1/2 cup soft butter 1/2 cup sugar 1 1/2 cups sifted flour With pastry blender, crumb together ingredients, makes enough topping for 2 pies. Filling: 6 or so cups of sliced apples (enough to fill pie pan) TBSP. flour 3/4 cup sugar 1 tsp. cinnamon or apple pie spice Mix together and pour over sliced apples. Cook in a pan a few minutes to get apples slightly cooked. (helps keeps apples from being uncooked in pie). Pour into pie crust shell. Top with crumb mixture. Bake 425 degrees for 15 minutes, then 375 degrees for 30 minutes. 
1 egg slightly beaten 1/2 cup sugar 1/2 cup milk 2 tsp. baking powder 1 cup diced apples 1/2 tsp. salt 2 tsp. cinnamon 4 cup shortening Sift Flour, Sugar, baking powder, salt and cinnamon in mixing bow. Cut in shortening until fine crumbs form. Combine milk and egg. Add to dry ingredients along with apples. Stir just to moisten. Spoon batter into muffin cups filling 2/3 full. Sprinkle with: 1/4 cup brown sugar (packed), 1/4 cup chopped nuts, 1/2 tsp. cinnamon (mix these three ingredients before sprinkling on muffins). Bake at 375 degrees for 25 minutes or until golden borwn. Serve warm; serves 12.
3 eggs 2 cups sugar 1 1/2 cups oil 3 cups all-purpose flour 1 teaspoon soda br> 1 teaspoon cinnamon 1 cup chopped dates 1 (8-ounce) can coconut 1 1/2 cups chopped pecans 1 cup sliced maraschino cherries 3 cups chopped apples 2 teaspoons vanilla extract 1/2 cup margarine 1 cup packed light brown sugar 1/4 cup milk Beat eggs sugar and oil in mixer bowl until light and lemon-colored. Sift flour, soda and cinnamon into bowl. Add to egg mixture; mix well. Stir in dates, coconut, pecans, maraschino cherries, apples and vanilla. Spoon into greased 9x 13 inch cake pan. Bake at 325 degrees for 1 hour and 15 minutes or until cake pulls away from side of pan. Combine margarine, brown sugar and milk in small saucepan. Bring to a boil, stirring constantly. Cook for 2 to 3 minutes, stirring constantly. Pour over hot cake. May substitute cream cheese frosting for brown sugar glaze. Yield: 12 servings.
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