HOME– Mom writes, “This was published in Farm Journal’s Country Cookbook (1959); it was given to me at a bridal shower and I probably discovered this recipe within the next two years, so I’ve been making it for a long, long time — at least a couple of times each year during apple season.”

Wow. That’s over one hundred apple cake pies! I know I’ve sliced in to quite a few over the years, but one hundred apple cake pies? On top of all of the other pies and cakes?

It’s hard to conceive a cook’s lifetime, measured out in coffee spoons over the years. But, just thinking about all that love stirred into bowl after bowl after bowl…well, it’s a comforting thought.

I wonder what other recipes she’s made this many times. What will I have baked one hundred times in my lifetime? Homemade pizzas, for sure. Salads and pasta, soups and omelets. But, a particular recipe? Doubtful. I’m not sure I will ever do that. I’m certainly not making any headway now. It’s so hard for me to cook the same thing twice, much less, the same way twice. It’s a deliberate effort on my part. I would much prefer to toss my measuring spoons into the drawer, leave them there and just pour until it feels right.

Anyway, here goes my very first apple cake pie. Only ninety-nine to go.



Apple Cake Pie

Originally published in Farm Journal’s Country Cookbook ©1959

5 large apples, cored and thinly sliced
1 tsp. lemon juice
3/4 c. sugar
1/4 c. butter
1 egg, beaten
1/2 c. sifted plain flour
1/2 t. baking powder
1/8 t. salt

Place apples in well greased 10″ pie pan; sprinkle with lemon juice; cover
with 1/4 c. sugar.

Cream together butter and remaining 1/2 c. sugar; add egg and mix.

Sift together flour, baking powder and salt; mix with creamed mixture.
Spread over fruit.

Bake in moderate oven (350*) 45 minutes.  Serve hot or cold, with thin
custard sauce or whipped cream.

Posted on November 6th, 2009 under 30 Days. 30 Posts., Issue no. 8, Savory • RSS 2.0 feed • Leave a response, or trackback