6 or 7 Sliced Apples
1 Cup of sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 Tb flour
2 Tb butter
Pastry for 9 inch pie
Combine dry ingredients and mix lightly with sliced apples. Fill a pastry lined pie plate. Dot with butter. Apply top pastry, cut slits. Bake at 400 degrees for 30 minutes. Sprinkle with sugar immediately after taking out of the oven.
Bottled Pie Filling
7 cups of sugar
1 1/2 cup of cornstarch
1 Tb cinnamon
1 1/2 tsp salt
1 tsp nutmeg
Blend together and stir in 15 cups of water. Cook until boiling. Remove from heat and add 4 tbs of lemon juice. Cover sliced apples (in quart jars) with the syrup. Adjust lids and process 20 mins. The syrup should cover about 14 quarts of apples. The pie filling will be ready to use for pies, cobblers and apple crisp.
Cut 1 1/4 cups of lard into 3 cups of flour until flour crumbs resemble small peas. Make a paste with 1/2 cup of flour and 1/2 cup plus 2 Tbs of cold water, 1/2 tsp salt and a pinch of sugar. Add paste to the flour and lard mixture and mix well.
Apple Crumb Pie
Prepare as usual for apple pie.
Substitute the following for the top pastry:
3/4 Cup of flour
1/3 Cup of sugar
6 Tbs butter
Mix flour and sugar together, cut in soft butter until crumbly.
Sprinkle over apple pie filling
Bake at 400 degrees for about 45 minutes.
If pie browns too quickly, cover with foil.
Sprinkle lightly with cinnamon sugar mixture immediately after removing from the oven.