• 1 C sugar, divided
• 2 Tbs all-purpose flour
• 1/2 tsp ground cinnamon
• 6 medium baking apples,
  peeled and thinly sliced

In a small skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and just golden. Remove from the heat and quickly pour into a 10-in. pie plate; set aside

In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half of the apples in a single layer in a circular pattern in pie plate. Sprinkle with half of the sugar mixture. Arrange half of the remaining apples in a circular pattern over sugar; sprinkle with the remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter.

Roll out pastry to 9 inch; place over apples, pressing gently to completely cover. Do not flute.

Bake at 400° for 50 minutes or until golden brown and apples are tender. As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Cool.

Yield: 8 servings.

Taste of Home
August/September 1995

• 1 tsp each dried sage, thyme,
  rosemary and marjoram, crushed
• 1 tsp salt
• 1 tsp pepper
• 1 pork loin roast with bone
  (about 6 lb)
• 4 medium tart apples,
  cut into l-inch chunks
• 1 large red onion,
  cut into 1-inch chunks
• 3 Tbs brown sugar
• 1 C apple juice
• 2/3 C maple syrup

Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
Bake, uncovered, at 325° for 1 1/2 hours. Drain fat.

Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until internal temperature reaches 160°-170°.
Transfer the roast, apples and onion to a serving platter and keep warm.

Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove-top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.

Slice roast and serve with gravy.

Yield: about 12 servings..

• 4 C fresh or frozen cranberries
• 1/4 C water
• 8 C sliced, peeled cooking apples
• 2 C sugar

In a covered saucepan, simmer cranberries and water for 20-25 minutes or until tender. Press through a sieve or food mill; return to the saucepan.
Add apples; cover and simmer for 35-40 minutes or until apples are tender but retain their shape.
Add sugar. Simmer for 5 minutes, stirring occasionally.

Yield: 8-10 servings.