Unbaked Ontario Apple Pie

Willard (Bill) Coristine has spent countless hours tracing all four branches of his family roots.

Bill combed through back issues of the Watford Guide-Advocate to catalogue the births, marriages and deaths of Warwick Township residents, in ten year increments from 1885 to 1945. He also catalogued the marriages and deaths in the Watford area from 1875 to 1995. In addition, Bill has spent a great deal of time copying and re-binding the annual volumes of the Watford Guide-Advocate. His research and tireless work were of great assistance to John Smith when John wrote Memories of Warwick Village.

His interest in photography started in 1960, when he purchased much of his equipment. A suggestion to participate in the Ontario Genealogical Society display at the International Ploughing Match and Farm Machinery Show in Enniskillen Twp. increased that interest. For that show, he created 50 prints of candid, early rural Lambton photos copied from old originals.

Bill was also well known in the community for his ability to tune pianos, an occupation he held for many years.

Unbaked Ontario Apple Pie

• 7 - 8 Ontario Apples
• 1 ¼ cups apple juice
• ¾ cup sugar
• 2 tablespoons corn starch
• ¼ cup apple juice
• 1 tablespoon butter
• ½ teaspoon vanilla
• 1 9-inch baked pie shell
• 1 carton whipping cream
• ½ teaspoon cinnamon

Peel and core apples; slice each lengthwise into 8 wedges. In a saucepan, bring 1 ¼ cups apple juice and sugar to a boil. Over medium heat, add half of the apple wedges and simmer until tender, about 3 minutes. Remove and drain apples reserving liquid. Repeat with remaining apples. Combine cornstarch and ¼ cup apple juice; add to syrup. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat, add butter and vanilla. Cool ten minutes.

Arrange some of the apple wedges decoratively over the bottom of the pie shell. Drizzle with sauce. Repeat until all are used. Chill for several hours. Beat cream with cinnamon until stiff. Serve with pie. Makes 8 servings.

Preparation time: about 3 hours.

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