Wisconsin Apple Growers Association

Apple Recipes

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Winning Apple Recipes

Winners and entries from past Wisconsin Apple Growers Association Contests!  

2015 Wisconsin State Fair Recipe Winners



Badger Apple & Kale Salad - First Place

Badger Apple & Kale Salad

Named for the Red and White colors in the salad.

2015 Wisconsin State Fair - 1st Place

Susan Hogg, Greenfield

3 cups curly kale, washed and dried (from

1 pear, peeled and julienned


Farmer's Market)

1 cup pomegranate seeds

1 cup "fresh curly lettuce," washed and

1 cup dried Wisconsin cranberries


dried (from Farmer's Market)

1 cup Wisconsin crumbled gorgonzola

3 pink lady apples, peeled and diced



1 ambrosia apple, peeled and diced

1 cup pecan halves

1/2 cup lemon juice

2 Tbsp. butter

1 small kohlrabi, peeled and diced (from

6 Tbsp. sugar, divided


Farmer's Market)



1 small fennel, cut into fine julienne, (Save a

few of the top leaves for garnishing finished salad.)




To create candy pecans: melt butter in large (10") skillet, add pecans and 4 Tbsp. sugar. Cook over medium heat, stirring constantly until browned — being careful not to burn (about 5 minutes). Remove from heat and stir in remaining 2 Tbsp sugar. Spread on waxed paper to cool — break apart any that are stuck together so they cool/dry separately. Set aside to top salad before serving.

After dicing apples, be sure to coat in lemon juice to prevent browning (and for flavor).

In large bowl, tear curly kale and curly fresh lettuce. Add apples, kohlrabi and pear. Set aside 1/4  cup pomegranate seeds and pecans, but add remaining ingredients and toss with Apple Vinaigrette Dressing (see below).

Add pecans and 1/4 cup pomegranate seeds to top salad before serving.



Apple Vinaigrette Dressing:

1/2 c. canola oil

1 Tbsp. honey

3/4 c. apple juice concentrate

2 tsp. sugar, or to taste

1/4 c. apple cider vinegar

1/4 tsp. garlic herb powder

1/3 cup. white wine vinegar

1/4 tsp. onion powder

1 tsp. dijon mustard

salt and pepper to taste

1 tsp. lemon juice




Whisk all ingredients together in a bowl. Keep refrigerated (refrigerate about an hour before serving to mix flavors well). Shake or whisk and pour on salad, then toss salad before serving.

Serves 6-8

Wisconsin Apple Crunch Salad - 2nd Place


Wisconsin State Fair 2015 - 2nd Place

Elaine Mason, Oconomowoc


















Apple Cranberry Salad - 3rd Place

Apple Cranberry Salad

Wisconsin State Fair 2015 - 3rd Place

Jan Schwart, Franklin

Chop with.skins left on the following:

2 Granny Smith Apples

2 Pink Lady Apples

2 Yellow Gold Apples

Place in white soda to prevent browning while preparing the apples.

Drain and add the following:

1/2 cup dried cranberries

1/2 cup chopped walnuts

1/2 cup pepitas

1/2 cup diced celery

1/2 cup small marshmallows

1/2 cup coconut


1/2 cup poppyseed dressing

1/2 cup sour cream

1 tsp honey

Blend well and add to apple mixture. Refrigerate in a covered bowl for 1-2 hours before serving.

Apple Salad - 4th Place

                 Apple Salad

Wisconsin State Fair 2015 - 4th Place

Terry Magestro, Oak Creek

2 C. Wisconsin Paula Red Apples, unpeeled, cored, diced

1C. celery, diced

1C. each shredded red and green cabbage

1 C. shredded carrot

3/4 C. sour cream

2 T. apple cider vinegar

Salt and sugar

1/2 C. chopped walnuts

4 slices cooked bacon, crumbled

Combine apples and vegetables. Combine sour cream and cider vinegar; salt and sugar to taste. Add to mixture along with walnuts. Toss to mix. Sprinkle bacon on top. Serves 3.


