Apple Pie and Pie Crust Recipes

* From the Culinary Arts Institute Encyclopedic Cookbook 1968 edition

6 Apples

1 cup Sugar

1/4 teaspoon Salt

2 Tbsp Flour

1 recipe Plain Pastry

1 Tbsp Butter

 

Pare and slice apples. Sift dry ingredients together and mix with apples. Line pie pan with pastry, fill with apple mixture, dot with butter and cover with top crust. 

Bake in a very hot oven (450 degree F) 15 minutes; reduce temperature to moderate (350) and bake 45 minutes longer. Makes 1 (9 inch) pie.

Additional variations:

1- Add 1/4 teaspoon Mace to dry ingredients

2-Add 1 teaspoon Cinnamon to dry ingredients

3- Use Brown or Maple Sugar instead of granulated

 

Plain Pastry

2 cups sifted Flour

3/4 tsp salt

2/3 cup Shortening (we have successfully used margarine)

4 to 6 Tbsp of cold water

 

sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water using only a small portion at a time, until mixture will hold together.  Divide dough into 2 parts. 

Makes 2 9" pie crusts

 

Apple Chop Suey Cake

 This recipe has been passed down from John's Grandmother Muriel Smith 

Apple Chop Suey Cake

4 cups diced Apples

1 1/2 cup Sugar

2 Eggs

2 cups Flour (unsifted

2 tsp Baking Soda

2 tsp Cinnamon

1 tsp Salt

1/2 cup nuts

Mix apples, sugar, and eggs together in a large bowl. Measure dry ingredients in flour sieve and sift into bowl. Stir and add nuts or if you prefer, spread nuts on top. Bake in oiled and floured dripper pan (9"x12"x2") at 350 degrees F for 45 min. 

Serve hot or cold with ot without whipped cream or ice cream. 

We tend to put more apples and nuts in it then called for, but making sure that everything is coated.

Lion House Roasted Cashew Stuffing

 My eyes are getting too old to read the small print of my Lion House Entertaining recipe book, so writing it down here so I can zoom in and actually be able to read the recipe. This is one of our most favorite recipes in the book. We always double it too. Also I hate raisin in... well anything, so I leave them out.

Roasted Cashew Stuffing

    Ingredients:

        8 cups day old bread cubes

        3/4 cup raisins

        1/2 cup apple juice

        4 celery ribs diced

        1 large onion, chopped

        3 cloves garlic, minced

        1 cup fresh mushrooms, sliced

        1/4 cup olive oil

        1 cup fresh parsley, minced (I always forget to pick this up so I use about 1/3 cup dried)

        1 teaspoon salt

        1 1/2 teaspoons rubbed sage

        3/4 teaspoon thyme

        1/4 teaspoon black pepper (I'm going to be experimenting with white pepper this year as black is high in oxolates which my body likes turning into kidney stones)

        1 egg

        1 1/2-2 cups chicken broth

        1 1/2 cups salted, roasted cashew pieces (it is important that it is the salted kind, did unsalted once and did not come out tasting the best, even with adding a bit of additional salt to the recipe to make up for it)

Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225 degree F for 30-40 minutes, tossing occasionally until partially dried.

Meanwhile, combine the raisins and apple juice in a sauce pan; bring to a boil. Remove from heat; let stand for 15 minutes. (You can skip this entirely if not using raisins, just have the measured juice ready to use.) In large skillet saute celery, onion, garlic and mushrooms in olive oil until tender. Add parsley, salt, sage, thyme, and pepper; mix well. Remove from heat. 

Beat egg in broth in a bowl; add to vegetable mixture. Add bread cubes and raisin mixture; mix in cashews last. Toss well. 

Use stuffing to stuff poultry or meat. Or transfer to a greased 9x13" baking dish. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake an additional 20-25 minutes or until lightly browned. Makes 10-12 servings.
        

We use glass dishes with much success!