Pies:

Fresh Apple Pie

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Ingredients

Never fail pie crust --
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup vegetable oil
1/4 cup cool tap water

Fresh apple filling --
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
6 cups thinly sliced and peeled apples (Jonathan or Pink Lady or apple that is tart and not mushy when cooked)
2 tablespoons butter

Instructions

Pie crust Blend 2 cups flour, 1/2 teaspoon salt and 1/4 teaspoon baking powder in bowl with fork. Add 1/2 cup oil and 1/4 cup water and mix well until dough forms a soft ball. Divide dough into two pieces. Roll out between waxed paper and use no other flour.

Pie filling Mix sugar, flour, cinnamon, nutmeg and salt together and gently fold in apples. Place in skillet with 2 tablespoons butter. Cook on medium heat until apple slices are soft, but still keep their shape. Place mixture into a 9-inch pastry lined pie plate. Cover apples with top crust that has slits in it. Seal. Mix up small amount of milk and sugar and brush top of crust. Bake at 425 degrees for 40 to 50 minutes or until crust is brown and juice begins to bubble through slits. After removing from oven, sprinkle more granulated sugar on top.

Joan Holmes, Moline