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2/3 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup Imperial margarine
1/2 cup coarsely chopped walnuts
Pastry:
In medium bowl combine flour and sugar; cut in margarine with a pastry blender until consistency of coarse crumbs. Stir in water with fork until mixture forms a soft dough. Press dough into a 9-inch pie plate; shape edge on rim. Chill 30 minutes.
Filling and Topping:
Spoon filling into pie shell. In small bowl combine flour and sugar. With fingers work in margarine to form small clumps; mix in nuts. Sprinkle over pie filling. Bake in a pre-heated 375 degree F. oven 35 minutes or until lightly browned. Serve with whipped cream, if desired.
Yield: 6 to 8 servings.
Apple cider pie
Pastry for double-crust 9-inch pie
1 cup apple cider
2/3 cup sugar
6 1/2 cups peeled, sliced Stayman, Winesap or cooking apples
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
Line a 9-inch pieplate with half of pastry; set aside.
Combine cider and sugar in a large saucepan; bring to a boil. Add apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1 1/3 cups liquid; return syrup mixture and apples to saucepan. Combine cornstarch and 2 tablespoons water, stirring well; add to apple mixture. Stir in cinnamon; cook, stirring constantly, until thickened. Stir in butter. Spoon mixture into pastry-lined pieplate.
Cover with top crust. Trim edges of pastry; seal and flute edges. Cut slits in top of crust to allow steam to
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