vintage recipes
The Upper Crust Apple Pie servings Approx. 8 Ingredients Pastry for double-crust pie 4-5 apples (preferably Jona- thon); peeled, cored and sliced 1 / 4 in. thick. 1 c. granulated sugar 1 / 4 c. flour 1 / 4 tsp. nutmeg 1 / 8 tsp. salt 1 tsp. lemon juice
Directions In a bowl, combine sugar, flour, nutmeg and salt. Add apples; toss to coat. Transfer apple mixture to a pastry-lined pie pan. Sprinkle lemon juice over apples, and top with cubed butter. Cover with top crust, then seal the edge, trim and crimp. Cut steam vents in top of pie. Brush with egg wash and sprinkle with sugar. Bake at 350 degrees for approximately 1 hour until golden brown and center filling is bubbly and thickened.
Hot Oatmeal Pie servings Approx. 8 Ingredients Pastry for single-crusted pie 1 / 2 c. butter 3 / 4 c. granulated sugar 3 / 4 c. brown sugar 1- 1 / 2 c. uncooked oats 3 eggs 2 tsp. vanilla 1 tsp. cinnamon
Directions Mix all ingredients together and pour into an unbaked, crimped pastry-lined pie pan. Bake at 350 degrees for approximately 45 minutes. Let cool at least 15 min- utes before serving. Serve warm and top with vanilla or cinnamon ice cream or whipped cream.
1 tbs. butter, cubed egg wash and sugar
200 N. Madison (58 Hwy), Raymore, MO 816-318-9009 Wednesday - Saturday 10 a.m. - 5 p.m. www.raisedincotton.biz
VintageKC / Fall 2014 43
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