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When I was a little girl, I looked forward to fall. There were lots of cool things to do with Grandpa Dillon, like going to the farm to gather hickory nuts or black walnuts, picking baskets of apples and pears for Momo to “put up,” looking through a big pumpkin patch to find just the right one to make a jack-o-lantern.
We’d load up our bounty in Grandpa’s green Studebaker and take it all home to Grandma (Momo).
Our entire family loved apple pie, so that was the first thing she’d make. My mom and I especially liked this apple pie she made that had a crunchy oatmeal topping instead of a top crust. It was super good, and I wish I had her recipe. This recipe is as close as I have come to hers.
She would make apple butter every year and apple jelly from the peelings.
In the basement, she had a contraption clamped to the side of a table that you just stuck an apple on, closed the lid, turned a handle, and voila, the apple was peeled in a few seconds. I loved that machine, and never complained when asked to peel something.
I got to thinking about all this the other day, and next thing you know, I was making apple turnovers (so easy using frozen puff pastry) and apple pie with a crumb topping.
It was delicious, but of course, didn’t hold a candle next to my grandma’s.
EZ Apple Turnovers
1 pkg. frozen puff pastry, thawed in refrigerator
4 large apples, peeled and chopped
1/3 c. water
1/3 c. raisins
1/3 c. brown sugar
1/2 t. cinnamon
1 egg, beaten with 1 T. water
Roll out sheet of puff pastry till it’s about 2 inches larger all around. Cut in four squares. Repeat with other sheet of pastry. Do this after you have made the filling and let it cool a little. Put apples, raisins, and water in saucepan. Cook over low heat till apples are tender. Add brown sugar and cinnamon and cook till liquid is almost all gone. Let cool. Put a spoonful of filling on each square of pastry; fold over to make a triangle, then brush the edges with beaten egg and water and crimp with a fork. Cut a slash in top of pastry, brush tops with egg wash and sprinkle each with about 1 teaspoon of white sugar. Bake in preheated 400-degree oven for 15-18 minutes, till golden brown on top and bottom. Makes 8 turnovers.
Sour Cream Apple Pie with Crumble Topping
2 T. flour
1/4 t. salt
3/4 c. sugar
1/4 t. nutmeg
1 c. sour cream
1 t. vanilla
3 c. diced apples
1 9-inch pie shell
Stir together flour, salt, sugar, and nutmeg. Combine egg, sour cream, and vanilla in another bowl. Add to dry ingredients. Mix and stir in apples. Spoon into unbaked pie shell. Bake in preheated 400-degree oven for 15 minutes, then lower heat to 350 degrees and bake 15 minutes. Put topping on pie and return to oven 20-25 minutes more. Cover crust edges with foil if necessary.
1/3 c. sugar
1/3 c. quick oats
1/3 c. flour
1 t. cinnamon
4 T. butter
Mix all together well and sprinkle on top of pie about halfway through baking. Serves 6-8.