Amish Apple Pie
===============

This isn't the traditional apple pie, however, it is VERY good.
It is always gone in minutes at potlucks or where ever.

AMISH APPLE PIE				Cooking from Quilt Country
					by Marsha Adams
					Clarkson N. Potter, Inc/Pub.
Streusel

1/3 cup granulated sugar
1/4 cup brown sugar
1/2 cup plus 2 tbls flour
1 tsp ground cinnamon
1 tsp grated nutmeg
Speck of salt

1/2 cup (1 stick) butter, cold
1/2 cup coarsely chopped walnuts



4 large apples, McIntosh or Granny Smith (4 cups)
1 unbaked 10 inch pie shell
1 cup granulated sugar
3 tbls flour
1/2 tsp ground cinnamon
1 egg
1 cup heavy (whipping) cream
1 tsp vanilla extract

In a food processor bowl, mix the first 6 streusel ingredients.  Add
the butter and process until the mixture is crumbly; it should still
have a dry look to it -- don't over process. Add the nuts then set aside.

Preheat oven to 350 degrees F. Peel, core and thinly slice apples;
there should be 4 cups. Place apples in the pie shell.

In a small bowl, mix the sugar, flour, and cinnamon. Beat the egg in a
medium bowl, and add the cream and vanilla. Add the sugar mixture to
the egg mixture and blend. Pour over the apples. Bake for 1 hour in the
lower one-third of the oven.

After 20 minutes, sprinkle streusel over the top and continue baking
approximately 40 minutes longer, or until the top puffs and is golden brown.

Serves 10-12

Enjoy.

Jan Moore
jemoor1@pacbell.com

nanaimo.bars
Nanaimo Bars:

Ingredients:

Base:
1/2 cup melted butter
1/4 cup granulated sugar
1/3 cup cocoa
1   egg
2 cups  graham wafer crumbs
1 cup   flaked coconut
1/2 cup chopped walnuts

Filling:
1/4 cup butter
2 tbsp  custard powder
1 tsp   vanilla
3 tbsp  milk
2 cups  sifted icing sugar

Icing:
3 oz    semisweet chocolate	
1 tbsp  butter

Directions:

Mix together all the base ingredients (butter, sugar, cocoa, egg,
graham wafer crumbs, coconut, and walnuts).  Press the mixture into
a 9-inch square pan and refrigerate.

To make the filling, cream together butter, custard, and vanilla.
Gradually blend in milk and icing sugar alternately.  After filling
is smooth, spread onto the base, and refrigerate well before putting
the icing on.

To make the icing, melt chocolate and butter together.  Spread on 
chilled mixture.  Refrigerate until chocolate sets.  If you let it
sit too long in the fridge, the icing will "crack" when you try to
slice it.  Once the chocolate has set, cut into bars and store in
fridge.  

Note that you can use your microwave for all the ingredients that
need to be melted.

A nice touch at Christmas is to substitute peppermint extract for
vanilla in the filling, and tint it green with food colouring.


Lynn (born and raised in the Bathtub Capital of the World - Nanaimo)