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Show Supplement to the Summit County tly form the crust into a disk, and refrigerate for 30 minutes. To roll crust our, use short strokes, starting in the center and rolling outward; don't roll hack and forth across the dough. For a deep golden-brow- n top crust, brush the crust with milk (and sprinkle it with coarse sugar, if desired) before baking. Instead of using all butter to make the crust, you can use half butter and half cold vegetable shortening or lard. When you use milk or buttermilk to make the crust, the protein in the the acidity in the buttermilk) mellow milks (and the crust, making it more tender than crust nude with just water. For complex flavor and texture, many cooks prefer to use a variety of apples. VChile a pic made McIntosh only with is recommend not apples Bee ed because of their ultra-sotexture, a few thrown in can add a very nice fla- ft vor.- For more baking tips and great recipes, visit ww.kingarthur.com. The following recipe for apple pic may rival moms best.' The Best Apple Fie F.ver Crust: 2 lh cups unbleached all- - purpose King Arthur flour teaspoon sale cup (2 sticks) butter, cut into ' and frozen for 30 minutes or longer 6 to 8 tablespoons cold milk, buttermilk or water V. 1 inch-cub- es Tilling: 10 cups peeled, sliced tart apples, such as Cortland or Granny Smith (about 10 apples) 2 tablespoons butter 1 teaspoon cinnamon 'Vats, 'pUtveu 318 Cast State Morgan. Utah 84050 1 Monday Greetings 1999 ' teaspoon allspice or ground cloves 2 teaspoons vanilla 1 tablespoon lemon juice 1 tablespoon dark rum (optional) V) cup sugar 'li cup unbleached all- ate for purpose King Arthur flour 30 minutes. Filling: Melt the butter slowly in a large Toss the saucepan. remainwith the apples ing ingredients and add to the saucepan; cook on medium-hig- h heat, for about stirring often, 15 minutes. VChcn the apples are and the juice is thick, remove them from the heat, and cool. Remove Assembly: one dough disk from the refrigerator. Flour both sides and roll it into a round. Fold it in half, then in quarters. Gently place crisp-tend- Crust: Combine flour and salt in a mediumsized mixing bowl. Add the frozen butter using two knives, or a pastry blender until the flour forms coarse, uneven crumbs. Note: For the flakiest crust, leave some chunks of butter larger than the others. Add the milk and stir until the pastry starts to come together. Turn the dough out onto a work surface and pull it together into two bal!. (If the dough wont hold together, sprinkle it with a little extra milk or water.) Flatten each of the balls into a disk, wrap well, and refriger coarse sugar, if desired. Cut several small slashes in the top crust to allow steam to escape. Bake for 15 minutes, then reduce the oven heat to 375F. and bake for an additional 35 to 40 Of i r er Remove from bubbly. the oven and cool for 1 hour (or longer) before Yield: slici g. 1 pir, abo.:t 10 servings. boor Is. , U raijs mTo You NLm Christmas and that to all! Vic look forward to serving you ir x coming year. Leavitt Group of Coalville 12-in- ch Dixie Shaw and staff it in pie plate. Unfold and gently pat into place. Roll out the ch other piece of crust as directed above and set minutes, until the top is brown and the Ailing Open ! 1 9 South Main I (435) 336-566- 5 aside. Preheat oven to 425F. Spoon the filling into the botion crust, and coxvr with the remaining c. . w, s ip and C!mpin t'e i.ij. s. Brush the crust w'th milk, and S rixkle nith p 1 At tkI'd UlA HU tAt THmiut 0 CAiiitmaicx am4 a mit JU Mt Thank you for your 0 CDcRRy ChRi8tm&8 Cnjoy the ftcAucy and tuondcR op tc dll Merry Christmas Fg. Farm Bureau FAUHY Or FIMNCUl 435-336-20- hdiJau AMUtii mi whip our farm filLJ with FlANMNS SFRVICCS Viu 30 South Main tlu .1 B Mr Coalville, Utah 84017 uum anJ in tMn-m- r I hi fuv tn. Ifni uni i jii'l In-a- l u irh Lnv. j our niillc SUMMIT VAI.I.HY MILK 98 I lovtsville m Scott McMichael and Staff 3:00 - 0:00 Monday Saturday -- 336-595- s 2 I |