Upside-down Apple Pie |
Pumpkin Pie 1 |
Strawberry Delight |
My Mother's Old Fashion Bread Pudding |
Strawberry Dessert |
Easy Fruit Pudding |
Doll Pecan Pie |
Orange Fruit Casserole |
Hot Gingered Fruit |
Bananas Ferguson |
Flan De Carmelo - Caramel Custard |
Praline |
Pepparkakor |
Applesauce Rings |
Date Roll Dessert |
Carrot Cookies |
Raisin Oatmeal Cookies |
Burnt Sugar Caramel Pie |
Chocolate Chip Cookies |
Choc-o-nut Delight Cookies |
Pastry:
Sift flour and salt together in bowl.
Cut in shortening until mealy.
Beat egg and lemon juice together slightly and stir into flour mixture with a fork until it holds together.
Gather pastry together into 2 balls, wrap in waxed paper and chill while filling is being prepared.
Filling:
Pare, core and slice apples.
They should measure 3 cups sliced.
Pour melted butter over bottom of a 9 inch pie pan.
Place walnuts, flat side up in pan, sprinkle brown sugar over nuts.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and sliced apples.
Roll 1 pastry ball into thin circle about 11 inches in diameter.
Prick with fork lines and place on top of sugar and nuts.
Cover with apple mixture.
Now roll the second ball of pastry in a 10 inch circle and arrange on top of apples.
Crimp pastry edges to seal pie.
Prick top to allow steam to escape and bake [at normal pie baking temp] 30 to 35 minutes or until nicely browned.
Cool in pan for 5 minutes, then invert on serving plate and remove pan.
Serve warm.