Grandma's Apple Pie Filling

Grandma came to stay with us the summer of 1978 in Colorado, I was able to spend quite a bit of time with her as she cooked for us.

One of the things she made was an apple pie. I have already posted her pie crust recipe, but when I asked about her pie filling,she said she didn't  really measure, but to grab a paper and pen and write down what she did.

Since my husband is a Type 1 (Juvenile type) diabetic I use about 1/2 cup sugar substitute instead. We just don't need it super sweet. You can adjust the sugar to your own taste.

So here, from my files is Grandma's pie recipe:

Grandma's Apple Pie Filling
Ingredients
5-6 Apples, peeled and sliced
2 teaspoons cinnamon
1/2 - 1 cup sugar
3 Tablespoons Tapioca Powder (you know that little red box of pudding powder)

Directions:
Roll out one pie crust into bottom of a pie tin or cast iron skillet
In a large bowl mix together all pie filling ingredients.
Pour into the pie tin.
Top with top crust and crimp the edges together with the bottom crust
Bake 375° for 1 hour until crust is lightly browned and flaky and apples are tender.

Featherweight Pancakes

Cousin, Kevin Henry, (Judy's son) reminded us of Grandma's wonderful recipe for the lightest and fluffiest pancakes!
Today's instant mixes are convenient,but these whip up in a flash and just literally "rise above" the rest!

Featherweight Pancakes

Ingredients:
2 Cups sifted flour
3 Tablespoons sugar
3/4 teaspoon salt
1/4 Cup vinegar
1 teaspoon baking soda
1/4 Cup Shortening
2 eggs, well beaten
1 3/4 Cup milk.

Directions:
In mixing bowl, sift/mix together flour, soda, sugar and salt
In separate bowl comgine eggs, vinegar, milk and shortening.
Add dry ingredients and stir only enough till smooth. Do NOT overmix. (Gentle is the key to the fluffy)
Pour onto hot griddle and turn once.

Variations: Add 1 cup grated raw apple or 1/2 cup blueberries.