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Show anji bake about 35 min, longer, or until crust is ljghtfy browned. I . 5. Serve warm with whipped cream, if desjred. One 9 -- in. pie Fresh Peach Pie Follow recipe tor Fresh Pie, increasing peaches to 4 cups and omitting plums. Omit almond extract. Des' " crease sugar, to Pi clips. Peach-Plu- m Fresh Plum Pie Follow" recipe for Fresh Pie, increasing plums to 5 cups and omitting the peaches. Omit almond extract. De crease sugar to 1 cup; add y4 cup firmly packed dark brown sugar. Decrease lemon peel to y2 teaspoon. Peach-Plu- m " and; bake about 45 min. longer. 4. Force Almond Hard Sauce through pastry bag and No. 2 star tube in long strips to form a crisscross design over top of pie. Pastry for 4 l'r5 Yt to 1 cup; 10 min.; reduce Pastry for 3 1 Almond Hard Sauce Cream cup butter or 1 and almond extract tomargarine teaspoon gether. Add 2 cups confectioners' sugar and ; teaspoon salt gradually, mixing well after each addition, Beat in 2 teaspoons cream Chill thoroughly before using. 9 Cream Pie ; 1 5 One Pie 2-Cr- ust cups flour teaspoon salt cup lard, chilled tablespoons cold water 9-i- pie n. ; - flour and salt together in a bowl. Cut-i- n lard until pieces are 'the size of small peas. 2. Sprinkle cold water, a teaspoon at a tine, over mixture, while stirring ' with a fork until dougrr is just" moist enough" tcf hold together. Work quickly and do not over handle. 3. Shape one-ha- lf of the pastry . at a time into a ball and flatten on a lightlyxfloured surface. Boll intoa round "about inrthick and over-all larger than pan size; slit in several, places ; fold in half and set aside. 4. Roll out second half and fit into pie pan. Add filling; moisenedge of pastry with water; carefully place top crust over filling. Press edges to seal; fold extra'top pastry under bo torn pastry; flute edge or complete as desired. 5. Bake as directed. ' Pastry JiorJ-crusjpie 1. Blend 1-i- 1 -- crust 1 9-i- pie n. tablespoons flour teaspoon salt Vi pie 9-i- n. heat to 350F minJoager, or until topping is at 450F and bake 30 ... lightly, browned. 5. Remove to cooling rack; cool. ' Pastry for 1 crust pie qt. ripe strawberries, cut in halves -- XA cups halved, pitted fresh tart red cherries cups sugar v to lA One 4. Bake Note: Fresh dark sweet cherries may be substituted for tart red. cherries; decrease sugar Strawberry-Sou- r "tattic Q Cool. J teaspoon almond extract - 1 j, tablespoons butter or margarine Almond, Hard Sauce (see recipe) 1. Line pie pan with pastry ; r 2. Toss cherries with sugar, flour, and salt; e. turn into unbaked pastry shell and sprinkle with extract; dot with butter or margarine. 3. Bake at 450F 10 min.;- reduce heat to 350F n. cups sugar cup floury ' easpoon salt 1 cup dairy sour cream Vi 2 set-asid- 9-i- 2 . . tablespoons sugar Line 1. pie pan with pastry; set in refrigerator until thoroughly chilled. ; 2. Turn strawberries into chilled pastry shell, 3. Blend next three ingredients together; gradSpoon ually add sour cream mixture over strawberries; sprinkle tescr-creamrHiiixingMv- elli with remaining sugar. ; n, L Pastry for 1-c- 8- - or 9-i- n. for Pastry for Pie, using one-thist or one-ha- lf mix. recipe. Or use a ust rd pie-cru- .1 ti ft. 1 ' r- - SJH& 1 0 9 4 |