Apple Pie

This recipe is a mixture of that from both sets of parents, and was
partly based on the Betty Crocker cookbook. It has a top crumb crust,
rather than a full crust.

pastry for 9 inch one-crust pie
1/2 cup sugar
1/4 cup flour
1 tsp ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8 medium or 6 large)

ingreg. for crumb crust:

1/2 cup sugar
3/4 c. flour
1/3 c. butter or margarine
1 tsp cinnamon
1 tsp nutmeg
maybe a pinch of cloves and mace

Heat oven to 450 degrees. Mix sugar, flour, cinnamon & salt in large bowl.

Stir in apples. Put apple-mixture into pastry-lined pie plate. (You may want
to press apples down firmly -- they shrink a LOT!!! You need a real mound of
apples to end up with a decent pie).

Mix sugar and flour for crumb crust in medium bowl.

Cut in margarine; add spices. Put crumbs on top of pie -- you'll probably
need to press them onto apples to keep them from falling off.

Bake for 10 minutes; then lower to 350 and bake for 40 more. Check for
doneness with fork.

Banana Cream Pie

3/4 cup sugar
1/3 cup all purpose flour or
3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell

(meringue made from the leftover egg whites, optional)

Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually.

Cook, stiring constantly, over medium heat til bubbly. Cook and stir an
additional 2 minutes and remove from burner.

Stir small amount of hot mixture into egg yolks, immediately add egg yolk
mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove
from heat.

Add butter and vanilla and stir til smooth.

Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
mixture and spread meringue (if desired) on top of the pie. Bake at
350 degrees for 12-15 minutes. Cool.

(Instead of meringue, I sometimes top with fresh whipped cream.)