Text 4690, 97 rader
Skriven 2008-03-31 08:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Extra Sweet
===================
-=> BURTON FORD wrote to MICHAEL LOO <=-

 ml-> Who dunno wha pah iz? Yew prolly hez pah fer brefis.
 BF> Oh, don't I dearly wish!!

 ml-> What's stopping you? You're a big boy now and answer
 ml-> only to the ultimate higher power, who probably
 ml-> doesn't care if you have pie for breakfast.

 BF> Well, I have Diabetes and I really don't want to meet face-to-face
 BF> with that ultimate power and discuss that last piece of pie.

I have diabetes, also. If your affliction is well controlled you can "cheat"
once in a while ... as I do if there is rhubarb pie available. Or when I have a
glass of wine oe a pitcher of Micheloeb Amber Bock.

Just remember to follow the Methodist credo ... moderation in all things.
Including moderation.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Unique Apple Pie (An Uncle Dirty Dave Special)
 Categories: Tnt, Pies, Fruit, Pastry, Pork
      Yield: 6 servings

      4 sl Bacon; Rendered and crumbled
           -=OR=-
    1/3 c  Bacon drippings
  1 1/2 c  Unsifted all-purpose flour
      2 tb To 3 tb cold water
      1    Egg yolk

MMMMM--------------------------FILLING-------------------------------
      3 c  Apple slices (med)
    3/4 c  Granulated white sugar
    3/4 c  Light brown sugar
      1 ts Cinnamon; ground
    1/4 ts Allspice; ground
    1/4 ts Nutmeg; ground

First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught scoot for home and wash the
fruits of your labour. Peel, core and slice (medium) three
cups of fruit. Put in a bowl and cover with water to
prevent browning.

Make the pastry.

Pastry: In medium-size bowl, place 1 1/2 C unsifted all
purpose flour. With pastry blender or 2 knives, cut in 1/3
cup of bacon drippings, until the mixture resembles coarse
crumbs. Do not add salt. The dripping provide plenty of
salt.

Add 2 to 3 TB cold water and an egg yolk to flour mixture
and mix lightly with fork until moistened; gather into a
ball. Wrap pastry and refrigerate 30 minutes.

Roll out pastry for a 9 or 10 inch pie pan. Butter the pie
pan and place bottom layer of pastry in it. Mix 3/4 cup
refined white sugar, 3/4 cup light brown sugar, 1 tsp
cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice in a medium
sized bowl. Drain apple slices and mix with sugar/spice
mix. If all the sugar/spice mix is not used up in coating
apple slices spread it over the filling after transferring
fruit to pie pan.

Moisten rim of pastry with a little water and place top
crust on pie, pinching top and bottom together to seal.
Cut steam vents into top crust with a sharp knife. If
desired, use a pastry brush to brush the egg white left
from getting the egg yolk on top crust for a glaze.
Sprinkle sugar across the crust lightly and dust lightly
with cinnamon.

Bake pie @ 350oF - 375oF for 50 to 55 minutes or until
crust is lightly browned and filling bubbles. Cool 10
minutes on wire rack before cutting.

Variations... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling. Serve with a slice
of sharp cheddar cheese between the top crust and the
filling.

This is an absolutely scrumptious pie, if I do say so.

First made in August 1954, Springfield, IL

Uncle Dirty Dave's Kitchen

MMMMM

... "...and the aptly named Sir..."
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