ICh
Apple
Time!
The apples in this Swedish pie bake up tender but crisp inside a butter-rich shortcake crust.
Delicious with whipped cream or ice cream and coffee!
SWEDISH APPLE SHORTCAKE PIE
Vt cup butter
Vs cup sifted confectioners' sugar
V* cup cornstarch
V* cup sifted all purpose flour
6 cups thinly sliced cooking apples
l cup sugar
V* cup all purpose flour
1 teaspoon cinnamon
2 tablespoons butter
Cream butter until fluffy; add confectioners’
sugar gradually, continuing to cream until light.
Add cornstarch and flour, and beat well. Chill
about two hours. Pat pastry into a 9-inch pie pan;
flute edges.
Combine sliced apples, sugar, flour, cinnamon.
Place in shell and dot with butter. Cover pan with
foil; bake 50 minutes at 375°. Remove foil and
bake 25 minutes longer.
GINGERBREAD STREUSEL
Vi cup all bran cereal
Vi cup light molasses
V* cup soft shortening
Vi cup boiling water
1 egg
1 cup sifted all purpose flour
lb teaspoon baking soda
Vi teaspoon baking potvder
Vt teaspoon ginger
V'* teaspoon salt
V* teaspoon ground cloves
Combine bran, molasses, shortening and boil
ing water in mixing bowl. Add egg and beat well;
let stand 5 minutes. Sift together flour, soda, bak
ing powder, ginger, salt and cloves; add to bran
mixture, stirring only until combined. Spread in
greased 8x8x2-inch pan. Bake in 350° oven about
25 minutes. Cover with Apple Streusel Topping.
Broil slowly 5 minutes, or until bubbly and
browned. Serve warm with spiced butter, cinna
mon sauce or lemon sauce—or plain!
Apple Streusel Topping: Drain 1 can (16 or 17
ounces) sliced apples and arrange on baked gin
gerbread. Combine 'A cup sugar, 51 cup softened
butter, XA cup chopped walnuts or pecans. Then
sprinkle mixture over apple slices.
Now, after a citrus summer, September brings
apples back to the food stores. You may have al
ready tasted this year’s Wealthies — tart, spicy
and truly all purpose. Grimes Golden is a lesser
known all purpose apple—bland, sweet, saucy.
And don’t forget the juicy, spicy Jonathans!
Here are the recipes to do justice to the fresh
flavor of apples—recipes for now and next month,
when a whole new crop of good baking apples
will appear!
PINE-APPLE PIE
Winner, 9th Grand National Bake-Off by Mrs. Susan Jones,
Delawore, Ohio
2 cups sifted all purpose flour
l teaspoon salt
Pi cup shortening
1 egg yolk
2 teaspoons lemon juice
4 tablespoons water
FILLING:
4 cups (4 medium) apples, pared and sliced
1 cup 19-ox. can) crushed pineapple, undrained
Pi cup sugar
l teaspoon cinnamon
3 tablespoons flour
l tablespoon melted butter
Sift flour and salt into mixing bowl. Cut in
shortening. Blend together egg yolk, lemon juice
and water; sprinkle over flour mixture, stirring
with fork. Mix until just moist enough to hold
together. Divide in half. Roll out one half on
floured surface 15 inches larger than inverted 9
inch piepan. Fit loosely into pan.
Combine apples, pineapple, sugar, cinnamon
and flour. Place in pastry-lined pan.
Roll out remaining dough, cut slits. Place over
filling; seal and flute. Brush with butter. Bake at
425° for 10 minutes, then at 350° for 25 to 30
minutes, or until apples are tender.
MARBAPPLE GINGER CAKE
Junior Winn*r in Ihi 5th Grand Nationol dak* Od by
Joann* L littl*y, Bluff Point, N*w York
4 cups pared, sliced apples f4 to S medium)
l cup sugar
I tablespoon flour
1 teaspoon cinnamon
2 tablespoons butter
2 tablespoons water
1 tablespoon lemon juice
2V* cups sifted all purpose flour
2 teaspoons double-acting baking powder
1 teaspoon ginger
W teaspoon salt
1 cup sugar
Vi cup shortening
2 unbeaten eggs
Vs cup milk
44 cup molasses
l teaspoon cinnamon
44 teaspoon cloves
44 teaspoon nutmeg
44 teaspoon soda
Combine in saucepan apples, sugar, flour, cin
namon, butter, water and lemon juice. Cook over
medium heat, stirring gently and occasionally,
until apples are tender. Pour into well-greased
13x9x2-inch pan. (If desired, ingredients may be
cut in half and cake baked in 8x8x2-inch pan for
40 to 50 minutes.)
Sift flour with baking powder, ginger and salt.
Set aside. Add 1 cup sugar gradually to shorten
ing, creaming well. Blend in eggs; beat for 1 min
ute. Add milk alternately with dry ingredients,
beginning and ending with dry ingredients. Blend
thoroughly after each addition. (Use low speed
with electric mixer.)
Place half of batter in second bowl. Blend in
molasses, cinnamon, cloves, nutmeg and soda.
Spoon light and dark batters alternately over
apples.
Bake at 350° for 50 to 60 minutes. Cool in pan
15 to 20 minutes, then invert on serving plate or
on wire rack covered with foil. Serve warm or
cold, plain or with whipped cream.
New twist for apple pie: mix in crushed pineapple
. . . taste its delightful surprise flavor.
A
A harvest of apples and pecans make a new streasel
for an old favorite—molasses-rich gingerbread.
Creamy yellow and molasses-spiced batters bake
over—and serve under—saucy apples.
