Melba’s swap shop
This pie’s a winner
DEAR MELBA: I’ve lost my recipe for Anna Maude’s Apple Pie. You had it in your column many years ago. I hope you or someone saved it.
— Lola Dickerson, Bethany
I can provide help for you with this request. Cooper Lyon was owner of Anna Maude’s in 1990, and he shared the recipe you want.
He even came to my house to check out my version of their apple pie.
Not only had he furnished the recipe, he gave me many suggestions for making it perfect.
He recommended using only Winesap or Jonathan apples for the filling. “Otherwise, don’t even make this pie,” he said.
We decided to use the “Joy of Cooking” recipe for the pie crust, because Anna Maude’s bakers baked 100 to 150 apple pies each day, and their recipe simply couldn’t be cut down mathematically.
Of course, you could also use your own pie crust recipe.
Make the pie exactly by the directions. At the time, one reader assured me it didn’t make sense. It may not, but it works and is one of the best pies you’ll ever make.
By the way, that reader changed her mind after she made it.
And, when peeling the apples, save the peels. You’ll need them.
‘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
•In large mixing bowl, combine flour and salt. In small mixing bowl, combine shortening and butter. Cut 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. Sprinkle with water. Blend lightly into dough. Divide mixture in half. Roll one half on lightly floured board and fit into pie pan. Roll other half flat for the top crust.
Anna Maude’s Apple Pie
1 quart (6 or 7) peeled, sliced apples
2/3 cup sugar
2 tablespoons butter
Peelings from the apples
2 to 3 cups water
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup cold water
1/2 cup sugar
2 teaspoons lemon juice
•Preheat oven to 400 degrees. Peel and slice apples. Save the peels. Place sliced apples in prepared pie crust, pyramiding from center. Sprinkle 2/3 cup sugar over apples. Dot with butter.
•Cut slits in top crust, making a circular opening in the center. Cover pie with crust and crimp edges.
•Bake 40 minutes or until apples are done.
•Meanwhile, in medium saucepan, cover apple peels with 2 to 3 cups water, amount necessary to cover and produce 2 cups juice after cooking. Cook until peels are tender. Strain and discard peels. Return 2 cups juice to pot. Bring to boil. Mix cornstarch, spices and 1/3 cup cold water. Add to hot juice, stirring constantly, cooking until clear. Add 1/2 cup sugar and boil 5 minutes. Remove from heat and add lemon juice. Set aside.
•When cooking time is up, remove pie from oven and pour the hot syrup into center of pie. Return to oven for 5 minutes. (Cooking the pie this length of time will leave the apples slightly crunchy, the way they were in Anna Maude’s pies.)
Sign of a winner
DEAR MELBA: I saw an absolute winner on a church sign in Harrah. See what you think:
Character is how you treat those who can do nothing for you.
—Bill Fisher, Harrah
If you have a problem other readers might help solve or an idea you’d like to share, email firstname.lastname@example.org or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.