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into an ungreased 13”x9”x2” pan, building up slight edges. Bake 10 minutes.

Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle over apples.

Blend sour cream and egg yolks. Drizzle over apples. Topping will not cover apples completely.

Bake 25 minutes or until edges are light brown. Serve warm.

Makes 12 to 15 servings.

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Macaroon Apple Pie

Gloria Dougherty, Akron

• 1½ cups flour
• ½ teaspoon salt
• ½ cup shortening
• 2 to 3 tablespoons cold water

Filling:

• 4 cups peeled and sliced tart apples
• ½ cup sugar
• ¼ teaspoon ground cinnamon

Topping:

• ½ cup flour
• ½ cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• ½ teaspoon vanilla
• ¼ cup flaked coconut

In a bowl, combine flour and salt. Cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Add more cold water if needed.

Roll out pastry to fit a 9” pie plate; flute edges.

Toss apples with sugar and cinnamon. Pour into the crust.

Bake at 375°F for 20 minutes.

Meanwhile, in a bowl, combine the flour, sugar, baking soda and salt for the topping. Stir in egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover.

Bake 30 minutes longer or until apples are tender.

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Apple Rice Crumble

Gloria Dougherty, Akron

• 22 oz. container Cozy Shack original rice pudding
• 1 cup apple pie filling
• ¼ cup butter or 1 tablespoon orange juice concentrate, frozen
• 1 cup Rice Krispies
• 1 tablespoon brown sugar
• 6 small oven-proof dishes

Preheat oven to 350°.

Mix butter, cereal and brown sugar together and hold for the topping.

Spoon 3 tablespoons of apple pie filling into the bottom of each small dish. Equally divide the rice pudding into the dishes. Top each with 1 tablespoon of the topping mixture.

Place dishes in the oven for about 20 minutes. Remove and serve warm.

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Apple Goodie

Sherry Moyer, Ephrata

Apple Mixture:

• 1 cup granulated sugar
• 2 tablespoons flour
• pinch of salt
• 1 teaspoon cinnamon
• 6 cups apples, peeled and sliced

Crumb Topping:

• 1 cup quick oats
• ¾ cup brown sugar
• 1 cup flour
• ¼ teaspoon baking soda
• ²/₃ cup butter, softened

Combine all ingredients for the apple mixture and spread in a greased 8”x8” casserole.

Combine crumb ingredients and place on top of apple mixture.

Bake at 350°F until brown on top (30 to 45 minutes). Serve warm with milk or ice cream.

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Apple Chutney

(An Accompaniment for Pork Tenderloin)

Marilyn Bashore, Lititz

• 1 tablespoon olive oil
• ½ cup onion, minced
• 2 cups apples, peeled and chopped
• ½ cup dried cranberries (not craisins)
• 1 tablespoon fresh ginger
• ½ cup cider vinegar
• 3 tablespoons maple syrup

Heat olive oil in a small saucepan over medium-low heat. Add onion and cook about 1 minute to soften.

Add apples, cranberries, and ginger to saucepan. Season with salt and cook about two minutes, stirring occasionally.

Stir in the vinegar and maple syrup; lower heat to a simmer. Cover and cook about 30 minutes, or until apples have cooked down and chutney is thick.

Remove from heat and set aside to cool.

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Fresh Apple Bars

Marilyn Bashore, Lititz

• 2 cups flour
• 1 teaspoon baking soda
• ½ cup softened butter
• 1¹/₃ cups brown sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon clove
• ¼ teaspoon nutmeg
• 1 egg
• ¼ cup apple cider
• 1 cup finely chopped peeled apple

Glaze:

• 1 cup powdered sugar
• 1 tablespoon butter, melted
• ¼ teaspoon vanilla
• 1½ tablespoon milk

Blend glaze ingredients until smooth.

Preheat oven to 375°F.

Grease a 9”x13” pan.

Sift flour and baking soda and set aside.

Cream butter and sugar with electric mixer. Blend in spices, salt and egg. Add half of the flour mixture and blend well. Blend in half the apple cider.

Add the chopped apples to the remaining flour mixture; stir to coat. Add this and the remaining cider to the bowl and stir by hand.

Spread batter in the pan.

Bake 8 to 10 minutes.

Drizzle glaze over bars while barely warm.

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Whiskey Crumble Apple Pie

Marilyn Bashore, Lititz

• 1 prepared single pie crust, unbaked

Crumble Topping:

• ¾ cup flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup chopped pecans
• 2 tablespoons cold butter, cut into pieces

Filling:

• 5 or 6 apples, peeled, cored, and thinly sliced
• ½ cup brown sugar
• 3 tablespoons bourbon
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• pinch of salt
• 3 tablespoon flour

Roll dough and tuck into a 9” pie plate. Refrigerate while you prepare the next steps.

Preheat oven to 425°F.

To make the topping, in the bowl of a food processor, combine flour, sugars, cinnamon and salt. Pulse until combined. Add pecans and pulse again. Scatter butter chunks and pulse again until mixture looks like breadcrumbs. Refrigerate until filling is done.

For filling, in a large bowl, mix apples with brown sugar, bourbon, cinnamon, nutmeg and salt. Stir in flour.

Retrieve crust from refrigerator. Mound filling into crust and press down to eliminate any air pockets. Take topping from refrigerator and sprinkle evenly over the top.

Bake pie in middle of oven for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 to 50 minutes. Juices should bubble slowly at pie’s edge and topping should be brown. Apples should yield easily when pierced with a knife.

Cool several hours before serving. Leftovers may be stored on the counter for up to 3 days.

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Caramel Apple Crisp

Mary Ann Dell, East Earl

• 3 cups old-fashioned oats
• 2 cups flour
• 1½ cups brown sugar, packed
• 1 teaspoon cinnamon
• 1 cup butter, cold
• 8 cups thinly sliced apples
• 14 oz. caramels, halved
• 1 cup apple cider, divided

Preheat oven to 350°F.

Combine oats, flour, sugar and cinnamon; cut in butter until crumbly. Press half of mixture into a greased 9”x13” baking pan.

Layer with half of the apples, caramels and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top.

Bake, uncovered, for 30 minutes. Drizzle remaining cider. Bake for 30 minutes longer, or until apples are tender.

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Apple Nut Squares

Mary Ann Dell, East Earl

• 3 eggs
• 1¾ cups sugar
• 3 cups unpeeled apples, cubed
• 1 tablespoon vanilla
• 1½ teaspoons salt
• 3 teaspoons baking powder
• 1½ cups flour
• 1½ cups coarsely chopped nuts

Beat eggs till creamy. Add sugar and apples; beat well. Add vanilla and rest of ingredients.

Bake in a 9”x13” pan at 350°F for 30 to 40 minutes.

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Apple Rutabaga Salad

Mary Ann Dell, East Earl

• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• ¹/₈ teaspoon salt
• ¼ cup raisins
• ¼ cup chopped peanuts
• ½ cup pared, coarsely grated rutabaga
• 1 cup shredded cabbage
• 1 cup peeled and diced red apples

In a large bowl, combine and mix mayonnaise, lemon juice, sugar and salt. Add remaining ingredients and mix well.

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Apple Pie Bars

Stephanie Trowbridge, Stevens

Crust:

• 1 cup softened butter
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2½ cups all purpose flour
• ½ teaspoon salt

Filling:

• 6 apples, peeled, cored and sliced
• juice of half a lemon
• ½ cup packed brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Topping:

• 1½ cups all purpose flour
• 1 cup chopped pecans
• 1 cup packed brown sugar
• ½ teaspoon salt
• ¾ cup melted butter
• caramel topping for serving

Preheat oven to 350°F.

Line a 9”x13” pan with greased parchment paper.

For crust, beat the butter and sugars with mixer until light and fluffy. Add flour and salt until just combined. Press mixture into the prepared pan until 1/2″ up the sides. Bake 20 minutes until golden.

In a large bowl, toss the apples, lemon juice, sugar, cinnamon, vanilla and salt. Spread apples over prepared crust.

In another bowl, mix the flour, pecans, brown sugar, salt and melted butter to form coarse clumps. Sprinkle topping over the apples and bake until topping is golden, about one hour.

Let cool for 30 minutes, then slice into squares. Drizzle with caramel before serving.

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Apple Coffee Cake

Katherine Hausler, New Holland

• 1 package of yellow cake mix (not butter)
• 1 regular package of vanilla instant pudding 
• 4 eggs
• ½ cup oil (not olive oil)
• 1 cup sour cream (not low fat)
• ¹/₃ cup of sugar
• 2 teaspoons cinnamon 
• 2 apples, peeled and sliced

Combine the cake mix, pudding, eggs, oil, and sour cream; mix well.

In a separate bowl, combine the cinnamon and sugar.

Pour half of the batter into a 10″ Bundt cake pan; arrange half of the apples on top and sprinkle with half of the cinnamon mixture. Do the same with the next layer, finishing with the cinnamon mixture.

Bake at 350°F for 70 minutes. Check with toothpick for doneness.

Cool for 30 minutes. Loosen with knife and flip onto a plate. Tap on the pan and leave for a few minutes so the cake can drop out.

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Apple Raisin Bread Pudding

Pat Roth, Ephrata

• 2 cups milk
• 2 tablespoons sugar
• 3 eggs
• 6 slices raisin bread, cubed
• 2 medium-sized cooking apples, peeled, cored and diced
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Preheat oven to 325°F.

Grease a 10”x6” baking dish.

In a medium-sized bowl, with a wire whisk or fork, beat the milk, sugar and eggs until well-blended. Stir in the bread cubes, apples, cinnamon and nutmeg. Pour into the prepared baking dish.

Bake for 1 hour or until it is set. Serve hot or refrigerate to serve cold later.

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Caramel Apple Dumplings

Pat Roth, Ephrata

Sauce:

• 1½ cups water
• 1 cup packed brown sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Dumplings:

• 1¼ cups flour
• ¼ cup sugar
• 1½ teaspoon baking powder
• ½ cup milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 cup peeled and diced tart apples

In a large saucepan, combine the sauce ingredients and bring to a boil, stirring constantly.

For the dumplings, combine the flour, sugar and baking powder in a large bowl. Add the milk, butter and vanilla. Stir until it is moistened. Gently fold in the apples.

Drop by heaping teaspoonfuls into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 8 to 10 minutes.

Serve warm with whipped cream or ice cream.

Makes about 6 servings.

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Swedish Apple Pie

Pat Roth, Ephrata

• 1 teaspoon cinnamon
• 1 teaspoon sugar
• 2½ cups peeled and sliced apples
• 1 cup sugar
• ¾ cup melted margarine
• ½ cup chopped pecans
• 1 cup flour
• 1 egg, slightly beaten
• pinch of salt

Grease a 9” pie plate with margarine. Fill pie plate 2/3 full with sliced apples. Sprinkle with 1 teaspoon cinnamon and 1 teaspoon sugar.

In a separate bowl, mix 1 cup sugar with the melted margarine and pecans, adding the flour, egg and salt. Mix well and spread over the apples.

Bake in a 350°F oven for 65 minutes or until golden brown.

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Apple Dessert

Laura Brubaker, Ephrata

• 2 quarts diced apples
• 4 diced bananas
• ½ cup raisins
• ¼ cup coconut

Dressing:

• ¼ cup peanut butter
• ¼ cup cream
• ½ cup sugar