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PERRY LOWE ORCHARDS

© JESSICA ADAMS 2013

Perry Lowe Orchards, LLC

8741 NC Hwy 16 N

Moravian Falls, NC

28654

(336) 921-3123

(828) 632-7913

tloweapple@wilkes.net

© JESSICA ADAMS 2013

2 cups Cooked dried apples (Perry Lowe Orchards Pkg. Dried Apples)

3/4 cup sugar

1 t. ground cinnamon

1 t. vanilla extract

(2) 10 oz. Cans canned biscuits

Vegetable Oil


Combine apples and water to cover in medium sauce pan.  Cook over medium heat until tender and dry.  Add sugar, cinnamon, and vanilla.  Stir well and set aside.  Separate biscuits and roll each biscuit into 5 inch circle on lightly floured surface.  Place 2 tablespoons apple mixture on 1/2 of each biscuit circle.  To seal pie, dip fingers in water and moisten edge of circle.  Fold in half, making sure edges are even.  Using a fork dipped in flour, press edges firmly together.  Heat oil to 375 degrees in dutch oven or electric frying pan.  Fry pies until golden brown on both sides, turning once.  Drain on paper towel.  Yield 10-12 fried pies.


Note:  To bake pies place on lightly greased baking sheet bake at 450 degrees for 12-14 minutes or until golden brown.


3 cups all purpose flour                    2 T. vanilla extract

1t. of baking soda   2 cups sugar      

1-1/2 t. salt    1 cup vegetable oil            1/2 t cinnamon              2 eggs

1/4 t allspice    3 cups peeled diced cooking apples

1/4 t. nutmeg    1 cup chopped pecans

1/4 t cloves    


Combine first seven ingredients set aside.  Combine sugar, oil, eggs, and vanilla in large bowl, mix well.  Add flour mixture, stirring well.  Stir in apples and pecans (batter will be very stiff).  Spoon batter into a greased and floured 10 inch bundt pan.  Bake at 325 degrees for 1 hour and 30 minutes or until a toothpick inserted in center comes out clean.

Cool cake in pan 10 minutes, remove from pan and cool completely.  Store in air tight container.  Yields one 10 in cake.







1 T of salt    1 gallon water

4-5 large golden delicious apples 4 cups of sugar

2 T of lemon juice  


Dissolve salt in water in a large bowl;  Set aside.  Peel, core, and cut apples into ¼ inch thick wedges to make two quarts.  Drop into salt water; let stand for five minutes.  Drain.  Sprinkle sugar over apple slices; stir gently.  Let stand for two hours.  

Add lemon juice to apples and cook over medium heat 30 to 35 minutes or until thickened, stirring often. Quickly spoon preserves into hot sterilized jars, leaving ¼ inch head space; wipe jar rims.  Cover at once with metal lids, and screw on bands.  Process in boiling-water bath 10 minutes.  Yields: (4) half pints.


8 cups of Pink Lady®apples peeled and sliced

2 cups of sugar   1/3 cup of flour

1t cinnamon      1 cup of water

½ cup margarine melted 1t vanilla


Mix Sugar, flour & cinnamon in large saucepan, add water, margarine, & vanilla.  Heat until  hot, add apples & cook until apples are hot.

Use a box of Pillsbury Pie crust from diary case containing two crust. Spray a 9x13 Pyrex dish, cut one crust into strips to line the dish.   Bake at 350 degrees for 10 minutes, remove from oven and add apple mixture.  Cut second crust into thin strips and make a lattice to cover apple mixture.

Bake at 375 degrees for 50 minutes or until crust is light brown

*Other varieties of apples and different fruits can be used with this recipe.



8 cups of cooked apples                    2t cinnamon

4 cups sugar      ½t cloves     

½ cup apple cider vinegar  ½t allspice                    

  


  Peel  and core apples, cook until done.

 Place  8 cups of cooked apple into crock pot.  Add 4 cups of sugar and ½ cup apple cider vinegar, cook for 12 hours on low heat.

 Remove lid and add 2t cinnamon, ½t cloves, and ½t allspice.  Cook uncovered for 3 hours on high.  Put in jars and seal. Yields 4 pints.



1 can refrigerated crescent rolls                      ¼ cup butter or margarine          

2½ medium sized cooking apples,                  ½ t vanilla extract

peeled, cored, and quartered                           ¼  t ground cinnamon

3/4cup sugar

3/4 cup 7 up   

  

 Place one apple quarter on each piece of crescent roll. Moisten edges of dough with water; bring ends to center, pinching to seal. Place dumplings in an 8-inch square baking dish. Repeat procedure with remaining dough and apples.

             Combine sugar and remaining ingredients in a saucepan; cook over medium heat until mixture comes to a boil. Pour syrup over dumplings.

              Bake at 350 degrees for 30 minutes or until dumplings are golden, basting frequently with syrup. Yield: 5 servings.