86-Lancaster Fanning, Saturday, August 2,1986
Bone On The Bangs fl||
Fresh Fruits Make Luscious Homemade Pies
A trip to the farm market this
time of year is a joy indeed! I find
it difficult to limit myself to an
armful of goodies and usually end
up taking home more than I need.
Fruits especially catch my eye,
and as I glimpse pints of plump
blueberries and baskets full of
rosy-cheeked peaches and tart
green apples, I envision a
steaming fruit pie cooling on the
countertop.
If the pie isn’t completely cool
before the first slice is cut (and it
usually isn’t at my house), top it
with a scoop of ice cream and
enjoy the mingling flavors, tex
tures and temperatures of warm
pie and melting ice cream.
Below are some of our readers’
ideas for creating pies from the
bountiful display at the farm
market.
LUSCIOUS APRICOT PIE
1 deep pie shell, unbaked
1 large can apricot halves
1 cup granulated sugar
V« cup flour
V 4 pint whipping cream, un
whipped
Place apricot halves in pie shell.
Combine sugar and flour and
sprinkle over apricots. Pour cream
over top. Bake at 325*F. for IV4
hours.
Donna LencosU
Latrobe
STRAWBERRY-RHUBARB PIE
IVi cups sugar
Vi cup flour
2 cups cut fresh rhubarb (1-inch
pieces)
1 pint strawberries, washed, hulled
and cut in half
Crust
In large bowl, combine sug.x,
flour, rhubarb and strawberries.
Toss and let stand 30 minutes.
Prepare crust. Turn mixture into
bottom crust and dot with butter.
Cut pastry strips and put on top.
Biush top (but not rim) with some
milk and sprinkle with sugar. Bake
at 400*F. for 50 minutes or until
juice bubbles through lattice. Can
be served warm with ice cream if
desired.
Donna Lencoski
Latrobe
APPLE CREAM PIE
3 cups finely cut apples
1 cup brown sugar
1 cup cream or milk
V* teaspoon salt
1 round tablespoon flour
Mix together and put in an un
baked pie shell. Sprinkle top with
cinnamon. Bake in 450*F. oven for
15 minutes. Then reduce heat to
325 # F. and bake 30 to 40 minutes
longer. When pie is about done,
take a knife and punch top apples
down to soften.
Leah Stoltzfus
Leo la
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543.
August
9- Tomatoes
16- Jams & Jellies
23- Summertime Casseroles
WHOLE WHEAT PIE CRUST
1 % cups whole wheat flour or
combination of whole wheat and
whole wheat pastry flour
% cup wheat germ
1 teaspoon salt
10 tablespoons margarine
4 to 6 tablespoons ice water.
Stir together flour, wheat germ
and salt. Cut margarine into dry
ingredients with two knives or a
pastry cutter. When dough is
consistency of rolled oats, sprinkle
with water, using just enough to
hold dough together.
Using cupped fingers, work
dough together quickly and gently.
As soon as it will hold together,
form into ball. For best results,
refrigerate for at least Ms hour or
overnight, but be sure to remove
from refrigerator an hour before
rolling it out. Preheat oven to
400*F.
Press dough out into thick disc.
Roll to size on lightly floured
surface, or between sheets of
waxed paper, or on pastry cloth.
Gently roll dough over rolling pin
and onto pie plate, easing it loosely
into plate. If it should stick to table,
slide long, sharp knife underneath,
and if it should tear, patch with
extra dough once it is in plape.
Gently press dough into plate so
there are no air pockets. Cut off
excess with sharp knife, but be
sure to make rim extra thick so it
won’t bum. If you are going to fill
pie before baking, you may use
extra dough for lattice; otherwise,
sprinkle with a bit of sugar and
cinnamon and bake along with pie
as a impromptu cookie. Form an
attractive rim and pierce pie shell
all over with fork. Bake for 10 to 12
minutes, cool and fill. Bake for just
7 minutes if your recipe calls for
partially baked shell. Makes 1 10-
inch crust or crust and lattice for 1
8-inch pie.
FAVORITE PLUM PIE
4 cups sliced plums
Vt cup sugar
V* cup flour
V 4 teaspoon salt
V* teaspoon cinnamon
Combine sugar, flour, salt and
cinnamon. Add to plums and place
in 9-inch pastry shell. Sprinkle 1
tablespoon lemon juice over
plums.
Topping:
Vi cup flour
cup sugar
V* teaspoon cinnamon
V* teaspoon nutmeg
Mix and cut in Vt cup butter.
Mound crumbs in center of pie.
Place pie in heavy brown grocery
bag. Cover pie loosely. Fold over
end twice and fasten with paper
clips. Set on baking sheet. Bake 1
hour at 425*F. Remove pie from
oven. Let rest a few minutes before
removing bag. Serve warm.
Recipe Topics
PEACH OR APPLE PIE
Mix:
4 tablespoons tapioca
1% cups sugar
teaspoon salt
7 to 8 cups sliced fruit
Let stand 5 minutes. Add topping
and bake.
Topping:
1 cup brown sugar
1 cup flour
teaspoons cinnamon (for ap
ples)
1 teaspoon nutmeg (for peaches)
6 tablespoons butter
Bake at 400*F. for 40 to 45
minutes. Makes 3 pies.
