One can eat only so many apples or bake just so many pies. So, at the height of the apple season, it is nice to run across some unusual ideas for the fruit.

From a friend who leads backpacking treks in the Yukon comes a recipe for a delicious apple pudding that can be made over a campfire -- or right in your kitchen. And, perhaps even more useful, is an apple chutney.

APPLE CHUTNEY (Makes 2 1/3 cups)

2 1/2 cups (or more) diced tart apples

1 cup cider vinegar

1/2 lemon, chopped

3/4 cup brown sugar

1/3 cup minced ginger

1 or 2 cloves garlic, chopped

1/2 teaspoon salt

Dash cayenne (optional)

Combine all ingredients and simmer until fruit is soft, about 1/2 hour if the apples are crisp. Cover and refrigerate.

APPLE PUDDING (4 servings)

2 cups apple juice

3 tablespoons arrowroot or cornstarch

1/4 cup brown sugar

1/4 teaspoon each cinnamon and allspice

Grated rind of 1 lemon

1/4 cup chopped dried apples

1/4 cup raisins

1 tablespoon butter

1/4 cup chopped walnuts

Dash rum (optional)

Combine 1/2 cup of the apple juice with the arrowroot by shaking together in a container. Heat remaining juice and dissolve brown sugar in it. Slowly stir in cornstarch mixture. Add spices, lemon rind, dried apple and raisins and cook several minutes until thickened, stirring occasionally. Just before serving, stir in butter, walnuts and a dash of rum, if desired.