Conference turris::cooks

Andrea:

This is delicious!!!  The recipe recommends using either Granny Smith, 
Rome Beauty or greening apples.  I used Granny Smith apples and DO NOT 
recommend them; they don't bake well.  With the right apples though 
we're talking mouth-watering!

You need:

Pastry for 2-crust pie (make your own favorite recipe or store-bought; I
			recommend making your own)
3 lbs. (about 7) tart cooking apples
1 Cup Sour Cream
1 Cup granulated sugar
2 Tablespoons flour
1 Teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

TOPPING:

3 Tablespoons dark-brown sugar
3 Tablespoons granulated sugar
1 Teaspoon ground cinnamon
1 Cup chopped walnuts

2 Tablespoons butter or margarine
Milk
Granulated Sugar

1.  Shape pastry into a ball; divide in half.
2.  On lightly floured surface, roll out half of pastry into a 12-inch 
circle.  Use to line 9-inch pie plate.  Refrigerate, along with 
remaining pastry, until ready to use.
3.  Peel, core and thinly slice apples into large bowl.  Sprinkle with 
lemon juice.  Toss with sour cream.  In small bowl, combine 1 cup 
granulated sugar, the flour, 1 teaspoon cinnamon, the nutmeg and salt; 
mix well.  Add to apples; toss lightly to combine.
4.  Make topping:  Combine brown sugar, 3 Tablespoons granulated sugar, 
the cinnamon and walnuts; mix well.
5.  Roll out remaining half of pastry into a 10-inch circle.  With knife 
or pastry wheel, cut into 9 (1-inch-wide) strips.
6.  Preheat over to 400F.  Turn apple mixture into pastry-lined pie 
plate.  Dot top with butter.  Sprinkle topping evenly over apples 
mixture.
7.  Moisten rim of pastry slightly with cold water.  Arrange 5 pastry 
strips, 1/2 inch apart, over filling; press ends to pastry rim.  Place 
remaining strips across first ones at right angle, to make a lattice, 
and press to rim.  Fold overhang of bottom crust over ends of strips, 
and crimp decoratively.  Brush lattice top, but not rim, lightly with 
milk, and sprinkle with granulated sugar.
8.  Bake 50 minutes, or until crust is golden and juice bubbles through 
lattice.  (After 30 minutes, place a foil tent loosely over top to 
prevent overbrowning.)
9.  Cool on wire rack.  Serve warm, with ice cream if desired.

Enjoy it!
Billie

    I love it with cranberries instead of apples, and then it's as good
    refrigerated as it is warm.  It is time-consuming, but it's really
    worth it.

    Andrea,
    I think this will come real close!
    
    Crust:
       1/2 c soft margaring
       1/3 c sugar
       1/4tsp vanilla
       1 c flour
    
    Filling:
       1 (8oz.) pkg. cream cheese
       1/4 c sugar
       1 egg
       1/2 tsp vanilla
    
    Topping:
       4 c sliced apples
       1/3 c sugar
       1/2 tsp cinnamon
    
      Mix crust ingredients together and press into greased spring form
    pan. Beat filling ingredients together and pour over crust. Toss
    apples with sugar and cinnamon and arrange over filling. Bake at
    450o for 10 minutes. Reduce oven to 400o and bake about 25 minutes
    more. Cool before removing from pan.
    

    I found this recipe in the Old Farmer's Almanac Colonial Cookbook.
    Although it is for "Marlborough Pudding", I imagine it will work
    just as well as filling for a pie.   
    
    I hope this is what you are looking for!
    
    MARLBOROUGH PUDDING
    
    3/4 cup applesauce (unsweetened)        
    3/4 cup sugar
    3/4 cup white wine
    6 tbsp. melted butter
    4 eggs, beaten well
    Juice and grated rind of 1 lemon
    1 cup milk
    1/2 nutmeg, grated
    
    Combine apple sauce, sugar, wine and melted butter.  Stir in eggs,
    lemon juice and rind, and milk.  Pour into buttered 1-quart baking
    dish (or pie crust for "Marlborough Pie"), grate nutmeg over top,
    and bake at 350 degrees, until firm.  Serve warm with maple syrup.
    Serves 4-6.
    
    
    I've never tried this....  let me know how it comes out!
    

