PIES & PASTRY
•
Pie Crust Pastry
•
Apple Pie
•
Vanilla Cream Pie
(variations for Chocolate, Coconut,
Banana)
•
Pumpkin Pie
•
Lemon Chiffon Pie
PIE CRUST PASTRY
One 10-inch Pastry
Two 8 or 9-inch
Shell
Pastry Shells
OR
One 8 or 9-inch
Double Crust
1
11
/
2
cups flour
21/4
cups flour
½ teaspoon salt
3
/
4
teaspoon salt
½ cup shortening
3/4
cup shortening
3 to 4 tablespoons
5 to 6 tablespoons
cold water
cold water
Sift flour and salt into Bowl. Cut shortening
into 4 or 5 pieces and drop in Bowl. Attach
Bowl and Beater. Turn to Speed 1 and stir
until lumps of flour-covered fat are the size
of small peas, about 1 minute. Add water, 1
tablespoon at a time, until all particles are
moistened, about 10 to 15 seconds. Use only
enough water to make pastry form a ball.
Stop.
Chilling in refrigerator at least 10 minutes
before rolling out adds to ease of handling.
Roll to
1/
inch thickness on a lightly floured
board, and proceed as usual in making pie
crust.
To bake for unfilled pastry shell: prick sides
and bottom with a fork to allow steam to es-
cape. Bake at 450°F. for 8 to 10 minutes.
APPLE PIE
6 to 8 tart apples,
1/f
teaspoon
pared, cored and
nutmeg
thinly sliced (6
cu
p
s
)*
1/
teaspoon salt
Pastry for
Double Crust
1 tablespoon
9-inch pie
lemon juice
(optional)
2 tablespoons
1 cup sugar
butter or margarine
2 tablespoon flour
Sugar
1 teaspoon
cinnamon
If apples are bland, sprinkle with 1 table-
spoon lemon juice to add tartness. Combine
sugar, flour, spices and salt; mix with apples.
Line 9-inch pie plate with half of pastry. Fill
with apple mixture; dot with butter. Roll out
remaining crust and place on top of pie, cut-
ting slits for steam to escape; seal edges.
Sprinkle with sugar. Bake at 400°F. for 50
minutes or until done.
Yield: One 9-inch pie
*O
r
use two 1-pound, 4-ounce cans (about 5
cups) pie-sliced apples, drained.
20
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