Nothing like a warm piece of Pie to round out a good home cooked meal!
Here's one that's been a hit ever since the Pioneers brought it over from Switzerland.
This is the same Recipe shared around many a Campfire out on the Prairie.
Eating each others Dust all day, I'm sure it gave them something to look forward to, on a Trail that never seemed end.
Doug
Swiss Apple Cherry Pie4 large apples
6 Tbsp. butter
1 cup sugar
2 Tbsp. flour
2 Tbsp. ground cinnamon
1/2 tsp ground nutmeg
Cherries
Butter, melted
Evaporated milk
Prepare the large cooking apples by slicing them thinly.
Make Double-Crust Pie Pastry. (see recipe below)
Melt butter and brush the bottom of the pastry shell with it.
Lay apple slices on the Pie Shell.
Mix sugar, flour, ground cinnamon, and nutmeg.
Sprinkle some of the dry ingredients over the first layer of apples.
Take fresh or canned cherries and make another layer with them.
Sprinkle with the dry ingredients.
Continue layering and top with the melted butter.
Add top crust and brush with evaporated milk.
Bake for 30 to 40 minutes at 425°F.
For the Crust
101-year-old Pie Crust Recipe (Passed down from Generation to Generation.)
1 cup Shortening or Lard
1 teaspoon Salt
1 egg
3 Cups Flour
1 Tbsp. vinegar
Cut a cup of shortening or lard into salt and flour.
Beat egg in 1 1/2 measure cup.
Add in the vinegar and then fill it with cold water.
Slowly pour in enough liquid to fill half of the cup of sifted flour.
Reserve the rest of the liquid for your next batch.
Avoid kneading the dough too much.
Roll the dough to make the Pie Crust.
(This recipes makes enough for a Double Crusted Pie.)
