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Harvest Fruit Pie
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
⅔ cup plus 2 tablespoons vegetable shortening
4 to 5 tablespoons cold water
¾ cup sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
Makes 8 servings
Preheat oven 375˚F. Combine 2 cups flour, the salt and
1 teaspoon cinnamon in medium bowl. Cut in shortening.
Sprinkle in water, 1 tablespoon at a time, until flour is moist-
ened. Gather dough into ball; divide in half. Roll each half
into 9-inch circle. Ease 1 circle into 9-inch pie pan.
Combine
¾ cup sugar, ¼ cup flour, ½ teaspoon cinna-
mon and the nutmeg; mix with apples and pears. Turn into
pastry-lined pan; dot with margarine. Cover with top crust.
Brush crust with milk; sprinkle with 1 tablespoon sugar.
Trim, seal and flute. Cut small slits in top crust.
Place on low rack. Bake 35 minutes on *HIGH MIX, 375˚F.
or until juices begin to bubble.
* Necessary to change temperature on HIGH MIX.
Per Serving:
Calories: 469
Protein: 4 g.
Carbohydrate: 63 g.
Fat: 23 g.
Cholesterol: —
Sodium: 302 mg.
Peach Küchen
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon baking powder
¼ cup margarine or butter
4 to 5 medium peaches, peeled and sliced or 1 package (20
ounces) frozen peaches, defrosted and drained
¼ cup sugar
1 teaspoon ground cinnamon
1 cup dairy sour cream
1 egg yolk, slightly beaten
1 teaspoon vanilla
Makes 8 servings
Combine flour, 1 tablespoon sugar, salt and baking powder in
medium bowl; mix well. Using a pastry blender, cut in mar-
garine until mixture resembles coarse crumbs. Turn mixture
into baking pan, 8x8 inches. Pat evenly over bottom and one-
fourth way up the sides.
Arrange peaches on top of flour mixture. Combine sugar and
cinnamon; sprinkle over peaches. Combine sour cream, egg
yolk and vanilla; pour over peach mixture.
Bake 30 minutes on *LOW MIX, 350˚F. or until juice
begins to bubble. Cool; cut into squares.
* Necessary to change temperature on LOW MIX.
Per Serving:
Calories: 230
Protein: 3 g.
Carbohydrate: 26 g.
Fat: 13 g.
Cholesterol: 47 mg.
Sodium: 161 mg.
Coconut Oatmeal Pie
3 eggs, well beaten
1 cup packed brown sugar
⅔ cup granulated sugar
⅔ cup quick-cooking oats
⅔ cup shredded coconut
½ cup milk
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
½ cup broken pecans
1 9-inch unbaked pie shell
Makes 8 servings
Preheat oven 450˚F. Combine all ingredients except pecans
in large bowl. Add pecans; mix well. Pour into pie shell. Place
pie on low rack. Bake at 450˚F. 8 minutes, then bake 15 min-
utes on *LOW MIX, 350˚F. or until set.
* Necessary to change temperature on LOW MIX.
Per Serving:
Calories: 504
Protein: 7 g.
Carbohydrate: 66 g.
Fat: 25 g.
Cholesterol: 104 mg.
Sodium: 215 mg.
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