Preheat oven to 350. Combine in small bowl:
2 c. diced apples (green or golden)
1 t. cinnamon
2 T. sugar
Toss to coat well and set aside.
Combine in bowl:
1 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
Mix well and add:
1 c. milk
Stir until mixed and pour into a greased pie plate. Sprinkle apple mixture on top. Bake for 15-20 minutes, or until golden-brown on top.
Preheat oven to 350.
Combine in bowl:
3/4 c. sugar
1 c. flour
1 c. milk
2 t. baking powder
1/2 t. salt
Pour into 9×9 inch greased baking pan.
Add:
2 c. diced or pared fruit (apples, pears, peaches, etc.)
Bake for 40 minutes.
Option: for extra fruity cobbler, substitute 1/2 c. water plus 1/2 c. juice (apricot or peach is especially good) for milk.
Preheat oven to 375.
Combine and put in greased 13×9 inch pan:
3 c. sliced or chopped apples
1 T. flour
1/4 c. sugar
1 t. cinnamon
1/8 t. salt
1 T. water
Cut together with pastry blender:
1 c. oats
1/4 t. salt
1/2 c. butter
1/2 c. brown sugar
Sprinkle on top of apple mixture. Bake 35 minutes.
Prepare a double-crust recipe of Never-Fail Pie Crust (see pies & cobblers).
While dough refrigerates, toss gently:
2 c. sliced rhubarb
2 c. sliced strawberries
1 t. lemon juice
Combine:
¾ c. sugar
¼ c. flour
Stir gently into the fruit and let set for 30 minutes.
Divide pie crust dough in half, leaving one half slightly larger than other. Line a pie plate with bottom crust (larger half).
Add filling; dot with 2 T. melted butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top, or little designs if desired. Bake at 400 for 50-60 minutes or until crust is golden brown and filling is bubbly. Sprinkle with sugar if desired.
Option:
Apples, blueberries, or raspberries can also be used along with, or in substitute of strawberries and rhubarb.
Single-Crust Double-Crust
Combine:
1 c. flour 2 c. flour
¼ t. salt ½ t. salt
Cut in until crumbly:
1/3 c. shortening 2/3 c. shortening
Sprinkle over crumbly mixture:
1 ½ t. white vinegar 1 T. white vinegar
Gradually add:
2-3 T. milk 5-6 T. milk
Tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
Mix in saucepan:
4 c. rhubarb, diced
1 c. sugar
1 T. butter
1 T. water
2 T. corn starch
¼ t. cinnamon
Cook to boiling (about 1 minute).
Mix together:
2 T. sugar
¼ t. salt
1 ½ t. baking powder
Cut in:
¼ c. butter
Mix and add to dry ingredients:
¼ c. milk
1 beaten egg
Stir until moist.
Pour fruit mixture into pie plate. Add dry topping mixture on top in six dollops. Bake at 400 for 20-25 minutes.
