Canned Apple Pie Filling

Canned Apple Pie Filling
Adapted from cooks.com

 8-9 Quarts: 
Using 5 1/4 quarts of apples might yield closer to 7 quarts 

7 qt. blanched sliced apples 
5 1/2 c. granulated sugar 
1 1/2 c. clear jel A (hot type)
2 1/2 c. cold water 
1 tbsp. cinnamon (optional) 
5 c. apple juice 
1 tsp. nutmeg (optional) 
3/4 c. bottled lemon juice plus extra

Fill a large bowl with cold water and add a couple of tablespoons of lemon juice.  This will keep the cut apples from turning brown.  Or use ascorbic and citric acid mixtures according to manufacturer's instructions.  Wash, peel and core apples. Prepare slices 1/2-inch wide.  Place into lemon water as you go.  

Blanch half the prepared apples at a time for 1 minute in boiling water. While blanching other batches of apples, keep blanched apples in a covered pot so they will stay warm.

Combine sugar, clear jel A and cinnamon in a bowl. Stir together thoroughly. Put water and apple juice in large kettle. Gradually add dry ingredients, stirring constantly. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice. Boil one minute more, stirring constantly.

Drain apple slices and fold into mixture. Fill prepared jars without delay, leaving 1/2 inch head space. Put prepared lids and rings on jars and process immediately in a boiling water bath for 35 minutes after water comes to a boil.

Clear jel A is a modified food starch available. Your local extension service office might be able to tell you where it is available. Do not substitute cornstarch. The quality is not as good, nor does it store as well.  I bought a 25 pound bag for less than $4 a pound that included shipping from Walton Feed at http://rainydayfoods.com/   Smaller sizes are available there and elsewhere online for more cost per pound.

One Quart:
This will yield a little more than a quart.  Using 3 cups apples might yield closer to a quart.   

 4 c. blanched sliced apples 
3/4 c. granulated sugar 
1/4 c. clear jel A (hot type)   
1/2 c. cold water 
1/2 tsp. cinnamon (optional) 
3/4 c. apple juice 
1/8 tsp. nutmeg (optional) 
2 tbsp. bottled lemon juice plus extra

Apples

Pippin for pies and MacIntosh for caramel apples. 

Soft, Brown Apples

I almost threw away unwanted apples.  But logic and reason brought me back to my senses.  Phew, that was close.  Apple butter always hides, well, everything. 

Overnight Apple Butter
Source unknown 
Makes about 4 pints

Wash, peel, core and chunk enough apples to fill a four-quart slow- cooker (about 5-6 pounds of apples)

Mix together:
3 cups sugar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground cloves
2 Tbsp cinnamon
 
Spread this over the apples. Let stand with the lid on overnight. Then cook in the slow-cooker for four hours on low. Cool and run through blender or leave chunky. 

Don't peek, add water or even stir until it is finished cooking. If you have let it cool to blend it, reheat to simmer before ladling into jars.  Water bath for 15 minutes.

Canned Apple Pie

Never use flour to can apple pie.

Uh, what if I used flour to can apple pie in 1993.

20 years ago?

Well, the apples were technically from 1992.

I don't think you should use them.

What if I top the whole pie with icing?

They should be ok then.  

Apple Slices

My husband grew up enjoying what they called apple slices.  I see lots of recipes for it now called apple slab.  Basically what it is is a thin apple pie topped with glaze.  I think the point is to get the least amount of fruit and most amount of pastry and icing.  If you have a favorite apple pie, use that recipe only instead of a pie plate bake it in a 9x13 pan.  While it is still warm top with a powdered sugar glaze.  For a 10x15 inch pan keep the filling the same but 1 1/2 times the pie crust and icing recipe.  For a large 12x17 inch pan, double the pie filling recipe, the crust recipe and the icing recipe.  For the larger pan sizes the baking time is the same as the smaller pans. (update: I think I would use more filling, crust and icing for each pan size.).For a 21x15 it is 4 times filling and crust.  Even more than 4 times for icing plus I like it thicker and use less water.  

 

Here is the recipe using Mrs. Field's apple pie recipe.  
 
Yield: 12 bars 

Preheat oven to 400°F.
 
