Apple Pie

• 2/3 cups sugar
• 1 Tbsp. flour
• 1/8 tsp. Salt
• 1⁄4 tsp. nutmeg
• 1⁄2 grated lemon rind
• 1⁄2 tsp. cinnamon
• 2 1⁄2 lbs. cooking apples
• juice of 1 lemon
• 1 Tbsp. butter
• 2-9" pastry crusts

Preheat Dutch oven.  Combine the sugar, flour, salt. lemon rind, nutmeg, and cinnamon in a small dish.  Core,  peel, and slice the apples and toss with lemon juice to keep from discoloring.  Assemble pie.  Line pie plate with pastry dough and sprinkle bottom with three tablespoons of sugar mixture.  Toss apples with remaining sugar and add to pie shell.  Dot with butter.  Cover with top crust.  Trim and crimp edges of pie, making slits in top for steam to escape.  Bake on a rack in preheated oven until crust is golden brown and apples are tender.

Submitted by John Phillips, Troop 814, Stillwater, OK.

Oil Pastry

• 2 cups flour
• 11⁄2 tsp. salt
• 1⁄2 cup oil
• 5 Tbsp. cold water

Sift together flour and salt.  Pour oil and cold water into measuring cup (do not stir).  Add to flour mixture.  Stir lightly with fork.  Form into 2 balls then flatten dough slightly.  Roll each ball between two 12" squares of waxed paper.   (first dampen the table slightly so the paper won't slip)  When dough is rolled in circle to edge of paper, it will be right thickness for crust.  Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate.  Remove paper.

Modifications

• Instead of 11⁄2 tsp. salt substitute 1 Tbsp. sugar.
• Instead of 1⁄2 cup oil and 5 Tbsp. cold water substitute 3⁄4 cup milk and 1 cup Crisco

Submitted by John Phillips, Troop 814, Stillwater, OK.