(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Serves 8

2 cups peeled, cored and chopped apples
1/3 cup sugar
2 tablespoons apple butter
2 tablespoons flour
1/4 teaspoon cinnamon

2 cups flour
1/8 teaspoon allspice
1/3 cup butter or margarine
2 tablespoons apple butter
2/3 cup ice water

Cooking Directions
Heat oven to 375 degrees F. Combine apples, sugar, apple butter. Add combined flour and spice to apple mixture. Set aside.

In medium bowl, mix together flour and allspice. With pastry blender, cut in butter until mixture resembles coarse crumbs. Blend water into apple butter. Using fork, gradually stir water mixture into dry ingredients, mixing until moistened. Shape into ball. On lightly floured surface, with rolling pin, roll into 16-inch circle, 1/8-inch thick. With cookie cutter or 5-inch saucepan lid, cut into 8 circles.

Equally portion fruit mixture onto half of each circle; fold in half, pinching dough to seal edges. Bake on an ungreased cookie sheet at 375 degrees F. for 20-25 minutes, or until lightly browned. Serve warm.

Serving Suggestions
Young chefs can help with these simple apple pies. Be sure that an adult is there to help with the oven and using sharp edges. A good dessert after an all-kids meal of All-Star Pork Meatballs and scalloped potatoes. And if you don't want to eat it out of hand, serve warm with a scoop of cinnamon ice cream.

Nutrition Facts
Calories 251 calories; Protein 4 grams; Fat 8 grams; Sodium 78 milligrams; Cholesterol 20 milligrams; Saturated Fat 5 grams; Carbohydrates 42 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages