Use your favorite recipe or prepared crust, such as Pillsbury refrigerated pie crust. Two crusts are required. This makes a big, thick pie, so a glass dish should be used, not a smaller aluminum pan.
Filling
8 medium apples sliced (four tart apples and four semisweet apples)
1 tablespoon flour
¾ cup sugar
1 teaspoon cinnamon
Preheat the oven to 350° F. Slice the apples thinly.
Mix sugar, cinnamon, and flour.
Mix with the apple slices.
Dot with butter.
Cover with top crust.
Brush crust with skim milk, remove any milk puddles with a paper towel.
Slit top.
Bake approximately one hour, or until the liquid bubbles up through the crust slits.
3 cups tart
apples
1 ¼ cups oil
1 teaspoon soda
2 teaspoons baking powder
2 cups sugar
3 eggs
2 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup chopped walnuts or pecans
1 teaspoon allspice
Peel and chop apples fine; set aside.
Pour oil, sugar, and eggs in bowl and beat well.
Sift flour, salt, soda, baking powder, and spices together.
Add flour mixture to creamed mix and add vanilla.
Fold in apples and nuts and pour into a tube pan.
Bake in 350° F oven for one hour or until toothpick comes out clean.
