Special fall recipes

Grandma’s Apple Pie – TimefortheHolidays


  • ½ cup sugar

  • ½ cup packed brown sugar

  • 3 tbsp all-purpose flour

  • 1 tsp ground cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp ground nutmeg

  • 6 c. sliced peeled apples

  • 1 tbsp lemon juice

  • 1 – 9-inch pie crust

  • 1 tbsp butter

  • 1 egg white

Instructions: Mix together the sugar, flour, and spices. Set bowl aside. In another bowl, mix apples with lemon juice Add the sugar mixture; and toss to coat. Line the bottom of a pie pan with the crust. Fill with apple mixture and dot with butter. Place remaining rolled out pastry over filling. Trim, seal, and flute edges. Cut slits or your favorite design into the pastry. Beast egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 20-25 minutes longer or until golden brown. Cool, serve, and enjoy!

  1. Apple Butter- Thriftyfrugalmom


  • 5.5 lbs. apples

  • 2 tbsp. vanilla

  • 1 c. brown sugar

  • 1 tsp. ground cloves

  • 4 tsp. cinnamon

  • 1/3 cup water


  1. Peel and core apples, then slice into fourths.

  2. Add apple slices and remaining ingredients to the insert of Instant Pot.

  3. Put the lid on the Instant Pot, set vent to sealing then press the pressure cook button and adjust the time to 15 minutes at high pressure.

  4. When the timer is finished, let pressure release naturally for 20 minutes. After 20 minutes, tur the dial to the vent position and let remaining steam release. Remove lid.

  5. Blend apple mixture with stick blender or regular blender until smooth. Be very careful since it will be quite hot.

  6. If apple butter is pretty runny, press the sauté button on the Instant Pot, then press the minus button and adjust to “less.”

  7. Sauté until thickened to desired consistency, making sure that you stir occasionally.

  8. Turn off Instant Pot and allow for apple butter to cool.

  1. Roasted Pumpkin Seeds - Homecookingmemories


  • Seeds from two large pumpkins

  • ½ teaspoon Lawry’s seasoned salt

  • ½ tablespoon olive oil

  • Pinch of salt


  1. Preheat oven to 350 degrees F. Remove seeds from two pumpkins and wash and clean them making sure to remove any extra pumpkin rinds.

  2. Soak seeds in a bowl of water for 30 minutes. Then, drain seeds after time is up.

  3. Bring a pot of water to a boil. Let pumpkin seeds boil for about 10 minutes.

  4. Once time is up, drain the seeds and place back into the empty bowl. Toss with olive oil and lay out the seeds in a thin layer across a cookie sheet.

  5. Sprinkle with Lawry’s Seasoned Salt. Over in oven and check on seeds about every 10 minutes. Seeds are done after 40 minutes or when seeds are no longer soft.

  6. Leave seeds out to cool and season with additional salt if desired.

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