Fresh Apple Nut Cake

Harve’s Apple Dessert

Swedish Apple Pie

Apple Squares

¾ teaspoon salt
2 unbeaten eggs
1/3 cup shortening
½ teaspoon cinnamon


Apple Pie Filling

Bill’s Apple Pie

4 ½ cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons lemon juice
2 or 3 drops yellow food coloring
5 ½ - 6 pounds tart apples, peeled, cored, and sliced
    In large saucepan blend first 4 ingredients and 1 teaspoon salt.  Stir in 10 cups of water; cook and stir until thickened and bubbly.  Add lemon juice and food coloring.  Pack apples into hot quart jars, leaving 1-inch headspace.  Fill with hot syrup, leaving ½ -inch headspace. (Use spatula to help distribute syrup.) Adjust lids.  Process in boiling water bath for 20 minutes.  Makes 6 quarts.
    Before serving:  Prepare pastry for a 2-crust 8 or 9 inch pie.  Line pie plate with pastry; add 1 quart apple pie filling.  Adjust top crust, cutting slits for escape of steam; seal.  Bake at 400 degrees for 50 minutes.
    Slice 8 – 10 apples into a greased 9”x9” or deep-dish pie pan. Sprinkle 1 teaspoon cinnamon or apple pie seasoning over the apples.
    Mix:  ½ cup sugar, ½ cup brown sugar, ¾ cup flour and 6 tablespoons of butter. Crumble together and put over apples.
    Bake at 350 degrees for 45 minutes or until apples are tender.

1 cup sugar

1 cup flour

1 egg, lightly beaten

1/2 cup chopped walnuts or pecans

5 to 6 cups sliced apples
1 cup flour
1 to 1 ½ cups sugar
1 teaspoon baking powder

    Place apples in greased 9” x 13” baking dish.  Mix flour, sugar, baking powder, salt, and eggs with a fork until crumbly.  Sprinkle over apples.  Pour melted shortening over mixture.  Sprinkle with cinnamon.  Bake at 350 degrees for 30 – 40 minutes.

4 cups sliced apples                               
2 tablespoons brown sugar                 
1 teaspoon cinnamon                          
¾ cup butter, melted                            
1 cup sugar
1 cup flour
1 egg, lightly beaten
1/2 cup chopped walnuts or pecans
    Preheat oven to 350 degrees.
    Place apples in 9-inch pie pan that has been lightly coated with butter.  Sprinkle with brown sugar and cinnamon.  Mix melted butter, salt, sugar, flour, egg and nuts.  Spread on
top of apples.  Bake for 1 hour or until golden brown.
Cream together:
½ cup shortening
1 cup white sugar
½ cup brown sugar
Blend in 2 eggs.
    Sift together: 2 ½ cups flour, 1 teaspoon each of baking powder, soda and salt, ¾ teaspoon cinnamon, ½ teaspoon nutmeg. Add to cream mixture along with 1 cup milk.  Fold in 2 cups of chopped raw apples.  Pour into greased and floured 9” x 13” cake pan.
    Topping: Mix ½ cup chopped walnuts and 2 tablespoons of brown sugar.  Sprinkle over batter.
    Bake at 350 degrees for 50 minutes.
Mix as for pie crust:
2 ½ cups flour
2 tablespoons sugar
2 teaspoons salt
1 cup shortening
2 eggs yolks plus milk to make 2/3 cup
    Roll out ½ of the dough on a 10” x 13” cookie sheet. Crumble 1 cup of corn flakes over crust.
    Mix:  6-8 large apples, peeled and sliced, 1 to ½ cups sugar, depending on the tartness of the apples, 2 Tablespoons flour, 1 teaspoon cinnamon.
    Put on the bottom crust.  Dot with 1 Tablespoon of butter.  Roll the rest of the dough for the top crust.  Spread with 2 egg whites beaten until frothy.
    Bake at 375 degrees for 45 minutes or until apples are tender. 
Frost while hot with powdered sugar frosting.