THIS IS IT!!!!!  Trust me, this is really good and different...I used
half and half instead of milk (as per old recipe I had) but the milk
will probably work....

Just for the record....make your own apple sauce to really enjoy this
pie fully.

			Thanks,

			  D

    
    For those of you interested, here is the recipe I use to fill my
    "no fail" pie crust with apple pie!
    
    Ingredients:
    -----------
    8 - 10 large apples, peeled, cored, and sliced (I like my pies *chuck
    full* of filling)
    1/2 cup white sugar
    1/2 cup brown sugar
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. ginger
    3 tblspns corn starch
    2 tbls butter
    
    Directions:
    ----------
    Mix all ingredients *except* butter together. (I like to mix my
    filling and let it stand while I make the crust [about ten minutes]
    so it can make a nice sauce.)  Make pie crust.  Put pie filling
    in shell, and dot with butter cut into small pats.  Add top pie
    crust.  Pinch, notch, etc. as usual.  Bake @ 375 until done (about
    1 hour 15 min.).  Let stand to cool and thicken (about 10 minutes).
    Enjoy!
    
                                                  Suellen
    

    Here it is:
    
    			Sour Cream Apple Pie
    
    2 tbsp. flour
    3/4 c sugar
    3/4 tsp. cinnamon
    1/8 tsp. salt
    1 egg
    1/2 tsp. vanilla extract
    1 cup sour cream
    6 medium apples, pared, cored and thinly sliced
    1 unbaked 9" pie crust
    
    Topping:
    
    1/3 c flour
    1/3 c sugar
    3/4 tsp. cinnamon
    1/4 cup butter
    
    Preheat over to 400 degrees.
     Sift together into a large bowl the flour, sugar, cinnamon, and
    the salt. Stir in the egg, vanilla extract and sour cream. Fold
    in the sliced apples and spoon mixture into pie shell.
     Bake for 15 min. Reduce heat to 350 degrees and bake 30 min. longer.
     While the pie is baking, combine the flour, sugar and cinnamon
    for the topping. Blend the butter with a pastry blender until crumbly.
    Sprinkle topping over pie, increase heat to 400 degrees and bake
    10 min. longer.

    FILLING
    
    6 cups thinly sliced, peeled apples
    1/2 cup raisins
    1/2 cup sugar
    2 tablespoons flour
    3/4 teaspoon cinnamon
    
    TOPPINGS
    
    1/3 cup sugar
    3/4 cup flour
    6 tablespoons margarin or butter softened
    
    In large bowl, combine apples, raisins, 1/2 cup sugar, 2 tablespoons
    flour and cinnamon; toss lightly.  Spoon into pie crust-lined pan.
    Mix 1/3 cup sugar with 3/4 cup flour; cut in margarine until crumbly.
    Sprinkle over apples.  Bake at 400 for 35 to 45 minutes, or until
    apples are tender and crust is golden brown.  8 servings.
    

This recipe ends up going out to whoever eats the pie.  One of my 
favorites.

APPLE CREAM PIE

I am vague about the number of apples or size of crust because I have made 
it in shallow and deep dish pans.  I usually have the raw apples high in 
the dish since they bake down.  I sometimes add 1/2 again the liquid 
part if I use a deep dish.

Apples to fill pie dish - cut and peeled.
Unbaked pie crust

1 C whipping cream
1 C sugar
1 egg
1/4 tsp nutmeg
3 tsp flour
1 tsp cinnamon
1 tsp vanilla

Arrange apples in crust.  Mix rest of ingredients, pour over apples. 
Bake :	
	450 X 10 Min
	350 X 35 - 40 min

    Here's a recipe from _I Hear America Cooking_, by Betty Fussell
    (Viking Penguin Inc., 1986).  
    
    6 tart apples, peeled and grated
    juice and grated rind of 1 lemon
    4 Tbs. butter
    1/3 C. sugar
    6 eggs
    1 C. heavy cream
    2 Tbs. brandy 
    1/2 tsp. nutmeg
    pie dough or puff pastry for a single-crust 9-inch pie
    
    Mix grated apples with lemon juice and grated rind.  Cream butter
    with sugar and beat in the eggs until mixture is light.  Add cream,
    brandy, and nutmeg.  Fold in the apples and put mixture into a buttered
    baking dish.  
    
