William Penn Life, 2005 (40. évfolyam, 1-12. szám)

2005-11-01 / 11. szám

The Hungarian Kitchen

BB

Lemon Fluff Pie

Continued from Page 7

12-inch circle. Put dough in a 9-inch pie tin and don’t stretch crust. Trim pastry to edge of pie plate.

Follow directions for pie filling (below) then, roll out another 12- inch circle for top crust. Place top on pie and trim away excess dough leaving Zi inch over the edge all around pie. Fold top of crust under the bottom and crimp edge as desired. Cut four slits in the top allowing steam to escape. Brush top of pie with extra Half & Half and cover edges with foil. Bake for 25 minutes then remove foil and bake additional 30 minutes until top is golden brown. Cool on rack then serve your guests.

FILLING: Pour boiling water over cranberries and let set for five minutes. Drain and put into a mixing bowl. Add the apples and mix well. Put the apple cranberry mixture in to the pastry lined pie tin. In a small bowl mix sugar, three tablespoons flour, apple pie spice and % teaspoon salt Pour in the 1/3 cup of Half & Half and mix well.

Pour this mixture over the fruit.

Country Apple Pie

5 cups apples % cup sugar 4 tablespoons of flour Zi teaspoon cinnamon I cup heavy cream

1 tablespoon sugar

% teaspoon cinnamon

2 ounces dark rum or applejack 2 unbaked pie shells

Prepare the pie shells. Peel, core and slice apples. In a mixing bowl combine the % cup sugar, flour, Zi teaspoon cinnamon, rum or applejack and the heavy cream. Stir in the apples and mix well. Arrange in pie shells. Combine and sprinkle over the top I tablespoon sugar and % teaspoon cinnamon on each pie. Bake at 350 degrees for 50 to 60 minutes.

I cup sugar

3 tablespoons cornstarch

1 cup water

1/3 cup lemon juice

2 egg yolks, slightly beaten

4 ounces cream cheese, cubed and

softened

2 teaspoons grated lemon rind Zi cup heavy cream

1 pie shell (9-inch)

Bake pie shell at 350 degrees until golden brown then cool completely. In a medium saucepan combine the sugar, cornstarch and stir in the lemon juice, water and egg yolks.

Stir constantly so mixture does not burn to bottom of pan. Cook over medium heat until the mixture boils and thickens. Boil for one minute, still stirring. Remove from heat and add cream cheese and lemon peel stirring well until the cheese is melted and the mixture is smooth. Cool to room temperature. In a large bowl whip the heavy cream until soft peaks form then fold into the lemon mixture. Spoon this mixture into the pie shell. Cover the top with plastic wrap and refrigerate for at least 4 hours or overnight.

Mincemeat Pie

2 cups bottled mincemeat

2 apples peeled, cored and coarsely chopped 3A cup of raisins Zi cup dark rum % cup butter 2 large egg yokes, beaten I (9-inch) unbaked double pie crust

Preheat oven to 450 degrees. In a mixing bowl put the mincemeat, apples, raisins and half of the rum. Stir to mix thoroughly. Place the bottom layer of pie crust in a pie pan and fill with the mincemeat mixture. Drop pea size portions of the butter over the mincemeat filling. Add the remaining dark rum. Cover

with top crust, crimp edges and cut 4 slits in the top to allow steam to escape. Brush top with beaten egg yokes then bake pie for 20 minutes. Reduce heat to 400 degrees and bake 20 minutes more. Reduce heat a second time to 350 and bake another 20 minutes or until the crust is browned. Remove from oven and cool pie.

Turkey Pot Pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano Salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 Zi cups cubed cooked turkey 3 tablespoons flour

Zi cup whole milk Pastry for a 10-inch pie top and bottom

Preheat oven to 425 degrees. Roll out bottom pie crust and press into a 10-inch pie pan for later use. Melt

2 tablespoons of butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring to a boil. Stir in the potatoes and cook until they are tender but firm.

In a medium saucepan melt the remaining butter then stir in the flour and the turkey. Add the milk and heat thoroughly. Stir the turkey mixture into the vegetable mixture and cook until it becomes thick.

Cool for 10 minutes then pour mixture into the unbaked pie shell. Roll out top crust and place on the pie. Trim the edges and cut 5 slits to let steam out of pie. Bake in the oven for 15 minutes at 425 then turn down to 350 degrees and continue baking for another 20 minutes until top turns golden brown. Serve hot to your guests.

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William Penn Life, November2005