Dutch Apple Pie

Pie Crust:
1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons butter
1/4 cup shortening

Apple Feilling:
2 pounds Granny Smith Apples (about 4 large)
2 tablespoons lemon juice
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
sprinkle of cinnamon and nutmeg

Streusel Topping:
1/4 cup flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon grated orange peel
4 tablespooons cold butter

1. Prepare pie crust: In medium bowl mix flour and salt, With pastry blender or two knivesused scissor-fashion, cut in butter with shortening until mixture resembles course crumbs. Sprinkle about 4 talbespoon ice cold water, 1 tablespooon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2. On lightly floured surface, roll dough into a round 2 inches larger in diameter than inverted 9 1/2" deep-dish pie plate. I always roll my dough between two sheets or plastic wrap. Ease dough into pie plate; trim edge leaving 1-inch overhang, Fold overhang under, pinch to form decorative edge. Cover and refrigerate pie shell.
3. Meanwhile, preheat oven to 400º. Prepare Apple Filling: Peel, core, and cut apples into 1/4inch thick slices. In large bowl, toss aplles with lemon juice. In medium bowl, with wire whisk or fork, beat sour cream, sugar, flour, vanilla, salt, and egg just until blended. Stir sour cream mixture into apple mixture; spoon into chiled pie shell.
4. Place sheet of foil under pie plate; crimp foil eges to form a rim to cath and drips during baking. Bake pie 1 hour, covering loosely with foil if spples are browning too quickly.
5. While pie is baking, prepare Streusel Topping: In medium bowl, stir flour, brown sugar, granulated sugar, cinnamon and orange peel. With finger tips, blend in cold butter until mixture resembles course crumbs.
6. After pie has baked 1 hour, turn oven temperature down to 350º. Sprinkle streusel topping evenly over apples, Bake pie 30 minutes longer un until filling is hot and bubbly and top is golden. Cool pie on wire rack 1 hour to serve warm.

Chocolate Cream Pie

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 eggs, slightly beaten
2 oz. (sq.) semi sweet chocolate
2 tablespoons butter
1 teaspoon vanilla
1 9" baked pie shell

1/2 cup whipping cream, whipped with powdered sugar and vanilla

In Medium sauce pan mix cornstarch and sugar. Place over medium heat and add milk and eggs stirring constantly. Add eggs and cook until thick and smooth, stirring all the time. Remove from heat and add butter and vanilla and pour into pie crust.
Serve with whipped cream

Chicken and Noodles over Mashed Potatoes

1 whole stewing hen or fryer or leftover turkey carcass with lots of meat or can use some chicken breast
6 cups water
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
Minced garlic or garlic salt or powder
Chicken bouillon
Salt and pepper
1/4 -1/2 cup flour mixed with cold water to thicken

1 lb. egg noodles or homemade noodles.

Put chicken in large pot with water and bring to boil, cover and simmer for about 1 hour. If frozen, cook longer. Remove meat and add vegetables and seasonings and continue to cook. When meat has cooled enough remove from bone and cut into bite size pieces and add back into pot. Add noodles and cook until done. Thicken as desired with flour. You have to bring back to boil after adding flour and water mixture to thicken. Serve over mashed potatoes.

There are no exact ingredients for this. You might need more or less water???