MILLIE'S CAFE

MOMS APPLE PIE

2 unbaked pie shells
8 to 9 med. apples (sliced thin), tart apples
1/2 c. brown sugar
1 tsp. cinnamon
2 tbsp. flour
1 beaten egg white (not too stiff)

Mix brown sugar, flour and cinnamon, add that to sliced apples and mix well. Put pie dough in pie pan. Cover bottom of pie shell with a little of beaten egg whites, then sprinkle a little white sugar, cinnamon and flour in bottom of pie shell. Dot with butter, put apples in pie shell. Then put a little white sugar, cinnamon and flour, dots of butter on the top of apples. Put on top crust sealing the 2 crusts together good. Make some slits in top crust. Cover with egg whites and sprinkle little sugar on. Bake at 400 degrees 1 hour or until brown.

PINEAPPLE-GLAZED APPLE PIE

1 1/2 c. unsweetened pineapple juice
3/4 c. sugar
7 tart medium apples, peeled, cored, and cut in wedges (7 cups)
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt
1 baked 9 inch single crust pie shell, cooled

In large saucepan combine 1 1/4 cups of the pineapple juice and the sugar. Bring to boiling; add apple wedges. Simmer, covered, 3 to 4 minutes or until apples are tender but not soft. With slotted spoon lift apples from pineapple liquid; set apples aside to drain. Blend the remaining 1/4 cup pineapple juice slowly into cornstarch add to hot pineapple liquid in saucepan. Cook and stir until mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in the butter, vanilla and salt. Cover and cool 30 minutes without stirring. Pour half the pineapple mixture into the baked pie shell, spreading to cover bottom. Arrange cooked apples atop. Spoon remaining mixture over apples. Cover and refrigerate until chilled. Before serving, garnish center of pie with whipped cream and chopped nuts, if desired.