Apple Upside Down Cake

If you love apples, this is the cake for you!

Ingredients
1/2 C. butter
1 C. brown sugar
1/2 C. whipping cream
1/2 C. chopped pecans (optional)
3 med. size green delicious apples (or apples of your choice) peeled, cored, and thinly sliced

Batter:
1/2 C. butter
1 C. sugar
2 lg. eggs
2 tsp. vanilla
2 1/2 C. flour
2 tsp. baking powder
1 tsp. apple pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
1 C. milk
Directions

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Melt 1/2 C. butter in a saucepan on medium heat. Add brown sugar and whipping cream; stirring constantly for 2-3 minutes until sugar is dissolved. Be careful not to boil. Add pecans (if desired) and apples and cook until apples soften, about 2-3 minutes. Pour in bundt pan. Cream 1/2 C. butter and sugar at medium speed with a mixer. Add eggs one at a time, mixing after each. Add vanilla; beat well. Combine flour and the next 4 ingredients; stir well. Add flour mixture to creamed mixture alternately with milk; start and end with flour mixture; mix well after each addition. Spoon batter evenly over apples. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5-10 minutes; invert cake onto a serving plate.

Country Upside Down Apple Pie

This is the best apple pie recipe. It is so easy and tasty! It's best made with Granny Smith apples or a combination of Granny Smith and Jonathan or MacIntosh apples. You can also use pears.
Ingredients
1/2 stick butter or margarine
4 C. apple slices
2 Tbs. lemon juice
1/2 C. white sugar
1/2 C. brown sugar
4 tsp. cornstarch
1 heaping tsp. cinnamon
1 pie crust, unbaked
Directions

In an iron frying pan, melt butter. Add apple slices and sprinkle with the lemon juice. Mix the sugars, cornstarch and cinnamon. Sprinkle over the top of the apples. Lay pie crust over the top, don't seal the edges.

Pretty yet easy APPLE pancakes for a special breakfast. The cinnamony apples make them taste as wonderful as hot apple pie!

1/4 Cup butter (1/2 stick), divided
4 eggs
1/4 tsp. PURE VANILLA EXTRACT
3/4 Cup all-purpose flour
3/4 Cup milk
1/2 tsp. salt
2 medium baking apples, peeled and thinly sliced
3 TB. CINNAMON SUGAR, divided

Preheat oven to 400°. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. To make dividing the ingredients between the two plates easier, we used a 4-Cup measuring cup as our mixing bowl. Beat eggs, PURE VANILLA EXTRACT, flour, milk, and salt on medium speed for 1 minute. Toss the sliced apples with 2 TB. of the CINNAMON SUGAR. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apple slices in each pan. Sprinkle the remaining CINNAMON SUGAR over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup.

Prep time: 10 minutes
Baking time: 20-25 minutes
Serves: 4-6

Apple pie OR pumpkin pie? Can't decide? This is the pie for you. A layer of tart apples in a caramel sauce covered with a layer of traditional pumpkin. Add some fresh whipped cream and you're in heaven.


Crust: Makes one 9 inch crust
1/2 Cup butter or shortening
1 Cup all-purpose flour
1/2 tsp. CREAM OF TARTAR
1/2 tsp. salt
1/4 Cup milk
Filling:
1/3 Cup brown sugar, firmly packed
1 TB. cornstarch
1 tsp. CHINA CINNAMON, divided
1/4 tsp. NUTMEG
1/4 tsp. ALLSPICE
1/2 tsp. salt, divided
1 tsp. PURE VANILLA EXTRACT
1/3 Cup water
2 TB. butter
3 Cups Granny Smith, Cortland or McIntosh apples, peeled and sliced about 1/8-inch thick (about 3 apples)
3/4 Cup canned solid packed pumpkin
3/4 Cup evaporated milk
1/3 Cup sugar
1 egg, beaten






Preheat oven to 375°. To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, CREAM OF TARTAR, and salt, beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes with a rolling pin, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9 inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Set aside.

In a roomy skillet, combine the brown sugar, cornstarch, 1/2 tsp. CINNAMON, and 1/4 tsp. salt. Add the PURE VANILLA EXTRACT, water and butter and bring to a boil, stirring constantly. The mixture will thicken, creating a caramel sauce. Add the apples and continue cooking over medium heat for 4-5 minutes, stirring constantly. Pour the mixture into the unbaked pie crust and set aside. In a mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg, 1/2 tsp. CINNAMON, NUTMEG, ALLSPICE and 1/4 tsp. salt. Pour over the apple layer. Bake at 375° for 50 minutes, or until a knife comes out clean. Check the crust occasionally; if it looks too brown, cover the edges with foil. Cool completely before cutting. This pie should be refrigerated.

Prep. time: 20 minutes
Baking time: 50 minutes
Serves: 8