This pie was served in Anna Maude’s Cafeteria in Oklahoma City for 60 years before closing its doors in 1988. Fresh apples were always used. Winesaps were first choice, Jonathans were second and on occasions Romes were used. If you can’t get good red apples, opt for green apple pie or don’t make apple pie. The recipe was given to the Food Editor of the Daily Oklahoma by Cooper Lyon who owned Anna Maude the last 33 years. The recipe was in the Sunday Oklahoman on March 11, 1990.
|Anna Maude's Syrup for Apple Pie:|
|Peelings from 6 to 7 apples|
|⅓||cup cold water|
|2||tsp. lemon juice|
|1||qt. (6 or 7) peeled, sliced apples|