Gina Welborn gave this link to an easy Colonial Apple Pie recipe.
Her favorite apple pie recipe, though, (and rather similar to that one in the link) comes from a cookbook featuring pies from each of the 50 states. The flaky crust recipe comes from Gina's South Dakota grandmother. However, the following is what I received from Gina:
Chocolate Pie or Buttermilk Pie or Both?
By Gina Welborn, author, “Sugarplum Hearts” in Highland Crossings
Years ago my younger sister fresh from nursing school shared a story about pie. While collecting finished lunch trays, she came across one patient who eaten except the dessert. After she questioned him if everything was okay, the patient admitted he didn’t like pie. My sister heartily agreed . . . for a second or two. Then she confessed she liked pumpkin pie. And chocolate. And apple, strawberry, lemon, key lime, and banana custard. Oh, and she liked buttermilk pie too. Her patient then said, “So you really do like pie.” My sister grinned and said, “Well, I guess I do.” She nodded to the uneaten slice. “Except that kind.”
I like pie too.
I’d planned on sharing my favorite apple pie recipe because apple pie was often part of the main meal during Colonial days, not a dessert as we eat it now. But making apple pie without using any packaged pie crust or filling means it’ll take you more than 5 minutes to prepare the pie. Today I’m in an easy mood. And since I firmly believe that if you’re cooking one pie, you might as well bake two, here are two of my favorite pies to make (and eat).
½ cup softened butter
1 ¾ cup sugar
3 rounded tablespoons flour
3 beaten eggs
1 cup buttermilk
1 ½ teaspoon real vanilla extract
Dash of nutmeg and/or cinnamon
1 unbaked pie shell
Whip together butter and sugar. Add flour and eggs and beat well. Stir in buttermilk, vanilla, and spices, and then pour in unbaked pie shell. Bake at 350* for 40-50 minutes, or until set. Serve alone or with fresh fruit.
Chocolate Fudge Pie
1 cup sugar
2 tablespoons flour
4 tablespoons cocoa
½ cup milk
2 eggs, beaten
3 tablespoons melted butter
1 teaspoon real vanilla extract
Dash of nutmeg
1 baked pie shell
Mix together all ingredients and pour into baked pie crust. Bake in 350* oven for 30 minutes. Serve alone or with slice of Buttermilk pie.