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OPEN
PEACH PIE
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| Pare sufficient peaches
to cover a single-crust pie. Cut them into halves, remove the seeds, and
place in a single layer over an unbaked pie crust.
Cover with 1 cupful of sugar
to which have been added 3 tablespoonfuls of flour. Dot well with butter,
add 1/4 cupful of water, and place in the oven.
Bake until the crust is brown
and the peaches are well cooked.
NOTE: Easy
Pastry is the pastry recipe ideal for one crust pies. Apples used
in the same way make a delicious dessert. |
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| Recipes
For One-Crust Pies: |
 BUTTERSCOTCH
PIE |
| CHOCOLATE
PIE |
| COCONUT
PIE |
| CRANBERRY
PIE |
| CREAM
PIE |
| CUSTARD
PIE |
| CLASSIC
LEMON PIE |
| CLASSIC
PUMPKIN PIE |
| STRAWBERRY
PIE |
| SWEET-POTATO
PIE |
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EASY
PASTRY
A departure from the usual kind
of pastry is easy pastry, directions for which are given in the accompanying
recipe. It is more moist and a little more difficult to handle than pastry
made in the usual way; consequently, it is more ideal for single-crust
pies than for double-crust ones. Besides being easy to make, pastry of
this kind will stand a great deal more handling without injury than any
other kind. It may be placed on the pan and patted out where it seems too
thick or patched where it pulls apart. The amounts given here will make
one double-crust pie or two single-crust pies of medium size.
EASY PASTRY
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1/2 c. fat
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1/4 c. boiling water
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1 3/4 c. flour
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1/4 tsp. baking powder
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1/2 tsp. salt
Pastry Preparation:
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Measure the fat into a mixing
bowl, pour the boiling water over it, and stir until all the fat is softened
and melted.
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Sift together the flour, baking
powder, and salt, and stir into the water and fat.
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Divide into two portions and
roll for crusts. If the crusts are to be baked before they are filled,
prick them well with a fork to prevent the formation of bubbles.
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Helpful
Tips
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| If you are interested
in making pastry that will rise in leaves or flakes, try brushing the paste
as often as rolled out. Your pastry will rise even more if pieces of butter
are placed thereon, with the white of an egg..
MORE
TIPS... |
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Mixing
Pastry
|
Variety of methods exist
in preparing and mixing the ingredients used in pastry making. Each method
is producing a different effect in the finished product.
Some of these methods
are explained and illustrated here in detail, so that the people interested
in this subject will not have any difficulty in producing splendid results.
Familiarity with all of them will insure success with it. MORE |
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About
Baking Pies
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| To produce the best results,
the pastry should be baked as quickly as possible; consequently, a hot
oven is necessary. The baking can be accomplished most successfully in
the case of a single crust baked without the filling or a pie containing
a mixture that does not require long cooking. Otherwise, the temperature
must be sufficiently low to cook the filling so that it will be palatable,
and MORE... |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie.MORE... |
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