    	Cover with a top crust with slashes to vent the steam and bake
    at 325 degrees until apples are thoroughly cooked, approx 1 hour.
    NOTE:  If you use puff pastry, you will have to bake it separately
    at 400 degrees for about 20 minutes and then lay it over the cooked
    apples when they are done.
    
    	Serves 6 to 8.

    One of the easiest and least-known tricks for getting a thick filling
    of apples is to slice the apples "paper thin" and pile them high.
     When thickly sliced, there is more air space and when they cook
    down it leaves you a very thin layer of apples.  So take the time
    and patience to slice them correctly.  You won't be dissapointed
    (as far as depth goes!).  And I always use Cortland apples, but
    that's just one of my rules and my Dad happens to have a Cortland
    apple tree :-)
    
    Sarah
    

    Another point... try to sprinkle the sugar mixture evenly over the
    apples,...they also flatten the apples down when cooking.
    
    I've used all kinds of apples, granny smiths are great!  Even mixed
    with regular apples, it gives it a bit of a tang.  Not too much
    tang tho.
    
    There's a "Sour Cream/Apple Pie" recipe in here, its good!
    bs

    RE: .1
    
    I tried this recipe out this weekend.  It was very good.  
    Just one question though... Is it suppose to have alot of 
    liquid?  I'm sure it wouldn't have had as much if it didn't 
    have the sour cream, so I wasn't sure if this is how it's 
    suppose to be.  Also, I used the "1/3 less calories sour 
    cream".  D'you think that might have caused the extra liquid.  
    I should probably try adding extra flour next time?
    
    

>   Also, I used the "1/3 less calories sour 
>   cream".  D'you think that might have caused the extra liquid.  
>   I should probably try adding extra flour next time?
 

LITE Sour cream is not the same to cook with - it does produce more
liquid.  However, your apples may end up being extra juicy too, so it
can happen with real sour cream.  If you want to use lite Sour Cream,
do add a tablespoon or more of extra flour or thickener of choice.
As for juicy apples, well, the simple fact is, the "older" the apple,
the less juice - fresh apples cause lots more juice.  I buy the apples
I'm going to use for pie in the supermarket where they are "stored" apples
rather than the fruit and veggie place I usually shop at...that way they
don't give off as much juice and make my crust soggy.  
    

This is one of our holiday favorites. It is taken verbatim from Dolores
Casella, A WORLD OF BAKING,  David White, Inc., New York, N.Y., 1968.  I
subsititute ricotta cheese for cottage cheese because I find that ricotta
makes a smoother filling than cottage, even when the latter is put through
the blender.  I also tend use slightly more apples than the recipe calls
for. 

            "COTTAGE CHEESE APPLE PIE

"For this delectable pie I sometimes use a can of apple slices.  NOT the 
apple pie filling, as that is too sweet.

9-inch pie shell, unbaked              2 large eggs
2 cups peeled, cored, thinly           1/2 cup sugar
  sliced apples                        1/4 tsp. salt
1/4 cup brown sugar                    1 cup milk or half-and-half
1/2 tsp. cinnamon                      1 tsp. vanilla extract
1/4 tsp nutmeg                         1 cup cottage cheese

"Combine sliced apples, brown sugar, cinnamon, and nutmeg and stir to 
blend. Pour into bottom of pie shell.  Bake in a 425^F. oven for 15 
minutes.  Remove from oven.  Combine the eggs, sugar, salt, milk or 
half-and-half, vanilla, and cottage cheese.  Beat until smooth.  If 
desired, mixture may be whirled in a blender.  Pour cheese mixture over the
prebaked apples.  Bake in a 325^F. oven for 40 minutes, or until a knife
inserted in the center comes out clean."

buon'appetito
Bob Anselmo

    Someone was looking for an Apple-Blueberry Pie recipe yesterday but
    after spending almost and hour searching for the original note, I gave
    up (I do have real work to do :-) ), I decided to enter it as a new
    note. If someone comes across the request, maybe you can enter the note
    number as a reply here and I can move it later.
    
