C rustless Apple Pie

Karen Grosse Smith

*6 medium tart apples (Jonathan or Pippin)

1 cup water

1 cup flour

1/3 to 1/2 cup sugar

1/2 cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

6 Tablespoons shortening (part butter)

1/2 teaspoon salt

Peel apples and cut into eighths. Place in saucepan with sugar, cinnamon, and water. Cook until apples are partially done, about 10 minutes. Place in deep 9 inch pie pan. Cream shortening and brown sugar. Add flour, baking powder and salt. Work with hands. Sprinkle over apples. Bake 45 minutes at 350 degrees. Serve warm or cold. Plain or with whipped cream.

*can use canned filling instead of apples, sugar, cinnamon, and water.

Apple Harvest Bake

Carol McArtor Doyle

1 cup brown sugar

3/4 cup all-purpose flour

1 & 1/2 teaspoons baking powder

1/4 teaspoon salt

1 & 1/4 teaspoons cinnamon

2 slightly beaten eggs

1 & 1/2 teaspoons vanilla

2 cups chopped tart apples (I do not peel them)

3/4 cup walnuts

Grease a 9-inch pie plate. Combine dry ingredients. Add eggs and vanilla. Stir till well mixed.

Add apples and nuts. Stir until well combined. Spoon into pie plate.

Bake at 350’ for 30-35 minutes or till browned and top feels firm.

I am including one of my go to apple recipes. It is very easy and turns out perfectly every time. I like that it is about the apples as there is just enough batter to hold them together. The recipe is from my closest first cousin - her mother was my father’s younger sister. - Carol Doyle This is a recent addition that is not in the family cookbook. The McArtors are long-time family friends. Marion McArtor was Dad’s friend throughout their school and college years. They were both part of a quartet that played at various school and community events. After Marion died, Dad kept in touch with his wife, Jane and daughters Becky, Nancy and Carol.- DLL

Honey Orange Pumkin Pie	No Crust Cheese and Apple Pie

Never Fail Pie Crust

Jerry Pickering Moore

3 cups flour

1 teaspoon salt

5 Tablespoons water

1 & 1/4 cup shortening

1 egg, well beaten

1 Tablespoon vinegar

Cut shortening into flour and salt. Combine egg, water, and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until the flour is moist. This recipe will keep in the refrigerator for up to 2 weeks.

Jerry Moore is a friend of mine that I have known since high school. By coincidence she happened to move to Utah at the same time I did. I stayed with her and her family until I found a place of my own. To help me out she gave me a lot of cooking utensils, dishes and also some of her recipes that I had enjoyed while at her house. - DLL

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