2014 Wisconsin State Fair Winning Recipes

Crunchy Pecan Topped Apple Pie
Sheila Bethia - 1st Place
7         apples, peeled and sliced thinly
1/2 c   sugar
1 tsp   cinnamon
1/4 tsp freshly ground nutmeg
2 dashes salt
2 Tbs   flour
Juice from 1/2 lemon
Mix together in a bowl.
1 c    chopped pecans
1/2 c packed brown sugar
1 tsp cinnamon
1/2 c flour
3 dashes salt
3 Tbs. butter
Mix all, except the 3 Tbs of butter together.
Pie Crust:
1 c       flour
1/2 tsp salt
1 1/2 tsp sugar
6 Tbs Butter-Flavored Crisco
About 3 Tbs cold water
Blend dry ingredients.  Cut in Crisco until it looks like course corn meal.  Add water, 1 tablespoon at a time.  Mix with fork until it comes together.  Shape in patty.  Cover with saran wrap.  Chill 2 hours.  Roll out between 2 floured saran wrap or wax paper sheets to 1/8" thick. Place carefully into pie pan.
To assemble, pour filling into prepared pie crust.  Sprinkle topping over filling.  Tap down slightly with fingers so it looks even.  Then dot 3 remaining tablespoons of butter all over filling. Bake in a preheated 425º oven for about 12 minutes.  Then turn down oven to 400º and continue baking until golden and bubbly for about 30-40 minutes.
Apple Currant-Almond Pie
Barbara Zagrodnik - 2nd Place
1/2 c  dried currants
2 Tbs apple brandy
1/2 c  sliced almonds
7 c    thinly sliced tart apple
1/2 c white sugar
1/4 c brown sugar
3 Tbs flour
1/2 tsp lemon zest
1 Tbs  lemon juice
1/2 tsp Vietnamese cinnamon
1/8 tsp grated nutmeg
Pinch of salt
2 Tbs unsalted butter, diced
1 Tbs milk
2 tsp white sugar
Pie Crust:
3 c  all purpose flour
1/4 tsp salt
3/4 c chilled, unsalted butter, cubed
1/4 c vegetable shortening, chilled
2  egg yolks
8 Tbs cold water
Soak currants overnight in apple brandy.
In food processor, pulse flour and salt; pulse in butter and shortening until it's in crumbs. Pulse in egg yolks until mixed then add 8 tablespoons water, pulse until dough holds together.
Transfer to work surface and gently pat together in half and flatten each into disc.  Wrap in plastic wrap and refrigerate for at least an hour or longer.
On lightly floured surface, roll out each disc of dough into circle; line a 9" pie pan, trim edges.
In a large bowl, toss together apples, currants, almonds, white sugar, brown sugar, flour, lemon zest and juice, cinnamon, nutmeg, and salt.  Place in pie shell, dot with butter.  Top with remaining dough.  Cut vents in top and decorate top of pie with apple cookie cutter shapes.  Brush with milk and sprinkle with sugar.
Bake in bottom third of 425º oven for 15 minutes, reduce heat to 350º and bake for another 40-45 minutes.  Cool on rack.
Serves 8.

