by Lauren Rooney apples

Aren't apples great? There's apple butter, apple jelly, apple juice, caramel apples, candied apples, apple pie, apple strudel… Okay I'll stop before I start sounding like Bubba from Forrest Gump. Seriously though, apples are great. They are delicious, healthy and full of fiber and can be used in so many different ways. Fall is apple season and here in Bucks County, we know how to celebrate it! Locally grown apples can be found all over the county from farm shares, to farmers markets, to even some local grocery stores. Heck, we even have a festival celebrating apples at peddlers village on Saturday November 1st and Sunday November 2nd. Where, in addition to buying local apples and lots of apple inspired treats, you can even participate in an apple pie eating contest! If you would like to get in on the apple celebration here are some places where you can pick your own apples and a few recipe ideas for you to use when you come home with your bounty of apples!

Farms with you-pick apples:

Great apple recipes:

Apple Pie Pork Chops – MrFood.com

What You'll Need:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (1-inch) pork loin chops (about 3 pounds total) (see Note)
  • 1/4 cup vegetable oil
  • 1 (21-ounce) container apple pie filling
  • 1/2 cup water

What To Do:

  • In a shallow dish, combine flour, salt, and pepper; mix well.
  • Dip pork chops in flour mixture, coating completely.
  • In a large deep skillet, heat oil over medium-high heat. Add chops and brown 4 to 5 minutes per side. Stir in pie filling and water. Cook 3 to 4 minutes, or until no pink remains in chops.
  • Serve with sauce spooned over the top.

Carmel Apple Cheesecake Tart – Southern Living

What you'll need:

Crust:

  • 1 cup finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup butter, melted
  • 2 tablespoons light brown sugar
  • Vegetable cooking spray

Filling:

  • 2 (8-oz.) packages cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon apple pie spice

Topping:

  • 3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
  • 1/3 cup firmly packed light brown sugar
  • 1 tablespoon butter
  • 2 tablespoons apple jelly

What to do:

Prepare Crust:

  • Preheat oven to 375°.
  • Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist.
  • Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.

Prepare Filling:

  • Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth.
  • Pour cream cheese mixture into prepared crust, spreading with an offset spatula.
  • Place tart pan on a baking sheet. Bake at 375° for 20 to 25 minutes or until center is almost set.
  • Cool completely on a wire rack (about 40 minutes).
  • Chill 8 to 12 hours.

Prepare Topping:

  • Stir together apples and 1/3 cup light brown sugar in a large bowl. Melt 1 Tbsp. butter in a large skillet over medium-high heat.
  • Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown.
  • Remove skillet from heat, and cool apples completely (about 30 minutes).
  • Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust.
  • Make a second small circular pattern inside the first.
  • Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)
  • Microwave jelly and 1 tsp. water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.
  • Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown.
  • Remove from oven, and brush apples with remaining jelly mixture.
  • Chill 1 hour before serving. Note: Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.

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