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Path: utzoo!linus!decvax!harpo!eagle!allegra!sls
From: sls@allegra.UUCP
Newsgroups: net.cooks
Subject: Apple Pie
Message-ID: <1871@allegra.UUCP>
Date: Thu, 6-Oct-83 10:24:42 EDT
Article-I.D.: allegra.1871
Posted: Thu Oct  6 10:24:42 1983
Date-Received: Fri, 7-Oct-83 09:08:34 EDT
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 21

I have made pies with an assortment of apples in order tp find the 
what I consider to be the best. I've tried winesap, baldwin, wolf river,
opalescent, and cortland apples. I find the cordland apples to be the best.
They do not get mushy, but stay rather firm after baking. Also, the apples
are the only ones that I have found to remain white after baking.
I use 1/2-2/3 cups of sugar for a 9 inch pie, along with cinnamon,
nutmeg, butter, and lemon juice (I forget the proportions).  A homemade
crust is a must.

I have also tried using butternut pumpkins as a replacement for
'canned pumpkin' which is called for in my cookbooks. 
To do this, you peel the pumpkin (quite a job), and remove the seeds
and the stringy stuff in the middle. Then cut the pumpkin into chunks,
and put it in a pot with about an inch of water and cover the pot. Simmer
it until the pumpkin turns into a thick mush, stirring every 10 minutes or so.
It took about 2 hours to cook down my pumpkin, but the results were worth it.
I had a fairly large pumpkin (about 10-11 inches in diameter), which
made 4 eight inch pies.

                     S. Shaw
                     allegra!sls