Recipes from her Great Grandmother Bang
Pie Crust1 1/3 cups all purpose flour, sifted
1/2 cup shortening
enough milk to work the dough, where the dough pulls away from the bowl (about 1/3 cup)
Blend together with a pastry blender. Place on a lightly floured work surface. Roll out to desired thickness and or size of pie plate.
Squash PieDo in order
1 cup sugar
2 Tablespoons Flour
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp nutmeg
Stir in with sugar and flour
1 can of squash or pumpkin (if using fresh squash/pumpkin it equals two cups)
1 Tbs of Molasses
1 cup evaporated milk (the can of evaporated milk is more than 1 cup so make sure you measure this out)
1/2 cup of whole milk
Preheat oven to 450 degrees and lower to 350 when you put the pie in. Pie is done when the center does not giggle. My oven takes about 45-50 minutes
Apple PieGranny Smith apples sliced thin
1 cup sugar with four (1-1/12 Tbs depending on many apples you use. I heap the apples on so I use 1 1/2)
sprinkle nutmeg into sugar and mix (I put a couple of shakes of cinnamon too with 1 tsp of nutmeg)
Sprinkle sugar mixture over apples and dot with butter. Place top crust on. Melt real butter to place on top for a flakier crust. Use a crust shield or tin foil to prevent the crust edge from burning.
Bake at 350 for 1 1/2 hours or till a tooth pick can go through the apples smoothly.