Say you think it would be totally fun to go pick apples on a wonderful fall day, but the only thing you know how to bake is that cookie dough that comes in the tube. Not a problem. Thanks to the magic of refrigerated pie crusts.

Here’s a quicky apple dumpling recipe that is pretty delicious. Yummy savory app below that. (Apples keep for months in the ‘fridge - but, come on, no one is going to make it through 20 pounds one snack at a time.)

Apple Dumplings:

1 package refrigerated pie crusts
4 apples, peeled and sliced
4 tablespoons sugar
2 tablespoons butter
Cinnamon
One beaten egg 

Preheat oven to 400 degrees. 

Cut each pie crust in half. Fold halves into triangles. Roll to ¼ inch thick. Place on apple in center of each triangle. Sprinkle each with 1 tablespoon sugar, ½ tablespoon butter and a little cinnamon.  

Brush dough edges with beaten egg and press around each apple. Brush with egg. Bake 30 minutes.

Cheddar with Sauteed Apples and Brown Bread

2  tart-sweet apples (such as Gala, Braeburn, or Fuji), each cored and cut into 16 wedges 
1/3  cup sugar 
1/4  teaspoon ground cinnamon 
Cooking spray 
4  (1-ounce) slices pumpernickel bread 
4  ounces extrasharp cheddar cheese, cut into 16 slices 
 
Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Place apples in a medium bowl; sprinkle with sugar and cinnamon. Toss well to coat. Coat pan with cooking spray. Add apple mixture, and cook 4 minutes or until thoroughly heated, turning frequently. Remove from heat; cool slightly.

Cut each bread slice crosswise into 4 strips. Arrange in a single layer on a baking sheet. Bake at 400°  for 5 minutes or until tops are toasted. Turn strips over; bake for 3 minutes or until the tops are toasted. Cool completely. Serve with apples and cheese.