86-Lancaster Farming, Saturday, November 8, 1997
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Serve The Perfect Pie
Can she bake a cherry pie?
In some generations that ques
tion became parents’ deciding fac
tor or whether or not “she” was a
suitable wife for their son.
Although baking a pie is seldom
a premarital concern in today’s
generation, it certainly helps
increase spousal approval to be
able to bake a pie with a flaky crust
to just the right amount of done
ness. Here are some tricks of the
trade.
HOW TO MAKE A PASTRY
CRUST
To make a two-crust 9-inch pie:
combine VA cups sifted pastry
flour, 1 teaspoon salt, and V> cup
shortening in mixing bowl. With
an electric mixer, blend at low
speed for 30 seconds or until the
mixture has the consistency of
lumpy commeal.
Add the cold water and mix at
low speed for about IS seconds,
until the dough clings together.
Coat your hands lightly with
flour and roll the dough into a
bowl.
Coat a pastry board or cloth and
a rolling pin lightly with flour.
Fold the dough onto the pre
pared board or cloth, and roll it into
a circle about '/• -inch thick. Roll
from the center to the edge lifting
the pie a bit as you approach the
edge. To keep the thickness even,
do this in four directions. If the
edges split, pinch the dough
together with your fingers.
For a pie shell.:
Place the pie plate upside down
in the center of the dough and cut a
circle around it as much wider as
the vessel is deep. (The dough
should be large enough to fill the
plate plus have some overhang).
Fold the dough lightly over the
rolling pin. Lift the rolling pin over
the vessel and unfold the dough
loosely into vessel without stretch
ing the dough.
Use a knife to trim the dough
from the outer rim of the plate.
Fold the dough over the lip and use
your fingers or a fork to flute the
edge all around.
Seal the shell:
Preheat oven to 450 degrees.
Prick the bottom and sides of the
pastry with a fork.
Baste the bottom and sides (but
not the lip) of the pastry wih
unbeaten egg white or Dijon
mustard.
Bake 5 to 10 minutes, until the
bottom is firm and golden.
When the bottom crust is golden
brown, pour in the filling.
For a top crust: Roll out a crust
'A -inch thck and large enough to
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.
November- 15- Favorite Microwave Recipes
22 - Thanksgiving Favorites
29 - Beef Recipes
6 - Holiday Cookies
December-
extend 'A -inch beyond the edge of
the plate.
Brush one side of the crust with
unbeaten egg white to seal it so it is
not softened by steam from the fill
ing as it cooks.
Carefully lift the top pastry and
place it based side down over the
filling.
Fold the edge under the outer
rim of the lower crust and use your
fingers or a fork to flute it all
around.
Cut vents into the top to allow
steam to escape.
Bake at 350 to4oo degrees until
the crust browns to your liking.
GRASSHOPPER PIE
Chocolate crust:
32 large marshmallows or 3
cups miniature
'A cup milk
'/ cup cream de menthe
3 tablespoons cream de cacao
VA cups chilled whipping
cream
In a saucepan, melt marshmal
lows with milk over medium heat
and stir constantly. When all are
melted refrigerate until it thickens.
Add cream de men the and cream
de cacao. Beat chilled cream in a
bowl until stiff. Fold in marshmal
low mixture. Pile in crust Garnish
with chocolate curls.
We have this on St. Patrick’s
Day”
Eileen Murphy
Pa. Alternate Dairy Princess
CRUNCHY ICE CREAM PIE
% cup packed brown sugar
'A cup soft butter
2 cups corn flakes
Vi cup chopped nuts
54 cup flaked coconut
Mix together ingredients until
combined. Save 54 cup. Press
remainder in pie pan. Fill with
one quart favorite ice cream.
Top with reserved crumbs.
Freeze 3 hours.
Eileen Murphy
Pa. Alternate Dairy Princess
GOOEY SHOO FLY PIE
1 egg
1 cup molasses
1 cup hot water
1 teaspoon baking soda
Beat egg, add molasses. Dissol
ve baking soda in hot water and
add to egg and molasses.
