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  • 1 1/4 cups sugar
  • 1/3 cup lemon juice
  • grated rind of 1 lemon
  • 1/4 tsp. lemon extract
  • 2 cups milk

Mix all ingredients together and stir until sugar dissolves. Pour into a freezing tray and freeze until firm.  Remove from tray and beat until light and creamy, then return to tray and finish freezing. 

Carol’s note:  This is especially easy if you have an ice cream maker.


  • 6-8 tart apples, sliced thin. ( 6 cups)
  • 3/4 to 1 cup sugar
  • 2 Tbsp. flour
  • 1/2 to 1 tsp cinnamon
  • 2 Tbsp. butter

Pastry for 2 crust, 9 inch pie.

Combine sugar, flour (if used) & spices.  Line 9 inch pie pan with pastry. Fill with apples mixture, placing apples in carefully.  Dot with butter.  Adjust top crust, cutting slits for escape of steam; seal.  Brush with a little mile if you want a brown top crust. Bake at 400 degrees for 50 minutes or until  brown and apples are soft.

Oma’s tips:  Tartness of apples is important.  Mackintosh, Granny Smith, Ida red, Jonathan, Stayman/Winesap are good but not Delicious. Avoid too much sugar.  Be sure apples are thoroughly cooked.  The 2 Tbsp of flour prevents too much juice when serving, but I don’t use it.  To get a flaky crust, avoid too much handling.

Basic pie crust for a 2 crust, 9″ pie.

  • 2 cups flour
  • 1 tsp. salt
  • 2/3 cup shortening (she used Crisco, Carol uses half butter, half Crisco or margarine)
  • 4-6 Tbsp. ice water

Sift flour and salt.  Blend in shortening using pastry blender until the size of peas, not too fine.  Add ice water a tablespoon at a time and mix with a fork until it holds together.  Shape into two balls.  Refrigerate for 10 minutes.  Flatten with hands.  Roll out on a floured board or pastry cloth.  Shape in pan.