Apple Baby! – Fried Apple Butter Pies

Johnny Mac Pippin has entered the world! This means we are a bunch of grinning grandmas, great grandmas, Aunts and Uncles around here.

When his mom was pregnant-she craved apples, a lot of apples. I hear we have McDonalds to thank for satisfying many an apple craving when she was out and about.

Thus he is nicknamed Johnny (Like Johnny Appleseed or Jonathon apples) Mac (like MacIntosh apples), Pippin (like Pippin apples-particularly Cox’s Orange Pippins which I love)

That means the baby boy needs an apple recipe from his new grandmother right? I thought about this recipe for Rosy Apple Pie. It IS my favorite and it does come out a nice rosy hue like we will see soon on the newborn. Ok, not as rosy all over as that pie.

Then I thought apple dumplings. I’ve posted that recipe before though.

Since he is melting me like butter and set everyone boiling like hot oil, I decided on this recipe. It’s delicious, decadent and super easy.

Fried Apple Butter Pies

2 cups all purpose flour
1 tsp salt
2/3 cup of Crisco
1/2 stick butter
2 cups apple butter (spiced works best)

Mix flour, salt, and shortening together until consistency of cornmeal with a fork. Add enough milk to mix.  (or use pre-made refrigerated pie crust or your favorite pie crust recipe)  Divide into 8 balls of dough.

Roll out and fill with 2 tbsp of apple butter. Fold over and seal edges by pressing down with fork. Melt butter and 1/2 cup -1 cup Crisco in pan. Fry pies until lightly brown.

Sweet Potato Pecan Pie

Earlier this month, BlogHer asked members to vote on Sweet Potato or Pumpkin Pie. Many people voted with Sweet Potato (I think the vote was pretty evenly split last time I looked) or mentioned Pecan Pie in the comments.

This pie allows you to have both sweet potato and pecan pie at the same time. Think of all the nice nutrients in there too.

Sweet Potato Pecan Pie

1 1/2 c. pureed fresh (boil then peel) or canned (not in heavy syrup!) sweet potatoes puree in blender or food mill
2 eggs
3/4 c. sugar
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg (original recipe doesn’t call for this but we put it in all sweet potato or pumpkin dishes)
1/2 tsp. salt
1 1/4 c. milk
1 unbaked pie shell
1/2 c. chopped pecans.

In large bowl beat eggs. Stir in sweet potato puree, sugar, spices and salt. Blend in milk. Pour into pie shell. Sprinkle with pecans. Bake in 400 degree oven 50 minutes or until knife inserted halfway between center and edges comes out clean.

(Recipe adapted from Homemade Snacks-How to eat better when you eat on the run, Nell B. Nichols. 1976.)

Pioneer Apricot Prune Pie

As I may have mentioned elsewhere, fiber is a big deal in this house and getting enough into my mother is tricky. She eschews whole grain bread, most fiber filled veggies except in tiny portions. But she does like prunes–now called Dried Plums these days.

This recipe packs in the prunes and apricots both full of fiber. It is also lacking in much added sugar so it doesn’t send her blood sugar sky high as long as I don’t give her a big slice. I don’t sprinkle with powdered sugar as the author suggests pioneer women did OR use the 1 qt of vanilla ice cream as topping. It is lovely and rustic on its own. Easy-peasy fiber and Mama thinks it a treat.

I find you need to use less water with today’s moister dried prunes and apricots for the boil and simmer part.

Pioneer Apricot Prune Pie

1 12 oz pkg pitted prunes
1 cup dried apricots
1 tablespoon grated lemon peel
3 cups water
3 tablespoons cornstarch
1/2 cup water
1/4 cup sugar
1 teaspoon ground cinnamon
1 baked pie shell

In saucepan combine prunes, apricots, lemon peel and 3 cups water. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.

Blend together cornstarch and 1/2 cup water. Add to fruit mixture. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sugar, cinnamon and salt.

Cool. Spread into pastry shell and chill. Makes 8 servings.

(Recipe originally from Homemade Snacks–How to eat better when you eat on the run, Nell B. Nichols, 1976)
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Pumpkin Chiffon Tarts

Denise doesn’t do pie-except pumpkin. This time of year I could probably make a pumpkin pie daily and as long as I didn’t undercook it or burn it-she would be happy.

This recipe though-combines a gingersnap crust (I adore gingersnap crust!) into tarts-a bit tough if you have a big family to feed but a nice choice for a smaller one. Do note the uncooked egg portions-either use pasteurized eggs or skip serving to folks with sensitive immune systems.

Crust:
1 1/2 cups fine gingersnap crumbs
1/2 cup butter, melted
1/4 cup sugar

Filling
2 teaspoons unflavored gelatin
3 tablespoons cold water
1 cup canned pumpkin
2 eggs, separated
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/3 cup milk
1/3 cup sugar
Whipped cream
Pecans

To make crust, mix gingersnap crumbs, butter and sugar, blend well. Pack into bottoms and around sides of eight small tart pans. (What? No tart pans? Use a muffin tin. I do) Chill for 1/2 hour. Meanwhile prepare filling by softening gelatin in cold water for 5 minutes. Combine pumpkin, slightly beaten egg yolks, 1/3 cup sugar, salt, cinnamon, ginger and nutmeg. Stir in the milk, mixing well. Cook in the top of double boiler until mixture thickens; remove from heat and add softened gelatin, blending thoroughly. Cool. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold meringue into pumpkin mixture. Pour filling into crumb lined tart pans. Chill until firm. Pipe a whipped cream garnish around edges of tarts and sprinkle centers liberally with buttered, salted, toasted pecan meats.

From Mary Meade Recipes Booklet-from The Chicago Tribune. No date-sometime before 1950 based on other Mary Meade booklets I have.