3 oz butter one quarter cup of sugar 1 egg 2 cups of flour

one quarter tspn salt 2 tspn Baking Powder 1 to 2 tblspn of water

Cream butter and sugar until light and fluffy. Lightly beat the egg. Add to creamed mixture little at a time, beating well after each addition. Sift the flour, salt & Baking Powder together. Mix into creamed mixture. Add enough of the water to form a fairly soft but workable dough. Knead the dough to a smooth ball. Wrap dough in wax paper & chill for at least 30 minutes. Divide in half and roll out. Put one half into bottom of pie dish. Place stewed apple on top. With the rest of the dough roll out, cut into strips and make lattice work on top of pie. Cook for 180 degrees for half an hour. Serve with whipped cream. Delicious!

2 green apples, 1 Cup of self raising flour Pinch of salt

2 tspn sugar 60gm butter 2 tblspn water

Sauce: 30gm butter, 1 tbspn Golden Syrup, 1 and a half cups of water, 1 cup brown sugar lightly packed.

Sift flour & salt, add sugar, rub in butter. Add water. Mix to soft dough. Peel, quarter apples. Divide pastry into 8 equal portions, carefully press each portion of pastry round apple quarter. Put in oven proof dish. Pour sauce over. Bake uncovered for 180 degress for 25-30 minutes.

Sauce: Combine all ingredients in saucepan. Stir over low heat until sugar is dissolved, bring to boil, remove from heat. Serves 4. Delicious!

Michigan Ladibug sent this...
Rhubarb Custard Pie category

Rhubarb Custard Pie
Fill pastry-lined pie pan with rhubarb custard filling:
For 9" Pie -- Beat slightly ... 3 eggs Add ... 3 T.

Cream Mix together and stir in... 1 3/4 cups sugar 4 T. Flour 3/4 t. nutmeg Mix in ... 4 cups cut-up Rhubarb Dot filling with ..
1 T. Butter Bake until nicely browned. Serve slightly warm.
TEMPERATURE: 400 (Moderate Hot oven)
TIME: 50 to 60 minutes