Swedish Apple Pie

Apples
1 C. flour
1 T. sugar
1 egg
1 tsp. cinnamon
pinch of salt
¾ C melted butter
¼ C. nuts (optional)
1 C. sugar

for 9X9 inch pan, fill 2/3 full of apples. Sprinkle sugar and cinnamon on top. Combine remaining ingredients in bowl and pour over apples. Bake at 350 for 45 minutes. Note Peaches or most any fruit can be substituted for apples.

Dutch Apple Pie

Plain crust (see bottom of page)
¼ tsp. cloves
6 medium-sized apples
1 C. sour cream
3 T. flour
½ tsp. cinnamon
1 C. sugar
1 1/2 T. sugar

Roll out crust to about 1/8" thick and line pie pan. Flute edges. Pare, core and slice apples medium thin.
Fill pastry shell. Mix flour, sugar and cloves together. Add sour cream, and mix thoroughly. Pour over apples.

Sprinkle cinnamon and 1½ T. sugar over top. Bake at 400 for 10 minutes, then reduce heat to 350 and finish baking.

Serve warm or chilled.

Apple Pie in a Jar

Apples

Peel and slice apples. Fill quart jars tightly, cover with syrup. Process 20 minutes in water bath.

Syrup:
4 ½ C. sugar
¼ tsp. nutmeg
1C. cornstarch
1 tsp. salt
2 tsp. cinnamon
10 C. water

Cook syrup until thick and bubbly.
Add 3T. lemon juice.

Sour Cream Apple Pie

2 T. flour
½ C. sugar
¼ tsp. salt
2 ½ cups chopped, pared apples
1 C. sour cream
1 egg
1 ½ tsp. vanilla
1 9" unbaked pie shell

Combine flour, sugar and salt. Mix with apples. Pour into unbaked pie shell. Beat together sour cream, egg, and vanilla. Pour over apple mixture. Bake at 425 for 15 minutes and then 350 for 30 minutes. Remove from oven and sprinkle with crumb mixture. Bake 10 minutes more at 400.

Crumbs:
1/3 C. flour
1/3 C. sugar
1 ½ tsp. cinnamon
¼ C butter

Combine all ingredients and mix to form fine crumbs.

 Pie Crust:

3 C. flour
1 egg
1/3 C. water
1 1/3 C. shortening
1 T. vinegar salt if desired

Pour flour in mixing bowl. Cut in shortening. Blend egg, vinegar and water with a fork. Add to flour mixture.
Mix lightly with fork until dough makes a ball.

Refrigerate 1 hour before rolling. Will make 4 single crusts.