APPLE RIBBON RECIPES

Steps:

• Preheat oven to 350 degrees grease and flour cake pans
• Mix jelly and sugar and let stand for 10 minutes. Taste to see if jelly is sweet enough, add addition teaspoons of sugars until it meets your taste.
• Directions for cake Cream together butter and sugar then add eggs one at a time. Combine the milk and vanilla, add alternately with the flour. Mix for 1 minute.
• Pour into pans and bake for 20 minutes or until the cake is golden brown and a tooth pick comes out clean. Cool completely before frosting with apple jelly.

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
• Heat oven to 400°F.
• Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.
• Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
• Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
• Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.