Over A Cup: Crumbly Crust Apple Pie

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Diane Prather

Crumbly Crust Apple Pie

■ 1/4 cup margarine

■ 6 cups sliced tart apples (6 medium)

■ 1/2 cup flour

■ 1 to 2 teaspoons lemon juice, optional

■ 2/3 cup brown sugar

■ 1/2 teaspoon cinnamon

Blend the margarine, flour and brown sugar together to a fine, crumbly mixture. Rub a shallow 8-inch casserole with margarine. Then fill with the sliced apples. Sprinkle with cinnamon. Top with crumb mixture. Bake at a moderate oven (375 degrees) for 40 to 50 minutes, or until the apples are tender. Makes 6 servings.

Cranberry Apple Pie

■ 3/4 cup light corn syrup

■ 1 1/2 teaspoons grated orange rind

■ 1 can whole cranberry sauce

■ 2 tablespoons butter

■ 3 tablespoons cornstarch

■ 1 1/2 cups chopped apples

■ 1/4 teaspoon salt

Mix the corn syrup, cranberry sauce, cornstarch and salt. Cook, stirring constantly until mixture comes to a boil. Remove from the heat. Add orange rind and butter. Cool. Add apples. Pour into an unbaked pastry shell. Cut the top pastry into strips and arrange a lattice crust top. Bake in a hot oven (450 degrees) for 10 minutes; reduce heat to moderate (350 degrees) and bake 40 minutes longer or until the crust is brown and the apples are tender.

Two weeks ago, this column featured a recipe that I had found in an old magazine-like cookbook, “1000 Recipe Cook Book,” which cost 25 cents back in 1949 when it was published by Dell Publishing Company. The recipe was for “Cottage Cheese Pie,” and I’ve been thinking about pies this week when my husband Lyle and I harvested the pie cherries from one of the trees in our yard.

We planted two cherry trees a few years ago. A couple of years ago, we harvested a very few cherries, which I added to cake batter to make a little cake. Last year the cherry blossoms froze, but this year we picked about 3 cups of cherries. Today I washed, pitted and then sugared and cooked the cherries. On Friday I’ll mix them in some apple pie mix and bake two pies.

Since my mind is on pies, I went back to the “1000 Recipe Cook Book” and chose two apple pie recipes to feature this week. I haven’t tried these recipes yet. The “Cranberry Apple Pie” sounds like a good choice for Thanksgiving (which will be here before we blink).

Did you know that you can fry bananas? There are directions in this cookbook. You just peel an all-yellow or slightly green-tipped banana and fry it in butter until it is tender (easily pierced with a fork). Turn the banana so that it browns evenly. Sprinkle lightly with salt. Serve hot. (You can cut the banana before frying if desired.)

Do you have a recipe that you’d like to share? If you do, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626. If you try some of the recipes, call and let me know how they turned out!

Copyright Diane Prather, 2013

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