(NAPSA)—Oneof the tastiest ways to enjoy the crisp delicious taste of apples is to pick them fresh from the tree at harvest time. Picking apples can be a fun activity for the whole family and newly harvested apples last for weeks if stored in a cool place. Whenpicking apples, remember: Pick from the outside. Apples on the outside of the tree will ripenfirst. * To pick apples, roll upward from the branch and twist. Don’t remove the stems. Place apples gently in a basket and only wash just before using to prevent bruising and spoilage. At only 80 calories, apples are high in dietary fiber and vitamin C. They contain iron and other trace minerals and vitamin A. One serving of apples has more of the antioxidant power needed to fight aging, cancer and heart disease than any otherfruit. Even if you pick your apples from the farmer’s market or grocery store, there are many mouth- watering ways to enjoy them. Try these tempting recipes that combine fresh crisp apples with creamy caramel. Caramel-Glazed Apple Pie Prep Time: 20 minutes Bake Time: 55 to 65 minutes Yield: 8 servings Apple Pie: Pastry for double-crust pie 8 cups peeled andsliced cooking apples (about 4 to 6 large) % cup Karo Dark Corn Syrup 3 tablespoons butter OR margarine, melted 3 tablespoons sugar 1% tablespoons Argo or Kingsford’s Corn Starch 1 teaspoon purevanilla extract Creamy caramel-topped apple pie makes the most of the season’s fresh apple harvest. 1 teaspoon ground cinnamon % teaspoonsalt Caramel Glaze: ’ cup brown sugar % cup chopped pecans 3 tablespoons Karo Dark Corn Syrup 2 tablespoons butter or margarine, melted 1 tablespoon Argo or Kingsford’s Corn Starch Preheat oven to 375 F. Fit one pie crust into bottom of 9%-inch deep-dish pie pan. Add apples. Combine corn syrup, butter, minutes or until topping is bubbly. Caramel Dip Prep Time: 5 minutes Cook Time: 10 minutes Yield: 4 cups % cup butter OR margarine 2 cups brown sugar 1 cup Karo Light Corn Syrup 2 tablespoons water 1 can (14 ounces) sweetened condensed milk Melt butter in a mediumsized saucepan. Stir in sugar, corn syrup and water. Bring to a full boil over medium-high heat. Add condensed milk, stirring constantly. Bring to a full boil for 3 minutes. Remove from heat and add vanilla. Serve immediately or keep warm in a slow cookeror fondue pot. Recipe tip: Prepare ahead and reheat in microwave. If sauce seemstoo thick, stir in 1 tablespoon water or milk. Karo Syrup is an important ingredient in baked goods, pies and popcorn balls and can make homemadedesserts taste better. Argo Corn Starch allows the natural flavor of food to come through. It can be used as a thickener for smooth gravies, sauces, glazes and casseroles, as well as in pies, puddings and cakefillings. For more recipes and tips, visit www.karosyrup.com and www.argostarch.com. sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal andflute. Cut a few slits in top crust to vent. Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all caramel glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 This delicious caramel sauce can be used as a dip for apples, pears, bananas, graham crackers or gingersnaps.
