Dorrie's Apple Pie

We all associate this recipe with Dorrie, although she credits her grandma for it.

3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts

Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim.  Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon.  Dab half the butter, in pats, on top of the apples.  Squeeze one half of the lemon across the top.  With the remaining ingredients, repeat the layers.  Cover with the other pie crust, seal the edges, and make holes for steam to escape.

Bake at 350°F for 1 hour.

Dorrie

Fresh Apple Cake

2 medium apples
1 cup sugar
1&1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup melted butter
1 egg
1/2 cup seedless raisins
1/2 cup chopped nuts

Peel & core apples, chop coarsely and mix with sugar in a large bowl. Let stand 10 min. Sift flour with soda, salt, cinnamon, nutmeg and allspice. Blend butter and egg into apple mixture, add the dry ingredients and stir just until blended. Fold in raisins and nuts, pour into greased 8” square pan. Bake at 350° for 50-55 min. Cool 10 min then remove from pan and cool on rack. Sprinkle with powdered sugar or serve with whipped cream.

Mimi