W-Lancwtar Farming, Saturday, April 30, 1994
Pie The
Ultimate Dessert
A classic among desserts, pie is
perfect for ai\y meal and any occa
sion that deserves a sweet ending.
The types of pie fillings avail
able are amazing, but many
accomplished cooks insist that
good pie starts with the crust. Have
you ever thought a pie looked
absolutely scrumptious only to bite
into it and be appalled by a bland or
rancid flavor?
Good pie crusl starts with the
recipe. The rest of the secret is in
rolling it out and placing it in the
pic plate.
Belly Crocker suggests using a
rolling pm and a lightly floured
cloth-covered surface. Here are
her hints:
• Flatten ball of dough slightly
with your hands. Roll pastry from
center to the outside edge in all
directions. Give pastry a quarter
turn occasionally and lift the roll
ing pm as it approaches the edge
for even pressure.
• Roll pastry about 2 inches lar
ger than inverted pie plate and
about '/«-inch thick.
• To transfer pastry, fold bottom
pastry into fourths. Unfold gently
in pie plate with point in center,
taking care not to stretch pastry.
• Fill bottom pastry, as desired.
Repeal with top pastry, cutting
slits in top before folding into
fourths. Tuck the 1-inch overhang
under edge of bottom crust. Pinch
lop and bottom edges together to
seal pastry.
• While fluting decorative edge,
press a 2- to 3-inch strip of alumi
num foil over fluted edge so that
crust doesn't brown 100 much.
Take away foil IS mintues before
end of b time.
LEMON SHOO-FLY PIE
Crumbs:
IA cups flour
'A cup granulated sugar
'A cup shortening
'A teaspoon baking soda
Filling:
Rind and juice of one lemon
1 egg
2 tablespoons flour
'A cup granulated sugar
'A cup molasses
V* cup boiling water
Mix well, then pour into
unbaked 9-inch pie crust Sprinkle
crumbs on top. Bake at 37S
degrees approximately 30 minutes
or until knife inserted in the middle
comes out clean.
Dottle Yautz
Easton
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
May
7- Mother’s Favorite Recipe
14- Get Your Strawberry Recipes Ready
21- Dad's Favorite Recipe
28- Memorial Day Favorites
Some On The Range
PIE DOUGH
l'/i cups flour
1 teaspoon salt
'A cup salad oil
2 tablespoons cold milk
Place dry ingredients into pie
pan. Make a hole. Pour milk and
oil on top of dry ingredients. Mix
together with fork. Flatten and
press with fingers to form a shell.
Loretta Baver
Pennsburg
CINNAMON-WALNUT
APPLE PIE
Crust
2'/i cups flour
2 tablespoons sugar
'A teaspoon salt
V* teaspoon ground cinnamon
1 cup cold butter, cut in pieces
4 to 6 tablespoons ice water
Filling:
10 cups sliced apples
1 tablespoon fresh lemon juice
'A cup sugar
3 tablespoons quick-cooking
tapioca
1A teaspoons ground cinnamon
A teaspoon ground nutmeg
A cup coarsely chopped toasted
walnuts
'A teaspoon ginger
2 tablespoons butter
Milk and sugar
For crust, combine flour, sugar,
salt, and cinnamon in food proces
sor. Add butter; process until mix
ture resembles coarse crumbs.
With machine running, add water
I tablespoon at a time. Process just
until dough holds together. Shape
dough into two flat disks. Wrap in
plastic wrap. Refrigerate at least
one hour or overnight.
For filling, toss apples with
lemon juice in large bowl. Com
bine sugar, tapioca, cinnamon, and
nutmeg and sprinkle over apples
along with walnuts and ginger.
Toss until apples are well coated.
Preheat oven to 425 degrees. Roll
half of dough on lightly floured
work surface to form 13-inch
circle. Line 9-inch pie plate with
pastry; trim excess. Arrange apple
mixture in pie plate. Roll remain
ing half of dough to 12-inch circle.
Place top crust over filling. Trim
edges: fold under and press edges
to seal. Brush crust lightly with
milk. Decorate lop of pie with
apple and leaf cutouts using scraps
of pastry, if desired. Cut four
1-inch long slits in top of pie.
Sprinkle entire pie lightly with
sugar. Bake IS minutes. Reduce
heat to 350 degrees. Bake until
golden brown and filling is bubbly,
about 40 minutes. Serve warm or
at room temperature.
Cinnamon-Walnut Apple Pie Is a delicious variation of the All-Ami
MILK PIE
A cup flour
1 cup brown sugar
3 tablespoons butter
VA cups milk
'A cup evaporated milk or sweet
cream
Cinnamon
Mix flour and sugar on bottom
of unbaked pie shell. Dot with but
ter. Add milk and cream. Sprinkle
with cinnamon. Bake 400 degrees
on lowest rack in oven until tart
starts to brown. Reduce heat to 3SO
degrees until done when knife
inserted in middle comes out
clean.
Janice Haas
Monocacy Station
MONTGOMERY PIE
2 unbaked pie shells
'A cup molasses
'A cup sugar
1 cup water
I egg, beaten
1 lemon, grated and juiced
2 tablespoons flour
V> cup sugar
’/ cup butter
1 egg, beaten
'A cup buttermilk
VA cup flour
'A teaspoon baking soda
Combine molasses, 'A cup
sugar, water, egg, lemon, and
flour. Mix well. Pour into pastry
shells. Cream, Vi cup sugar and
'A cup butter. Beat in egg, alter
nately, and buttermilk, and dry
ingredients, beating well after each
addition. Spoon on top of molasses
mixture, seal edges.
Bake at 425 degrees for IS
minutes: reduce heat and bake at
325 degrees for 35 to 40 minutes.
Janice Haas, Monocacy Station
Bev Martin, Stevens
PAT IN PAN FIE CRUST
2 cups flour
2 teaspoons sugar
1 teaspoon salt
Whisk together and add to dry
ingredients:
Vj cup oil
2 tablespoons milk
Featured Recipe
When a restaurant becomes famous for one of its specialty foods, it
usually refuses to divulge recipes. After all, competition might imitate
those recipes. But the Spruce Hill Lunch generously shares the pie
recipes for which their restaurant has become well known.
Edna MClute is the pie baker and she has kept record of every pie
she has baked since 1968 all 43,682 of them.
Read Edna’s story on page B 2 in this issue. Her favorite pie recipes
have been compiled and published as The Pie Book. You can purchase
a copy of it for $6.30, which covers postage and handling. Make your
checks payable to Spruce Hill Lunch and mail to R.R. I. Box 824, Port
Royal. PA 17082.
Here is one of the recipes from the book.
2 tablespoons butter
'A cup cream cornstarch
A cup sugar
Vi teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
Melt butter, blend in cornstarch, sugar, and salt. Gradually add milk,
heat to boiling over direct heat, stifling constantly. Stir in slightly
beaten egg yolk, return to heat and cook 2 minutes again stirring con
stantly. Add vanilla, pour directly into baked pie shell.
Meringue:
4 egg whites
A teaspoon cream of tarter
2Vi tablespoons sugar
1 teaspoon sugar for one pie
Beal egg whites and cream of tarter with mixer until very stiff.
Beat until sugar is dissolved and egg whites stand in peaks. Seal well
to edges. Sprinkle with coconut. Bake in 400 degree oven until mer
ingue is evenly browned.
Stir together with a folk until all j
ingredients are moist. Press 9-inch
pie crust to dish, starting with the 4
sides first.
Stephanie Luckenbaugh
Abbottstown
Mildred Early
Annville
(Turn to Pago Bt)
COCONUT CREAM
m apple pie.