    Thanks
    Debbie
    
From the Green Mountain Inn, Stowe, Vermont

Crust
==================
2 1/2 tbsp. butter
2 1/2 tbsp.shortening
1 c. flour
Ice water
Minute tapioca

Filling
=================================================================
3 c. fresh blueberries (or frozen wild Maine blueberries)
3 to 4 Granny Smith or Macintosh apples, peeled, cored and sliced
2/3 c. sugar
1 1/2 tbsp. flour
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
1 tbsp. cinnamon
Dash nutmeg

Topping
=====================
1/3 c. sugar
1/3 c. flour
1/4 c. ground walnuts
2 tbsp. butter


Prepare pie crust in mixing bowl. Cut butter and shortening into flour. Mix 
with just enough ice water to hold dough together. Wrap in plastic and 
refrigerate  1 hour. Roll out crust, place in 9" pie pan. Flute the edges. 
Sprinkle the bottom lightly with the minute tapioca.

Prepare the filling by mixing together blueberries, apples, flour, 
cornstarch, lemon juice, cinnamon and nutmeg. Place the mixture in the pie 
shell.

Prepare the topping by mixing the sugar, flour, walnuts and butter 
together. Sprinkle over the pie. Bake in a 350 oven for 45 to 60 min, until 
blueberries bubble. Serves 6 to 8.
    

>>    What are the absolute best apples to use?
    
In my opinion, Granny Smith apples.  Peel and core.  Slice in thin flat
slices across the apple...it will allow you to get a whole lot more apple
in your apple pie...apples shrink so much as they cook, if you slice lots
of thin flat slices, you will end up with lots more apples in the same
sized pie -- even when they shrink, you'll end up with more apple filling.

I don't honestly have a recipe.  I simply make crust for two-crust pie,
peel, core, and slice approx. 6 - 7 big apples into bowl.  Toss apples
with sugar, apple pie spice (ginger, cinnamon, allspice) until nice and
brown...add approx. 2/3 cup sugar and 3 tablespoons quick cooking tapioca.
I add approx. 1 tablespoon fresh lemon juice.  Toss well.  Fill bottom.
add top.  slit top, crimp and trim edges.  Bake in 350 degree oven until
it looks nice and done...maybe 1 hour in my oven.  I always have left-over
apple filling that I bake in a dish without crust - this is know as the
"cook's reward".

    Will the quick cooking tapioca help to jell the apple juice that forms
    at the bottom of the pie tin when the apples cook ?  If so, that's the
    secret my apple pies have been missing all this time !
    
    Diane
    

    I like lots of apples in my apple pies.  So, I steam the slices in a
    little bit of water with a touch of lemon added.  Maybe just 3 or 4
    minutes.  It gives you more apples in your pies!
    

    To get the most apples in my pies, I slice the apples using my food
    processor.  Amazingly dense pie results, so cook it longer.
    
    P.

re: using quick cooking tapioca

yep.  thickens the juices into a real nice sauce.  Read the back of a box
of tapioca (quick or instant variety) and it shows the approx. ratio of
tapioca to different types of fruits.  I use extra apples, so I use a little
more tapioca.  Deep dish pie dish that is 10" too - I love apple pie....and
I only bake it twice a year....because I love it.

tapioca is very "inert" to allergies and is my preference over corn starch
because some folks can't eat corn starch...almost anyone can eat tapioca
starch.

    	I can't remember where I saw this, but last year I read a 
    	suggestion for sweetening apple pie with frozen apple juice 
    	concentrate (couple of tablespoons), instead of sugar.  I 
    	tried it, and although it isn't quite as sweet, it was really 
    	good.  If you love apple pie, but don't want all the calories, 
    	this is a nice alternative.
    

    
    P.S. to .9
    
    Forgot to add that I think that I will soak raisens in apple juice next
    time and then add to the apples and sour cream mixture. this sounds
    good.
    
    PB

    I found it last night!!!
    
    
    1/2 Pkg  Carmels
    1 Tbl    Milk
    1        Prepared Pie Crust
    1/3 C.   Chopped Nuts
    1 Pkg    Cream Cheese 
    1/2 C.   Sour Cream
    2 Tbl    Sugar
    1/2 C.   Chunky Appleasace
    2 Tsp.   Vanilla
    1/2      Tsp Cinnamin
    3 1/2 C. Cool Whip
    
    Melt carmels with milk.  Pour into pie crust and sprinkle with nuts.
    
