Fruit Recipes

 
RHUBARB CUSTARD PIE
2 cups rhubarb, cut into 1/2 inch pieces
1 cup sugar
Pinch of salt
1 tsp vanilla
2 eggs, separated
1 cup flour divided
1/3 cup butter
1/2 cup brown sugar

1 unbaked pie shell

Preheat oven to 425.
Combine first 4 items with unbeaten egg yolks and 2 tbsp flour. Mix thoroughly. Beat egg whites until stiff and fold them in. Pour into unbaked pie shell.

TOPPING:
Cut 3/4 cup flour together with butter and brown sugar (as for pastry). Blen well and sprinkle over top.

Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 40 to 50 minutes more.

Insert knife to check for doneness as you would a custard.


APPLE CRISP
6-8 cups peeled apples, sliced thickly
1 cup flour
1 cup brown sugar, firmly packed
1/4 tsp cinnamon
1 cup butter
1 cup quick-cooking oatmeal

Arrange apples in greased 8x8 inch baking dish. Combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Add oatmeal.Mix well. Sprinkle over apples.

Bake in 350 oven for 50 to 60 minutes or until apples are tender.
FRENCH APPLE PIE
7 cups peeled, sliced apples
2/3 cup sugar
1/2 tsp cinnamon
1 1/2 Tbsp butter

Unbaked 9" pie shell

Combine apples, sugar and cinnamon; mix well. turn into pie shell. dot with butter. Sprinkle with Topping.
Bake in 400 oven for 50 minutes or until apples are tender. Serve warm makes six to eight servings.

TOPPING:
1 cup flour
1/2 cup brown sugar, firmly packed
1/4 tsp. cinnamon
1/2 cup butter

Combine flour, sugar and cinnamon.  Cut in butter until crumbly.