BMancastar Fanning, Saturday, Auguat S, 1989 Some In The Range Peachy Pies Using Summertime Fruit Summer is the ideal time to experiment with pie making. The abundant fruit offers a variety of flavors and textures. Tart and tan gy, crisp and sweet, you’re find many fruit pies that can be made in season and out of season if you freeze or can them. Readers have submitted some old-time favorites such as ground cherry pie and rasberry chiffon pie. If you’d never tried them, take advantage of the season and bake them today. GROUND CHERRY PIE 3 cups ground cherries 1 cup apples 'A cup brown sugar 1 cup water 2 tablespoons clear jell Mix the following ingredients in a large kettle. Cook over medium heat, stirring constandy until mix ture thickens or boils. Pour into unbaked pie shell. Bake at 350 degrees for 25 to 30 minutes. Sprinkle with crumbs made from the following mixture: 3 cups flour l'/i cups brown sugar VA cups white sugar 'A pound margarine Dorene Carman Myerstown RASPBERRY CHIFFON PIE 1 quart black raspberries 1 cup water Cook raspberries slowly with water for 5 to 10 minutes. Put juice and berries through a fruit press to get raspberry juice and pulp. 1 envelope unflavored gelatin 'A cup cold water 3 eggs V> cup sugar 'A teaspoon salt 1 tablespoon lemon juice 1 cup raspberry juice and pulp Softer, gelatin in cold water. In top of a double boiler, cook until custard consistency, the egg yolks, slightly beaten, in % cup sugar, lemon juice and salt, stirring con stantly. Add softened gelatin in the hot mixture and stir until dissolvd. Then add raspberries. Cool and when mixture begins to thicken, fold in stiffly beaten egg whites to which V* cup sugar has been added. Fill baked pie shell and chill before serving. Spread a layer of whipped topping over the top of pie. Elmerßrubaker Mount Joy Recipe Topics 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 Lou Ann Good, Lancaster Farming, P.O. 80x'609, Ephrata, PA 17522. August 12- 19- 26- PEACH PIE 4 quarts sliced peaches 3'/j cups sugar 'A cup plus 2 tablespoons tapioca 'A to '/] cup lemon juice, optional 1 teaspoon salt Mix all together and put into 4 1 -quart containers. To use partially thaw, then spread into 9-inch pie shells. Dot with butter and place top crust on. Bake undl juice bub bles and is thick. (1 quart for one 9-inch pie). Bake at 450 degrees for 40 to 45 minutes. Naomi Hackman Souderton LEMON CRUMB PIE Crumbs; 6 tablespoons flour 1 tablespoon sugar '/« teaspoon baking powder 2 tablespoons butter Filling: 1 cup boiling water 2 egg yolks 2 tablespoons cornstarch VA cup sugar Juice and rind of one lemon 2 egg whites, beaten Boil water, yolks, cornstarch, sugar and lemon together until thicken. Remove from heat Fold in beaten egg whites. Pour into baked pie shell. Cover with crumbs and brown in oven at 400 degrees. FAVORITE PLUM PIE 4 cups sliced plums Vi cup sugar 'A cup flour '/ teaspoon salt A 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 'A cup sugar 2 teaspoon cinnamon 'A teaspoon nutmeg 'A cup butter Mix ingredients until crumbly. Mound crumbs in center of pie. Place pic 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 degrees. Remove from oven. Let rest a few minutes before removing bag. Serve warm. Preserving Fruits & Vegetables Apples Quick Casseroles Arlene Hershey Oxford Crust: IVI cups flgur 'A teaspoon salt 'A cup shortening I'A tablespoon butter Combine ingredients. Chill dough in refrigerator IS minutes. Roll to 'A -inch thickness. Place in pie plate. Filling: 4 medium tart apples, peeled, quartered 1 tablespoon lemon juice 1 cup whipping cream 1 egg V* cup sugar 3 tablespoons flour V* teaspoon salt Combine cream, egg, sugar, flour, and salt Pour mixture over apples and sprinkle with topping. Walnut Crumb Topping: V* cup whole walnuts 'A cup brown sugar 'A cup flour '/ cup butter, melted 1 teaspoon cinnamon Combine ingredients until crumbly. Sprinkle on top of filling. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 35 minutes longer. Carol Tice G rants vide, MD 2 packets artificial sweetner Soften gelatin in '/« cup water, meanwhile, line 8-inch pie pan with 2 sliced peaches. Dice Pie making can be as easy as dipping Ice cream In a cookie pie crust and topping with fresh fruit. APPLE CREAM PIE I'A to 2 tablespoons cold water SINFUL PEACH PIE 4 peaches Vi cup nonfat dry milk 1 envelope unflavored gelatin V* teaspoon vanilla 1 tablespoon lemon juice 'A cup water remaining peaches finely, set diced h mixture aside Add A cup boiling water dvCf sliced heS- Chi „ and dry milk to softened gelatin; Maple Lawn Farms beat S minutes at high speed. Stir v New p ark in lemon juice, vanilla, sweetner (Turn to Pag* BS) Featured Recipe Max and Eleanor Isenberg never overlook an opportunity to prom ote dairy products. Eleanor enjoys pulling on a cow costume and appearing at unexpected places to teach people the importance of buy ing items with the real seal. If you stopby the Isenbergs, you’re sure to be served a meal contain ing plenty of dairy products. Eleanor submitted this recipe, made in honor of former Jimmy Car ter, who visits the Isenberg’s neighborhood annually. Fortunately, the recipe calls for several dairy products earning a seal of approval from the Isenbergs and the Carters who are peanut fanners. To learn mote about the Isenbergs, look for their story in this section. First layer: 1 cup flour Vi cup butter Vi cup dry roasted peanuts, crumbled Mix ingredients and press into a 9x13 pan. Bake 20 minutes at 350 degrees. Cool. Second layer 8 ounces cream cheese '/> cup peanut butter 1 cup confectioners’ sugar Cream together. Fold in 1 8-ounce container of whipped topping. Third layer; IV* cups milk 1 box instant vanilla pudding 1 box instant chocolate pudding Fourth layer 1 8-ounce container whipped topping Grate chocolate bar and sprinkle on top Garnish with peanuts Refrigerate until ready to serve. home on the range Pie making can be complex or as simple as filling a cookie crust with ice cream topped with fresh fruit JIMMY CARTER CAKE
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