| Upside-down Apple Pie |
| Nuts & Bolts |
| Ice Box Fruit Cake |
| Compound Butters |
| Apple Apricot Loaf |
| Swedish Apple Cake !🕓! |
| Date Roll Dessert |
| Microwave Chocolate Syrup Brownies |
| Buttery Almond Cookies or Mexican Wedding Cookies |
| Parsley Pesto With Toasted Walnuts |
| Nuts & Bolts - Mary's Version |
| Nuts & Bolts - Carol's Version |
| California Coffee Cake |
| Angel Cookies |
| Texas Fruit Cake |
| Cranberry Loaf |
| Easy Walnut Bread |
| Crispy Orange Oatmeal Cookies |
Pastry:
Sift flour and salt together in bowl.
Cut in shortening until mealy.
Beat egg and lemon juice together slightly and stir into flour mixture with a fork until it holds together.
Gather pastry together into 2 balls, wrap in waxed paper and chill while filling is being prepared.
Filling:
Pare, core and slice apples.
They should measure 3 cups sliced.
Pour melted butter over bottom of a 9 inch pie pan.
Place walnuts, flat side up in pan, sprinkle brown sugar over nuts.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and sliced apples.
Roll 1 pastry ball into thin circle about 11 inches in diameter.
Prick with fork lines and place on top of sugar and nuts.
Cover with apple mixture.
Now roll the second ball of pastry in a 10 inch circle and arrange on top of apples.
Crimp pastry edges to seal pie.
Prick top to allow steam to escape and bake [at normal pie baking temp] 30 to 35 minutes or until nicely browned.
Cool in pan for 5 minutes, then invert on serving plate and remove pan.
Serve warm.