Fall is around the corner, so you may want to try an old, favorite recipe from Seminole’s past: .Some of Granny Fern’s Pies and her Famous Pie Crust (makes 2 large crusts)

1 # or 2 c. shortening

4 c. flour

1tsp. salt.

Cut in 1 c. cold water.

With hands, work lightly to form into a ball, divide into 2 balls. Roll out.

Cherry Pie (The following as it was handwritten. Improvise.)

1 can frozen cherries plus 1 c. water

1 tsp. red coloring

½ can lemon juice

Bring all to rolling boil. Add 1 heaping Tbs. fruit stabilizer and pour into baked pastry shell. Let set.

Pumpkin Pie

1 can Libby pumpkin

1 can Eagle Brand milk

1 c.: ½ brown, ½ white sugar

1 c. boiling water

¼ tsp each: cinnamon, nutmeg, and ginger

4 eggs

Pinch salt

1tsp. vanilla

Mix boiling water in milk. Add pumpkin, then all dry ingredients. Fold in eggs. Pour in crust. Bake 350 F for 20 min. on bottom oven shelf, then move to middle shelf at 325 F for 40 min. Check with knife or touch to see if done.

Apple Pie

2 cans Comstock Apples (pie mix?)

¾ c. brown sugar

¾ c. white sugar

½ or ¼ tsp. nutmeg

½-1/4 tsp. cinnamon

Pinch salt

1 heaping Tbs. flour

Mix dry ingredients and add all together.

Pour in crust.

4 Tbs. butter, cut up on top (Their recipes say put butter on top crust.)