Begin with a pie shell.
1/3 cup sugar
2 tblsp. cream
Layer this, a little difficult, but works out okay
Put in refrigerator to cool.
2 tblsp. cornstarch in a little cool water
1 cup sugar
Put over pie.
Begin with a pie shell.
1 bag of fresh cranberries with
½ cup raisins
¼ cup chopped pecans (or other nuts)
1 cup brown sugar
1 cup water
Add ¼ tsp cinnamon
And 5 crumbled gingersnap cookies & mix thoroughly (reserve enough cookies for the base of your apples)
Place 5 gingersnap cookies in a baking pan.
Cut the center out of 5 apples
Place coreless apples on top of cookies.
Take 5 tablespoons of cranberry stuffing, place in a separate bowl.
Add 2 or 3 eggs.
Mix thoroughly. Fill apple holes with stuffing.
Place a small slice of butter on top of the apple.
Cook at 350° for one hour
Remaining apple stuffing is a great addition to morning oatmeal or with yogurt or cottage cheese!
*If you tried this and liked it…AND concocted your own apple stuffing, please revisit to tell us about it.
3 cups kiwifruit – cut into thin slices
Betty’s notes: I layered this, a little difficult, but works out okay. Put in refrig. to cool.
Glaze – add green coloring
3 cups sliced kiwis – mashed
2 tblsp. cornstarch in a little cold water
1 cup sugar
Mash kiwis, put in kettle to heat, will make own juice, after cooked a little, add sugar, cook a little more, add cornstarch, mix quickly, will thicken, cool, put over pie. cool
Serve with whipped cream.
*recipe is for a large, deep dish pie shell
1 unbaked pie shell
blend sugar, flour, nutmeg & butter
add eggs and beat till smooth
pour over rhubarb in 9″ pastry lined pan
bake at 450 degrees for 10 minutes then in 350 degrees for 30 minutes
1 cup + 2 Tblsp. sugar
4-1/2 Tbsp. cornstarch
1 Tblsp. butter
3 eggs, separated
1-1/2 cups boiling water
1/8 tsp cream of tartar
Additional 4 Tblsp. sugar
Combine lemon juice and rind, sugar, cornstarch and butter with egg yolks in a saucepan or double-boiler and use low heat.
Slowly add boiling water, stirring constantly so as not to curdle egg. When thick and boiling, set aside to cool.
Beat egg whites with cream of tartar until stiff. Add 1 tsp. lemon juice and 4 Tblsp. sugar and 1/2 tsp vanilla if desired.
Put filling into prepared crust. Top with meringue. Bake at 350F until meringue is lightly browned.
6-8 apples (3 large tart apples – Granny Smith)
Measure amount needed in glass pie pan, cutting enough to fill it to heaping.
1 cup sugar (up to 1 cup sugar for each large pie, 3/4 cup sugar for a small pie)
1/8 tsp. nutmeg – to ~ 1/4 tsp nutmeg for 2 small pies – depending on how strong you want that flavor
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice (or vinegar) per pie
Cornstarch (about 2 tblsp. per pie)
Put apples in bowl and mix with all ingredients.
When well mixed, scrape all apples and juice into prepared bottom crust(s).
Add 5 pats of butter on top of apples for each pie (evenly spaced).
**see recipe for Tender Flaky Pie Crust
Lisa’s (first Grandchild):
During the summers, my younger brother and I spent time with our father in another state. One day when I was in the kitchen helping Grandma make apple pies, I told her that I thought that her pie was the BEST and that she should enter one in the fair. While we were gone that summer, she did.
I was so excited to get her letter telling me that she had entered the contest and won first place! Once we returned home, she gave me her blue ribbon and the $4 prize money.
Jeanette (3rd Daughter, child #4):
Apple pies were, of course, for special occasions, so there was always excitement associated with them – usually that was Thanksgiving and Christmas. If we ever had apple pies outside of those holidays, it would be because Dad happened into a free lug of apples from a friend, like the Lausten’s from Maxwell, who had a cabin in the Coast Range with a very old apple orchard nearby. The pies themselves made the occasion special.