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1. “Brown Bag” French Apple Pie
Ingredients:
For the pie
- 1 1/2 c All-Purpose Flour
- 1/2 ts Salt
- 1/2 c Shortening
- 5 tb ICE Water
- 8 c Apples [peeled & sliced]
- 1/4 c Granulated Sugar
- 2 tb All-Purpose Flour
- 1/2 ts Nutmeg, Ground
- 2 tb Lemon Juice
- 1 ts Cinnamon, Ground
For the topping
- 1/2 c Granulated Sugar
- 1/2 c All-Purpose Flour
- 1/3 c Butter
- 1 lg Paper Bag
- Vanilla Ice Cream
Directions:
Preheat the oven to 400 degrees.
To make the pie:
- Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
- Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.
- Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.
To make the topping:
- Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
- Place the pie in the large paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).
- Carefully remove the pie from the bag. Caution: Watch Out For The Steam Coming Out Of The Bag!
- Serve warm with generous portions of vanilla ice cream.
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2. 1,000 Calorie-A-Bite Trifle
Ingredients:
Fruit
- 3 Pears
- 8 oz Raspberries – (tinned or fresh)
- 1 Passion fruit
- Dry sherry (1 bottle)
Sponge Cake
- 1/2 c Butter
- 10 T Sugar, castor
- 1 1/4 c Flour, self-raising
- 2 Eggs (slightly whisked)
Custard
- 2 Eggs
- 1 pn Salt
- 1 pn Nutmeg
- 10 oz Double cream (or use whipping cream)
Topping
- 10 oz Double cream
- Roast almonds
Directions:
Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.
- Preheat oven to 350 degrees F.
- Cream butter and sugar until light and fluffy.
- Add eggs and about 2 T of flour and beat.
- Fold in rest of flour.
- Bake in 7-inch square tin for 25-30 mins until brown.
- Let cool.
- Slice into fingers and arrange on top of fruit. More sherry may be added at this point.
- Pour one large glass of sherry.
- Mix eggs and add all ingredients to small bowl.
- Place bowl in pan of simmering water.
- Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes.
- Pour custard on top of sponge.
- Chill in fridge.
- Whip cream until stiff and smooth over top of custard.
- Arrange almonds decoratively.
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3. Mother Ebert’s Angel Pie
Ingredients:
- 1 c Crushed pineapple
- 1 c Cold water
- 3/4 c Sugar
- 2 1/2 T Cornstarch
Directions:
- Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff and fold two together.
- Pour into baked pie shell, top with whipped cream.
One of Grandma’s recipes we all enjoyed.
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4. Watergate Pie
Ingredients:
- 1 c Flour
- 1 Cube soft margarine
- 1 1/2 c Chopped walnuts
- 8 oz Softened cream cheese
- 1 c Powdered sugar
- 16 oz Container Cool Whip
- 2 sm Pkgs. instant pistachio
- Pudding or any flavor desired
Directions:
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish.
1st Layer:
- Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts.
- Press in bottom of dish to make crust.
- Bake at 350 degrees for 15 minutes.
- Cool completely.
2nd Layer:
- Cream cheese, powdered sugar and 1 cup Cool Whip.
Mix together and spread over the crust.
3rd Layer:
Mix pistachio instant pudding mix with 3 cups of milk and spread over 2nd layer.
4th layer:
Spread remaining Cool Whip on top and sprinkle with fine chopped nuts.
12 servings.
