Appelpaj' Swedish Apple Pie recipe post Hi Craige

[Guest guest]

Even better, do you have a black cast iron skillet pan? It really bakes up good

in one of those and it looks so rustic when served. MAtter of fact itr is

rustic. This recipe has to be over 100 yrs old. Have you ever used cardamom?

It really adds to the flavor. If you have a pod, crush it with the pestle or

use ground. The pod is so fresh and really makes a difference.

Donna

 

Craige Moore <craige.moore wrote:

Oh man that sounds so good -- and so EASY!! I'm making that as soon as I can

get to the grocery store! And it's perfect for this time of year, too.

-Craige

 

 

On 10/7/05, purplepassion <thelilacflower wrote:

>

> One of my Grandma's good old Swedish recipes. I grew up with this apple

> pie.

>

> " Appelpaj " Swedish Apple Pie

>

> 4 to 5 med. apples Granny Smith or Gala peeled, core & sliced

> 1 1/4 cups sugar (if using Gala apples reduce the sugar to scant cup)

> 3 tsps. cinnamon

> dash of cardamom (optional but I always use it)

> 3/4 cups butter or margarine

> 1 cup flour

> 1 egg slightly beaten

>

> Preheat oven to 350 degrees. Lightly grease a pie pan or glass pie plate.

> Peel, core and slice apples and fill pie plate 3/4 full with slices.

> Mix only 1/4 cup of the sugar and the cinnamon and cardamom if used, mix

> well and sprinkle over the apple slices.

> In a small saucepan melt butter and remove from heat. Add balance of

> sugar, flour and egg. Stir to mix well. Pour over apples . Bake for 45 mins.

>

> Note*

> The crust forms and goes through the pie, it's really a unique pastry.

> Serve hot with soy or regular ice cream.

> I use a 9 inch pie plate.

>

>

> " I guarantee you, this place will

> blow your mind. "

> Source: Norman Whitfield

> Psychedelic Shack

>

>

> for Good

> Click here to donate to the Hurricane Katrina relief effort.

>

>

[Guest guest]

I just bought one at an antique sale this summer, but I have yet to

use it. My mom had always told me they are good to have and I figured

one that was well seasoned and well loved would be even better than a

new one. The saleslady was selling them as decorative pieces. I said,

" I hope you don't mind, but I'm going to acutally use this! " She said

she was glad to hear it. I was afraid she might get mad I wasn't just

going to hang it on the wall letting it collect dust.

 

Cardamom is great! I might also consider adding a little allspice and

a little ginger. What do you think?

 

-Craige

 

 

On 10/7/05, purplepassion <thelilacflower wrote:

> Even better, do you have a black cast iron skillet pan? It really bakes up

> good in one of those and it looks so rustic when served. MAtter of fact itr

> is rustic. This recipe has to be over 100 yrs old. Have you ever used

> cardamom? It really adds to the flavor. If you have a pod, crush it with

> the pestle or use ground. The pod is so fresh and really makes a

> difference.

> Donna

>

> Craige Moore <craige.moore wrote:

> Oh man that sounds so good -- and so EASY!! I'm making that as soon as I can

> get to the grocery store! And it's perfect for this time of year, too.

> -Craige

>

>

> On 10/7/05, purplepassion <thelilacflower wrote:

> >

> > One of my Grandma's good old Swedish recipes. I grew up with this apple

> > pie.

> >

> > " Appelpaj " Swedish Apple Pie

> >

> > 4 to 5 med. apples Granny Smith or Gala peeled, core & sliced

> > 1 1/4 cups sugar (if using Gala apples reduce the sugar to scant cup)

> > 3 tsps. cinnamon

> > dash of cardamom (optional but I always use it)

> > 3/4 cups butter or margarine

> > 1 cup flour

> > 1 egg slightly beaten

> >

> > Preheat oven to 350 degrees. Lightly grease a pie pan or glass pie plate.

> > Peel, core and slice apples and fill pie plate 3/4 full with slices.

> > Mix only 1/4 cup of the sugar and the cinnamon and cardamom if used, mix

> > well and sprinkle over the apple slices.

> > In a small saucepan melt butter and remove from heat. Add balance of

> > sugar, flour and egg. Stir to mix well. Pour over apples . Bake for 45

> mins.

> >

> > Note*

> > The crust forms and goes through the pie, it's really a unique pastry.

> > Serve hot with soy or regular ice cream.

> > I use a 9 inch pie plate.

> >

> >

> > " I guarantee you, this place will

> > blow your mind. "

> > Source: Norman Whitfield

> > Psychedelic Shack

> >

> >

> > for Good

> > Click here to donate to the Hurricane Katrina relief effort.

> >

> >

[Guest guest]

That's right, wash the dust off that iron pan and put it to use. They add

traces of iron to your food so that's a plus also.

I haven't tried ginger but I think it would be perfect and so would a little

dash of nutmeg, those spices all go together.

Enjoy!!! Donna

 

Craige Moore <craige.moore wrote:

I just bought one at an antique sale this summer, but I have yet to

use it. My mom had always told me they are good to have and I figured

one that was well seasoned and well loved would be even better than a

new one. The saleslady was selling them as decorative pieces. I said,

" I hope you don't mind, but I'm going to acutally use this! " She said

she was glad to hear it. I was afraid she might get mad I wasn't just

going to hang it on the wall letting it collect dust.

 

Cardamom is great! I might also consider adding a little allspice and

a little ginger. What do you think?

 

-Craige

 

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

 

for Good

Click here to donate to the Hurricane Katrina relief effort.