Crust:
3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed

I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest. 

Update: Here is the crust I now use: https://www.food.com/recipe/my-no-roll-pie-crust-51537

1 1/2 flour

1 t. salt

2 t. sugar

2 T. milk

1/2 c. oil 

• Mix dry ingredients together with a fork in a pie pan.
• Make a well in the center and add the oil and milk.
• Mix with a fork til it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
• One crust pie, excellent for cream pies and crumb topped baked pies.
•  
• To make a two crust pie, I make the bottom then for the top crust just put it between wax or parchment paper and roll top crust out, pick up bottom of paper and flip on top of pie. Don't prebake the bottom for a 2 crust.  
  

 

Filling:
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups) I like to use Golden Delicious
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces 

Icing:
2 cups powdered sugar 
4 T. hot water
1 t. vanilla extract
 
To prepare crust:
Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.

To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.

On a floured surface use a floured rolling pin to roll out dough.  Place dough into a 9x13 inch pan.  Leave only a small edge up the sides.  It doesn't matter if you have to place the dough in the pan in pieces.  No one will see it.  Spoon in apple filling evenly over the dough.  It should be a single layer.  Sprinkle butter pieces on top.

To prepare top crust:
Roll out second piece of dough.  Place the dough on top of the filling.  Again,  the dough can be placed on top in pieces.  It will be covered with icing.   

Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through the cracks. 

Meanwhile make the icing by combining all ingredients in order.
 
Remove from apple slices from oven and while it is still warm spread the icing over the entire top.  Serve warm or room temperature. 

Apples

Kohlrabi

Let's face it, why wouldn't you throw out a kohlrabi.  Especially when they look like this:

Kohlrabi and Apple Slaw

From allrecipes.com

Serves 6

3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon white sugar
4 kohlrabi bulbs, peeled and grated (food processor with a shredding disk works great)
4 apples - peeled, cored, and diced(I shredded mine)

Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl.
Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.
Calories per serving: 204

Leftover Juice

I put up about 160 pints of crab apple jelly.  It was a bountiful year for the crab apples and I couldn't let all that fruit go to waste.  I'd rather slave over a hot stove and then let all that jelly go to waste.  On the bright side I will never have to make jam again in my life.  My last little bit of juice wasn't enough to make a batch of jelly so I just drank it.  

Crab Apple Juice If extracting juice with a press: Heat juice to 160 degrees to pasteurize.  Check the temperature with a thermometer because you will maintain a taste more like unheated cider if you don't bring the cider to a full boil.  If you use a Nutri-Steamer to extract the juice, pasteurizing isn't necessary as it is heated in the extraction process. Sweeten to taste while the juice is warm.  Drink warm or cold.  By leaving it tart or slightly tart it can be used as a red wine substitute.

Its Almost Apple Time

Which means I needed to do something with the bags of apples from last year that filled up the basement fridge. Only one grocery bag currently left after making applesauce and an apple pie. I did throw out the brown mushy moldy ones.

Mrs. Field's Classic Apple Pie
Yield: 8 slices

Crust:

3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed

I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.

Filling:

6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces

Egg Wash:

1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)

To prepare crust:

Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.

Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.

To prepare filling:

Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.

Preheat oven to 400°F.

On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.

Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.

Spoon in apple filling and sprinkle butter pieces on top.

To prepare top crust:

Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.

Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.

Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.

Remove from oven and cool to room temperature on rack.

Aren't These Beautiful?

This is from last fall. They don't look so much like this now. I have bags of apples in my extra refrigerator so I could enjoy fresh crisp apples all year. However recently, I changed my mind. (Does it work any better?-Mae West) I now have bags of apples in my extra refrigerator so I can enjoy fresh applesauce all year. Yeah, that's it.

Fresh Applesauce

Apples, peeled, cored and sliced
Water
Anti-browning agent like Fruit Fresh or lemon juice

Fill a large bowl with water and add 1 T. Fruit Fresh or a couple of tablespoons of lemon juice. As you prepare the apples, place them in the water to keep them from browning.

