Recipes by James Cagney: Apple Cheese Pie; Egg-in-a-Hole; Meatballs and Beans; New England Clam Chowder

James Cagney's Apple Cheese Pie

7 cups pared, sliced cooking apples
1/2 cup granulated sugar
1/2 cup brown sugar
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Prepared pastry for double-crust, 9-inch pie
1/2 pound sliced Cheddar cheese
2 tablespoons butter, cut in small pieces

Toss together apples, sugars, flour, cinnamon, and nutmeg in a large bowl until mixed.

Roll out bottom pie crust and place in a 9-inch pie plate. Fill with half apple mixture. Cover with layer of cheese. Add rest of apples. Dot top with small pieces of butter.

Roll out top crust. Place over the apples. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake in a 425 degrees F. oven for 40 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Serve warm.

James Cagney's Egg-in-a-Hole

1 slice good bread
olive oil or butter
salt and pepper to taste
1 good egg
1 garlic clove, sliced (optional)
pinch of red pepper flakes

Using a small glass or a cookie cutter, punch a hole in the center of the bread. Lightly paint both sides of the bread with olive oil, as well as the punched-out round (or brush with butter if you prefer).

Heat a cast-iron skillet over medium-high heat. When the pan is hot, lay in the bread. Let it begin to sizzle, then crack the egg into the hole. Season with salt and pepper and sprinkle with the garlic, if using. Brown the little round too, but be careful, as it will cook more quickly. When the bread is golden on one side and the egg is partially set, quickly flip it with a spatula and continue cooking for a minute or two more. A runny yolk is the aim. Sprinkle the top lightly with salt and pepper and a few red pepper flakes.

James Cagney's Meatballs and Beans

For the Meatballs:
1 1/2 pounds ground beef
1 yellow onion, chopped
1 tablespoon A-1 Steak Sauce
1 tablespoons parsley, minced
1/2 teaspoon oregano
1/8 teaspoon paprika
1/8 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

For the Coating:
1/2 cup seasoned bread crumbs
3 tablespoons olive oil

For the Sauce:
1 can (8-ounce) tomato sauce
1/3 cup ketchup
1/2 cup sour cream

1 can (15-ounce) kidney beans, drained

Mix meatball ingredients together. Take by tablespoonfuls and form into balls. Coat the meatballs in bread crumbs. Fry in oil until browned.

Meanwhile in bowl, mix sauce ingredients together, then add to browned meatballs. Bring everything but beans to a simmer.

Add beans and cook meatballs through.

James Cagney's New England Clam Chowder

3 dozen shucked raw, clams and their liquid
1 1/2 cups water, salted with 1 1/2 tsps. salt
2 red potatoes, thinly sliced with skins on
1/4 lb. diced bacon
2 medium onions, chopped
1 small bottle (8 oz.) clam juice
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. dried savory
1/4 tsp. fresh thyme
3 cups milk or light cream
Snipped parsley
1 tbsp. butter

Mince clams and drain liquid, reserving separately. (i.e.-Set liquid aside. Set clams aside separately.)

In large soup pot, cook potatoes in salted water until tender.

Cook bacon in a skillet. Add bacon to pot.

In bacon fat remaining in skillet, cook onions until soft. Add onions to soup pot along with bottle of clam juice and reserved clam liquid. Add salt, pepper, savory, and thyme. Heat to boiling. Lower heat to simmer. Simmer five minutes.

Add three cups milk or cream. Heat through. Once hot, add reserved clams and heat just until clams are cooked, but still tender. Serve chowder in bowls garnished with small bit of butter and snipped parsley on top of each.