William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-11-01 / 11. szám
The Hungarian Kitchen wash, Half & Half, heavy cream or even butter. You could give your pies a nice glaze by melting down apple jelly and brushing it on the crust after the pie comes out of the oven. Simple syrup will also give a nice glaze to your masterpiece. If you have a little pie crust leftover why not use a cookie cutter and put some decorative shapes on your pie. An apple pie would look great with an apple on top or little leaves around the edge of the pie. For a savory seafood pie, why not make fish shapes complete with scales made from puff pastry? You're only limited by your imagination! Now, my friends, put on your aprons and have fun trying the recipes this month. The answer to the trivia question is a TART. It has a short sided crust, filling and can be sweet or savory. Tarts can be bite-sized, individual size or full size. If you knew that answer, go to the head of the class! Have a very Happy Thanksgiving and eat plenty of food and pie! Jó Jósza/tóos DÓBA Basic Pie Crust 4 cups sifted flour 2 teaspoons salt 2/3 cup butter 2/3 cup Crisco 11 tablespoons apple juice Sift flour and salt into a bowl. Cut in cold butter and Crisco with a pastry blender. Sprinkle all the apple juice over the flour. Using a fork, mix well until dough sticks together. Press into a large ball. Divide ball into four equal parts. Roll out each piece on a lightly floured cutting board. Recipe makes enough dough for two 9-inch pies. Chill pie crust before baking. Flaky Pie Crust 3 cups all-purpose flour I Zi cups shortening Zi teaspoon salt 5 tablespoons cold water I egg 1 tablespoon white vinegar Combine the flour, shortening and salt and mix with a pastry blender. In another bowl mix the water, vinegar and egg. Pour the water/egg mixture into the flour mixture and blend with a fork. Roll out and put into a 9-inch pie pan. This recipe makes two crusts. Graham Cracker Pie Crust 2 cups crushed graham crackers % cup sugar '/4 cup plus 2 tablespoons of butter Melt butter and combine all ingredients in a mixing bowl. Blend together with a fork. Press the mixture firmly into a 9 inch pie pan. Bake at 350 degrees for 7 minutes to setup the crust. NOTE: Frozen or chilled pies do not require baking the crust. Abigail’s Pecan Pie I cup corn syrup I cup brown sugar 1/3 teaspoon salt 1/3 cup butter melted I teaspoon dark rum 3 eggs, slightly beaten I cup whole pecans, shelled I pie shell (9-inch) unbaked Preheat the oven to 350 degrees. Combine the corn syrup, brown sugar, salt, butter and rum in a mixing bowl. Mix well and add the eggs. Pour into the pie shell and sprinkle the pecans all over the top of the mixture. Bake for 45 minutes. Cool on rack then slice and serve. Apple Butter Pumpkin Pie I cup canned pumpkin puree I cup apple butter Za cup dark brown sugar Zi teaspoon cinnamon Zi teaspoon ground nutmeg Za teaspoon salt 3 eggs beaten I cup evaporated milk I (9-inch) unbaked pie crust 3 tablespoons butter Zi cup all purpose flour 1/3 cup dark brown sugar Zi cup chopped pecans or walnuts Preheat oven to 350 degrees. In a large bowl combine pumpkin, apple butter, % cup brown sugar, cinnamon, nutmeg and salt. Stir in the eggs and evaporated milk. Pour into the pie shell. In a small bowl, combine the butter, flour and 1/3 cup brown sugar. Stir until they blend into coarse crumbs then stir in the nuts and set bowl aside. Bake in the oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Sprinkle on the streusei topping and bake for another 15 minutes. Let pie cool before cutting. Apple Cranberry Pie 2Za cups flour Va teaspoon salt 2/3 cup shortening 7 tablespoons cold water Zi cup dried cranberries 6 cups apples, peeled, cored and thinly sliced Va cup sugar 1/3 cup Half & Half I teaspoon apple pie spice Za teaspoon salt Half & Half Preheat oven to 375 degrees. In a mixing bowl stir together the flour, shortening and Va teaspoon salt. Use a pastry blender and cut shortening until all the pieces are pea size. Sprinkle one tablespoon of cold water at a time and blend the dough with a fork until all the dough is moistened. Divide the dough in half and form into a ball. On a lightly floured surface flatten one dough ball and, using a rolling pin, make a Continued on Page 8 William Penn Life, November 2005 7
