Kankakee Valley Post, Volume 12, Number 11, DeMotte, Jasper County, 22 January 1942 — Apple Pie Goes Modern [ARTICLE+ILLUSTRATION]

Apple Pie Goes Modern

Appie pie ’has long been one of America’s favorite desserts. Whether your favorite is the hot, picey two-crust pie grandmother ’>sed to make orThe deep-dish apple pie of Aunt Susan, is a matter of personal choice. But—-everyone agrees that apple pie isn’t complete without cheese in some form. Here is a new version—an openface apple pie with toasted cheese topping that is M-m-m so good served warm. The preparation of the pie is very simple and if combined just before serving, the toasting is not necessary for the cheese melts ’from the heat of the hot apple slices. The use of a baked pie shell makes it another dessert that may be assembled at the last minute, just before serving..

APPLE CHINESE PIE 1 cup sugar % cup water Juice of 1 lemon (3-4 tablespoons) 1 quart peeled, sliced apples Baked 9-inch butter prAtry shell 1 cup grated, sharp American cheese C’ >mb. up sugar, water and lemon juice in saucepan and bring to boil. Then add sliced apples and simmer. covered, until apples are soft, stirring carefully occasionally. Arrange- apples in the baked pastry shell and sprinkle the grated cheese over the top. Place under broiler to toast cheese topping, if desired, or serve without toasting. Seive pie warm or cold as pre-' ferred. Serves 6. 1-