Mom's Delicious Stuffing

3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
3/4 cup butter
9 cups bread cubes
1 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper
chicken broth

In a large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/2 of the bread cubes.  Turn into deep bowl.  Ad remaining ingredients and toss.  Add broth to desired moisture.  Bake in a 9 x 13 pan at 325 degrees covered for 30 minutes.  Uncover and bake for 15 minutes more.

Apple Crumble Pie

Filling:
5-7 large apples (about 7 cups sliced)
2 T. lemon juice
1/2 cup sugar
2 T. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt, optional

Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter

Prepare pastry for 9" pie pan.  Flute edges.  Pare and slice apples.  Place in a large bowl and sprinkle with lemon juice.  Mix 1/2 cup sugar, 2 T. flour and spices in cup.  Sprinkle over apples and toss.  Spoon into prepared shell.  Combine 1/2 cup sugar and flour.  Cut in butter with pastry blender.  Sprinkle over apples.  Place pie plate on cookie sheet for easy handling and cover pie loosely with foil.  Bake in hot oven at 450 degrees for 45 minutes.  Uncover and bake another 15 minutes, until top is golden and filling is set.