Sweet and Savory Uses for the Fall Apple Harvest

In September and October, apple growers tend to walk away with more fruit than they can eat. It's easy to procrastinate processing and let some of them go to waste. Giving extras to friends, family or anyone who will take them off your hands is one option, but consider the endless possibilities the tart-but-sweet fruit provides.

These recipes use apples in many ways, from a sweet dessert to a savory dinner.

Apple Pie Wraps

This recipe was born during a bumper-crop year. A full blown apple pie takes too much time and energy, but these little wraps serve as a quick, tasty treat on cool fall evenings. Adults: Add a splash of liquor to liven up a get-together. You can substitute a mixture of cinnamon (1 tbsp), ginger (1tsp), nutmeg (1/2 tsp) and cloves (1/2 tsp) for the pumpkin pie spice

Ingredients

3 or 4 small to medium apples, cored and peeled

1 pie crust

2 tbsp Pumpkin pie spice

1 cup granulated sugar

Cinnamon schnapps, only if you're of legal drinking age

Preheat your oven to 425 degrees. Mix the spices and sugar in a small bowl and set aside. Line a cookie sheet with aluminum foil.

Lay out the pie crust and cut it into circles large enough to completely wrap an apple. Place an apple on each pie crust circle. Spoon the sugar mixture into the center until 3/4 full. Add just enough cinnamon schnapps to wet the mixture, if using.

Wrap the pie crusts around the apple. Transfer to the baking sheet. Repeat with the remaining apples, making more sugar mixture of necessary. Sprinkle any remaining sugar mixture over the apples.

Bake for 25 minutes, or until the pie crust is a golden brown. Serve with vanilla bean ice cream, whipped cream or both.

Apple Pork Chops

Apple and cinnamon add a zesty pop to traditional pan-cooked pork chops. Add the apples at the end of cooking to keep them crisp.

Ingredients

1 to 2 medium apples, cored, peeled and cut into strips

4 pork chops

A splash of red table wine

Rosemary and cinnamon, to taste

Extra virgin olive oil, for frying

Season the pork chops by rubbing both sides with rosemary and cinnamon.

Heat a stainless steel pan over medium heat. Cover with extra virgin olive oil.

Add pork chops and a splash of red table wine. Cook for the package's recommended time, or about 5 to 7 minutes, before turning.

About 2 minutes before the pork chops are done, add the apple strips and sprinkle with cinnamon. Stir often to prevent the apples from sticking.

Transfer the pork chops and the apples to a plate to rest. Cover with tin foil to keep warm.

Deglaze the pan by adding a few tablespoons of the red table wine. Using a plastic whisk, stir the mixture until it bubbles, thickens and no longer tastes of alcohol.

Top the pork chops with the apples. Pour a bit of the sauce over both and serve.