CHERRY PIE
2% cups sour cherries
Mi cup cherry juice
Vs cup brown sugar
% cup granulated sugar
3 tablespoons minute tapioca
1 tablespoon butter
1/8 teaspoon almond extract
Combine cherries, juice, sugars,
flavoring and tapioca. Let stand 15
minutes. Pour into pastry-lined pie
pan. Dot with butter. Place crust
or strips on top as preferred. Bake
at 425*F. for 10 minutes then in
moderate oven (375*F.) for 30
minutes.
P’NUTTY APPLE CRUMB PIE
21 ounces apple pie filling
18-inch unbaked pie shell
1 tablespoon lemon juice
•'4 cup crunchy peanut butter
2 tablespoons butter
Vz cup flour
Vs cup packed brown sugar
teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon peel
Spoon apple pie filling into pie
shell. Sprinkle with lemon juice.
Cut peanut butter and butter into
mixture of flour, brown sugar,
spices and lemon peel. Spread over
surface of pie. Bake at 400°F. for
about 30 minutes, until topping is
bubbling hot.
FRESH CRUMB PEACH PIE
2 cups diced fresh peaches
1 cup sugar .
1 tablespoon flour of 1 scant
tablespoon cornstarch
legg
Dice 2 cups fresh peaches. Add
sugar and flour. Add well beaten
egg. Pour into unbaked pie shell.
Top with the following crumb
mixture:
Vz cup flour
V* cup sugar
2 tablesoons butter
Mix well.
Carol Tice
Grants ville
Bake in one-shell pie crust in a 9-
inch pan at 415 a F. for 15 minutes,
then reduce temperature to 350*F.
for 35 to 40 minutes.
2 cups flour
1 teaspoon salt
% cup shortening (room tem
perature)
5 to 7 tablespoons cold water
This makes enough crust for a
two-crust pie.
Martha Oberholtzer
Mlfflinburg
Sara Horst
Gardners
Linda Zen-
Sinking Spring
PIECRUST
Linda Zerr
An inviting combination of apples and peanut butter make
this P'Nutty Apple Crumb Pie a favorite.
GOOSEBERRY PIE
3% cups gooseberries, steins and
end blossom ends removed
2 tablespoons quick-cooking
tapioca
IVt cups granulated sugar
Vi teaspoon salt
1 teaspoon grated orange rind
2 tablespoons melted butter
Pastry for a 2-crust pie
Wash and drain gooseberries.
Add tapioca, sugar, salt, rind and
butter. Let stand for 20 minutes.
Line 9-inch pie plate with pastry.
Fill with berry mixture, moisten
pastry edge with water and put on
top crust. Trim edge and flute. Cut
vents for steam to escape. Bake at
425 e F. for 10 minutes, then reduce
to 32S*F. Bake 35 minutes more.
Serve with whipped cream.
Mrs. Stuart Keeny
New Freedom
APPLE MINCEMEAT PIE
IVz quarts grated apples
1% cups beef or pork puddings
V« cup brown sugar
V« cup granulated sugar
V« cup molasses
Vt teaspoon salt
Vz teaspoon cinnamon
V« teaspoon cloves
1 cup raisins
1 cup water or enough to simmer
above ingredients.
Simmer above ingredients
together for 15 minutes. Remove
from heat and add;
1/8 teaspoon lemon flavoring
1/8 teaspoon maple flavoring
If mixture is too watery, thicken
with cornstarch or Clearjel. Cool.
Use for pie filling in a double crust
pie. Bake at 350*F. for about 1
hour. Serve warm or cold with
whipped cream.
Mrs. Lester Newswanger
Shlppensburg
If your luck with pastry shells has been less than perfect, this
week’s featured recipe will be to your liking. Crumb crusts are
easier to deal with than the rolled out variety and taste just as good.
The Crunchy Oatmeal Crust below is the perfect foundation for a
delectable fruit pie.
Crunchy Oatmeal Crust
1 cup uncooked rolled oats
*4 cup brown sugar
cup powdered dry milk
*4 cup melted butter or margarine
Preheat oven to 350°F. Combine all ingredients in mixing bowl
and stir well with fork to moisten. Press with fingers into bottom
and sides of 9-inch pie plate. Bake 8 to 10 minutes in preheated
oven, until lightly browned. Fill as desired. Makes 19-inch crust.
PEACH CREAM PIE
Filling:
4 cups fresh peaches
1 cup sugar
2 tablespoons flour
legg
V* teaspoon salt
Vi teaspoon vanilla
Icupmilk
Croat:
Vi cup butter
I*6 cups flour
Vi teaspoon salt
Topping:
Vi cup sugar
Vi cup flour
V 4 cup butter
1 teaspoon cinnamon
For crust, cut butter into flour
and salt. Press into 9-inch pie pan.
For filling; Slice peaches into a
bowl; sprinkle with V« cup sugar.
In another bowl, combine % cup
sugar, flour, egg, salt and vanilla.
Fold in milk. Stir in peaches. Pour
into crust. Bake at 400°F. for 15
minutes, then reset at 350°F. for 20
minutes.
Combine topping and mix until
crumbly. After baking pie 20
minutes, sprinkle topping over top
of pie. Bake another 10 minutes.
M.E. Martin
RICH RHUBARB PIE
1 egg, beaten
1 cup thick sour cream
1 cup sugar
3 tablespoons tapioca
3 cups chopped fresh rhubarb
19-inch unbaked pie shell
Combine egg, sour cream, sugar
and tapioca. Mix well. Fill the
unbaked pastry shell with chopped
rhubarb. Pour egg and cream
mixture over rhubarb. Bake in
oven for 15 minutes, then reduce
heatto3so*F.
Featured Recipe
Minerva Martin
Ephrata