My son-in-law Bill loves apple pie – no other kind, just apple. If I want to make a different kind of pie when they’re here for dinner, I make sure I have this apple pie for Bill and now grandson Josh is starting to request it, too. Any good mix of pie apples would work (and I’ve used them all) but Golden Delicious are readily available and work fine.
BILL'S APPLE PIE
5 cups peeled, cored, sliced apples – I prefer Golden Delicious
¾ cup granulated sugar
1 Tblsp. flour
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp salt
2 Tblsp. butter
Pastry for 9” 2-crust pie
1 T milk
Preheat oven to 375 degrees F.
Combine apples, sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Mix and let set while making crust. Fill pastry lined pie pan, dot with butter. Place top crust, flute edges, brush with milk and cut vents. Place pie on a large flat pan to catch spills and bake 45 minutes @ 375 degrees F . Cool on rack.
While fresh, juicy peaches are still available at the market, I like to bake this pie. Home-canned peaches are also good, but commercially-canned peaches don’t work as well.
PRIZE WINNING BLUEBERRY PEACH PIE
4 cups fresh peach slices (peeled)
2 Tblsp. butter
1 cup fresh blueberries
2 Tblsp. fresh lemon juice
1 cup sugar
2 Tblsp. quick tapioca
1 Tblsp. butter
Pastry for two-crust 9” pie
1 Tblsp. milk
Preheat oven to 375 degrees F.
Saute peaches in butter, add blueberries, lemon juice, sugar, tapioca and salt. Let stand while making crust. Place crust in 9″ pie plate. Fill crust with fruit mixture, dot with butter, put on top crust and flute edges. Brush top crust with milk and cut vents in top crust. Bake @ 375 degrees F for approximately 45 minutes.
Yield: One 9″ pie
This pie won a first place Blue Ribbon and Best of Show award at the Hamilton County Fair (Cincinnati, Ohio) in 1988. Also won second place ribbons at the Miamitown (Ohio) Rivertown Jubilee and at the Harvest Home Fair (Cheviot, Ohio) in 1988/89.
This block pattern was submitted by a member of the forum on Quilting Board as a block of the month for July 15, 2007. It’s paper-pieced and I made a trial block using fall fabrics which wasn’t quite as refined as I’d have liked. I put a backing on the block and made a wall hanging, using a drapery clip for hanging.
I liked the block so much that I made another block with different fabrics and framed it. It’s a really nice block.
I was first introduced to pineapple upside-down cake by my mother-in-law 55 years ago. I liked her cake which was made with crushed pineapple but thought it was a little bland. I was looking for something gooey, buttery and rich and found a recipe in a magazine that seemed to be about right. The first cakes I made back in the 1950s were baked in a skillet or large pan and often included maraschino cherries in the center of the pineapple slices. Later, my youngest daughter Shannon and my husband battled over who got the sticky, sweet edges so I started making individual cakes with plenty of edges for each person. Here is the current version.
One Serving Pineapple Upside-down Cakes
- 1/4 cup butter
- 1-1/2 tsp baking powder
- 1/2 tsp vanilla
- 1/2 cup granulated sugar
- 1 cup flour
- 1/2 tsp salt
- 1/3 cup milk
- 1 egg
Preheat oven to 350 degrees.
Place butter, baking powder, vanilla, sugar, flour and salt in mixer bowl. Beat for 1 minute on medium speed. Add milk and egg, beat for another minute on medium speed.
For pineapple topping:
Drain one 15 oz. can of sliced pineapple. In each of 8 miniature loaf pans (5x2x1-1/2″ deep), place one tablespoon of butter and one tablespoon of dark brown sugar. Place pans in oven for a few minutes until butter melts and stir the sugar around to dissolve it. Cut pineapple slice in half and place the two halves on top of the sugar/butter mixture.
Pour the cake batter over the pineapple, place the 8 loaf pans on a large cookie sheet and bake for approximately 20 minutes @ 350 degrees. When you take the pans from the oven, immediately flip them over onto a large tray or individual plates and let cool a few minutes before removing the pans.
Makes 8 delicious little cakes.
This nice, old-fashioned block was chosen as a block of the month on Quilting Board. I used some fall fabrics along with the center fussy-cut from some vintage looking fabric I had left from another project. I especially liked the depression-green sewing box next to the woman sewing. This is a quick and easy block to make.
A PERFECT DAY FOR PUMPKIN PIE
This September Sunday morning is cool, crisp and autumn-like with trees starting to show color and fall decorations beginning to appear on front doors. It’s a perfect day for pumpkin pie. My recipe is pretty much standard except for a few variations in spices. I heard Garrison Keillor quote one of his radio characters, saying, “The best pumpkin pie you ever tasted isn’t that much better than the worst,” but I don’t agree. Homemade pumpkin pies are really good and a super-easy pie to make. I prefer to make my pie crust but certainly frozen ones are available.
FAVORITE PUMPKIN PIE
15 oz. can of pumpkin (not pumpkin filling)
½ cup plus 2 Tblsp brown sugar
½ cup plus 2 Tblsp granulated sugar
½ tsp salt
1-1/2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
12 oz. of evaporated milk
One 9″ unbaked pie shell (any smaller and the pie will overflow)
In a large mixing bowl, whisk the eggs until lightly beaten. Add the remaining ingredients and whisk together until smooth. Pour into the unbaked pie shell. (It works better to have the pie plate on a larger flat pan or cookie sheet to catch spills.) Place pie in preheated 375 degree oven and bake for approximately 45 minutes. The pie is done when a knife inserted into the center comes out clean.
Yield: One very good 9″ pie