Caramel Apple Pie

Terry Mayestro - Third Place
1 1/4 c flour
1/8 tsp salt
1/2 c  shortening
2 Tbs. cold water
In a medium bowl, mix flour and salt.
Cut in shortening with a pastry blender till fine crumbs appear.  Sprinkle with water and toss till well blended.  Press firmly into a ball.  On a lightly floured surface, roll out to a 13" circle.  Fit loosely into a 9" deep dish pie plate.  Trim and flute edge.
7 c peeled, cored, and sliced Wisconsin apples
1/2 c firmly packed light brown sugar
1 Tbs cornstarch
1 Tbs lemon juice
2 Tbs sugar
1/2 tsp cinnamon
1 tsp  vanilla
3/4 c  flour
3/4 c  pecan halves
1/2 c  sugar
1/4 tsp salt
6 Tbs cold butter, cut into pieces
Caramel and Garnish:
3 Tbs cold butter, cut into pieces
1 Tbs water
30 caramels
1/2 c  chopped pecans
pecan halves
Preheat oven to 400º  Combine apples, brown sugar, and lemon juice in a large bowl. Set aside.  Mix sugar and cornstarch in a small bowl.  Stir into fruit along with the cinnamon and vanilla.  Pour fruit mix into pie shell.  Put on center rack of oven and bake 30 minutes.
Make crumb topping.  Combine the first flour ingredients in food processor, chopping nuts coarsely.  Scatter butter over mix and pulse processor till mix resembles fine crumbs. Refrigerate till ready to use.
Remove pie from oven and reduce oven to 375º Sprinkle crumbs over pie, spreading evenly. Return to oven and bake for 30 to 40 minutes.  Cool for 1 hour.  Combine butter, water, caramels in the top of a double boiler.  Melt over hot, but not boiling water.  When melted, whisk till smooth, then drizzle over pie.  Place pecan halves nicely on pie and then sprinkle chopped pecans over pie.

Jazzed Up Candy Apple Pie

Beth Campbell - Fourth Place
Crust Ingredients:
1 1/2 c graham cracker crumbs
3 Tbs  powdered sugar
1/2 tsp cinnamon
1/3 c  butter, melted
3/4 c  caramel ice cream topping
1 c  chopped pecans
Preheat oven to 375º.  In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter.  Mix well and press into a 9-10" pie plate and up the sides.  Bake for 6 to 8 minutes until golden brown in color.  Pour the caramel into the shell and sprinkle with 1 cup of chopped pecans.  refrigerate pie shell while making apple filling.
Apple filling:
5  Tart apples, peeled, cored, sliced
5 Tbs butter, melted
1/2 c  brown sugar
1/4 tsb salt
1 tsp cinnamon
In a large pan combine the melted butter, apple slices, brown sugar, salt and cinnamon.  Cook over medium high heat for 15 to 20 minutes until the apples are softened and tender.  Let cool for 10 minutes and pour into the pie shell.  Reduce the oven to 350º.
Cream Cheese Topping:
8 oz cream cheese
1 tsp vanilla
1 egg
1 Tbs lemon juice
1/2 c sugar
In a medium bowl, using a hand-held mixer on low speed, combine the cream cheese and sugar for about a minute.  Add the egg, lemon juice and vanilla and beat for 1 minutes or until fully blended.  Pour over the apple filling in the pie shell. Bake for 30 minutes until an inserted knife comes out clean.  Remove the pie from the oven and let cool.  Refrigerate for 4 hours.
3/4 c heavy cream, whipped
2 Tbs powdered sugar
1/2 c  caramel ice cream topping
1/4 c  pecans
Top with whipped cream, caramel and pecans and either drizzle on top or swirl with a knife.  Slice and serve.  Yield: 8 to 10 slices.

2013 Wisconsin State Fair Winning Recpies

Wisconsin Apple Cream Cheese Praline Cake
Elaine Mason, Oconomowoc
1st Place
3 cups Chopped apples (Gala)
3/4 cup Applesauce
1 cup Pecans, chopped
3 cups All-purpose flour
1 cup White sugar
1 cup Brown sugar
2 tsp Cinnamon 1 tsp Salt
1 tsp Baking soda 1 tsp Nutmeg
1/2 tsp Allspice 3 Eggs
3/4 cup Vegetable Oil 1 tsp Almond extract

In a large mixing bowl, mix eggs, oil, applesauce, almond extract and sugars. Add dry ingredients. Add apples and nuts.

Cream Cheese Filling:
1 pkg Cream cheese, softened
1/4 cup Butter, softened
1/2 cup White sugar
1 Egg
2 Tbs Flour
1 tsp Almond extract

In a separate mixing bowl, blend together filling ingredients. Pour half the cake mixture into a prepared angel food pan. Spoon cream cheese filling over mixture. Top with remaining cake mixture.

