Grandma Cook's Apple Pie

I Love my Grandma!

(3-4 Large apples or 5-6 med apples per pie)

(¾ cup sugar per pie)

Grandma usually makes 5 pies at a time because that is how much the pie crust recipe will make for pies that need a top and bottom crust.

5 apple pies

18 to 20 large apples

4 ¼ cups of white sugar

½ cup lemon juice

5 very heaping tablespoons of cornstarch

5 good shakes of cinnamon

As you peel and cut up the apples stir in the above items. Once you have them all peeled, stir it well and then let it sit – so the juice all is at the bottom when you are dividing the apples into 5 10 inch pie shells.

Pastry

Follow the directions on the tenderflake box.

But only use 5 cups of flour

2 tsp of salt

2 tsp of sugar (remember sugar makes the pie crust sweet – not a good idea for meat pies)

1 lb of Tenderflake

Cut the dry flour mixture into pea size.

In a separate small bowl mix in

1 egg

1tbsp of vinegar

Use a one cup measuring cup and fill right full of cold water.

Pour this into your small bowl to whisk up and add to the dry flour mixture.

Try to mix your pastry well but do not over mix – it will get tough.

Roll your five bottoms and line pie shells. Divide the apple mixture evenly between the 5 pies – finishing off with the juice divided up last.

Roll your five tops and seal well. Sprinkle sugar on the tops.

Freeze if not baking right away.

To bake.

Bake at 400 for 50 – 60 minutes from frozen. Bake to golden brown .

Do not under bake.

Remember to bake with a cookie sheet under the pie because it will bubble over (that is part of what makes Gma’s pies so good).


Here are some pictures that we took when a bunch of us girls tried to learn how to make the famous apple pie! Mom was teaching Mandee, Biz, Kallie, Krystal, and Sy of course couldn't say away!!

Christmas 2009

Frozen Strawberry Dessert

Crumble Bottom:

1 cup flour

1 cup brown sugar

1/2 cup margerine

Cut together with pastry blender. Margerine should be about the the sizes of peas.

Bake in oven, in cake pan, until brown. Mix it up as it is baking, to make it crumble.

Mix with mixmaster- beaters:

2 egg whites

1 cup of sugar

1 tsp of lemon juice

1 pkg of frozen strawberries or raspberries.

**Very important to whip for about 15 mins - you want the egg whites to whip up high and stiff as you can.

In separate bowl, whip up:

1 cup of whipping cream

Now HAND STIR TOGETHER the strawberry mixture with the whipped cream

(Do not use the mix master). This is called folding in the whipped cream.

You want to keep the egg whites light and fluffy - if you mix too hard or too much they will fall.

By now the crumble in the cake pan is cool (don't use a hot cake pan).

Layer the crumble in bottom (save a bit of crumbs for the top of the dessert).

Layer the Strawberry/cream mixture on top of crumbles.

Finish with a few crumbles on top.

Freeze overnight.

Hooray, now you have Frozen Strawberry Dessert.

This is a family favorite dessert which gets served at tons of birthdays. It basically is a taste of heaven! Usually when we have desserts, we always make two different kinds so that everyone has something they like. However, with this dessert ... you only have to make this and EVERYONE loves it!!