Nothing tops down-home taste of hot apple pie

This is the month of apples, late pickle making, pumpkins, squash and cranberries. While washing, paring, coring and slicing apples, there’s time to think about how you are going to heap the apples into that pastry lined pie plate. Some homemakers just drop the sliced apple pieces into the plate; some lay each piece in precision fashion; some cut each slice of apple into small bits and others into large wedges. The sweetening method varies also, from granulated sugar to brown sugar, as well as molasses. Spices vary according to family choice. We have found that by cutting the single cup of sugar we usually use, the apple flavor is better, even with green apples. When we found our favorite Dutchess apples at a roadside stand, we “built” a pie. Serve the pie with ice cream, whipped topping or plain.

Applie Pie Pastry for 9-inch pie 7 or 8 apples

3/4 to 1 cup sugar 2 tablespoons butter or margarine

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg 2 tablespoons flour

Line the plate with pastry, allowing a half inch of overlap. Arrange the prepared apples in the pie, heaping slightly, as they will cook down. Mix sugar, flour, salt and spices and pour over the fruit. Top with the butter, spread in small lumps. Roll the pastry, slash for a chance for the steam to come out while the pie bakes. Fold the overlapping pastry under the bottom crust and bake at 425 F. for 45 to 50 minutes. A knife inserted in one of the slashes in the crust will indicate the pie is done and the apples are soft. Remove to a rack to cool. A warm apple pie is a taste of down-home.

This recipe for Pottsfield pickles makes use of the last garden bounty and is one way of making a relish which is more like chili sauce or catsup and goes well with pot roast, baked beans or any cold meats.

Pottsfield Pickles 6 cups ripe tomatoes, peeled, chopped 6 cups unpeeled green tomatoes, chopped 4 large onions, chopped 2 green peppers, chopped 1 sweet red pepper, chopped 2 to 2 1/2 cups sugar 2 cups vinegar 1 teaspoon powdered cloves 1 teaspoon powdered cinnamon

1/4 cup salt

Chop ripe and green tomatoes: measure into large glass or stainless steel bowl. Mix with chopped onions and peppers. Sprinkle with salt. Allow to set overnight. In morning, drain for 1 hour. In a kettle, combine drained vegetables, sugar, vinegar and spices. Cook until soft and thickened. Taste for sweetness as you may like a sweeter relish. Ladle into hot sterilized jars: seal. Process in boiling water bath for 5 minutes. We use the bottom of a large roaster and cook the relish in a slow oven at 225 F. stirring occasionally, until liquid has simmered down and relish has thickened. A taste test is the best way to determine how you like your pickles.

We have located a recipe for prune cake requested by a reader. This recipe uses the cooked and drained prunes. Some pitted prunes in the market are soft and might be used in this cake, however we have not used them in this recipe. This cake has a glaze poured over the warm cake from the oven.

Sally’s Prune Cake 1 cup butter 2 cups sugar 2 cups all-purpose flour 1 cup prunes, chopped, drained 3 eggs 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon salt 1 cup buttermilk

1/2 cup chopped nuts (optional)

Cream the butter and sugar until fluffy. Beat in the eggs. Mix and sift together flour, salt, soda and spices and add to the creamed mixture alternately with the buttermilk. Stir in the prunes and nuts, if the nuts are used. Bake in a greased and floured 9x13x2-inch pan in a moderate oven for 45 to 50 minutes. While warm from the oven, pour the glaze over the cake. GLAZE: In small saucepan, combine 1/2 cup packed brown sugar and 2 tablespoons orange juice concentrate (frozen orange juice, undiluted). Heat until bubbly and pour over the cake. The cake keeps well and improves with age.

This is a large salad which serves 15. You may like to have the recipe for the church supper or other organization to which you are solicited for a salad. The recipe may be halved. This recipe is just in time for the new cranberry crop.

Raw Cranberry Salad 1 quart (4 cups) raw cranberries 2 oranges 1 1/2 cups sugar 1 tablespoon plain gelatin

1/4 cup cold water 2 packages raspberry flavored gelatin 2 1/4 cups water 1 small can crushed pineapple, drained 1 cup chopped nut meats

The day before, put the cranberries and both oranges (including peeling) through the meat grinder. Add sugar and let stand overnight. Soften plain gelatin in 1/4 cup water. Make raspberry gelatin using 1 cup boiling water and 1 3/4 cold water. Add plain gelatin mixture to the hot mixture, then add cranberry mixture, pineapple and nuts. Pour into 12×16-inch glass dish. Chill until firm. This amount of cranberry salad would be great for the Thanksgiving dinner, when family and friends gather.

For one of the cooler evenings enjoy a tasty one-dish meal. This meal might feature bluefish potato bake. Garlic, rosemary and olive oil lend a Mediterranean flair to the bluefish. Even kids can join in the preparation, as they help layer the alternating slices of potatoes and onions that form a base for the bluefish.

Bluefish Potato Bake 2 large cloves garlic, finely minced 1 tablespoon fresh rosemary (1 teaspoon, dried) 1/3 cup olive oil 1 3/4 pounds red potatoes, thinly sliced 1 large yellow onion, thinly sliced Salt and pepper to taste 2 pounds bluefish fillets

Heat garlic, rosemary and olive oil in a small saucepan over low heat for about 5 minutes to infuse flavors of herbs into oil. Lightly oil oven-to-table baking dish with about 1 teaspoon of oil. Alternate layers of potatoes and onions in baking dish, seasoning with salt and pepper and drizzling about 1/2 tablespoon of oil over each layer. Cover with foil and bake in preheated 400 degree oven for 20 to 25 minutes until potatoes are just tender. Rinse fish under cold water. Pat dry. Brush with remaining olive oil infusion. Season with salt and pepper if desired. Place fish, skin side down on cooked potatoes. Bake uncovered for 9 minutes per inch thickness of fillet until fish is just opaque throughout. (Other fish may require slightly longer or shorter baking time.) Serves 4. Any ocean or freshwater fish of choice may be used in this recipe.