CRUST FOR TORTE:

3/4 c. sugar
1/2 c. butter
1/2 c. Crisco

Cream well. Add:

1 egg
Dash salt
1 tsp. vanilla
2 c. flour

mix well. Pat with fingers into pan. Makes 1 large (10"x15") or 2 small (8" to 9" round) tortes.

FOR 8" TO 9" ROUND APPLE TORTE:

5-6 apples, peeled & sliced thickly
Mixture of cinnamon & sugar

Arrange sliced apples on top of crust in spiral shape, sprinkle with cinnamon sugar. Cover with aluminum foil.

Bake at 375 degrees for 1 hour or until crust browns. Remove aluminum foil after 30 minutes.

FOR 8" TO 9" ROUND BLUEBERRY TORTE:

1 c. water
1/2 - 3/4 c. sugar
2 heaping tbsp. cornstarch
1 qt. blueberries

Dissolve cornstarch in some water. Boil rest of water and sugar, then add dissolved cornstarch. Add berries and fold in. Spoon onto prepared crust. Bake at 375 degrees for 1 hour or until crust browns (do not cover).

Serve either torte with whipped cream or ice cream.