Last week, we drove out to Minnesota to retrieve a suitcase full of books that a friend had stored for us. Along the way we stopped to visit several old friends. The drive was long, but the flat farmland didn’t seem so boring since we had been away for several years. Skies were big over the fields of corn and soybeans that seemed to stretch to eternity. After stopping in Indiana and Iowa we headed north to our final destination: Montevideo, MN (or “Monty”, as the locals like to call it). It was late afternoon / early evening when we reached the town, and we still had several miles of driving out on more cornstalk bordered country roads before we would find the Whites farmhouse. The girls greeted us, grown but not too different. We spent the evening being introduced to the house and the animals. The following day more friends drove in to join us for lunch. After feeding on salad and pulled-pork sandwiches we started a pot of coffee. Jen had prepared a dessert that also pointed back to the “old days”: a “Swedish Apple Pie” from the seminary cookbook.
Today I pulled out the recipe, but decided to substituted cherries for half of the apples.
Swedish Apple Pie
9 inch pie pan, lightly greased
About 5 apples, peeled, cored, and sliced
1 T sugar
1 t cinnamon
¾ c melted margarine or butter
1 c flour
¾ c sugar
½ c chopped walnuts (optional)
Preheat oven to 350. Fill the pie pan about 2/3 with apples. Mix the 1 T sugar and the cinnamon and then sprinkle over apples. Mix the rest of the ingredients and pour over apples. Bake for 40-45 minutes.