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Show High Spot in Meal Arrives If 'All American' Dish Served Apple pie, in spite of the stiff competition it has faced from dozens of other "favorite" desserts, still retains top honors in the on the bottom of an unbaked crust. Mix rest of sugar with flour, apples and spices. Add to crust Add rest of ingredients and cover with a top crust Bake for 10 minutea in a hot oven. Lower fire and bake for 40 minutea In a moderate oven. Tart juicy apples that have not been cooked until they are too aoft make the best pies. For there is nothing which tastes quits as good time and time again as ths "All-American dessert" Because Be-cause it may ba served on so many different occasions In so many different dif-ferent ways the hostess who Is anxious anx-ious to please all kinds of appetites finds it a comforting standby. Flaky Crust Important One of the most important secrets of successful appie-pie-making ia the ability to turn out a flaky crust. Preparing just the right kind of a crust for apple pie requires four things careful measuring, chilling, very little handling and the proper temperature in baking. The ingredients of the crust should be thoroughly chilled before be-fore they are mixed. Many good cooks also chill the dough before it is rolled out and put in the pie tin. Others allow it to remain in the refrigerator over night In contrast to lemon or cream pies which require a hot oven until their singls crusts are baked, the two crusts necessary for apple pie demand a hot oven for the first ten minutes and a more moderate oven until the filling as well as the crust Is done. Here is my favorite pie crust recipe. It is followed by my favorite favor-ite apple pie filling recipe. Pie Crust (For Two-Crust Pie) Two and one-quarter cups flour, H teaspoon aa.lt. cup lard, 1 tablespoons ta-blespoons cold water. Mix flour with aalt Cut In lard with a knife and, mixing with the knife, slowly sdd ths cold water. When a atiff dough forma take it up in the hands and preas it into a ball. Roll out ths dough and fit it into a pis pan. pressing ths dough well Into the corners. Prick the sides and bottom with a fork. Bake for 13 minutea in a moderately hot oven. Add filling. The thing to remember In making mak-ing pie crust is te use one-third as much fat ae flour. Some cooka add two tablespoonfuls of butter for flavor. Pie crust should be handled as quickly and with as little water as posaible added te it. Too much liquid producce a "springy" crust that ia likely to be tough. Apple Pie Filling Three cupa sliced apples. IS cups sugsr, i tablespoons flour. 1 teaspoon tea-spoon cinnamon, V teaspoon cloves, 1 tablespoons lemon juice, S tablespoons table-spoons cream, X tablespoons buttsr. Sprinkle one-third cup ef sugar |