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Show Worth giving thanks for Individual Hot Mince Pies U- JIi . sat-- f- -a pW-wj A . g ; - 'Sfr: v, K' - V ; I S 8sr i jg - A 1 i 'ip" f, , - , i .. f- " W y : , . J ) I ' ' ' - , I . Tender piecrust-sweet piecrust-sweet as a nut What's the crowning touch to Thanksgiving dinner? Why, hot mince pie, of course! Mince pies hot and fragrant, in flaky, tender piecrust. And here are mince pies in a million luscious, spicy individual desserts, with delicate, nut-sweet pastry. Easy to digest, too, even after a hearty Thanksgiving dinner. No fuss to make These enticing little pies are mixed In jig-time, with creamy, smooth Spry as your shortening. In fact, you can bake them easily any time, using homemade mincemeat from your preserve shelf or a packaged variety. Let these tempting mince pies make their debut on your Thanksgiving table then, whenever when-ever you serve them, the family will Bay they're cause for thanksgiving! . (UJ) Individual Hot Mince Pies 1 recipe Spir Piecrust 1 pint mincemeat Boll of pie dough to -!nch thickness and line 6 individual pie tins. Fill pie shells with mincemeat. Roll remaining dough for top crusts and cut or prick a decorative deco-rative design to allow steam to escape. Fit dough over mincemeat, mince-meat, trim -inch larger than pans, then fold under bottom crusts. Seal edge with fork. Brush tops of pies with milk. Bake in hot oven (425"F.) 30 minutes. Spry Piecrust 2'A cups sifted all- cup Spry purpose flour 5 tablespoonscold 1 teaspoon salt water (about) Sift flour and salt together. Add of Spry and cut in until mixture is as fine as meal. Add remaining Spry and continue cutting until particles are size of a large pea. Sprinkle water gradually over mixture. With a fork, work lightly into a dough. Add just enough water to moisten. (All measurements in recipes are level) |