Melt in Your Mouth Apple Pie

Ok, so not anything like apple pie but a MUST have dish for me when the weather gets cool, it takes cutting the apples in tiny cubes or diced. Throwing them in a pot with a little water and a bag of red hot candies and stirring until melted...served hot or cold this is so yummy!

Also you can grate apples and put them in a basic muffin mix with a little cinnamon and have yummy moist muffins.

The trick is that you want to find a recipe that calls for a long cook on a low heat - around 325 degrees. To do this and not have the crust get soggy, I recommend using a glass pie plate instead of disposable. Good luck! Have fun with your apples!

If it is the crust that turns you off, take your apples peal, cut and place in a pot, mix in sugar cin. to taste and a dash of lemon juice heat up till soft, and now you can throw this mix over ice cream, graham crackers, whatever you want or just eat them just like that.

My mom makes baked apples w/ caramel sauce. Buy the caremel sauce peal & core the apple place in a muffin pan fill the cored area w/ caramel sauce and drizzel over it to, bake till soft.

Then there is also applesauce

If you want apples to "melt in your mouth," you are looking at cooking them. Nearly any good cooked apple recipe will result in either a "melt in your mouth" or "a bit of crunch," depending upon the type of apple you use.

Some apples are like cooked wood, resulting in the "bit of crunch" phenomenon. These apples may be why you do not like cooked apples. Relevant apple varieties include Gala, Honeycrisp, and Red Delicious. I do not recommend any of these varieties for cooking unless you really like cooked, apple-flavored wood.

Some apples cook up wonderfully, resulting in the "melt in your mouth" approach. You might even like these varieties cooked. Relevant varieties include Golden Delicious, Jonagold (cross between Jonathan and Golden Delicious), Jonathan, Rome Beauty, and Empire (cross between Macintosh - good applesauce apple - and Red Delicious). There are other varieties of cooking apples, too. Empires are my favorites, closely followed by Jonagold.

You can cook with Fujis, but they tend to be more crisp than melt-in-your-mouth in texture.

The outcome of your dessert is less dependent upon your recipe than upon the variety of apples you choose to use.

Good luck and have fun picking!

Classic Apple Pie Recipe:

Crust

2 c flour
1 t salt
2/c + 2T vegetable shortening
4 T water
Mix flour and salt. Cut shortening into flour/salt until mixture resembles coarse meal. Add water, stirring only to moisten and no longer. Divide into 2 pieces. Roll out one piece and place in greased glass, ceramic, or cast iron pie pan (NO aluminum pie pans - not only are they aluminum, they do not make a good crust).
Fill with:
6 c cooking apples, peeled, cored, and thinly sliced
1/3 c flour
3/4 c sugar
1t cinnamon
1/8 t salt
Toss the above ingredients together with the juice and zest of 1 lime (you can use lemon, but I prefer lime)
Roll out top crust and place on top of pie. Trim and turn under edges. Flute edges.
Bake at 350 degrees for 60+ min or until top of pie is browned. Well done pies are better than rare ones.

Enjoy.

The best apple pie recipe I know - well, the best recipe my friends like, I really mean - comes from the Jan Karon Cookbook. I think the difference in it is a mixture of sour cream and other stuff that go on the apples before everything is baked. If you're interested, and if you don't have that book or can't find it at the library, let me know and I'll send you the recipe. I don't know if it will be "non-crunchy" enough for you, but perhaps when you read the recipe you'll know.

We went apple picking a few weeks ago and since I've got two kids under 3 I needed a quick recipe - so I thinly sliced the apples, tossed with sugar and cinnamon and made a crisp out of them. The apples turned out very soft "melt in your mouth" and the topping is just brown sugar, flour, oats, and butter. Very easy and very delish :)

E.,

Here are a few of my favorite apple recipes. I've also included the crust recipe. It is the easiest and most forgiving crust to work with. I prefer Jonathan apples for baking. They don't get mushy, but also don't stay cruncy. Apple variety is a big determining factor in pie making. I don't like Granny Smiths...the apple of choice for many. They stay too hard. Like others said, make sure you slice your apples thin. Hope that you enjoy.

Never Fail Pie Crust

2 ¼ C. flour 2/3 C. Canola oil
1 tsp. salt 5 Tablespoons COLD water

Stir oil into flour and salt: stir in water. Roll out between 2 sheets of waxed paper.

Sour Cream Apple Pie

2 eggs
1 C. sour cream
1 C. sugar
2 Tablespoons flour
1 teaspoon vanilla
¼ teaspoon salt
3 C. peeled & thinly sliced apples (I like to use Jonathan or Gala)
1 unbaked pie shell

Mix first 6 ingredients well; stir in apples and pour into pie shell. Bake at 375° for 15 minutes.

Meanwhile make a topping:

3 Tablespoons soft butter
¼ C. brown sugar
4 Tablespoons flour
¼ C. uncooked oatmeal

Mix topping ingredients together until crumbly. Sprinkle crumb topping over pie and bake 20-25 minutes or until apples are done and filling is set. This makes more sauce than you need for one pie. There is ample to make a second pie.

Carmel Apple Coffee Cake

3 eggs
2 cups sugar
1 ½ cups vegetable oil
2 tsp. vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
3 cups chopped apples (I use the food processor)
1 cup coarsely chopped pecans

Topping:

½ cup butter
¼ cup milk
1 cup packed brown sugar
Pinch salt

In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10 in. tube pan, (I use Bakers Joy to grease/flour the pan); bake at 350° for 1 to 1¼ hours or until toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate. (A Bundt pan works well too!)

In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.) Yield: 12-16 servings.

I, too, use the Grandma Ople's pie recipe from Allrecipes.com. We love it! I use an apple peeler to make sure the apple's are sliced thin enough. I'm not a big fan of Granny Smith apples so I usually use a mixture of apples...I do use at least 2-3 Granny Smith. Just make sure what apples you do buy are firm enough to make it through the apple peeler. I'm so glad you posted....I'm going to make one today!

Here are a couple...
Look at the rating of this apple pie, over 3k ppl have given it 5 stars!

http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/De...

Here is an awesome apple cake, be sure t read the reviews so you know what changes to make!

http://allrecipes.com/Recipe/German-Apple-Cake-I/Detail.aspx

Just slice the apples REALLY thin and always add lots of cinnamon...yum!

The trick is to slice the apples as thin as possible. Also- I like to keep it simple- just sugar, butter and a pinch of cinammon on the apples. I buy the pilsbury crusts that are rolled out and ready for you to put in your pie plate- still looks and tastes homeade. I also make mine with a strudle topping rather than a crust. I kinda make mine by feel- about 1/2 cup white sugar, 1/2 cup four and 1/2 cup COLD butter crumbled up and I also add about 1/4 brown sugar- be sure to mix it really well into fine crumbles or you'll end up with spots with just flour and no butter and visa versa.

Cook down the apples first.
THEN, use the apples to make the pie.
That way, the apples will be softer....