Show THESE PIES ARE DEDICATED TO AUTUMN ze 4 I 1 ll 11 C M az av Y M M V w Y all 1 1 I 1 J 4 g V 14 t arr I 1 P aw 1 71 5 I 1 V g 5 I 1 A 0 v E N N A at the old horns home i the tang of its cool nights nigh ts the lingering warmth of its FW itz its bluewood smoke its orchard heavy with late ri perling fruits ard ar d in the kitchen window pies cooling filling the air with their 0 rn aroma arom grape green tomato pumpkin sounds familiar K U li it if ought to so here are recipes for two of the best pie pies ever came ame out of an old fashioned country kitchen itchen AUTUMN FRUIT PIES grape no 4 cups concord crapes gra pes 1 cup sugar 3 all purpose flour 1 msp tsp lemon juice I 1 but butter ter fil method ethod remove skins from grapes put pulp in n saucepan without water 4 and bring to a boil while hot put through a strainer to remove seeds combine the strained pulp with the skins mix sugar I 1 and flour together and stir into the grapes add lemon juice put into pastry lined pan and dot with butter cover with top lop crust and bake bake 40 in n F hot oven for first bri ae minutes nl then reduce to V K moderate oven to finish baking Anio amount filling for one 8 lach inch pie green tomato pie me 3 all purpose flour ill ai cups sugar 3 cups green tomatoes sliced very thin about 8 small torna tomatoes toes I 1 asp tsp sp salt I 1 tsp asp spice nutmeg cr cinnamon or mixed spices 1 butter I 1 mild vinegar or 3 ibar lemon juice and I 1 top grated lemon rind method mix flour bour and 2 ibsh of the sugar together sprinkle part of this over an unbaked pie crust in n I 1 pie pan cover with tc aiato iato slices teut in 2 or 3 inci inch pieces each it if large with salt sail co coyer ver with the sugar pla fad add dd the spice dot with butter and s inkle vinegar or lemon over ili di sprinkle remaining flour and nd sugar mixture overall over all wet ed edt y 0 ot under crust cover with top crust and bake bake I 1 hour in 50 F hot oven for or arst 10 minute tr Anut then hen reduce ilo to F moderate mod erite te oven lo 10 finish baing amount filling for or one 8 loch inch pie pastry for two crust pie pia I 1 A cups clips mii mi ali i I flour 12 tsp asp salt sal vt cup lee ice water about 5 method chort phort Ph ort sift flour once before measuring ur sift flour dour and silt together cut lu in shortening living leaving I 1 in lumps about the sla c u largo large peas add just enough ice water to make dough stay together tao eaber pat pal together and round up lip on na cloth covered floured board divide dough in half balf and roll out cut one helf h about VII m kich inch thick in circular piece to lo fit pan place in tan ran vera ver loosely to avoid stretching lei a halt half inch of the dough extend 1 beyond rim of 0 pao pan fall crust 1 with desired filling wet viet edge edga I 1 of under court fold foil top crust lii fit anif half mahig several everal ii cuts through w which I 1 cli istead aca may escape lay on top of lang ll ng unfold st si that I 1 antiro surface Is covered presa 1 the two edges luge laer bake |