Welcome to the club! I was a little late buying an apple, corer, peeler, slicer myself (just last year), for all the apple slices I dehydrate.

Another way to get the job done fairly quickly is to use an apple corer slicer that you push through the apple. You can then quickly peel each of the 8 segments (or not); and if you need thinner slices go ahead and slice the wedges into two or three slices. I did that for many years.

-Grainlady

I love mine, and the grandkids have a blast peeling apples with it.

We have lots of apples in the freezer

Great!

Ina Garten's "Old-Fashioned Apple Crisp" is soooooooo delicious! Key is the orange and lemon juice and zest!

Edit: However, cut back on the sugar, both in the filling and in the crumble. One thing about Garten, she uses so much sugar in her recipes! Way too sweet.

This post was edited by Tibbrix on Wed, Oct 22, 14 at 13:11

This pie is very easy and deliciously simple!

PA Dutch Apple Crumb Pie

1 9-inch pastry crust fitted into a pan
6 tart apples, peeled, cut into medium thick slices
1 cup sugar
1 t. cinnamon
3/4 c flour
1/3 cup butter

1.Preheat oven to 425 F.
2.Combine apple slices with half the sugar and the cinnamon. Place into piecrust.
3.Blend rest of sugar with flour and butter and work into small crumbs with fingers.
4.Sprinkle crumbs evenly over the apples.
5.Bake at 425 for 10 minutes,
6.then lower heat to 350 and bake for 35 minutes more.

This pie freezes well before baking, then just pull out of the freezer and bake from the frozen state without thawing.

Teresa

I store mine in the garage until apple season, which is now. I use more apples in my pie, but I probably have smaller apples. Here's the recipe I use:

Apple Pie
3/4 cup sugar
1-1/4 tsp cinnamon
1/2 tsp nutmeg (3/4 is too much, unless nutmeg is old)
1 1/2 tbsp cornstarch
2 tbsp butter
6-8 medium apples (I use Fuji)
Preheat oven to 500° F with pizza stone in the bottom rack.

Peel and core apples and slice very thinly (about 1/8”) into a mixing bowl. In another small bowl combine the dry ingredients and pour them over the apples. Toss well to coat all over.

Line a 9” metal pie plate with pastry and pile coated apple slices into pie plate, arranging so that the middle is not higher than the sides. Dot apples with pieces of butter.

Roll out top crust and put on pie, flute edges, and cover the fluted edges with aluminum foil. Place pie on the pizza stone and reduce heat to 425°F for 10 minutes, and then lower heat to 375°F for 30 minutes. Remove aluminum foil from the crust and bake an additional 10-20 minutes until crust is golden brown.

Crust (for two pies)

1 cup whole wheat flour
4 cups unbleached bread flour
1/4 tsp salt
1/4 cup sugar
1-1/2 cups cold unsalted butter (3 sticks), cut into 1/4-inch slices
1 cup chilled solid vegetable shortening , cut into 8 pieces
1/3 cup cold water
1 egg, beaten
1/3 cup vodka

Store the 1/3 cup vodka , the cut butter, and vegetable shortening in the freezer.

Process 1 cup WW flour with 2 cups regular flour, salt, and sugar together in a food processor until combined.

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into very large bowl.

Combine the egg with the water in a Pyrex measuring cup and add the vodka. Add enough water to make one cup total liquid and sprinkle vodka, egg, and water over the flour mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together -- do not stir. Flatten dough into four discs. Wrap each disc in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place pizza stone on oven rack, and heat oven to 500°. Remove dough from refrigerator and roll out on generously floured work surface to an 11” circle about 1/8” thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1/2” overhang all around. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Add the apple pie filling, and continue with directions above.

Lars

This post was edited by publickman on Wed, Oct 29, 14 at 12:26

https://www.youtube.com/watch?v=NtMUAEgJ2Pw

https://www.youtube.com/watch?v=nzQDWAaxjGs

dcarch :-)

Thanks Dcarch, I got the parts for that fast one already. ;)

Here is a link that might be useful: fast peeler

That nifty apple peeler also does pears, potatoes, and lemons by adjusting the tension of the blade for harder/thicker peels. It's the screw on a spring below the blade on the base of the machine. You can also get a replacement blade, if it did not come with one, and/or you can turn the blade upside down for a new sharp edge. BTW my DH sharpened a dull one with a diamond whetstone (1200 grit) in about 4 seconds. Don't try to core anything else except apples, it just won't work. Use the thumb screw to loosen and move it out of the way.
Nancy

SIL used to do P-Chef demos and ended up with a LOT of extra things. She gifted me one of these. Was getting ready to juice a messa lemons and just hated thought of tossing all that zest that I really didn't NEED at the time. Gizmo can be adjusted to just peel and not core. I ended up with a BIG pile of perfect zest ribbons, all the white still on lemon, and no problem juicing nekked lemons. I let it air-dry till kinda crispy and then zizzed up in food processor to make ground/powdered lemon. Mad real lemon-pepper where first ingredient was not salt... for FREE.

Here is a pie I made yesterday using the recipe I posted above. The pie is now in the pie keeper I got from OklaMoni - thanks again for sending that to me. It gets a lot of use, and the metal pie pan I have fits inside perfectly.

After completing the recipe (I still have not yet cut the pie that I made last night), I wondered if I should have brushed the top with an egg wash and sprinkled sugar on it. I think it is sweet enough without the extra sugar, and the crust does have sugar in it. This time I made sure not to overwork the dough, especially when mixing the shortening and butter into the flour, and this dough had quite large chunks of butter and shortening in it when I refrigerated the discs (I still have two more discs to use), and I am wondering how that will affect the texture. The crust looks a little mottled, but at least I know it will not be tough. I used fresher nutmeg this time and decided that next time I should use 1/2 tsp instead of 3/4 tsp.

Lars

Gorgeous pie, Lars! I didn't get around to making an apple pie as I had intended, last weekend. Looking at yours, I wish I had.

I love the way you did your crust, I love crust.
What kinds of apples did you use? Oops, edited to realize that you did say.....Fuji.

This post was edited by jasdip on Wed, Oct 29, 14 at 18:46

I have an old (clunky) one of those. Used it for years in 2nd grade classroom on Apple Day. The kids always loved it, and now my grandson does.

My grandkids like sauteed apples with dinner (frozen Stauffers), but we have lots and lots of apples to use, so I've been trying recipes. I did saute some, but the recipe has a lot of butter and it's a bit tricky when cooking other things and they go from just right to hard apple candy in a moment of inattention.

With the wonderful peeler/corer/slicer it's so easy to add apples to a recipe.

I found this one and the kids really like it, and no butter. And it baked along with the cabbage and potatoes, and came out of the oven just right.

(By the way, roasted cabbage is very good - the kids actually like it).

Hot Baked Cinnamon Apples

10 apples, cored, peeled and sliced thinly
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice (optional)
1 dash salt
1 dash nutmeg
whipped cream (optional) or ice cream (optional)

Directions
Preheat oven to 375°F.
Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
Put apples in a non-stick pan; cover and place in the oven.
Bake for 45 minutes, stirring at least once every 15 minutes.
Once they are soft, cook for another few minutes to thicken the cinnamon sauce.

I cut the recipe in half and I added a little water/cornstarch at the end to thicken the sauce.

The kids gave it a fishy eyed stare, but once they tasted the apples they ate the whole dish. Very good recipe

A good topping would make a good apple crisp, too.

Here is a link that might be useful: Link