Crumbs:
1 cup flour
1 cup brown sugar
2 tablespoons melted butter
Mix with hands, save a half cup
crumbs to sprinkle on top. Put the
remainder into the gooey mixture.
Beat Bake at 350-375 degrees
until done. Mrs> y> Musser
APPLE BETTY PIE
4 cups sliced tart apples (pared)
'/« cup orange juice
1 cup sugar
V> cup all-purpose flour
'A teaspoon cinnamon
'A teaspoon nutmeg
'A cup butter
Mound apples in buttered 9-inch
round pie plate. Sprinkle with
orange juice. For topping, combine
sugar, flour, spices, and dash salt
Cut in butter until mixture is
crumbly, then scatter over apples.
Bake in 375 degree oven for 45
minutes or until apples are done
and topping is crisp.
Serve warm with cream. Makes
six servings.
QUICHE LORRAINE
(Cheese Pie)
9-inch unbaked pie crust
Vi pound Gruyerc cheese or
Swiss cheese, grated coarsely
I'A tablespoons flour
1 cup milk
3 eggs, beaten
Salt and pepper to taste
1 onion, diced
2 tablespoons butter
4 slices bacon, fried, crumbled
Saute onion until glazy in butter
(enough to cover bottom of pie
crust). Cover with four slices
crumbled fried bacon.
Toss flour with grated cheese
and sprinkle on top of onions and
bacon. Combine milk with beaten
eggs and pour on top of cheese.
Bake IS minutes at4oodegrees.
Reduce heat to 32S degrees and
bake for 30 minutes. Quiche is
done when knife comes out clean.
Elizabeth Smith
Lancaster Co. Dairy Princess
Denver
i* %::
' ' '
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The secret to great tasty pastry Is In the crust.
Lee Laverty
Dover, NJ
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PUMPKIN CUSTARD PIE
2 egg yolks
A cup sugar
'A cup molasses
2 tablespoons flour
2 cups milk
1 cup pumpkin
1 tablespoon butter
Dash salt
2 egg whites
Mix together all ingredients
except the whites, beat the whites
until stif then fold into mixture.
Pour into 9-inch pie crust. Sprinkle
with cinnamon. Bake at 450
degrees for 10 minutes. Reduce
heat to 350 degrees and bake for 40
additional minutes.
Featured Recipe
Your county extension office is a wonderful source of recipes.
Many hold workshops on food preparation throughout the year, but
even if you don’t attend one of those, you can contact your county
extension office for recipes on almost every subject.
Here is one shared by Fay Strickler at the Berks County Extension
office this week. It is a Polish recipe from Dolores Mayemik of
Kenhorst
CREAM CHEESE CRESCENTS
'A pound butter
pound cream cheese
Vi pound flour
Mix ingredients until smooth and creamy. Place dough in refrigera
tor overnight Roll out on floured board about '/% -inch thick. Cut into
2-inch squares. Fill with prune, walnut or apricot butter. Roll into
crescents. Bake at 400 degrees until light brown. Sprinkle with pow
dered sugar.
Nut Filling:
1 pound ground walnuts (fine)
1 cup sugar
2 tablespoons milk
2 tablespoons melted butter
Mi* all ingredients •weH.’ ‘ • • ' ’ ' *
•*>
" 4 '
BECKY’S PEACH
PIE SUPREME
9-inch unbaked pie shell
4 cups fresh sliced peaches
1 cup granulate sugar
4 tablespoons all-purpose flour
Pinch salt
1 cup cream, light or heavy
'A teaspoon vanilla
Preheat oven to 400 degrees.
Arrange sliced peaches into the
unbaked pie shell.
Combine sugar, flour, and salt
Stir in cream and vanilla. Mix thor
oughly then pour over peaches.
Bake for 50-60 minutes. Cool and
refrigerate. Serves 6 to 8.
(Turn to Pago B 8)