In September, we spent a few days at the home of Jane Arndt in Big Rapids, Michigan. Big Rapids is where Bob and I were in the school business for twenty years. Jane taught at the high school with me. She made this recipe both with peaches and blueberries.

That is, she made one peach pie, and one blueberry pie. I ate pie for both breakfast and supper! Though it’s called an apple pie, any fruit will work, and be delicious! But for Thanksgiving…maybe you would want apples.


Swedish Apple Pie

1 c flour
1 c sugar
1 egg
1/2 c chopped nuts
3/4 c melted oleo
cinnamon to taste
enough apples or other fruit to fill a pie tin
1 or 2 T sugar

1. Fill a pie tin with fruit.
2. Sprinkle 1 or 2 T of sugar over the fruit, sprinkle with cinnamon.
3. Mix together the 1 c sugar, egg, nuts, and melted oleo.
4. Stir in flour.
5. Spread this mixture over the top of the fruit.

Bake at 350° for 45 minutes.

Serve with Cool Whip or ice cream on top.