Bake in a preheated 350° oven for 1 hour and 15 minutes. Cool.

Praline Frosting:
1/2 cup Brown sugar
1/4 cup Butter, softened
6 Tbs Milk, divided
1 cup Powdered sugar
1/2 cup chopped Pecans plus half Pecans for decoration

Heat brown sugar, butter, and 3 Tbs of milk in a medium sauce pan. Bring to boil over medium heat for 1 minute, stirring often. Add to powdered sugar and 3 Tbs of milk. Drizzle over cake. Sprinkle chopped pecans over frosting and place half pecans on edge of cake.
Serves 12

My Best Apple Cheesecake
Jim Papala, Cudahy
2nd Place
1 cup Graham cracker crumbs
3 Tbs Sugar
2 Tbs Pecans, finely chopped
1/2 tsp Cinnamon
1/4 cup Butter, melted

3 pkg (8 oz) Cream cheese, softened
3/4 cup Sugar
3 Eggs, slightly beaten
1 tsp Vanilla extract

2 1/2 cup Apples, chopped & peeled
1 Tbs Lemon juice
1/4 cup Sugar
1/2 tsp Cinnamon
6 Tbs Caramel ice cream topping, divided
2 Tbs Pecans, chopped

In a bowl, combine the cracker crumbs, sugar, pecans, and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9 inch springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.

Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen. Drizzle with 4 Tbs caramel topping. Cool one hour longer. Refrigerate overnight.

Remove sides of pan. Drizzle with remaining caramel topping; sprinkle with pecans. Keep refrigerated.

Awesome Apple Cobbler
Donna Westray, West Allis
3rd Place
5 large Apples, tart—peeled and cored
1/2 cup Dried cranberries
1/2 cup Sugar
1 tsp Cinnamon
1/2 tsp nutmeg
1 Tbs Cornstarch
1/2 cup Butter, melted
1/3 cup Pecans, chopped
Powdered sugar
1 cup All purpose Flour 1/2 cup Sugar
1/2 tsp Salt 1/2 cup Milk
1 Egg

Preheat over to 350°. In a bowl, mix together the flour, sugar, salt, egg, and milk for the topping; set aside. Cube 4 apples and slice the remaining apple. In a bowl, combine the cubed apples, cranberries, sugar, pecans, cinnamon, nutmeg and cornstarch. In an 8" x 8" pan, melt the butter. Pour apple mixture into pan and pour topping over all. Arrange the apple slices in the center like a flower. Bake 20-25 minutes. Cool. Sprinkle with powdered sugar. Enjoy!

Scotch Caramel Apple Crisp
Kim Skadahl, Milwaukee
4th Place

1/2 cup Old fashioned rolled oats
1/2 cup Honey Graham crackers, finely crushed
1/3 cup Brown sugar, packed
1/3 cup Flour
1/4 cup Planters salted peanuts, finely crushed
1/2 tsp Cinnamon
1/3 cup Butter, melted
2 large Apples, tart-peeled, cored, and sliced
1/3 cup Hershey's caramel syrup
2 Tbs Butterscotch Schnapps
1 Tbs Cornstarch
1/2 cup Butterscotch chips

Heat oven to 375°
Tip: Crush graham crackers and peanuts in separate plastic bags. Use a rolling pin.
Mix oats, graham crumbs, brown sugar, flour, peanuts, cinnamon and melted butter until well blended; set aside. In a bowl, mix together caramel syrup, schnapps and corn starch. Add apples, stir until coated. Lightly spray 8" x 8" baking pan with no-stick cooking spray. Pour mixture into pan and flatten out. Sprinkle butterscotch chips over the apple mixture. Sprinkle with oat topping. Bake 35-40 minutes until apples are tender. Cool slightly before serving.
4 servings



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