Add some water to a large saucepan or pot, enough to cover the bottom, about 2 cups. Add prepared and drained apple slices. Bring to boil on high heat, stirring occasionally. Be sure to scrape the bottom. Reduce heat to low and simmer uncovered 20-30 minutes. Stir occasionally, scraping the bottom and breaking up apples. Mash with a potato masher. Firmer apples will result in chunky applesauce while softer ones will yield a more creamy applesauce. Serve warm. Refrigerate or freeze leftovers.

A Pilgrim and a Closed Door

Here are two tantalizing turkey recipes for your left overs. Turkey leftovers are fondly referred to as turk around here. Was that sarcasm or socratic irony? Please limit your response to 50 words or less.

Pilgrim Sandwich
From The White Gull Inn
Serves 4

8 slices dark rye bread
4 T. mayonnaise
1 pound sliced or shaved cooked turkey breast
3/4 c. cranberry orange relish
4 oz. Cheddar cheese, sliced
8 lettuce leaves

Place slices or rye bread on work surface. Spread mayonnaise on 4 of the slices. Top with turkey, relish, cheese and lettuce. Cover with remaining 4 slices rye bread and cut in half to serve.
Closed Doorwich
Adapted from The White Gull Inn
Serves 4

8 slices dark rye bread
softened butter
12-16 oz. sliced turkey
1 recipe caramelized apples
4 oz. shredded mozzarella cheese, more if desired
Smoked mayonnaise

Pre-heat skillet on medium low heat.

Butter one side of each slice of rye bread. Place one slice, buttered side down in pre-heated skillet. Top with turkey, warm caramelized apples and cheese. Top with remaining slice of rye bread, buttered side up. Cook until bread is hot and toasted. Turn over. Press down on sandwich with a spatula. Cook until bread is toasted and cheese is melted. If cheese doesn't melt, remove from heat and cover briefly until the cheese is melted. Remove from skillet and cut in half. Serve immediately with smoked mayonnaise for dipping.

Variation: Used smoked turkey and apple cider mayonnaise (see below)


Caramelized Apples
Serves 4

5 large apples, peeled, cored, and sliced
2/3 c. sugar
1/4 c. butter

Placed prepared apples in mixing bowl. Add sugar and gently mix. Melt butter in a skillet over medium high heat until bubbly. Add apples. It is best if they are in a single layer. Allow the sugar to melt and apples to brown. Gently check with a spatula. Once they have browned, turn them over with a spatula. Keep cooking them until the apples are browned and the sugar is caramelized. Total cooking time is about 30 min. Be careful not to burn the apples. Reduce heat if necessary. Serve immediately.

Smoked Mayonnaise
1 c. mayonnaise
1/2 to 1 t. liquid smoke (start with 1/2 t. adjust to taste)

Blend until smooth. Can add 1 T. apple cider or apple juice or frozen apple juice concentrate.


Apple Cider Mayonnaise
1. c mayonnaise
1 T. apple cider (can use apple juice or frozen apple juice concentrate)

Blend until smooth.

Wrinkly Old Apples

I found some old apples in my basement refrigerator drawer. It's just what I need. More food storage spaces in obscure places. These were so wrinkly they were a little hard to peel. But I pushed on. Nobody can call me a quitter. No sir.

Caramelized Apples
A great side dish.
Serves 4

5 large apples, peeled, cored, and sliced
2/3 c. sugar
1/4 c. butter

Placed prepared apples in mixing bowl. Add sugar and gently mix. Melt butter in a skillet over medium high heat until bubbly. Add apples. It is best if they are in a single layer. Allow the sugar to melt and apples to brown. Gently check with a spatula. Once they have browned, turn them over with a spatula. Keep cooking them until the apples are browned and the sugar is caramelized. Total cooking time is about 30 min. Be careful not to burn the apples. Reduce heat if necessary. Serve immediately.

Caution: melted sugar is very HOT! That tip brought to you by my tongue. Did I ever mention that I was kick out of Girl Scouts and asked not to come back because I couldn't stop licking the cookie dough?

Biting the Bullet

Facing the music. Taking the bull by the horns. Showing it who's boss. Grabbing the tiger by the tail. That seems dangerous. Hmmm. I guess dangerous fits. Using apples purchased in 1992, made into applesauce in 1993 and using in 2010 is a little dangerous. Especially when it looks like this.

