---

In rural homes of the last century, pie was often served at breakfast, a good hearty beginning to the days work. There is a story about a young man who was sent away from his home in the summer to work for a time as a lumberjack in the northern Maine woods and the men ate a large breakfast to prepare for the long day's work. At his first breakfast many pies on the table were passed to the young man who politely said, "No thank you".

No apple pie? one tough looking woodsman said. "No thank you, not for breakfast," he replied, passing the pie on. There was silence at the table." Well, when do you eat pie, boy? The young man's face turned red. However, by the end of the week he was wolfing down apple pie with the best of them. Now, you're a woodsman!

I'm not a woodsman and neither were my parents, but there were many times in the winter that Mom made apple pie...not one, but two or three so there was one leftover to have with our breakfast. And did that piece of pie warmed a bit in the wood-stove oven taste good. We had fruit and carbs for the day and weren't really very hungry when lunch time came. I'm sure there are some of you who did the same. Good huh.

Let's do some apple recipes.

+++++

PRAIRIE APPLE CRUNCH

8 large baking apples, peeled and sliced, about 1/2-inch think

1/2 c. sugar

1/2 c. each, cinnamon and nutmeg

Dash of salt

1 c. packed brown sugar

1 c. flour

1/2 c. butter or margarine, melted

cream - optional

Put apples in a buttered 12-inch by 7-1/2 baking dish. Sprinkle with the cinnamon, nutmeg and salt. Combine brown sugar, flour and butter in a small bowl; sprinkle over apple mixture. Bake at 350 degrees for 40-45 minutes or until apples are tender. Serve warm or at room temperature with cream if you wish.

Makes 10-12 servings.

+++++

AUTUMN APPLE SALAD

1-20 oz. can crushed pineapple, undrained

2/3 c. sugar

1-3 oz. pkg. lemon-flavored gelatin

1-8 oz. pkg. cream cheese, softened

1 c. unpeeled apple, diced

1/2 to 1 c. chopped pecans or walnuts

1 c. diced celery

1 c. whipped topping

Lettuce leaves

In a saucepan, combine pineapple and sugar, bring to boil, over medium heat, stirring constantly. Add gelatin and stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in rest of ingredients, except lettuce. Turn into a 9-inch square baking pan. Chill until firm. Cut into squares and serve on lettuce leaves.

Makes 9 servings

NOTE: Choose a red-skinned apple for extra color

+++++

APPLE HARVEST SQUARES

1-1/2 c. flour

1 t. salt

1 c. sugar, divided

1/2 c. butter or margarine

4 c. peeled, sliced apples, cut about 1/4-inch thick

2 T. lemon juice

1 t. cinnamon

1 egg lightly beaten

1/3 c. evaporated milk

1 t. vanilla

3/4 c. chopped nuts

1-1/3 c. flaked coconut

In a bowl combine flour, salt and 1/3 c. sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 9x13 baking pan. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 c. sugar with cinnamon; sprinkle over apples. Bake at 375 degrees for 20 minutes. Meanwhile, in a small bowl combine rest of sugar with the rest of ingredients. Spoon over bakes apples; bake for another 20 minutes or until golden brown. Cut into squares while still warm. It's yummy along with a scoop of ice cream or a dollop of whipped cream.

Makes about 20 squares.

+++++

APPLES WITH NUTMEG SAUCE

6 medium tart baking apples (Rome Beauty, Harelson) peeled cored and halved

1/3 c. water

4 t. sugar

4 t. flour

1/2 t. ground nutmeg

1-1/2 c. light cream (1/2 and 1/2)

Put apples in a 9x13 baking dish; add water. Bake, covered at 350 degrees for 30-40 minutes or until tender. Meanwhile, in a small saucepan combine sugar, flour and nutmeg. Stir in cream. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes longer, stirring constantly. Remove from heat. Serve warm over apples.

Makes 6 servings.

TFD: Trying times are times for trying.

---