I have some apples that are about to go bad, what are some quick and easy apple recipes?

I bought some apples a few weeks ago and they are starting to bruise. I really want to use them up so I don't waste. What are some quick and easy recipes to use them upI have some apples that are about to go bad, what are some quick and easy apple recipes?
I had some older apples I had to get rid of too. I cored them, cut them up into bite sized chunks, tossed them with apple pie spice, a little instant tapioca and put them into a microwaveable pan. I then dotted some butter on top, covered and cooked them for about 5-6 minutes. They turned out good, like an apple pie without the crust.I have some apples that are about to go bad, what are some quick and easy apple recipes?
Here's simple, I use any apples on hand.





Cracker Barrel Fried Apples.SERVES 6


Ingredients


2 cups apple juice, plus


1/2 cup apple juice


4 large golden delicious apples, with peel,cut 1/2 inch wedges


3 tablespoons cornstarch


1 teaspoon apple pie spice


4 tablespoons sugar


Directions


In a medium skillet, combine the 2 cups apple juice and sliced apples.


Simmer gently until apples are fork tender but not mushy, turning apples frequently.


Remove apples from juice using a slotted spoon and place in an oven safe dish.


In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.


Blend a few seconds until smooth.


Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.


Pour thickened mixture over apples and serve.


Please note the cooking time is an approximate.





Apple Salad


Dressing


1/4 c. sugar


2 tbsp. vinegar


2 tbsp. flour


1 tsp. vanilla


1 c. water


1 tbsp. butter


Mix all ingredients for dressing in a saucepan. Bring to a boil, stirring constantly. Remove from heat and cool.


Salad


3 red apples, diced but not peeled


1/2 c. chopped nuts


1/2 c. drained crushed pineapple


1 c. miniature marshmallows


1/2 c raisins


1/2 c. chopped celery


When dressing is cool, pour over fruit mixture and toss lightly. Refrigerate overnight. Will keep for several days in airtight container.








Golden Apples and Yams


2 large yams or sweet potatoes


2 Golden Delicious apples, cored and sliced crosswise into rings


1/4 cup firmly packed brown sugar


1 tsp. cornstarch


1/8 tsp. ground cloves


1/2 cup orange juice


2 Tbsp. chopped pecans or walnuts





Heat oven to 400. Bake yams 50 minutes or until soft but still retain shape. (This can also be done in microwave.) Cool yams until they can be handled. Reduce oven to 350. Peel and slice yams crosswise. In shallow 1-quart baking dish, alternate apple rings and yam slices, overlapping their edges slightly. In small saucepan, combine sugar, cornstarch and cloves; stir in orange juice and blend. Heat orange juice mixture, stirring, until thickened; pour over apples and yams. Top casserole with nuts and bake 20 minutes or until apples and yams are tender. Serve. Makes 6 servings.
1 recipe pastry for a 9 inch double crust pie


1/2 cup unsalted butter


3 tablespoons all-purpose flour


1/4 cup water


1/2 cup white sugar


1/2 cup packed brown sugar


8 Granny Smith apples - peeled, cored and sliced


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.What to Drink?


Coffee


..DIRECTIONS


1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.


2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.


3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.


FOOTNOTE


Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
FARMERS APPLE PIE





1 unbaked (9-inch) pie shell


3 cups peeled apples


3/4 cup sugar


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg


dash of salt


1 cup heavy cream





Preheat oven to 450F.


Bake pie shell 8 minutes. Reduce temperature to 350F.





Combine apples, sugar, cinnamon, nutmeg, salt and cream in a bowl and mix well. Pour the apple mixture into the baked pie shell.





Bake for 1 hour.





Yield: 6 servings














APPLE CINNAMON PORK CHOPS





2-4 boneless pork chops (example: butterfly cut)


2 apples, peeled, sliced


1 can frozen apple juice concentrate


1 cup applesauce


cinnamon


nutmeg (optional)


salt and pepper


potatoes cut coarsely in chunks


1 heavy bottomed deep frying pan and lid





Cut the potatoes and set aside; peel and slice apples and set aside.


Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops.





Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.





Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.





Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits (fond) which is stuck to the pan - this adds extra flavor.





Add the apples and potatoes. Put the lid on.





Cook until apples and potatoes have become tender.
APPLE STRUDEL





2/3 cup milk, scalded


1/2 cup sugar


1 1/4 teaspoons salt


6 tablespoons butter, melted


2/3 cup water, lukewarm


2 tablespoons sugar


2 packages active dry yeast


3 eggs


6 cups flour





Filling:





9 apples, peeled and sliced


1 1/2 cups cream


1 1/2 cups sugar


butter


cinnamon





Scald milk in a saucepan. Add butter. Dissolve yeast in lukewarm water; add sugar and set aside to proof, about 10 minutes.


When milk and butter mixture is between 100 and 110 degrees F. (warm to the touch), stir in the yeast mixture.





Using a whisk, beat the eggs well and stir in to combine.





Gradually add in 3 cups of flour, beating until smooth with electric mixer. Stir in remaining flour, or enough to make a soft dough (about 3 cups).





Place in a greased bowl, turning once to cover with oil.





Cover and let rise until doubled in bulk, about 1-2 hours.





Turn out onto lightly floured board and divide into three pieces.





Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan. Press edges tightly against pan so that it doesn't spring back. If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will become more manageable.





Peel and core apples and slice thinly. Arrange the apples lengthwise in rows across the strudel dough.





Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk. Remove wrap. Into each of the three pans, pour 1/2 cup cream.





Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or U-shape. Brush top with milk or cream and sprinkle with sugar.





Bake in a preheated 350 degrees F. oven until lightly golden, about 35 minutes. Puncture bubbles.