Perry Lowe Orchards Fried Apple Pies
(Yield: 10-12 fried pies.)
2 cups cooked dried apples (Perry Lowe Orchards Pkg. Dried Apples)
¾ cup sugar
1 t. ground cinnamon
1 t. vanilla extract
(2) 10-ounce cans canned biscuits
Combine apples and water to cover in medium sauce pan. Cook over medium heat until tender and dry. Add sugar, cinnamon, and vanilla. Stir well and set aside. Separate biscuits and roll each biscuit into 5 inch circle on lightly floured surface. Place 2 tablespoons apple mixture on 1/2 of each biscuit circle. To seal pie, dip fingers in water and moisten edge of circle. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together. Heat oil to 375 degrees in Dutch oven or electric frying pan. Fry pies until golden brown on both sides, turning once. Drain on paper towel.
Note: To bake pies, place on lightly greased baking sheet bake at 450 degrees for 12-14 minutes or until golden brown.
Perry Lowe Orchards Fresh Apple Cake
(Yield: One 10-inch cake.)
3 cups all purpose flour
1 t. baking soda
1-½ t. salt
½ t. cinnamon
¼ t. allspice
¼ t. nutmeg
¼ t cloves
2 cups sugar
1 cup vegetable oil
2 t. vanilla extract
3 cups peeled diced cooking apples
1 cup chopped pecans
Combine first seven ingredients and set aside. Combine sugar, oil, eggs, and vanilla in large bowl, mix well. Add flour mixture, stirring well. Stir in apples and pecans (batter will be very stiff). Spoon batter into a greased and floured 10-inch Bundt pan. Bake at 325 degrees for 1 hour and 30 minutes or until a toothpick inserted in center comes out clean.
Cool cake in pan 10 minutes, remove from pan, and cool completely. Store in air- tight container.
Perry Lowe Orchards Pink Lady Cobbler
8 cups of Pink Lady® apples, peeled and sliced*
2 cups of sugar
1/3 cup of flour
1 t. cinnamon
1 cup of water
½ cup margarine, melted
1 t. vanilla
Mix sugar, flour and cinnamon in large saucepan. Add water, margarine, and vanilla. Heat until hot, add apples and cook until apples are hot.
Use a box of Pillsbury Pie crust from dairy case containing two crusts. Spray a 9×13 Pyrex dish. Cut one crust into strips to line the dish. Bake at 350 degrees for 10 minutes. Remove from oven and add apple mixture. Cut second crust into thin strips and make a lattice to cover apple mixture.
Bake at 375 degrees for 50 minutes or until crust is light brown.
*Other varieties of apples and different fruits can be used with this recipe.
Perry Lowe Orchards Quick and Easy Apple Dumplings
1 can refrigerated crescent rolls
¼ cup butter or margarine
2½ medium sized cooking apples, peeled, cored, and quartered
½ t. vanilla extract
¼ t. ground cinnamon
¾ cup sugar
¾ cup 7-up
Place one apple quarter on each piece of crescent roll. Moisten edges of dough with water. Bring ends to center, pinching to seal. Place dumplings in an 8-inch square baking dish. Repeat procedure with remaining dough and apples.
Combine sugar and remaining ingredients in a saucepan. Cook over medium heat until mixture comes to a boil. Pour syrup over dumplings. Bake at 350 degrees for 30 minutes or until dumplings are golden, basting frequently with syrup.
Perry Lowe Orchards Fresh Apple Preserves
1 t. of salt
1 gallon of water
4-5 large golden delicious apples
4 cups of sugar
2 t. of lemon juice
Dissolve salt in water in a large bowl and set aside. Peel, core, and cut apples into ¼-inch thick wedges to make two quarts. Drop into salt water; let stand for five minutes. Drain. Sprinkle sugar over apple slices; stir gently. Let stand for two hours. Add lemon juice to apples and cook over medium heat 30 to 35 minutes or until thickened, stirring often. Quickly spoon preserves into hot sterilized jars, leaving ¼- inch head space. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath for 10 minutes.
Perry Lowe Orchards Crock Pot Apple Butter
(Yield: 4 pints.)
8 cups of cooked apples
2 t. cinnamon
4 cups sugar
½ t. cloves
½ cup apple cider vinegar
½ t. allspice
Peel and core apples and cook until done. Place 8 cups of cooked apples into crock pot. Add 4 cups of sugar and ½ cup apple cider vinegar. Cook for 12 hours on low heat. Remove lid and add 2 t. cinnamon, ½ t. cloves, and ½ t. allspice. Cook uncovered for 3 hours on high. Put in jars and seal.