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SOUR CREAM APPLE PIE — no name, but good intentions

For Crumb Crust: (9” pie pan) 1-1/3 cups graham wafer crumbs
Stir in 1/4 cup sugar

Using a fork or pastry blender, blend in 1/4 cup butter or margarine, softened. Using
back of spoon, press crumb mixture very firmly into an even layer on bottom and
sides of pan. Bake at 375° for 8 minutes. Set on cooling rack.

For Filling:

Put into a saucepan 2-1/2 cups sliced apples and 1/2 cup brown sugar. Toss gently
and place over medium heat until mixture bubbles. Reduce heat and cook 5 minutes
occasionally moving mixture with a spoon. Remove from heat and set aside.

Blend together until smooth:

1 egg, well beaten 2 cups thick sour cream
3 tbsps brown sugar 2 tbsps flour

1/2 tsp cinnamon 1/8 tsp nutmeg

1/8 tsp mace 1/8 tsp salt

Turn about 1/2 the above mixture into the pie shell, spread evenly. Spoon the apple
slices in an even layer over the sour cream mixture; top with remaining mixture,
spreading evenly. Bake at 400° 10 — 12 minutes or until sour cream mixture is set.
Cool on cooling rack, chill pie thoroughly in refrigerator before serving.

DELICIOUS PRUNE-FILLED PASTRY — Diane Yanciw

2-1/2 cups flour 1 egg

2 tbsps sugar 1/3 cup orange juice
1-1/2 tsps baking powder 1/4 cup sugar mixed with
1/4 tsp salt 1/2 tsp cinnamon

2/3 cup margarine

In bowl combine flour, sugar, baking powder and salt. With pastry blender cut in
margarine until mixture resembles coarse crumbs. Stir in egg and orange juice. Stir
just to combine. Gather in ball, wrap and chill. Divide dough in half. On floured pastry
cloth roll out each half 1/16” thick to about 14 inch circle. Using 4-1/2 inch cutter
(plate) cut into 10 circles. Sprinkle both sides lightly with sugar cinnamon mixture.
Place rounded tablespoon of filling in centre of each circle. Lift edges of dough around
filling leaving centre open, and pinch edges together firmly forming three cornered
pastries. using wide spatula, place pastries about 2 inches apart on ungreased cookie
sheets. Bake in preheated 350° oven 20 minutes or until light golden brown. Cool on
rack. Makes 20.

PRUNE NUT FILLING:

In saucepan bring to a boil 12 ozs pitted prunes and 1/2 cup water. Cover — simmer
until prunes are very soft. 10 to 15 minutes. Remove from heat. With potato masher or
fork mash prunes well. Stir in 1/2 cup sugar, 1/2 cup chopped walnuts, 1 tsp cinnamon
and mix well. Makes about 1-3/4 cups.