Apple Pie

Pastry to make two pie crusts
1/3 - 2/3 c sugar
1/4 all-purpose flour
1/2 t cinnamon
1/2 t nutmeg
Dash salt
8 c thinly slice, peeled apples
2 T margarine or butter
Whipped Cream

Preheat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg & salt in a large bowl. Stir in apples. Turn into pie shell. Dot with margarine. Cover with second pie crust that has slits in it. Seal. Cover the edge with a 3-inch strip of aluminum foil to prevent overcooking. Remove foil during last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through the slits. Serve warm or cooled with whipped cream.

Apple Butter

12 c. applesauce
6 c sugar
2 t cinnamon
2 t allspice

Cook on low of a crock pot all night.

Applesauce

6 apples
A handful of raisins
½ c apple juice or water
Lemon juice (optional)

Core, peal and chop apples. Add raisins and apple juice and bring to a boil. Simmer until done. To enhance flavor, add lemon juice to cooked apples.

Mother’s Apple Dumplings

Mix and set aside:
6 cups raw apples, shredded
1 cup sugar
2 tsp. cinnamon

In sauce pan, mix and heat to make a syrup (boil about 1 minute):
1 stick butter
1 lb. light brown sugar
2 cups water
Some of chopped apples (about 1 cup) can be added to hot syrup.

Make a pastry:
2 cups all-purpose flour
¾ cup butter-flavor shortening
½ tsp. salt
6 tbsps. ice water

Directions:

Divide pastry into 10 to 12 equal parts.
Roll out to form 6” diameter crusts.
Place ½ cup apple mixture in center of each crust.
Pull edges of crust around mixture and pinch together at the top.
Place in Baking dish.
Put remaining apples around dumplings. {Can be frozen at this point.}
Gently pour hot syrup around dumplings.
Bake 30-35 minutes, at 350˚.