Sweet memories of eatery inspire recipes' recall

DEAR MELBA • I'm the daughter of Cooper Lyon, owner of Anna Maude's Cafeteria. I have a copy of the March 11, 1990 article you wrote about him with the apple pie and breast of chicken salad recipes in it. A reader requested these recently.

Thanks for keeping sweet memories of the Anna Maude and my dad alive.

Madeline Lewelling, City

Thanks Madeline. I well remember the day Cooper Lyon came to the house to test my efforts with his recipes. I baked the pie, and he described it as perfect. He told me the baker at the cafeteria baked 100 to 150 apple pies each day. I made only one, and that took a pretty good bite out of the morning.

He recommended using Winesap or Jonathan apples, or on rare occasions, Rome apples for the filling. Otherwise, don't make this pie. Because of the quantity of pie crusts made at Anna Maude's, we decided the pie crust recipe from "Joy of Cooking” would work fine, and it did.

Joy of Cooking Pie Crust

2 cups all-purpose flour

1 teaspoon salt

2/3 cup chilled shortening

2 tablespoons chilled butter

4 tablespoons water

•Combine flour and salt in large mixing bowl. Combine shortening and butter. Cut half this mixture into the flour with a pastry blender or work it in lightly with the tips of your fingers until it has the grain of cornmeal. Cut the remaining shortening-butter mixture coarsely into the dough until it is pea size. Sprinkle with 4 tablespoons water. Blend the water lightly into the dough. You may lift the ingredients with a fork, allowing the moisture to spread. If needed to hold the ingredients together, add a little more water.

•When you can gather dough into a tidy ball, stop handling it. Divide into two parts and roll one into a large circle. Fit into pie pan. Roll the other half flat for the top crust.

Syrup for Anna Maude's Apple Pie

Peelings from 6 to 7 apples

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup cold water

1/2 cup sugar

2 teaspoons lemon juice

•In medium saucepan, cover apple peels with water and cook until peels are tender.

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