Apples get high marks for heart health: They are a good source of fiber (including a soluble type called pectin) and antioxidants and may help lower cholesterol naturally. Apple Cherry Pie Heat oven to 375°F with rack in center position. Peel and core 2½ lb apples. Cut into 1/3"-thick wedges and toss in bowl with ½ cup dried cherries, 6 Tbsp honey, 3 Tbsp all-purpose flour, 1 Tbsp lemon juice, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Line 10" pie plate with store-bought pie dough. Top with apple mixture. Roll out second dough to 13" diameter and cut a 2 1/4" hole out of center. Put on top of pie and press edges of dough together to seal. Brush top with a beaten egg and sprinkle with 1 Tbsp decorating sugar. Bake until apples are tender, about 1 hour. Serves 8. NUTRITION (per serving) 375 cal, 3 g pro, 63 g carb, 4 g fiber, 14.5 g fat, 6 g sat fat, 285 mg sodium Maple-Cinnamon Applesauce Peel, core, and chop 4 lb apples. Combine with 1/3 cup apple cider, 1/4 cup maple syrup, 2 Tbsp lemon juice, and 1 cinnamon stick in large pot. Simmer, covered, stirring occasionally, until apples are falling apart, about 25 minutes. Remove cinnamon stick. Mash with fork. Serves 8. NUTRITION (per serving) 125 cal, 1 g pro, 33 g carb, 3 g fiber, 0 g fat, 0 g sat fat, 2 mg sodium Sautéed Apples And Onions For Pork Chops Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add 1½ lb sliced onions and 3/4 tsp caraway seeds. Cook, stirring, until golden brown, about 10 minutes. Add 1 lb cored and coarsely chopped apples and 1/4 cup cider vinegar. Cook, stirring, until apples are tender, about 8 minutes longer. Season with sea salt and pepper. Serve with pork chops. Serves 6. NUTRITION (per serving) 108 cal, 2 g pro, 21 g carb, 4 g fiber, 2.5 g fat, 0.5 g sat fat, 6 mg sodium [header = Apple-Pecan Crisp] Apple-Pecan Crisp Heat oven to 375°F with rack in center position. Core and cut 2 lb apples into 1/4"-wide wedges. Toss together in bowl with 2 Tbsp lemon juice, 2 Tbsp honey, and 1½ Tbsp all-purpose flour. Transfer to oiled 2 qt shallow baking dish and top with 3/4 cup plain granola, 1/4 cup chopped orange-flavored prunes, and 1/4 cup broken pecans. Cover with foil and bake 30 minutes. Uncover and bake until apples are tender, about 15 minutes longer. Serves 8. NUTRITION (per serving) 156 cal, 2 g pro, 33 g carb, 4 g fiber, 3.5 g fat, 0.5 g sat fat, 17 mg sodium Baked Stuffed Apples Heat oven to 350°F with rack in center position. Mix 3/4 cup sliced toasted almonds, 1/4 cup honey, 1½ tsp grated lemon zest, and 1½ tsp finely grated fresh ginger. Core 4 lg apples (2½ lb total) with apple corer and put in 8" x 8" baking dish. Spoon filling into apples and pour 1/3 cup apple cider into dish. Cover loosely with foil and bake until tender, about 45 minutes. Serves 4. NUTRITION (per serving) 290 cal, 4 g pro, 55 g carb, 8 g fiber, 9 g fat, 0.5 g sat fat, 5 mg sodium Waldorf Apple Salad Core 4 sm apples with apple corer. Thinly slice apples and 3 celery ribs with knife or mandoline. Toss apples in 1 Tbsp lemon juice. Whisk together ½ cup buttermilk, 2 Tbsp cider vinegar, 1 tsp honey, ½ tsp Worcestershire sauce, and sea salt and freshly ground black pepper to taste for dressing. Create 4 salad stacks, dividing apple slices, celery, 3 oz blue cheese crumbles, celery leaves, and 1/3 cup toasted walnut pieces evenly among serving plates. Drizzle with dressing and season with more pepper. Serves 4. NUTRITION (per serving) 243 cal, 8 g pro, 27 g carb, 5 g fiber, 13 g fat, 5 g sat fat, 362 mg sodium Apple-Cranberry Compote Core 2 apples and cut into 3/4" cubes. Add to large pot with ½ cup each maple syrup, water, dry white wine, and dried cranberries. Stir in 8 halved dried figs, 8 halved dried apricots, strips of zest from 1 orange, 4 whole cloves, 1 cinnamon stick, and a pinch of nutmeg. Simmer until fruits are tender, about 30 minutes. Let compote cool. Remove cinnamon stick. Serves 6. NUTRITION (per serving) 203 cal, 1 g pro, 49 g carb, 4 g fiber, 0.5 g fat, 0 g sat fat, 6 mg sodium