    Beat Cream Cheese, Sour Cream and sugar until smooth.  Sitr in
    Applesauce, vanilla, and cinnamin.  Fold in half of Whipped Cream. 
    Spread mixture over carmel layer.
    
    Chill at least 4 hours.  Garnish with remaining Cool Whip, apple slices
    and melted carmel.
    
    

    Could anyone help me with freezing apple-pies.  I picked a bunch
    of apples this week-end and wanted to go wild and make a few pies,
    then freeze them; but wasn't sure what to do.  Should I cook them
    completely, should I partially cook them, or not at all???
    
    Thanks in advance.
    
    marie                                   

    I think you can do it either way, but I usually freeze pieces uncooked.
    When you do cook them, they will take somewhat longer to bake (I never
    thaw them first - afraid that might cause a soggy bottom crust), so you
    need to keep an eye on them, and you might want to cover the edge of
    the crust with foil to keep it from getting too brown.
    
    /Charlotte

        I made a bunch of apple pies last year.  I found out it was easier
    to just put one or two pies in the pie crusts and freeze the rest of 
    the ingredients seperately.  ie.  prepare the ingredients for the apple
    pie (sugar, cinn. apples, etc.) and put into plastic freezer bags. 
    When you want a pie, just thaw out the apple mixture and put into a
    pie shell and bake.  
    
        Also make apple crisp and freeze.  yummy!
    
    

actually, I just freeze the fruit, sweetened, seasoned, and cooked just to
blend the sugar/spices well.  Cool, place in freezer containers (1 pie's worth
of fruit), and freeze.  I then defrost the fruit in the refrigerator over
night, make the pie crust and put in the filling and bake.  The pie tastes
fresh, and I have less space taken up in the freezer.

    I guess we all have our own way...  I do all the mixing of the Apples,
    line my favorite pie plate with plastic, fill with pie filling, freeze,
    then I transfer these plastic wrapped frozen delights to zip loc bags
    until I want a pie.  I then make my pie crust, put 1TB tapocia and 1TB
    flour and spread over bottom crust, top with my frozen apples, and
    bake.  I throw a piece of foil over, as the pie takes a little longer
    to bake this way, usually about 1 hour rather than 45 minutes.
    
    When I pick lots of apples in the fall, I make lots of applesauce which
    I freeze and later use to make apple chocolate chip bread, or what ever
    goodies you want on a cold winter day.
    
    Bon

	I freeze my apple pies uncooked.  When I want a fresh, hot pie, I
	put the frozen pie in a 500 degree oven for 15 minutes, then follow
	the baking directions from the original recipe.  It's never come out
	soggy.

	I cook them 2/3 of the way before freezing (1/2 an hour), then
	heat in a slower oven directly from the freezer for about an
	hour.  The crust is the real selling point with this particular
	recipe.  I use an oil-based crust and I think it's important
	to cook it immediately for maximum flakiness.  Considering
	the source (moi), this may have no basis in truth of course.

	Diane

    I had some of this last night.  It's delicious and very easy
    to make.  I would recommend, however, that one increase the
    cinnamon/sugar mixture sprinkled over the apples if you use
    tart cooking apples.  
    
    
    9x13" pan, 350 degrees for about 45 mins or until brown
    
    Fill pan 2/3 full of peeled, sliced apples.  Sprinkle 1t cinnamon
    and 1T sugar (mixed) over apples.  ( I would mix rather than just
    sprinkle and use more cinnamon/sugar)
    
    In separate bowl, combine 2 sticks butter or oleo, 2 c sugar (
    can decrease sugar here), 2 c flour and 2 eggs.  Spread batter
    over apples and bake.
    
    Linda
    

    I make a very similar dessert.  I butter the pan first, sprinkle brown
    sugar next and put the apples on top of this.  From there on it is the
    same.  If the apples are tart you could add some white sugar as it is
    sweeter.  To be Swedish you could add nutmeg or cardamon.  I add these
    sparingly.
    

    
    My wife would like a recipe for Dutch Apple Pie.  She is most
    interested in the topping (that crumb type stuff (obviously I'm no
    baker!!).  Any help appreciated.
    
