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QUICK
APPLE PIE
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| Another variety of apple
pie is made by cooking the apples, putting them between crusts, and then
baking the whole. This pie does not require so much time in the oven, but
it needs a hot oven. It has a somewhat richer flavor than the preceding
pie, due to the brown sugar used in making it.
QUICK APPLE PIE
Preparation:
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Make the pastry, cover and refrigerate.
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Prepare the required number
of apples for one pie, place in a baking dish with the water and brown
sugar, and bake in the oven until the apples are tender and the water has
sufficiently evaporated. This should be done in a slow oven, so as not
to burn the apples and to give them rather long cooking.
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Remove from the oven, place
on the lower crust, sprinkle with cinnamon, and cover with the upper crust.
Bake in a hot oven until the crusts are sufficiently baked and brown.
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PLAIN
PASTRY
Pastry made according to the
accompanying directions is the kind that is most frequently used. It requires
only a medium amount of shortening, and wheat flour is used in its preparation.
It is very satisfactory for any kind of pie desired.
PLAIN PASTRY
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1-1/2 c. flour
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1 tsp. salt
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1/3 c. shortening
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1/4 to 3/8 c. water
Pastry Preparation:
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Sift the flour and salt into
a mixing bowl.
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Chop the shortening into the
flour with pastry blender or fork.
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When the fat has been chopped
into pieces the size of a small pea, add sufficient cold water to make
all the particles adhere, mixing them together with a case knife. There
should not be enough water added to make the paste stick to either the
bowl or the knife.
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Divide the mass into halves
and press each into a round piece with the fingers. Flour the board slightly
and roll out about 1/8 inch thick for the pie crust.
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Helpful
Tips
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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... |
This chain of weights is
designed to prevent pie shells from shrinking while blind-baking, replacing
dried beans, rice, and individual ceramic weights. Simply place the continuous
chain of weights inside an unbaked pie shell and place in the oven; when
the pie shell is baked, grasp one end of the chain with an oven mitt and
remove the chain. 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. |
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