Apple Fruit Leather

Applesauce
Lemon juice or other anti-browning agent (optional)

Preheat oven to lowest setting. The lowest setting for newer ovens is 170 degrees. Older ovens will go lower.

Lay parchment paper on a jelly roll pan or cookie sheet. Make sure that it lies flat and won't fold back onto sauce. (You can use microwave safe plastic, however plastic and heat is not recommended anymore.) Spray with cooking spray or grease with butter or coconut oil.

If your applesauce doesn't have an anti-browning agent in it, add some. You will know if you made it and didn't add it. A little lemon juice works great. A couple of teaspoons per pan should be enough.

Pour applesauce onto greased parchment paper. Spread sauce evenly so it is a thin layer, about 1/8 inch thick. Sometimes shaking the pan or tapping it on the counter will help level it.

Place in oven. Remove when applesauce is dry to the touch. It will be somewhat sticky but not wet. This will be about 8-15 hours. It could take longer depending on your oven. Drying it overnight works great.Remove fruit leather from oven and let cool. Peel from parchment paper and roll up. Wrap in plastic and store in a cool dry place.

If you are drying during the day and need to use your oven, simply take out the fruit leather put it on your counter while you use your oven. Let your oven cool down before placing the leather back in the oven.

For a yummy treat, spread cream cream cheese on a piece of fruit leather and roll up.

Apple Crisp

Apple Crisp

3 c. tart apples, peeled, cored and sliced (about 3 medium apples)
2 T. lemon juice
2/3 to 3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg (optional)
1/4 tsp salt
1/3 c. butter or softened


Heat oven to 375. Place apples in greased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients until large crumbles form (more like clumps); sprinkle over apples. Bake uncovered until topping is golden brown and apples are hot and tender when pierced with a fork, about 30 min. Can serve with ice cream or cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.

Variations: Can decrease lemon juice to 1 T. and add 1 T. of orange juice.
Can add to apples 1 t. ground cinnamon/1/2 t. ground nutmeg. Can also sweetened apples with 2 T to 1/4 c sugar (to taste).

Apple Streusel Tart

Apple Streusel Tart
From "The Dessert Lover's Cookbook" by Marlene Sorosky

Crust
1 recipe Cookie Pastry for single crust pie (see below)

Apple Filling
1 Tbs vanilla extract
1/2 cup dark raisins
juice of 1 lemon
3 lbs tart cooking apples (about 6 large, Pippin are best for apple pies and tarts)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, melted

Streusel
1/2 cup quick cooking oats
1/2 cup packed golden brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
dash salt
6 Tbs unsalted butter, at room temperature
1 cup walnuts, chopped into medium pieces, about 4 oz.

Use a 9x3-in or 9 1/2x2-in springform pan. Place oven rack in lower third of oven. Preheat oven to 450 degrees F.

Directions
Make pastry as directed. Divide pastry in half and press half into bottom of springform. Press remaining pastry two thirds up sides of pan.

Place vanilla and raisins in microwaveable bowl covered with plastic wrap. Microwave for 1-2 minutes or until hot. Let stand, still covered, at least 10 minutes for raisins to soften.

Fill large bowl with water and the juice of one lemon. Peel and core apples. Drop them into the lemon water to prevent from turning dark. Slice them into 1/4-inch slices by hand or with medium (4mm) slicing blade of a food processor. Transfer raisins and vanilla to a large bowl, stir in apple slices. Toss apples with hands to coat with vanilla.

Stir together sugars, cinnamon, nutmeg and flour; add to apples. Add butter and mix with hands until distributed. Place apple mixture in pastry-lined pan.

Place pan on baking sheet. Bake in the lower third of the oven for 15 minutes.

Meanwhile, mix oats, sugar, flour, cinnamon and salt in medium-size bowl. Cut in butter using fork, fingertips, or pastry blender until mixture is crumbly. Mix in nuts.

Remove tart from oven and reduce oven temperature to 350 degrees F. Sprinkle streusel evenly over top of apples. Press down lightly with hands. Bake in the oven for an additional 60 to 70 minutes or until top is golden brown and edges are bubbling. Remove from oven and cool for one hour. Run knife around edges of tart to make sure tart does not stick to springform. Do not remove sides until ready to serve. The tart may be covered with plastic wrap and foil and held at room temperature overnight, if desired. It may be reheated in a preheated 350 degree F. oven for 15 minutes, if desired.