    Thanks, 
    Mario
    
    PS I posted this elsewhere and moved it here.  Someone asked for more
    details...thats all she told me!  We're on opposite hours for the
    weekend, I work nights/sleep days  she's normal 8^), so I won't be able
    to ask her till Monday.  She's not too picky though, anything you think
    is good she'll at least try.

Here are a couple of variations on Dutch Apple Pie that I've come across. Measures are
UK:

Line an 8" flan case with pastry of your choice.

Fill with:

1 1lb slightly sweetened stewed apple
Grated rind of one orange
2 tablespoons apricot jam
2oz sultantas

Put a patstry lattice work on top, and there you are. (Can't remember exactly oven 
temperature etc - I think it was gas mark 6 for about half an hour but I'm not sure)

The other variation was to use the same basic recipe, but leave out the jam and
the orange rind, and put in a large amount of cinamon to taste.


Hope this helps


Aly

    I heard there was a recipe for apple pie in the October issue of
    Yankee magazine that had maple syrup as one of the ingredients.
    
    If anyone has this recipe, can you please post it?
    
    Thanks,
    
    Gayle

    I need to make a couple of pies for Thanksgiving and then drive 'em
    from Massachusetts to Ohio.  How well does apple pie keep?  Will it get
    soggy if I make it a few days ahead of time (like on the Monday night
    before Thanksgiving)?
    
    Thanks,
    Cara
    

   >> Will it get
   >> soggy if I make it a few days ahead of time (like on the Monday night
   >> before Thanksgiving)?

    Yes.
    

    If possible make pie and but don't bake it until you get there.
    
    

	...or partially bake them (2/3) on Monday, freeze them, then
	finish the baking process, at a lower temperature, on Thursday.

	Di
    
    

    My solution is not to make apple pie!  :-)  I need to make the
    (whatever kind of) pies on Monday night because we're going to leave
    Tuesday after work, spend Tuesday night in a hotel on the road, and
    then finish the drive Wednesday...
    
    Thanks!
    Cara
    

    How about something served cold with a graham crust? 
    
    -sandy
    

    I'd be very hesitant to transport most foods on a car trip, mainly
    because the car temperature varies widely and the food won't keep well. 
    
    If you really want to bring home-made food, consider something that's
    not temperature-sensitive.   I can't think of any excellent
    suggestions.  Apple sauce might survive the temperature swings,
    especially if you can keep it from getting too warm.  I doubt if one or
    two freezes would destroy it.  Cookies might survive if you wrap them
    very well.
    
    If you do go ahead with this, better pack the food in newspaper in
    a sealed picnic cooler to even out the extremes.
    
    L

    Try a Kentucky Derby Pie which (depending on who's version you believe)
    is basically a pecan pie with chocolate and bourbon added.  There's a
    note in here dedicated specifically to this.  Incidentally, this
    freezes quite well and is a great item to bring to someone's house
    while traveling.  I've often made these and lugged them around the
    countryside and everyone loves them.  They are especially delicious
    when nuked for just a bit in a microwave, and then topped off with
    french vanilla ice cream.  
    
    Another idea is for a dessert in which you can carry the ingredients
    with you and assemble upon arrival - trifle.  Just don't forget to
    bring the large glass serving dish. :^)

    Thanks for all the suggestions, and sorry to the mods for the slight
    digression.  And now back to our topic, apple pie!
    

    To prevent the soggies, prebake the bottom crust, then glaze it with
    apple jelly that has been boiled down till it gets syrupy.  You can
    also dust the glaze with minced nuts for a little something extra in
    the pie.

  >>  To prevent the soggies, prebake the bottom crust, then glaze it with
  >>    apple jelly that has been boiled down till it gets syrupy.  You can

	This may help the bottom crust, but in my experience, the top
	crust will not hold up, texture or flavor-wise, for 3 or 4 days
	if the pie has been baked and not frozen.  I suppose it depends
	partly on the type of crust you use, but I wouldn't try it in
	any case.  It just can't help but get soggy.

	Di

    Why not make an apple pie with crumb topping instead of a top crust? 
    Just bake the pie without the topping until about 2/3 done, then freeze 
    for transport. Just before everyone's ready for dessert, sprinkle on
    the topping and bake (the thawed pie) until done.

    re  .47
    
    Course, Di's apple pie is so good, it tastes good even *after* 3 or 4
    days.  (IF it should last that long!)  ;^)

    re  .49

	Why, thank you, mademoiselle.  You're too kind.


