Family Recipes

Aunt Maureen’s Apple Pie
4-5 tart apples
1 tablespoon of cinnamon
1 tablespoon of sugar
1 stick of margarine melted
1/2 stick of butter melted
3/4 cup of sugar
1 cup of flour
1 egg
1/2 cup of chopped walnuts (optional)

Peel and core apples. Fill pie plate 2/3 full of apples.Mix the tablespoons of cinnamon and sugar together and sprinkle over the apples. In a separate bowl combine margarine, butter, sugar, flour, egg and walnuts (it will be runny). Pour onto apples; and then bake at 350 degrees for 45 minutes or until golden brown.

Apple Cobbler
Peel and slice 10 to 12 apples, preferably McIntosh, Cortland or Empire (mixing varieties is always a key for success). Lay the fruit on the bottom of a pie plate.
Sprinkle the fruit with sugar and cinnamon to your liking.

In a separate bowl combine:
1 stick of margarine or butter
1 cup of flour
1/2 cup of sugar
2 teaspoons of cinnamon

Crumble altogether and the place it on top of the apples (peaches can also be used). Bake at 350 degrees for a 1/2-hour

Sheila’s Apple Pie
2 cups of flour
1 cup of Crisco
1 teaspoon of salt

Crumble into pea sized pieces. Add cold water (8-10 tablespoons) to mix.

8 or 9 large apples
I use Macs, Empire or Opalescent sliced (or mix the varieties)

Add 1 cup of sugar mixed with1 and 1/2 teaspoons of cinnamon. Roll out the bottom crust; fill with apples, dot with 4 – 6 small pieces of butter. Add top crust, seal and crimp
Bake at 375 degrees for 45 – 55 minutes

Nan’s Apple Crisp
2 cups of all – purpose flour
1 cup of dark brown sugar
1/2 cup of granulated sugar
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 1/2 sticks of margarine or butter

Mound sliced, pared tart apples in a 7 x 11 inch pyrex dish. Combine flour, sugar, dark brown sugar, cinnamon and nutmeg in large bowl. Cut in firm butter or margarine until mixture is crumbly. Sprinkle over apples. Bake uncovered at 375 degrees for 45 minutes or until apples are tender and topping is crisp. Serve warm with vanilla ice cream. Serves 6