APPLE CRUMB PIE
5-7 tart apples (Jonathan)
1-9" unbaked pastry shell
1/2 cup sugar
1 tsp cinnamon
1/2 cup sugar
3/4 flour
1/3 cup butter
Pare apples and cut into 1/8ths.
Arrange on 9" pastry line pie plate.
Combine 1/2 cup sugar with the
cinnamon. Sprinkle over apples. Combine
remaining 1/2 cup sugar with the flour, cut in butter
until crumbly. Sprinkle over apples. Bake
at 400 degrees for 40 minutes or until done.
Spoon on whipped cream and sprinkle with
cinnamon sugar. Enjoy!
APPLE CRISP
Place in an 8" cake pan
4 cups sliced apples
1 tsp Fruit Preservative
1/8 tsp salt
1/2 sp cinnamon
1 Tbs flour
1/2 cup sugar
Cut together and sprinkle on top
1/2 cup butter
1/2 brown sugar
1 cup flour
Sprinkle on top 1/4 cup chopped pecans. Bake
at 350 degrees about 40 minutes. Serve with
ice cream.
FRESH PEACH PIE
1 baked 9" pie shell, cooled
1 cup sugar
2 Tbs corn starch
1 cup water
Mix sugar and cornstarch. Add water
and cook until thick. Add 2 Tbs peach
gelatin and a few drops of yellow
food coloring. Cool
Slice fresh peaches over the baked pie
shell until full. Pour gelatin mixture over
the top. Chill. Serve with whipped cream.
PEACH CRISP
6 peaches
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup margarine
1/4 tsp butter flavoring
1/2 cup flour
3/4 cup brown sugar
Peel peaches and slice into buttered baking
dish. Sprinkle with sugar and cinnamon mixture.
Combine remaining ingredients. Spread over
top of peaches. Bake 350 degrees for about
30 minutes. Serve with cream. Best served
warm.
5455 SE State Route FF St. Joseph, MO 64507 (816)232-3999 schweizer@bbwi.net