When Julie Alexander of Marysville told us she’d lost several of her best recipes (they were in gallon-size self-sealing bags, she said, and thought they must have fallen into the recycling box and were recycled), she asked for our help.
“I need the recipes for two of our traditional favorites,’’ she wrote, “one is chocolate pie and the other is called something like all-American apple pie. They were both in a collection of recipes from ‘My Great Recipes,’ a subscription of recipe cards mailed periodically.’’
She particularly wanted the apple pie recipe because, “I want it mainly for the pie crust recipe with it. That is the best pie crust I have ever tasted. I haven’t been able to make a decent tasting pie crust since it disappeared.’’
The minute Lake Stevens cook Wendy Olson read Julie’s plea, she knew she had the recipe, raced to retrieve it from her recipe collection and sent it to us immediately.
“I am glad to share this recipe with Julie Alexander,’’ she says, “I wish I could have found the chocolate pie recipe but, no luck, sorry.’’
All-American apple pie
Pie crust:
2 1/2cups sifted all-purpose flour
1teaspoon salt
1cup shortening
1/4cup butter or margarine
Grated rind of 1 lemon
1/3cup cold water
Filling:
6tart apples, prepared as directed and divided
1/2cup granulated sugar
1/2cup brown sugar
1/4teaspoon cinnamon
1/4teaspoon nutmeg
Grated rind of 1 lemon
1cup raisins, divided
3tablespoons butter or margarine
Prepare crust by combining flour, salt, shortening and butter or margarine with a pastry blender until mixture resembles crumbs. Add lemon rind. Gradually stir in cold water, mixing lightly with a fork. Divide pastry in half. Form each into a flat round. Wrap and chill.
To prepare the filling, peel apples and cut into thick slices. Combine sugars, cinnamon, nutmeg and lemon rind.
Roll out half of the pastry. Fit into a 9-inch pie pan. Place half of the apples in the pan. Top with half of the raisins. Repeat layers. Sprinkle sugar mixture over the top. Dot with butter.
Roll out remaining pastry. Cover pie. Trim and press rim with fork. Cut slits in top for steam to escape. Decorate with cutouts, if desired. Bake at 375 degrees for about 50 minutes or until apples are soft.
Makes one 9-inch pie.
SOS: Dolores Ohls of Woodinville tells us, “I have enjoyed the Forum for many years. My question is — when did Swanson dilute their chicken and beef broth?
“It looks very thin and has not produced the quality of taste expected when I use it. Is there any other broth I can obtain which will be better than Swanson’s? I also noticed the broths are now made by Campbell’s. I guess I will have to go back to using bouillon cubes?’’
Can you suggest a better-than-bouillon-cubes alternative? Have some thoughts on the current store-bought broth situation? Please don’t hesitate to write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
All letters and e-mail must include a name, complete address and telephone number with area code. Send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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