Pour apple mixture into piecrust; dot with butter. Cover pie with other piecrust, turn edges under rim of dish, pressing to rim firmly. Cut off extra piecrust if any. Brush top piecrust with beaten egg and dredge with cinnamon sugar. Cut slits in top to allow for steam to escape during baking.

Bake for 2 to 3 hours or until apples are tender.

2 medium Golden Delicious apple
1 1/2 tablespoons Unsalted butter
2 tablespoons Sugar
2 tablespoons Raisin
2 tablespoons Amaretto liqueur
2 tablespoons Sliced toasted almonds
Whipped cream

Peel apples, core, cut into 1/2-inch dice and set aside. Melt butter in medium skillet over medium-high heat. Add apples, sprinkle with sugar and saute until tender, about 6 minutes. Stir in raisins. Add liqueur and cook until liquid reduces to glaze, about 1 minute. Divide between 2 dessert dishes. Garnish with almonds and whipped cream. Serve immediately.

3 large Tart apples, peeled, cored and sliced
3 Egg whites
Grated peel of 2 lemons
6 teaspoons Sugar
1 cup plus 1 tablespoons White wine

For baking:

2 tablespoons Butter
2 teaspoons Sugar

In the wine, stew the apples until tender and mushy. Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish, dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for about half an hour.

Serves 4.

1/2 cup Whole-wheat flour
1/2 cup Unbleached flour
1 tablespoon Brown sugar
1 1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 Eggs, separated
4 tablespoons Oil
1/2 c Each, buttermilk, apple Juice
1/4 c Chopped almonds

Combine flour, sugar, baking powder and salt in a mixing bowl. Beat egg yolks with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.

6 tablespoons Sweet butter
3 tablespoons All-purpose flour
1 cup Milk
3/4 cup Sugar
3 large Egg yolks
1 1/2 teaspoons Vanilla extract or cognac vanilla *1 Or 2 Tb Calvados -(apple liquor)
4 large Tart apples, peeled, cored and thinly sliced
5 large Egg whites
1 pinch Salt
4 Almond macaroons, dried and crumbled

-------------------------------VANILLA SAUCE-------------------------------

1/2 cup Sugar
1 1/2 tablespoons Cornstarch
1 pinch Salt
1 Sliver of lemon peel
1 cups Water
3 tablespoons Butter
1 teaspoon Vanilla extract or cognac vanilla *

* To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll have a new taste sensation in vanilla flavoring.

Preheat oven to 375 F.

Melt 3 tablespoons of the butter in a heavy saucepan. Add flour and blend in well until smooth. Slowly add the milk, stirring constantly with a whisk, over medium heat; cook until the mixture thickens, about 1 minute. Add 1/2 C sugar and beat hard. Add the egg yolks, blending them in well. Remove the pan from the heat and add the vanilla, the Calvados or brandy. Set aside, but keep it warm.

Melt the remaining butter in a skillet. Add the apples, sprinkled with the remaining sugar and gently sauté until tender, about 7 or 8 minutes. Beat the egg whites with the salt until they hold stiff peaks. Fold a small amount into the egg yolk mixture just to lighten it up a little, then fold in the rest of the whites. Place half the apples in a buttered shallow 1.5 quart baking dish. Cover the apples with half the egg mixture. Add the remaining apples and sprinkle with the macaroon crumbs. Cover the apples and macaroon with the remaining egg mixture, filing the dish almost to the rim. Bake until the top is golden brown and the pudding is fairly firm, 25 to 30 minutes. Serve at once with Vanilla Sauce.

Combine the sugar and cornstarch in a saucepan and mix well. Add the salt, lemon peel and water. Bring to a boil and cook over medium-high heat until the sauce is clear, 5 to 7 minutes. Discard the lemon peel and add the butter. Remove the pan from the heat and stir in the vanilla. If you want it creamier, add 1 or 2 tablespoons heavy whipping cream.

Yield: 8 servings

----------------------------------FILLING----------------------------------

1 1/2 cups Sugar
1/4 cup Cornstarch
2/3 cup Apple juice
2/3 cup Port wine
2 tablespoons Butter or margarine
1 Lemon (Grated peel only)
8 medium Cooking apples; peeled and sliced

----------------------------CHEDDAR CHEESE CRUST----------------------------

2 cups Sifted flour
1 teaspoon Salt
2/3 cup Shortening
3/4 cup Shredded sharp cheddar
5 tablespoons Cold water (or more)

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Roll second half of pastry and cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375F 30 to 45 minutes, or until done. Serve warm.

4 Granny Smith apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup hot water

Place apples in a casserole dish and Cover with sugar, cinnamon and hot water.

Batter:
1 egg, (well beaten)
1/2 cup sugar
1 tablespoon butter (melted)
1/2 cup flour
1 teaspoon baking powder

In a large bowl, mix above ingredients and pour this batter over the top of the apples after. Place bits of butter over the top. Bake at 400º about 20 minutes or until apples are done.

4 apples, peeled and sliced
1/4 cup sugar
1/2 teaspoon cinnamon

1 package yellow cake mix (pudding mix best)

Stuff that the cake mix calls for (eggs, water, oil, etc.)

Preheat oven to 350º.
Mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. Place a layer of apples in greased baking dish (approximately 5" x 9" x 3"), sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon.

Prepare cake mix according to package directions, and spoon over apples, spreading it as best as you can.

Bake 30 minutes or until done. Best served warm, with vanilla ice cream.

1 Frozen puff pastry sheet
2 large Cooking apples; peeled; and -thinly sliced
2 tablespoons raisins
1 tablespoon Sugar mixed with 1/4 teaspoon cinnamon
1 egg - beaten with 1 teaspoon water (this is an egg wash)

Thaw pastry 20 minutes. Preheat oven to 350F. On a lightly floured surface, roll pastry to 1 12x15" rectangle. Place on ungreased baking sheet; arrange apples down the center. Sprinkle with raisins and cinnamon-sugar. Brush edges of dough with egg wash. Roll up jelly roll style with seam side down. Turn ends under, brush with egg wash. Make diagonal slits across the top at 2" intervals. Bake for 35-40 minutes. Oh momma.

Yield: 12 Servings

CRUST
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter or margarine, melted

FILLING
1 lb Caramels
1 can Evaporated milk
1 c Pecans
16 oz Cream cheese, softened
1/2 c Sugar
2 Eggs
1 1/2 c Golden delicious apples, chopped
1 tb Flour
1/2 ts Cinnamon

Preheat oven of 350º. Combine graham cracker crumbs. 1/4 cup sugar and butter, press onto sides and bottom of a 9" springform pan. Unwrap caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth - reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixture. Spoon cream cheese mixture over caramel crust. Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes 12 servings. Yummy!

4 c. sliced pared tart apples or 1 (1 lb. 2 oz.) can pie sliced apples, drained
1/4 c. orange juice
1 c. sugar
3/4 c. sifted all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. butter

Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. Combine sugar, flour, spices and dash of salt. Cut in butter until mixture is crumbly; sprinkle over apples. Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp. Serve warm with cream.

1 can Butter-me-not biscuits
3 apples, chopped
1 stick butter
3/4 c. sugar
1 tsp. cinnamon
10 oz. 7-Up/Sprite

Roll out biscuits; fill with apples. Pinch together. Bring to boil butter, sugar, cinnamon, and 7-UP (or Sprite). Pour over apple dumplings. Bake at 350 degrees for 25 to 30 minutes.