RECIPES WITH MCINTOSH APPLES RECIPES

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
• Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
• Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
• Store loosely covered at room temperature.