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Where in the world did September go? That’s the question we hear often with each month that has just passed. Hello everybody, It’s October 2. I started to put away my “summer clothes” and then it got warm last week. I’m not finished picking green beans, cukes, cabbage, and tomatoes in my little garden. Now we are in the season of apples, right from our own small orchards, farmer’s markets and of course the big apple orchards. Can you tell what it’s about today? Of course it’s apple recipes. Specifically pies with additional fillings, besides just apples. Take your pick and make a new kind of apple pie this week or soon, starting with...

APPLE
BLUEBERRY PIE
3 c. peeled, thinly sliced apples (McIntosh, Jonathan)
1 c. fresh blueberries
1 c. sugar
1-1/2 T. cornstarch
1/2 t. cinnamon
1 unbaked 8 inch pastry shell

In a large bowl, combine all the ingredients except pie shell; mix well. Turn into pie shell. Bake at 425 degrees for 30 minutes. Sprinkle with cheese topping (Which is the next recipe). Bake an additional 15-20 minutes, or until apples are tender. Makes six servings.

CHEESE CRUMB 
TOPPING
1 c. flour
2 T. sugar
3 T. butter or margarine
1/2 c. shredded cheddar cheese

Combine all ingredients, mix until crumbly

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APPLE CRUMB PIE WITH YOGURT
3/4 c. sugar
1/4 c. brown sugar, firmly packed
2 T. flour
1/2 t. cinnamon
1/4 t. nutmeg
1 t. lemon juice
3/4 c. plain or vanilla yogurt
6 c. peeled, thinly sliced apples (McIntosh, Jonathan)
1 nine inch unbaked pie shell

TOPPING
1/2 c. each, flour and firmly packed brown sugar
1/4 c. cold butter or margarine

In a large bowl, combine first seven ingredients; blend well. Stir in apples. Turn into pie shell. Combine flour and sugar; cut in butter until crumbly. Sprinkle over apple mixture. Bake at 350 degrees for 50 minutes or until apples are tender. Makes six to eight servings.

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GOURMET APPLE PIE
1 unbaked nine inch pie shell
1 T. each, fine, dry bread crumbs and toasted, chopped almonds
5 c. thinly sliced peeled apples (McIntosh, Jonathan)
1 egg
1 egg yolk
1 c. heavy cream (whipping cream)
1/2 c. sugar
1/4 t. cinnamon
1/8 t. nutmeg
1-1/2 T. melted butter or margarine
3 T. sugar

Sprinkle bread crumbs, then almonds in pie shell. Arrange apples in pie shell but don’t heap apples. Bake at 350 degrees for five minutes.
In a small bowl, combine egg and egg yolk; beat slightly. Blend in next four ingredients. Pour half of this cream mixture over the apples. Continue baking for 30 minutes or until custard is firm. Carefully pour remaining cream mixture over all. Bake 30 minutes more or until knife inserted near the edge comes out clean. Remove from oven.
Slowly pour melted butter over top and sprinkle with sugar. Returned to oven long enough to glaze topping, 7-8 minutes (watch so it doesn’t burn). Cool before cutting. Makes six to eight servings.

Note: Most pies should be baked on the bottom shelf of the oven, unless otherwise specified, so the bottom of the pastry will brown nicely. If you really don’t like taking time to make a rolled crust, buy the pastry in the box (two in a box) in the dairy department. If the edge of the pie shell is getting too brown, cut a two inch strip of tin foil (you’ll need two strips) and cover the edge carefully tucking the foil underneath the edges.

Thought for the Day: Laughter is a tranquilizer with no side effects.

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