B—Lancaster Farming. Saturday, September 16, 1961 For the Farm Wife and Family Time For Apple Pie - Mrs. Richard C. Spence The aroma of baking apple pie tantalizes even the faintest male appetite. Once the pie slips from the oven his scramble for a wedge is beaten only by his dash to the refrigerator for icy cold milk or ice cream to accompany it. Apple pie is one of the first culinary secrets mothers mar ,f until apples are teach their daughters, this tender. Meanwhile in mixing way to a man’s heart is a combine evaporated tastv trade secret every wo- milk > egg ’ c nnamon and nut ‘ marf should share beat thorough'y. Pour You too, wll want to custar f mi^ e ‘ °ver appies share this recipe for Apple “ pastr y bake nut }‘ ■N Custard Pie that adds a utes m ° re - Remove to cool new flavor dimension to your rack : . c ° ol completely favorite standby. Blendable before cut } mS « , evaporated milk combines , , , with egg into a creamy satin , W . he « 5™ ask for u appl K e custard that cuts delightfully p 3! prance w i U prob : Cinnamon and nutmeg point up the succulence of the .p- f“ SrhS a p es ‘ , slice of upside-down pecan APPLE N CUSTARD PIE app e p j e serve d with thick 1 9-in pastry shell, unbak- cream. Here are the recipes ed 3V2 cups sliced apples TARTE AUX POMME Va cup sugar Vi, stick ('A cup) margarine 2 tablespoons flour J A cup sugar 1 cup evaporated milk 1 egg 1 egg 114 cups sifted flour Vi teaspoon cinnamon 1 pound. 4 ounce can (2 Vi teaspoon nutmeg cups) sliced apples Combine apples, sugar and Cream margarine until flour; toss lightly but thor- hght and flufty. Add sugar oughly Place apple mixture and egg Mix well Gradually in pastry shell; bake 10 mn- add flour until thoroughly utes in a 425 degree oven, combined Chill 2Va hours. Reduce oven temperature to P ace dough on floured pas -350 degrees; bake 20-25 mm try cloth Roll into a rectan That They Grow Up TOGETHER Use Our Friendly Help l m Ifirst federal! 9 Savings and loan v OP LANCASTER 25 North Duke st. £ |mlir Cust ° mer Parkin 3 inßeai XylJj/ Phone EX 7-2818 Be Sure CURRENT DIVIDEND PER ANNUM Paid On Savings ele 7 bv 14 inches. Place on baking sheet. Turn edges up and over to form a rim a round the tart. Flute. Bake in a hot oven (400 degrees) about 8 to 10 minutes or un fl lightly browned. Spoon apples on pastry. Pour glaze over apple tart. Heat in hot oven (400 degrees) -5 minutes rJLAZE V* cup water Va cup sugar IV2 teaspoons lemon juice Dash nutmeg teaspoons cornstarch Few drops red food color ing Combine water, cornstarch, and sugar. Cook in a small saucepan until thick, stirring constantly. When clear, add lemon ju : ce, nutmeg; and food coloring. * Stir ' until blended. Cool. APPLE FLIP PIE 1 stick ( Vt. cup) margarine Vz cup packed brown sugar Vz cup chopped pecans 1 pound, 4 ounce can slic ed apples, drained 1 tab’espoon granulated sugar 1 teaspoon cinnamon Pie dough for 1 crust pie Dairy soured cream Cream margarme and brown sugar together. Add nuts. Place in an 8-in. round cake pan Spoon apples into pan Combine granulated ed sugar and cinnamon and sprinkle over the apples. After pie dough for a one crust, 8-inch pie is prepared, roll it into an 8-inch circle. Place on top of apples Bake in a hot oven (400 degrees) about 35 rw slightly. Invert on a serving patter while still warm. Serve with sour cream. Who can pass up a piece of All-American Apple Pie, espec'ally when the apples are flavored with orange, dotted with raisins, and seal ed in a flaky, tender baked pie crust? Comb'ne brown sugar, flour, and nutmeg and mix with apples, raisms, orange juice, and orange pee l . Put into a 9-inch pastry-lined pie pan. Dot with margarine. Cover wth top crust, lapping upper crust over bottom crust; press together firmly. Flute edge Bake ina hot ov en (425 degrees) for about 40 minutes. * * Other favorites in fruit pies are cherry, peach and blueberry. in FLAMEL WATER H Ejav R^c:- jpT”' A *9 =>, ALL AMERICAN APPLE ' PIE 1 tablespoon margarine 1 tablespoon brown sugar 1 tablespoon flour V* teaspoon nutmeg 1 pound, 4 ounce can (2 cups) diced apples Vz cup raisins Va cup orange juice 1 teaspoon grated orange peel * ♦ * CHERRY PIE 4 cups drained water packed canned cherries 1% cups sugar 3 tablespoons minute tapioca 1/4 teaspoon red coloring 1 teaspoon lemon ju ce 44 teaspoon almond extract 1 tablespoon melted butter Pastry for two-crust 9-inch Combine cherries, sugar, minute* tapicoa, coloring lemon juice, extract, and butter. Line a 9 inch pie p a „ with ha'f of pastry rolled y 8 inch thick; Turn cherry mix ture into pie shell. Moisten edge of bottom crust. Roll remaining pastry one-eighth inch thick. Cut desgn ln pastry to allow escape of steam Place over cherry ail ing and trim edges Seal and flute edges. Brush top with cream, for golden glaze. Bake in hot oven (400 degrees) 55 minutes. ♦ * * PEACH PIE 2Va to 3 tablespoons min ute tapioca (use 3 table spoons when serving pie warm) % to 1 cup sugar Vi teaspoon salt 4 cups sl'ced fresh peaches 1 to 2 tablespoons lemon juice 1 tablespoon melted butter Pastry for two-crust 9 inch pie - 1 Combine minute tanieca, sugar, salt, peaches, lemon juice, and butter Line 9-inch pie pan with o* pastry rolled % inch thick. Fill pie she 1 with peach mixture Moisten edge of crust. Roll remaining pastry Va inch th'ck and cut a design to al low escape of steam. Center over peach mixture and trim d'nigh Seal and flute edges Bake in hot oven (425 degree 1 55 m’nutes or until syrup boils with heavy bub bles that do not burst. BLUEBERRY PIE: Use 3 tablespoons tapioca and sub stitute 4 cups fresh blueber ries in above recine. 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