Before serving, remove sides of springform. Serve warm or at room temperature.

Cookie Pastry
Makes pastry for one 9-in pie or one 11-in tart.

1/4 lb (1 stick) unsalted butter, cold and cut into 8 pieces for food processor; at room temperature for mixer
1/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour

If using a food processor: Place butter and sugar in food processor with metal blade and pulse until mixture holds together. Add egg and pulse 5 or 6 more times. Add flour. Scrape down sides and pulse until all ingredients are incorporated and a cookie-like dough is formed. Remove metal blade and place plastic bag over top of work bowl. Invert bowl and turn dough into bag. Shape pastry in bag into a ball and flatten into a disc. If pressing pastry into dish withy hand, it may be used immediately. If rolling out, seal bag and refrigerate dough until firm.

If using an electric mixer: Beat butter and sugar in medium-sized bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap or bag and refrigerate until chilled.

Pastry may be refrigerated up to 5 days wrapped in plastic wrap or sealed in plastic bag, or may be frozen if desired. Before using, let stand at room temperature until softened just enough to roll, but still cold.

Brown Dried Apples

I substituted some dried apples that have turned brown and people around here have turned their nose up at.
But they loved this.

Apple, Orange and Pecan Stuffing 
This is my Thanksgiving stuffing with apples, pecans and orange added to it.

2 c. butter
2 T. dried minced onion
12 apples, cored, peeled and diced
1 1/2 to 3 c. chopped pecans (depending how nutty you like it)
2 T. grated orange zest
4 t. poultry seasoning
4 t. celery salt
1 c. parsley 
32 C. cubed day old bread
6 c. milk

Melt butter in saucepan. Add apples and cook for 2 min. Add onion, poultry seasoning, celery salt and parsley. Stir. Transfer to large bowl. Add bread, pecans, orange zest and toss lightly. (Or mix bread, pecans, and orange zest in large bowl and pour butter mixture over, tossing lightly). Add milk. Mix gently. Transfer to large baking dish. Bake 350 for 1 hour or until top is browned and crunchy. If you prefer moist stuffing, cover while baking. See note if baking with crown pork roast.


Here are some substitutions:

1/3 c. onion for the minced onion
1/3 c. celery plus 1/2 t. salt for the celery salt

Melt butter. Add onion and celery. Saute until onion is transparent. Add apple and cook for 2 min. Transfer to large mixing bowl. Add poultry seasoning, salt, parsley, bread, pecans and orange zest. Toss lightly. Add milk. Mix gently.

Well, This Looks Appetizing

This is applesauce that I made in 1993 from 1992 apples. What?
You couldn't recognize it? There is nothing wrong with it ...
besides it is brown and watery and...well you get the idea.
I usually use it to make applesauce bread but while I was looking
for a recipe to use my fermenting apple cider, I found an apple
butter that needs both apple cider and applesauce. I am
wondering if the two will approach critical mass or will the
double negatives will become a positive. What do you think?
I will let you know how it goes.

Wormy Apples

About four years ago I planted a crab apple tree. The first year I had some blossoms but no fruit. The following year the tree produced a giant green crab apple. The next year a few more and this year a dozen giant crab apples. I mean these crab apples are so big they are the size of small apples. Hey wait a minute...could they be apples?? They do have worms. Lucky me. I have an apple tree. I didn't have very many apples so this recipe seemed to be a good fit--more cake less apple. But still I didn't have enough. Luckily I had some other old wrinkly apples that needed to be used. This is actually a Swedish apple cake (sockerkaka med applen). The Germans and French have a version as well. The nice thing about wormy apples is that the apples "heal" themselves and there may be a worm hole on the skin but their insides are fine...sometimes.


Apple Cake in an Iron Skillet
From thepioneerwoman.com
Adapted from Sara Moulton
4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 3/4 sticks butter
3/4 cup sugar
1 stick butter
2/3 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely
Preheat oven to 375 degrees.
In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!
Serve warm with vanilla ice cream.
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