Also view our apple pie recipes!
Add spices to cider, either loose, in cheese cloth, or in a container for holding spices. Heat until hot but not boiling for about 1 hour. Remove spices and serve.
Pour over 4-6 whole, cored apples. Bake at 350° for about 45 minutes (time will depend on which variety of apple you use). While baking, occasionally pour sauce over apples again.
Cut and peel both squash and apples in 1/2 slices. Arrange squash in a 9" x 9" ungreased baking dish. Place apple slices over squash slices. Mix remaining ingredients over the top of squash and apples. Cover with foil. Bake at 350° for 50-60 minutes or until it is done. The squash and apples will remain in slices.
Filling: cream together:
Bake: 10 minutes at 425°, then reduce to 375° and bake for another 25 minutes. (You may want to place a cookie sheet under the pie since it may run over.) Cool, then refrigerate.
Place apples in a greased 9" x 9" baking dish. Sprinkle apples with lemon juice and water. In separate bowl, mix brown sugar, flour, oats, cinnamon, and nutmeg. Cut in butter with a pastry blender until it looks crumbly. Spread the mixture over the apples. Bake at 350° for 30-40 minutes or until it’s bubbly and apples are tender.
In separate bowl, sift together the following:
Then combine this with the first mixture using a mixer. With a wooden spoon add 3 cups peeled and finely chopped apples and 1/2 cup chopped nuts—either walnuts or pecans. This will make a very stiff batter. Place mixture in 9" x 13" pan. Bake at 350° for 45 minutes. Frost with cream cheese or vanilla frosting. (If you prefer, you may make cupcakes instead. The batter will make approximately 30 cupcakes, and it will only need 25 minutes of baking.)