Text 19183, 66 rader
Skriven 2011-12-18 04:41:00 av Dave Drum (1:124/311)
Ärende: BH+G 282
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Pie
 Categories: Pies, Fruits, Citrus, Desserts
      Yield: 6 servings
 
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Shortening
      6    To 7  tablespoons water
      1 c  Sugar; as needed
    1/3 c  All-purpose flour
      5 c  Raspberries
      2 ts Fine shredded lemon peel
           Milk (opt)
           Sugar (opt)
 
  In a mixing bowl combine the 2 cups flour and salt. Using
  pastry blender, cut in shortening until pieces are pea-size.
  Sprinkle 1 tablespoon of the water over part of mixture;
  gently toss with a fork. Push moistened dough to side of
  bowl. Repeat, using 1 tablespoon water at a time, until all
  the dough is moistened. Divide in half. Form each half into
  a ball.
  
  On a lightly floured surface flatten one dough ball. Roll
  from center to edges into a 12-inch circle.
  
  To transfer pastry, wrap it around the rolling pin; unroll
  into a 9" pie plate. Ease pastry into pie plate, being
  careful not to stretch pastry.
  
  In a large mixing bowl combine the 3/4 to 1 cup sugar and
  1/3 cup flour. Stir in berries and lemon peel. Gently toss
  the berries until well coated. Transfer berry mixture to the
  pastry-lined pie plate.
  
  On lightly floured surface roll remaining dough into a 12"
  circle. For a lattice crust, trim bottom pastry to 1/2"
  beyond edge of pie plate. Cut rolled pastry into 1/2" strips
  and weave strips over filling. Fold bottom crust over strip
  ends; trimming strips as necessary. For a 2-crust pie, trim
  bottom pastry to edge of pie plate. Cut slits in top crust
  for escape of steam; place on filling and fold edge under
  bottom pastry. Flute edge as desired.
  
  If desired, brush pastry top with a little milk and sprinkle
  with additional sugar.
  
  To prevent overbrowning, cover edge of pie with foil. Bake
  for 25 minutes. Remove foil. Bake in a 375øF oven for 25 to
  30 minutes more or until top is golden. Cool on wire rack.
  
  Makes 8 servings.
  
  Better Homes & Gardens | May 2010
  
  MM Format by Dave Drum - 07 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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