Your Country Home & Family

APPLE COBBLER

8 cups sliced peeled Granny Smith apples (about 2 �¾ pounds)
1/3 cup apple cider
�¼ cup all-purpose flour
�½ cup packed brown sugar
�½ teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
�½ (15-ounce) package refrigerated pie dough
1 teaspoon water
1 large egg white, lightly beaten
1 tablespoon turbinado sugar or granulated sugar

PREHEAT oven to 350�º. Arrange apple slices in an 11- x 7-inch baking dish. Drizzle cider over apple slices.
LIGHTLY spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar and cinnamon; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.
ROLL dough into a 12- x 8-inch rectangle. Place dough over apple mixture; fold edges under and flute. Cut three slits in top of dough to allow steam to escape.
COMBINE water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350�º for 40 minutes or until crust is golden brown.
YIELD: 8 servings

APPLE BUTTER

This recipe comes from our sister magazine Cooking Light.
4 pounds Granny Smith apples, peeled, cored and quartered
1 cup apple cider
�¼ cup packed dark brown sugar
1 tablespoon fresh lemon juice
�¼ teaspoon salt
Dash of ground cloves
2 (3-inch) cinnamon sticks
1 star anise

COMBINE apples and cider in a large stockpot; bring to a boil. Reduce heat and simmer, partially covered, 30 minutes or until apples are tender.
PLACE apple mixture in a food processor; pulse six times or until mixture is chunky. Return to pan.
STIR in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill.
STORE in an airtight container in refrigerator for up to one month.
YIELD: 4 cups

CIDER PORK CHOPS

�½ cup all-purpose flour
1 teaspoon salt
�¼ teaspoon pepper
4 (1-inch-thick) pork chops with bone
3 tablespoons butter or margarine, divided
4 Granny Smith apples, thinly sliced
1 cup raisins (optional)
1 cup firmly packed dark brown sugar
1 cup apple cider

COMBINE first 3 ingredients in a heavy-duty zip-top plastic bag; add chops. Seal and shake to coat. Remove chops and set aside.
MELT 2 tablespoons butter in a large skillet; add chops, and cook 5 minutes on each side or until browned.
GREASE a 13- x 9-inch baking dish with remaining 1 tablespoon butter. Place apples in bottom of dish; top with raisins if desired, and sprinkle with brown sugar. Arrange chops over brown sugar, and drizzle with apple cider.
BAKE at 350�º for 1 hour or until pork chops are done.
YIELD: 4 servings