	Di

    Referring to one of the digressions, don't do trifle.   You may not
    have time.   The jelly (English)/jello(American) has to set before you
    can put the custard on.   Then the custard has to get cold before you
    put the whipped cream on.   Hours are involved in this, even they are
    passive hours from the cook's standpoint.

                           Apple Cranberry Pie
    
    In a large pot put:
    
    1 12oz bag of fresh cranberry's and
    3/4 Cup    Apple juice or cider  
    
               Bring to boil and simmer for 5-8 minutes until they "pop".
               Add:
    
    1 1/3 cup  Granulated Sugar
    2/3   cup  Corn Starch 
               Simmer until well incorporated and thickens
               Remove from heat and add:
    
    1 teaspoon Powdered Ginger and
    4          Apples sliced
    
    
    Pour into a 9 inch pie shell.  Cover with crust.  Create slices on
    top pie crust (for venting) and sprinkle with granulated sugar.
    Bake at 375 for 1 hour.
    
    *  To prevent burning of crust cover with aluminum foil but remove for
       the last 15 minutes of baking.
    

I got this recipe out of Good Housekeeping Magazine, they had a bunch
of the all-time favorite GH recipes.

			APPLE PIE IN A BAG
			  (April 1961)

� 10-to 11-ounce package piecrust mix

7 to 8 medium-sized Golden Delicious Apples or your preference
	(about 3� pounds)

� teaspoon ground cinnamon

3/4 cup sugar

� cup plus 3 tablespoons all-purpose flour

� cup margarine or butter (1 stick)

1 large oven-cooking bag (20" by 14") iwth nylon tie

About 4 hours before serving or early in the day:

1.  Prepare piecrust mix as label directs for 1 9-inch peicrust; use to line
    9-inch pieplate, making a high fluted edge.

2.  Peel, core, and thinly slice apples to make 8 heaping cups.

3.  In large bowl, toss apples with cinnamon, � cup sugar, and 3 tablespoons
    flour.  Fill pie shell with apple mixture, piling them high in center.

4.  In small bowl, with hand, knead margarine or butter, remaining � cup
    sugar, and � cup flour into a soft dough.  Pull dough into small 
    pieces; flatten each slightly and arrange on top of apple mixture.
    (It is not necessary to completely cover the apple mixture.)  Insert
    several wooden skewers (about 4 inches tall) in pie so that oven-
    cooking bag will not touch top of pie during baking.

5.  Preheat oven to 400�F.  Place pie in oven-cooking bag.  Close bag
    with nylon tie; cut six �-inch slits in top of bag.  Place pie in
    jelly-roll pan or on cookie sheet. Set pan on rack in center of oven
    (make sure bag does not touch oven walls or oven racks).  Bake pie
    1 hour and 15 minutes or until top of pie is golden brown.

6.  Remove pie from oven, bag and all.  Carefully, with kitchen shears,
    cut bag open.  remove pie from bag.  (The bottom of the bag will be
    greasey!)  Set pie on plate on wire rack to cool. Makes 10 servings.

Each serving:  about 300 calories, 14 g fat, 0 mg cholosterol, 220 mg sodium.

Just as an FYI from the magazine:  This is Food Director Mildred Ying's
specialty, a treat she has been making for her sons for more than 25 years.
She used to bag it in a brown paper bag but switched this year to the safer
oven-cooking bag.

    Would like to try this recipe, but some of the ingredient amounts are
    missing.  I'm not sure if it is 1/2 tsp or cinnamon or 1/4 tsp, for
    instance.  Could you please update the recipe with all the amounts
    showing, if/when you have time.
    
    Thanks
    Marilyn

    you must have an old fashioned terminal, try these:
    
1/2 10-to 11-ounce package piecrust mix

7 to 8 medium-sized Golden Delicious Apples or your preference
	(about 3� pounds)

1/2 teaspoon ground cinnamon

3/4 cup sugar

1/2 cup plus 3 tablespoons all-purpose flour

1/2 cup margarine or butter (1 stick)
    
   ...