Melba's Swap Shop

Melba's readers offer pie recipes.
Modified: November 20, 2012 at 4:31 pm •  Published: November 21, 2012
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MELBA

THANKSGIVING

IS UPON US

DEAR MELBA: It's not only fall, it's time for Thanksgiving. I would like to share my Apple Crumb Pie that I've used for years. Hope everyone else enjoys it, too.

APPLE CRUMB PIE

1 unbaked deep-dish pie shell

4 large apples

1/2 cup sugar

1 teaspoon cinnamon

3/4 cup all-purpose flour

1/2 cup sugar

1/3 cup margarine

Preheat oven to 450 degrees. Peel apples and cut into small chunks. Arrange in pie shell. Mix 1/2-cup sugar and cinnamon and sprinkle over apples.

In small mixing bowl, mix flour with 1/2-cup sugar. Cut in margarine until crumbly. Sprinkle over apples. Do not stir. Bake 10 minutes, then reduce heat to 350 degrees. Continue baking about 40 minutes or until apples are tender. Watch carefully or topping will burn.

— CAROL JACKSON, North Carolina

DEAR MELBA: This is a wonderful pecan pie. I still have the old yellowed recipe I cut out of Dear Abby's column, but I have made changes.

Pecan Pie

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

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