Apples are one of autumn's greatest treats. They lend themselves to a multitude of recipes, both sweet and savory.
These are four delicious looking apple recipes that I plan on making this month.


© Darwin Bell

Apple Bread Pudding
From Lanier Bed & Breakfast Inns
Yield: 8 servings

1 (1-lb) loaf firm raisin bread, sliced
1/4 cup butter (1/8 lb)
3 cups peeled & sliced tart apple (3 medium)
2 Tbsp all-purpose flour
1/2 cup sugar
1 tsp ground cinnamon
4 eggs, lightly beaten
2 1/2 cups milk
1/2 tsp salt
Maple syrup

If you plan to bake this dish immediately, preheat oven to 350. Grease a 13x9x2 inch glass baking dish.
Remove the crusts from the bread and cut the slices into 3/4 inch cubes. In a medium frying pan, melt the butter. Add the apple and cook, stirring occasionally for 5 minutes or until tender.
Combine the flour, 2 Tbsp of the sugar, the cinnamon, and stir into the apple. Cook, stirring gently for 1 minute until thickened. Spoon into the prepared baking dish. Layer the bread cubes over the apple mixture.
In a medium bowl, mix the eggs, milk, salt, and remaining sugar. Pour over the bread cubes. Using a spoon, press down on the bread until it absorbs the egg mixture. Cover and refrigerate overnight, or bake immediately.
Bake for 50-70 minutes or until golden and a knife inserted in the center comes out clean. Cut into squares and serve warm, with the maple syrup.
This dish can be prepared the night before, then baked before serving time.

Virginia Apple Smothered Pork Chops
from Virginia Apples

6 pork chops
3 tablespoons molasses
2 teaspoons salt
3 tablespoons flour
1-1/2 teaspoons sage
2 cups hot water
Vegetable oil
1 tablespoon cider vinegar
3 tart apples
1/3 cup raisins

Season each chop with 1/4 teaspoon salt, and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a small amount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange on chops. Pour molasses over apples and chops. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add water, stirring constantly to keep smooth; bring to boil. Stir in cider vinegar, 1/2 teaspoon salt and raisins. Pour over apples and chops. Cover and bake at 350 degrees for 1 hour.

Apple Butter
From PreserveFood.com

Ingredients:
15 or so medium sized tart apples (four or five pounds) - Macintosh are nice.
4 cups apple juice or cider
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups sugar

Wash, core and quarter apples. It is not necessary to peel the apples. Place the apples in a large kettle or Dutch oven along with the juice or cider. Bring to a boil then cover the mixture and simmer for about 30 minutes, making sure to stir occasionally to prevent sticking. Now press the mixture through a sieve or a food mill. Return about 10 cups back to the Dutch Oven. Stir in sugar, and spices (and everything nice). Bring to a boil and then reduce heat yet again. Leave uncovered and over very low heat cook for about one and a half hours until mixture is very thick. Be sure to stir periodically and frequently to prevent burning on the bottom.

Here is the canning part: Spoon apple butter into hot, sterilized canning jars (pint or half-pint do nicely). Leave 1/4 inch head-space. Wipe rims and adjust lids. Place in a boiling-water canner for 5 to 10 minutes (5 minutes for half-pints, 10 minutes for full pints from the time the water begins to boil). Carefully take jars from canner and allow them to cool on racks. The result is about 4 pints. So double up on recipe for bigger batches!

Apple-Rosemary Tart
from Susan Herrmann Loomis

For the pastry
1-½ cups all-purpose flour
Large pinch sea salt
7 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water

For the filling
1 tablespoon fresh rosemary leaves
6 good-sized tart apples, cored, peeled and cut in ¼-inch thick slices
2/3 cup sugar

For the egg wash
1 small egg
1 teaspoon water

1. To make the pastry, place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.
2. Preheat the oven to 425 degrees Fahrenheit.
3. Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9-1/2 inch removable-bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
4. Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples-they won't completely cover the apples, which is fine.
5. Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
6. Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to room lukewarm, or room temperature, then serve.

Do you have any autumn apple recipes to recommend?